Traditional absinthe uses wormwood (contains thujone), anise (contains anethole/estragole) and fennel (contains anethole/ fenchone/estragole). Bohemian absinthe uses only wormwood, and thus contains only thujone. Dex reads that the thujone content in vintage absinthe, which is said to be relatively high in comparison to contemporary brews, is what causes the hallucinations noted by drinkers of the concoction. His intuition leads him to believe this to be true; Else, why would they regulate thujone content to such low, sub-psychoactive amounts (besides the fact that rather large doses can cause convulsions and death) and not the other compounds? He reads of extracted thujone imparting a state of creativty, clear-mind, and euphoria/ body-drunkness and attributes this to its GABA antagonism, though has not found anything declaring anethole's psychoactivity save for limited CNS stimulation. Likewise, fenchone/estragole has little effect unless the latter is combined with an enzyme inhibitor, namely german chamomile. Dex wants to know: 1) Has anyone dreamed of trying pure thujone, anethole, fenchone, or estragole (also known as methyl chavicol), and can attest to any difference in effects between them without the use of any enzyme inhibitors that would otherwise not be in absinthe. 2) If not, have they dreamed of drinking traditional/bohemian absinthe of similar alcohol content (and without the admixture of other herbs) and noted any difference? 3) Do these constituents react with one-another to create the absinthe hallucinations, or is a single chemical (thujone) actually responsible for the phenomenon? (for example, if any of them inhibit CYP1A2 then they could potentiate the estragole and cause psychedelia)... Thanks! EDIT: Dex reads that estragole by itself has little-to-no effects..