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Mediocre, Overpriced Absinthe on SALE!!!


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#1 Off. Jack Batemaster

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Posted 21 February 2012 - 11:20 AM

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2012 - LDF 10th Anniversary Year! SPECIAL OFFER February 2012


As Liqueurs de France celebrates its 10th Anniversary we are offering our original customers a very special offer. Some of you have been ordering from us throughout the entire 10 years that we have been in business, and some of you we have not heard from for some time. To those who have followed us our offer is a big thank you, to those who have drifted away it is a shameless inducement to come back to the fold! The offer is simple, for the remainder of the month of February you can order any absinthe on our site at the prices they would have been back in 2002! of course back then we only sold Un Emile 68, but the offer applies to any of the 30 plus absinthes we now offer. Just use the coupon code 2002OFFER25 at checkout and you'll receive a 25% discount on any absinthe thatyou order, we can't make it any simpler than that!


Below, we have listed by distillery just a few of the exciting products that we have developed over the past 10 years.

Emile Pernot, Pontarlier, France
Premium distilled absinthes originally developed and commissioned for LDF from the distillery of Les fils d'Emile Pernot in Pontarlier, the birthplace of French absinthe, including the popular Un Emile range plus the premium Vieux Pontarlier Absinthe Française Supérieure 65, Doubs Mystique, Perroquet, l'Authentique, Berthe de Joux and Roquette 1797 from Archive Spirits.

Paul Devoille, Fougerolles, France
Premium wine-alcohol based, distilled absinthes Enigma Blanche de Fougerolles and Enigma Verte de Fougerolles were developed by Liqueurs de France and commissioned from the distillery of Paul Devoille, Fougerolles. These two absinthes have for years offered the finest quality at highly competitive prices. Also featured is the premium La Coquette.

Absintherie Bourbonnaise, Vichy, France
The Absintherie Bourbonnaise distillery opened its doors on May 17, 2011, to coincide with the repeal of the French Absinthe Prohibition Act of 1915. The primary goal of the owner of the distillery is to revive authentic absinthe recipes and to offer contract distillation to client's own recipes. Absintherie Bourbonnaise was established by absintheur Phil Fumoux whose previous activities have included collecting and selling absinthe antiques and creating the 'Frenchman' range of replica absinthe items.

Jade Liqueurs absinthes, Saumur, France
Back in 2004 LDF introduced Ted Breaux to Franck Choisne of Combier Distillery and the Jade range of absinthe was born. LDF launched them in the UK in July and we have been selling them ever since. As the original Jade worldwide distributor, we offer all four Jade Liqueurs absinthes: Nouvelle-Orléans, V.S. 1898, Edouard and PF 1901.

Matter-Luginbühl, Switzerland
Classic Swiss absinthes, featuring the LDF exclusive still strength Absinthe Blanche Traditionelle "Brut d'alambic", Gold medal winning Duplais, Silver medal winning Duplais 'Balance' and Brevans Giger and A O Spare,Mansinthe- the official absinthe of Marilyn Manson, and LDF's very own 'protest absinthe' Absinthe Suisse La Verte (PAS AUTHORISEE par le VdT)! from the Matter-Luginbühl distillery, in Kallnach, a small German-speaking Swiss town, located 50 kilometers from the Val -de Travers, between Neuchatel and Bern.
The more Black Lickerish Tasting Crap changes, the more Black Lickerish Tasting Crap tastes like Black Lickerish.

Where the fuck is ATown?

#2 jaded prol

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Posted 21 February 2012 - 01:50 PM

I thought the same thing. Better to enjoy non-commercial.
Drinking for medicinal reasons.

You may say I'm a drinker
but I'm not the only one.

#3 Off. Jack Batemaster

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Posted 21 February 2012 - 04:32 PM

Buy 80 bottles and the xipping is free...
The more Black Lickerish Tasting Crap changes, the more Black Lickerish Tasting Crap tastes like Black Lickerish.

Where the fuck is ATown?

#4 TheGreenOne

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Posted 21 February 2012 - 06:33 PM

I don't understand. If I use the coupon code 2002OFFER25 at checkout will I receive a discount? How does it work?

shuck and jive is an important skill

 

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#5 Off. Jack Batemaster

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Posted 22 February 2012 - 11:23 AM

My understanding is that you send LDF all of your cash and savings and they send you a few bottles of mediocre crap that woodn't even been considered good 10 years ago...
The more Black Lickerish Tasting Crap changes, the more Black Lickerish Tasting Crap tastes like Black Lickerish.

Where the fuck is ATown?

