Absinthe is traditionally flavoured with a variety of botanicals, the most prominent of which is wormwood. Wormwood is a bitter herb that gives absinthe its distinctive taste and aroma. In addition to wormwood, absinthe is also flavoured with green anise, sweet fennel, and other herbs such as hyssop, lemon balm, and star anise.

These botanicals are macerated in alcohol to extract their essential oils and flavours, which are then distilled to create the final product. The combination of these botanicals gives absinthe its complex and unique flavour profile, which is often described as herbal, floral, and slightly bitter.

In addition to the traditional botanicals, some modern absinthes may also include additional flavourings such as mint, coriander, or citrus peels. However, purists argue that these additions can detract from the authentic taste of absinthe and prefer to stick to the traditional ingredients.

When enjoying absinthe, it is traditional to dilute the spirit with water by slowly dripping cold water over a sugar cube placed on a slotted spoon, which is then stirred into the drink. This process, known as the "louche," causes the absinthe to cloud and release its aromas, resulting in a more complex and enjoyable drinking experience.

Overall, the traditional flavours of absinthe are what give this iconic spirit its unique character and appeal. Whether enjoyed in the classic French style with water and sugar or used in modern cocktails, absinthe's complex and herbal flavours are sure to leave a lasting impression on anyone who tries it.

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