Pernod Absinthe was relaunched a few years ago, complying with the legislation of the time, as Pernod aux Extraits de Plantes dAbsinthe. It was said to be inspired by the original Pernod Absinthe recipe. In October 2013 Pernod announced a return to their original recipe with the release of the Pernod Absinthe Recette Traditionnelle (traditional recipe). This meant that there was a move away from the grain based spirits used previously and a return to a grape brandy (un-aged brandy or eau de vie) from the Languedoc region in the South of France. The wormwood, one of the key ingredients, is sourced from Pontarlier, a commune in the Franche-Comté region near the Swiss border in eastern France. It was at Pontarliet that a young Henri-Louis Pernod founded the first commercial Absinthe distiller in 1805. The colour is now completely natural, previously a green dye was added, and any green colouring derives from the natural herbs used the chlorophyll they contain. The use of traditional methods, grape spirit, careful maceration of a secret recipe of aromatic herbs and plants brings a subtlety and complexity to the final product that many other Absinthes simply dont have. On the addition of water, Pernod Absinthe, like Anise based drinks such as Pastis, Ouzo or Raki, goes cloudy on the addition. This milky, cloudy opalescence is known as the louche.