#6 TheGreenOne

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Posted 22 February 2012 - 03:55 PM

If it's real genuine authentical absinthe from an authentical Uropean country, count me in.

shuck and jive is an important skill

 

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#7 Kirk

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Posted 23 February 2012 - 06:03 AM

not considered good 10 years ago...

10 years ago nobody knew what good absinthe tasted like!
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http://www.absintheherbs.com

#8 Off. Jack Batemaster

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Posted 23 February 2012 - 09:38 AM

They still don't!
The more Black Lickerish Tasting Crap changes, the more Black Lickerish Tasting Crap tastes like Black Lickerish.

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#9 Kirk

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Posted 24 February 2012 - 05:21 AM

Most never will.
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#10 Off. Jack Batemaster

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Posted 24 February 2012 - 08:53 AM

Most don't care...
The more Black Lickerish Tasting Crap changes, the more Black Lickerish Tasting Crap tastes like Black Lickerish.

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#11 Bognoz

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Posted 24 February 2012 - 11:29 AM

Prezactly: Beer!

It'll change the world.
Pretty animal doesn't trust you,
unless you prepare a great hot chocolate.

#12 artemis

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Posted 24 February 2012 - 11:33 AM

I gave in to curiosity and placed an order from France for some Euro-absinthes some time back, but the bank refused the transaction. They told me they suspected fraud and were acting in my best interest, so I decided to go with the flow and forgot about it.
You might be surprised how well old goat sausages are able to stand up to the heat.

#13 Bognoz

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Posted 24 February 2012 - 12:08 PM

Prolly thought you were Greek.
Pretty animal doesn't trust you,
unless you prepare a great hot chocolate.

#14 Off. Jack Batemaster

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Posted 01 March 2012 - 02:28 PM

I own that bank.
The more Black Lickerish Tasting Crap changes, the more Black Lickerish Tasting Crap tastes like Black Lickerish.

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#15 Stroller

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Posted 22 June 2012 - 08:30 PM

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"Life is tough; it's tougher when you're stupid."

#16 Bognoz

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Posted 22 June 2012 - 10:44 PM

Markus has it already?
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unless you prepare a great hot chocolate.

#17 Stroller

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Posted 23 June 2012 - 07:00 AM

preselling DrinkupNY
"Life is tough; it's tougher when you're stupid."

#18 Bognoz

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Posted 23 June 2012 - 01:07 PM

Kamil is Markus
with a shaved head?
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unless you prepare a great hot chocolate.

#19 Kirk

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Posted 23 June 2012 - 01:09 PM

Kamil sux.
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#20 Bognoz

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Posted 23 June 2012 - 03:04 PM

Prolly doesnt suck
for free though.
Pretty animal doesn't trust you,
unless you prepare a great hot chocolate.

#21 Bognoz

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Posted 23 June 2012 - 03:07 PM

...and you couldnt pay me
enough to blow him
Pretty animal doesn't trust you,
unless you prepare a great hot chocolate.

#22 Bognoz

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Posted 23 June 2012 - 03:07 PM

...a kiss.
Pretty animal doesn't trust you,
unless you prepare a great hot chocolate.

#23 Stroller

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Posted 28 June 2012 - 06:11 PM

Boggysynthe?


"Life is tough; it's tougher when you're stupid."

#24 Stroller

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Posted 28 June 2012 - 06:39 PM

Some sort of new Marteau marketing campaign?


"Life is tough; it's tougher when you're stupid."

#25 Kirk

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Posted 29 June 2012 - 08:45 AM

"as deep inside your ass as you can"
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#26 Crosby

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Posted 22 July 2012 - 01:42 PM

I bet you could talk that last Norom™ into sucking on the tail pipe of a Dodge.
C'est ma santť

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#27 jaded prol

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Posted 05 February 2015 - 04:56 AM

Tried the Jade Terminus. Meh would be generous. Starts off nice, well balanced with the regular Jade base, as I drink it the Pontica seems to grow in prominence along with a bitterness and I'm wondering if Ted put genepi in the coloration. Before the glass is through, that dry bitterness grows and lingers unpleasantly on the tongue. Had to chase it with some Commune de Paris which was way better. This stuff isn't nearly as good as the Edouard was even when burnt. I'll let air get to it and see if it breaks down further over a few weeks  due to the oxygenation.


Drinking for medicinal reasons.

You may say I'm a drinker
but I'm not the only one.

#28 artemis

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Posted 05 February 2015 - 02:02 PM

Probably should pour some into sample bottles, one right up to the lip (no air) and one half full, to do a comparison.  Could be it breaks down even with no air, is my point, if I have one.


