The absinthe will be as true to historical form as I can figure out how to make it (mashing/fermentation to finished spirit). By recipe I also should have also mentioned process. Every still is different and the exact quantity of herbs to produce a proper louche for example needs to be determined. Classical recipes also differ a little in the ratio of artemisia absinthium to fennel to anise seed. I also want to compare vapor infusion to maceration to see how that affects the finished spirit. Anyway, there are more than a few things to figure out never mind making it a good business endeavor.
As far as the pontica goes, alpine and rocky are a bit hard to come by here but clay and rain are not. As I'm typing, I find myself wondering if deer like to eat it.