thujone

I think thujone can promote that for me a bit, but I'm not very thujone sensitive.

What you describe sounds consistent with thujone from my experiences with absinthe and thuja leaf (though with significantly greater amplitude of effect).

The maximum amount of thujone in the EU is 35mg/L.

In Switzerland, where Absinthe originates, the thujone level is 100x (?) what you get in the u.s.

The idea of heavy thujone content is largely a marketing tactic, used to hype some Euro absinthes.

The Thujone must definitely metabolize in some way to create that feeling even at trace amounts.

Its possibly due to trace amounts of Thujone [1], which strangely wasn't referenced in the article.

This is no longer the case, nor did it have anything to do with thujone.

Malört is extremely low in thujone, a chemical once prevalent in absinthe and similar drinks.

Could be interesting (if so inclined) to try chewing on sprig of Thuja cedar - it has very high thujone content, so could confirm that thujone is the active chemical causing this effect.

This coincided w/ the surge of absinthe popularity and led to people pointing fingers as to what was different, often the thujone level.

Cilantro contains thujone which is a neurotoxin, the same as found in absinthe.

The US requires that absinthe be "thujone free" but defines that as less than 10mg/L.

Now that it's semi-legal (as long as it doesn't contain x amount of thujone) it's become passe in the "cool" clubs.

Thujone is largely left behind by the distillation process as it's a heavy compound.