Absinthe market types further refine the market taxonomy, differentiating products by production method and flavor profile. The dominant traditional green (verte) variant accounts for roughly 55 % of the market, characterized by maceration of wormwood, anise, and fennel, and a natural chlorophyll hue. Blanche or white Absinthe, comprising about 20 %, undergoes secondary filtration to remove chlorophyll, yielding a clear spirit favored for its smoother palate in mixed drinks. Yellow (amber) Absinthe, representing near 15 %, is aged in oak barrels, imparting woody notes and a richer color, appealing to connoisseurs seeking complexity. The emerging modern flavored segment, at roughly 10 %, includes infused versions with botanicals such as citrus, vanilla, or berries, targeting younger demographics and experimental mixologists. Each type contributes uniquely to the overall market size by catering to distinct consumer preferences, distribution channels, and price tiers, thereby expanding the total addressable market for Absinthe.