However, it seems unlikely that either plant would have been added in the quanitities necessary to produce psychoactive effects. It is named after Henri-Louis Pernod, an individual who ran an absinthe factory in France in the early 1800s. As a substitute for wormwood, the modern drink Pernod uses increased amounts of aniseed. Ricard is the name of another modern wormwood-less absinthe. Also, vermouth, chartreuse, and benedictine all contain small amounts of thujone.
Wormwood is popular as a flavoring for vodka in Sweden.
One such company is The Essential Oil Co., PO Box 206, Lake Oswego, OR, 97034. It is also characteristic of most species of Artemisia, a genus within the Compositae, or daisy, family. Simon and Schulter's Guide to Herbs and Spices tells us that Henri-Louis Pernod used aniseed, fennel, hyssop, and lemonbalm along with lesser amounts of angelica, star anise, dittany, juniper, nutmeg, and veronica. These ingredients were mascerated together with wormwood plants. After leaving the mixture to sit, water was added and the mixture was distilled.