You might be surprised how well old goat sausages are able to stand up to the heat.

#29 artemis

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Posted 05 February 2015 - 02:19 PM

From what I gather at the Froggy forum, in particular from one Swedish and one Swiss distiller, both of whom seem to know what they're doing, more than one absinthe has recently surprised the distiller, and not in a good way, because they used grand wormwood from a different source, and it made all the difference, and not in a good way.  Not that it was bad wormwood, but it was a wormwood bombe, so to speak.  Probably the effect would be even more profound with coloration Pontica, since it's only steeped.


You might be surprised how well old goat sausages are able to stand up to the heat.

#30 jaded prol

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Posted 07 February 2015 - 06:25 AM

This seems more like something in the coloration. The initial taste is a bit week if not cloying that the dry bitterness grows as you sip it. Seems like maybe genepi was used in the coloration and too much or maybe the oxygenation has had a bad effect. Good hyssop, anise and AA though, as I said, weak. In any case, this seems like a failed experiment but maybe it was just this bottling batch. My sample was poured, well sealed and sent from a freshly opened, rested bottle. Fortunately, I didn't lay out the big bux but I appreciate the senders generosity and will send something better in return.


Drinking for medicinal reasons.

You may say I'm a drinker
but I'm not the only one.

#31 artemis

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Posted 07 February 2015 - 12:48 PM

According to Marc, there was only one batch (run), but two bottlings.

I posted your review at the French forum, and was asked if it was from a "Jade Basher".

I said no, just someone who like me, appreciates the HG side of things.


You might be surprised how well old goat sausages are able to stand up to the heat.

#32 jaded prol

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Posted 07 February 2015 - 12:55 PM

Indeed I'm not a "Jade Basher." Though I've sometimes thought of the Jades as a bit of a tease, not delivering the feel of HGs,  I really liked the Jade Eddie and the Suisse Verte. I had expected the Terminus to be in that general range but it wasn't as rich tasting and went from enjoyable to unfortunate before I finished the glass. I tried a little the next day and sinked it. I'm going to let it sit before trying it again.


Drinking for medicinal reasons.

You may say I'm a drinker
but I'm not the only one.

#33 artemis

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Posted 07 February 2015 - 01:09 PM

Indeed.  I'll go ahead and post that too.  For what it's worth, I haven't kept score or anything, but the reviews over there have almost all found problems with the stuff.


You might be surprised how well old goat sausages are able to stand up to the heat.

#34 absinthist

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Posted 08 February 2015 - 03:49 AM

Genepi added with concern into colouration will not make the product bitter.


"therefore the injury that is to be done to a man ought to be of such a kind that one does not stand in fear of revenge"

"Menís hatreds generally spring from fear or envy"


N. Machiavelli

#35 jaded prol

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Posted 08 February 2015 - 04:44 AM

Boggy Lives! 

 

If you've sampled this, what do you attribute it to?


Drinking for medicinal reasons.

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but I'm not the only one.

#36 artemis

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Posted 08 February 2015 - 09:56 AM

I'm skeptical of genepi making it bitter too, but I have no personal experience of it and didn't want to say anything.

I thought that someone at the French place might well call bullshit on that part (again, rightly or wrongly I can't prove ...)

Never thought Boggy would pop in here and do it, though!

Thanks for the Easter greetings over the years, Boggy.  Much appreciated.


You might be surprised how well old goat sausages are able to stand up to the heat.

#37 absinthist

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Posted 09 February 2015 - 04:19 AM

If it were artemisia maritima or artemisia borealis, then definitely yes, but genepi is in fact innocuous in the realm of artemisia, in terms of aroma it is something special, but in the realm of taste it is more vulgaris/campestris akin. Those of you that had Boggy#2, have you found it bitterish anyhow, I doubt that and in the very batch we have used really a good portion of genepi, not only in the distillation, but in the colouration as well.

 

Glad to you see you both alive and kicking.

 

Also, if Terminus is based on Cusenier, where is the genepi listed in any papers related to Cusenier? I believe the problem might be in the pontica source. Ted could have always used Kirk's pontica, couldn't he? There is, however, one subspecies of pontica, called artemisia pontica austriaca and that, which we have used in Boggy #3-#6, does yield a bitter edge and is definitely even more bitter than pontica, yet still less bitter than aa or others. If it was sold as regular pontica, what is common and used richly in the colouration, then here it is.

 

Arty, send me an email, I have tried sending to the one you gave me and yahoo returned the mail as the recipient was non-existent, so do not consider I have forgotten about the greetings and also wanted to send some samples for evaluation and had no idea how to get in touch.

