Austrian absinths are very rare and Mata Hari, with its 1881 recipe, is one of the very best. Mata Hari is produced at the Old Vienna Brandy Museum. Made without anise (although it still "louches") and with large amounts of wormwood, Mata Hari has a unique bitter but very full and rich flavor. Technically a "bitter spirit," it has a very high thujone content (up to 35 ppm).