Pernod Absinthe was the most popular brand of absinthe prior to 1915, the year absinthe was banned throughout most of Europe. Like most absinthe, Pernod was produced by macerating the herbs wormwood, fennel, melissa and anise in high-proof grape spirit in a copper alembic where they were then distilled, to produce a transparent liquor. Part of the distillate was then steeped with more green-colored herbs, such as hyssop and petite wormwood, to produce a green colored liquor that was then filtered and mixed with the main part. This was mostly to impart additional flavor and aroma to the absinthe, but also had the additional benefit of enhancing its visual appeal. The final product was roughly 68 alcohol. The predominant flavor in Pernod, like all absinthe, was anise, which has a pronounced liquorice taste.