 

As of recent, on the French forum, two people reviewed Terminus as harsh in alcohol with unpleasant bitterness and found Angelique 2010 much better and tastier than this.


Edited by absinthist, 09 February 2015 - 04:40 AM.

"therefore the injury that is to be done to a man ought to be of such a kind that one does not stand in fear of revenge"

"Menís hatreds generally spring from fear or envy"


N. Machiavelli

#38 jaded prol

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Posted 09 February 2015 - 05:59 AM

Interesting. The Terminus, to my understanding, is not strictly based on the Cusenier or Oygenee. It is possible they sourced an off Pontica. I read the review on the French board and the sample I got was definitely the #2. It smells good prior to watering and has that Jade base. The anise is very sweet up front with AA notes and nice hyssop as well as coriander notes. It seems well balanced but it quickly falls apart with that dry bitterness building and lingering.

 

The Angelique was ruined by AA in the coloration but the rectification of the problem resulted in a nice absinthe.


Drinking for medicinal reasons.

You may say I'm a drinker
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#39 artemis

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Posted 09 February 2015 - 11:56 AM

Boggy, I think you have an email address associated with a satellite connection that I no longer have.  I will send you another one.

Bobby's description of genepi is exactly how I think of it - all about scent, almost nothing of bitterness, akin to mugwort (think of vintage Herbsaint).

Two of Marc's Terminus guinea pigs have now reported at the French forum, and although I haven't read the reviews in detail (too many words), there were no orgasms.  One thing that has stood out to me is the consistent mention of alcohol as the dominant impression in the nose.  It shouldn't be like that ....

that dry bitterness building and lingering

That's what the new Pernod is like.  Downright nasty.


You might be surprised how well old goat sausages are able to stand up to the heat.

#40 absinthist

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Posted 09 February 2015 - 12:49 PM

Thanks!

 

I have sent Kirk several genepi liqueurs based on maceration/distillation, some sweetened, some not I got from Italy and far beyond, none of them was bitter, if the scent was something that is not common. I have now one with moscatel wine base, it is actually sweet.

 

I have had the 2nd edition of Pernod and it was not as bitter as the 1st edition had been claimed to be, but still more bitter than anise-y, unlike THE Pernod we know.


"therefore the injury that is to be done to a man ought to be of such a kind that one does not stand in fear of revenge"

"Menís hatreds generally spring from fear or envy"


N. Machiavelli

#41 artemis

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Posted 09 February 2015 - 01:51 PM

I don't remember which Pernod I got (from Marc) but it was the same one he reviewed favorably.

Bitter doesn't even describe it.  It coated my tongue with an overwhelming metallic sensation that lasted for hours.  It made me want to sandblast the inside of my mouth.

It's true that I was taking some medication at the time which could have messed up my sense of taste, but I'm confident that I would not have enjoyed the stuff on any day - and of course it was not remotely like the Pernod of old.

Thanks for the heads up on the email - it caused me to make some adjustments in various email accounts that were long overdue anyway.


You might be surprised how well old goat sausages are able to stand up to the heat.

#42 Off. Jack Batemaster

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Posted 10 February 2015 - 04:14 PM

A little bit of genepi can be quite bitter, but it depends on what kind you use. Gray, white, black, blue, yellow, spiked, genepi, umbelliformis, rupestris, glacialis...


The more Black Lickerish Tasting Crap changes, the more Black Lickerish Tasting Crap tastes like Black Lickerish.

Where the fuck is ATown?

#43 artemis

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Posted 10 February 2015 - 05:13 PM

I don't doubt it; I probably just think of it as not bitter because what I've tasted was never bitter.  Doesn't mean it can't be, though; it's still wormwood.  And there are indeed a lot of plants called genepi.  Switching from one to another could cause problems.  Or even the same plant but from one mountain to another.  Or not knowing what  you have in the first place.  Seems like it would be as easy to source "off" genepi as any other wormwood, or moreso.

So, I crawfish a little, and put it this way: why the hell would anybody use bitter genepi in absinthe on purpose?


You might be surprised how well old goat sausages are able to stand up to the heat.

#44 absinthist

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Posted 11 February 2015 - 12:28 AM

FWIW, it is exactly as Jack says and all is dependent on the species you choose.

 

Rupestris is similar to pontica, hence in the early recipes it is so much called for, umbelliformis is more in the vein of vulgaris/campestris, spicata is more bitter than umbelliformis and spicier than rupestris, glacialis' closest relative would be umbelliformis, alpina and caucasia are almost the same, one big flower, some little foliage.

