Mixing Absinthe with water

Mixing Absinthe with Water: The most important points summarized

• The water you use to prepare absinthe has a not insignificant influence on its taste.
• The more minerals the water has, the smoother the taste.
• Absinthe is best mixed with water in a 1:3 ratio.

Mixing Absinthe with Water: What you need to know

Dear Absintheur, this time we have a very special article for you, because we are talking about probably the second most important drink for absintheurs: water. But why exactly is water so important? This is because water is always used for preparing absinthe (absinthe is mixed with water and not drunk as a shot). We have also received questions about mixing absinthe with water, which is why we feel this topic hasn't been covered enough. But that changes now. Enjoy reading our blog post, Mixing Absinthe with Water!

Absinthe & Water: Is all water the same?

To approach the topic, the first question that arises is whether all water tastes equally appealing. The simple answer to the question of whether all water is the same is "No." As you've probably already guessed, not all waters are equally suitable. Although water is "tasteless," it does have a different taste. This variation is due to the minerals present in the water. Therefore, the choice of water can also change the taste of your glass of absinthe.

We don't plan to promote or market any brands in this post. Nor do we evaluate the food-grade quality of the mentioned products. We merely present facts and report which water we prefer for mixing when drinking absinthe. It goes without saying that water for sports should have different characteristics than water used for the absinthe ritual.

What makes up the taste of water?

As already mentioned, the taste of water changes with the nutrients or minerals it contains. These are either naturally present in the water (spring water) or were added later (table water). Perhaps you have already noticed that most people prefer cheaper water (table water) to more expensive water (for example, spring water). This is due to the lower nutrient density. The fewer nutrients or minerals present in the water, the "purer" it tastes. Calcium and magnesium are typical components of mineral water. However, they taste "soft" and make the water slightly sweet. Sodium, as another mineral in water, gives the water a rather salty taste. So, if you want to know how water tastes, simply look at the mineral table on the bottle label. Especially magnesium, calcium, and sodium are responsible for the taste.

Mixing Absinthe: Which water is the best?

Everyone has their own taste preferences. So, the water you choose is as personal as your favorite absinthe. However, the dissolved nutrients in the water also mean that you can change or adjust the taste of an absinthe by choosing the water brand. You have to try it out for yourself, whether your absinthe tastes better with more minerals or whether you want to mix it with "tasteless" (i.e., low-mineral) water. Here, it's not about the water's cost but about trying to find the best-tasting water to mix with absinthe. The water's nutrient or mineral content depends on your taste and what you're used to.

Recommended water brands for mixing Absinthe

We often prepare our glass of absinthe with Vittel or Evian. Why do we use this water for mixing? Because both waters have a very low sodium level. Therefore, they do not taste particularly salty. In addition, both have moderate levels of calcium and magnesium, which does not make the water too sweet and soft. Below you can compare the values of well-known water brands:

• Evian: Calcium 80 mg/l. Magnesium 26 mg/l. Sodium 7 mg/l.
• Vittel: Calcium 94 mg/l. Magnesium 20 mg/l. Sodium 7.7 mg/l.
• Volvic: Calcium 12 mg/l. Magnesium 8 mg/l. Sodium 12 mg/l.
• Gerolsteiner: Calcium 125 mg/l, Magnesium 44 mg/k, Sodium 17 mg/l

Evian and Vittel are also widely available in many parts of the world. This is advantageous if you travel a lot but don't want to miss out on the same taste of your glass of absinthe. Tap water is also an option, but often the mineral content is unknown, which makes it difficult to assess the water objectively. Moreover, in some countries, it is lightly chlorinated, which negatively affects the taste of absinthe.

As always, we hope you enjoyed this post about "Mixing Absinthe with Water." If so, please share it with your friends and let them know how important water is—both in life and when preparing absinthe ;).

Green from the world of absinthe,

Your ALANDIA Team