The herbs are first soaked, a step called "maceration". Heat is added in the process of distillation which extracts a pure liquid. Wormwood, anise, and Florence fennel produce a colorless liquid or distillate that is about 72% alcohol. The distillate can be bottled clear, to produce a "Blanche" or "la Bleue" absinthe. A second step can add color to the liquid using artificial or natural coloring. 