A while back I had just enough sugar neutral lying around to give absinthe a go. I used this recipe from the forum viewtopic.php?p=7055522. Tried to spare no expense on the herbs and tried to make the best product possible and I think it actually came out really well and had a striking electric-green louche. Taste was great and I bottled at 140 proof.
I kept it in a cabinet in the cold room in the basement for the winter, so it's basically totally in the dark and close to refrigerator temps. I took a look at it the other day about 3 months since I colored it and it's really turned pretty brown and swampy and oxidized. Does anybody have any tips at preserving color, or an idea of what commercial producers will do to keep it green? I wouldn't add any artificial color but if there was some sort of natural color fixative I could add I'd definitely look to do that.
Pics for reference:
Immediately after coloration:
C1apture.JPG
Louche after coloration:
Captur1e.JPG
The spirit after 3 months in a dark cellar:
C2apture.JPG
Louche now
Captur2e.JPG
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