Artemisia absinthium (wormwood, grand wormwood absinthe wormwood) green anise, Pimpinella species, (not star anise) same as ouzo and raki Florence fennel, (Foeniculum vulgare Azoricum Group; syn. F. vulgare var. azoricum) a.k.a. finocchio. can be mis-labeled in american superparkets as anise Hyssop : Hyssopus officinalis Melissa : in mint family. other common herbs: petite wormwood (Artemisia pontica or Roman wormwood), hyssop, melissa, star anise, angelica, peppermint, coriander, and veronicamain trinity:
Higher quality ones start with grape alchahol.
Thujone may be a psychedelic... from wormwood. Menthol odor.
green color makes me think that fennel, anise, and wormwood plants may have been processed, not just seeds.
my best guess would be that traditional methods started with a fermented base, or perhaps a single distilled base, made a macerated tincture with plants (green), then (re)distilled to 70% ish strength. recipe excerpts:
larger absinthe, dried and ground (greater wormwood?) 2.5kg green anise 5kg fennel 5kg alchahol at 85 95l 12 hours in water bath (85C?). add 45l water when ready to distill. green coloring: 1kg small absinthe, dried and picked 1kg hyssop tops and flowers 500g lemon balm, dried and picked brew like tea in perfumed spirit.Montpellier
2.5kg large absinthe dried (greater wormwood?) 6kg green anise 4kg flourentine fennel 1 kg corriander 500f angelica seed 95l alchahol at 85c distill then color: 750g dried hyssop herb and flowers 750g dried balm of moldavia 1kg small absinthemore recipes in this text
He does a 2-3 month tincture using fairly high strength alchahol.
As high as he can get efficiently from a single distallation... around 80%
(160 proof). For his first distallation he does not worry too much about quality, and keeps most of the "tails" to get a high proof.
I think that we will be fine with a commercial alchahol at this stage. Everclear, Bacardi 151 or similar very high strength ethanol.
Dilute down to a more typical 70-80 proof (40%) for second distillation. Be careful on this distillation to remove the tails. There will be bad stuff in there, including from the herbs that should be removed.
You should get a fairly high proof from this distillation... around 70-80% (150ish proof). Tincture the flavor/color herbs in this alchahol for about 2 days. strain, filter, and bottle.
Note that you CANNOT dilute this distillate. Water will make it cloud like ouzo or raki. It is traditional to dilute into the glass, and let it cloud at that stage.