Bourbon vs Absinthe: Taste, ABV, Calories & More
Bourbon vs Absinthe
| Information | Bourbon | Absinthe |
|---|---|---|
Family | Spirit | Spirit |
Type | whiskey | anise spirit |
Container | Shot | Shot |
Serving Size | 45 mL/1.5oz | 45 mL/1.5oz |
Calories | 97 kcal | 162 kcal |
ABV % | 40% | 65% |
Alcohol (grams) | 14.2 | 23.1 |
Taste | Sweet, oaky, warm | Herbaceous, bitter, aromatic |
Texture | Viscous, coating, warm | Silky, viscous, coating |
Mixers | Cola, ginger ale, vermouth | Iced water, sugar cube |
Is Vegan? | Yes | Yes |
Glutenfree? | Yes | Yes |
Carbs (grams) | 0 | 0 |
Sugars (grams) | 0 | 0 |
Main Ingredient | Fermented corn mash | Grapes or grains |
Aged? | Typically aged 4 to 9 years | No |
Country | USA | Switzerland |
Price (USD) | 15 - 500 | 30 - 200 |
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A closer look at the history, taste, and unique characteristics of these two beverages.
Drink Type
Bourbon | Spirit | whiskey
Whiskey is a distilled alcoholic beverage made exclusively from a fermented mash of cereal grains, including barley, corn, rye, or wheat. It is universally aged in wooden casks, typically charred white oak. This aging process imparts its characteristic amber color, complex tannins, and distinct flavor profile.
Absinthe | Spirit | anise spirit
An anise spirit is a clear, distilled alcoholic beverage heavily flavored with the essential oils of star anise, green anise, or fennel. A defining characteristic of this category is the louche effect, a chemical reaction where the liquid spontaneously turns cloudy and opaque when diluted with water.
What Makes Each Drink Unique?
Bourbon
By law, bourbon must be produced in the United States using a mash bill containing at least fifty one percent corn. It must be distilled to no more than one hundred sixty proof and aged in new charred oak containers, distinguishing it from whiskeys that reuse older barrels.
Absinthe
Absinthe distinguishes itself through a notably high alcohol content and the requisite inclusion of grand wormwood. It is famously characterized by the unique louche effect, where the normally translucent green liquid transforms into a cloudy, milky white emulsion when cold water is slowly added.
The Taste Experience
Bourbon
The flavor profile is typically characterized by distinct notes of vanilla, caramel, and toasted oak derived from the barrel aging. Depending on the mash bill, it may also present subtle undertones of baking spices, dark fruit, or toasted nuts.
Absinthe
Absinthe offers a potent anise and fennel flavor profile, accompanied by a sharp, earthy bitterness derived from grand wormwood. This spirit is intensely herbaceous and highly botanical, typically finishing with subtle hints of hyssop and coriander.
Serving Notes
Bourbon
The recommended serving temperature for bourbon is 18 degrees Celsius / 64.4 Fahrenheit. Maintaining eighteen degrees Celsius preserves volatile aromatic compounds while preventing excessive alcohol burn. This temperature allows the palate to perceive complex notes of caramel, vanilla, and oak without the masking effects caused by extreme cold.
Absinthe
The recommended serving temperature for absinthe is 5 degrees Celsius / 41 Fahrenheit. Maintaining a low temperature is essential to facilitate the louche effect during dilution. Cold water precipitates botanical oils, creating an opaque emulsion while tempering the high alcohol content and preserving delicate aromatic herbal compounds.
History & Origin
Bourbon
Bourbon originated in the United States, taking root in Kentucky during the late eighteenth century. Early settlers of Scottish and Irish descent adapted traditional distilling techniques to use native corn, which grew abundantly. The spirit evolved significantly over the nineteenth century as distilleries standardized aging processes in charred oak barrels. In nineteen sixty four, Congress recognized it as a unique product of the United States.
Absinthe
Absinthe originated in Switzerland in the late eighteenth century as a medicinal elixir. It quickly became highly popular in France, particularly among Parisian artists and writers during the late nineteenth and early twentieth centuries. The spirit was widely banned in the United States and Europe in the 1910s due to unfounded claims regarding hallucinogenic properties, before experiencing a global revival beginning in the 1990s.