One idea I had was to steep the fennel, anise, and any other herbs that I decide to add to the original maceration for a couple of weeks and THEN add the Artemisia absinthium a day or so right before distillation . . . what do you think?I have always used Dale Pendell's Swiss style <a href="http://www.erowid.org/chemicals/absinthe/absinthe_recipe1.shtml">http://www.erowid.org/chemicals/absinthe/absinthe_recipe1.shtml</a> which calls for both hyssop and calamus.