 

Artemisia borealis, on the other hand, is bigger than genepi (up to 40 cm), is more bitter than pontica and less bitter than absinthium, whereas the closest absinthium bitterness match is maritima; therefore both should not enter colouration, but are quite nice in distillation.

 

See below:

Attached Files


"therefore the injury that is to be done to a man ought to be of such a kind that one does not stand in fear of revenge"

"Menís hatreds generally spring from fear or envy"


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#45 Kirk

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Posted 11 February 2015 - 06:20 AM

I've never sold herbs to Ted so I would not know any details about what he uses.

I have been told by an old herb dealer in France that all the growers are switching to Genepi Muttilina, it is very forgiving climate wise and produces a better tasting product. When I imported some of it it was better than the previous saw dust that I had imported, it smelled better and it had almost enough essential oils to work with.

I have tried 5 or 6 genepi types in my garden and did not like the smell or could not grow all but one, no idea what it is called, I call it Genepi. It resembles Rupestris, it resembles spicata. The flowers are small, the stem spikes, it tastes great, I don't think it's very bitter compared to the others, but I don't know. Some of the others I grew smelled like diesel fuel and tasted like card board, this smells like cinnamon apple pie and tastes spicey.


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#46 jaded prol

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Posted 11 February 2015 - 06:55 AM

Your Genepi may be Rupestris. It is similar to Pontica though with a more musty, darker flavor, though not outright bitter. I like it in small amounts. The only Genepi liquor I've tried was on a visit to Austin and quite late in the evening but I remember that it was sweetened.


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#47 absinthist

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Posted 11 February 2015 - 10:58 AM

Kirk's genepi is exactly the same herb I have been sold as rupestris. Sadly, most of the CO genepi liqueurs are sweetened and contain more of the marketing gimmickry than the genepi itself.


"therefore the injury that is to be done to a man ought to be of such a kind that one does not stand in fear of revenge"

"Menís hatreds generally spring from fear or envy"


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#48 artemis

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Posted 11 February 2015 - 11:37 AM

Yeah, Jack's comment made me back up and consider whether I knew at all what I was talking about, because I was going on what I've read (a lot, but long ago) and surmised (which was necessary, because the record is anything but clear).  I did taste what Eric had at his house, and it was not in the least bitter, but that stuff was sweetened in the bottle (I think - I'm almost certain I read that on the label).

So, there are almost certainly bitter genepis (the liquor, not the plant), and sweet ones.  And especially if they contain no other artemisia, said liquors may be based upon bitter or non-bitter genepis (the plants) accordingly.  Sugar only goes so far to mask that tongue-twanging sensation.

The question remains for me why Ted, or anybody, would use a bitter genepi for coloration of absinthe, at least on purpose.

I always thought of maritima as a "petite" wormwood, but entirely separate from genepi.  On the other hand, it always seemed to me that it was through history often confused with pontica or something else.

I just ran across this a couple of days ago - the guy is obviously wrong about several things, but it explains why you often run across "santonica" in old texts about wormwood.

 

http://michaelsantone.com/santones.htm


You might be surprised how well old goat sausages are able to stand up to the heat.

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Posted 11 February 2015 - 03:11 PM

There are many different names for the same species, but I believe that Kirk's is the "spicata" variety. The male and female forms are called different things, which is another reason why it's confusing. It can be called black, white or even blue.

 

I have bought two varieties in France: a. glacialis (not the best) and the one that most of the commercial genepis use: a. umbelliformis aka a. mutellina.

 

If you stick enough umbelliformis or the spicata in high proof licker, it is going to be bitter unless you add sugar.


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#50 Off. Jack Batemaster

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Posted 11 February 2015 - 03:17 PM

Dolin is probably the easiest genepi to obtain in the US and it's highly sweetened and also still bitter. It's not the best.


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#51 TheGreenOne

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Posted 11 February 2015 - 03:33 PM

Any genepis you recommend?


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#52 artemis

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Posted 11 February 2015 - 04:05 PM

So the reports of Marc's test subjects are all in.  Turned out to be four of them instead of three (one shared his samples with another person).

I don't know any of them but I recognize them as people who have been around there for a long time and can probably be counted upon to recognize what's what in absinthe and describe it well enough to communicate that.

They all tasted the "off" bottling vs. the other (original, I think) bottling.  I've been given to understand that there was only one batch, so the contents (plants, alcohol) of the two bottlings should be the same.

And there was almost no praise for any of it.

Comments about the alcohol came up again and again.

"alcool de vin trop puissant et contestable qualitativement" - wine alcohol too strong and of questionable quality - that sums it up well enough.

Fruity alcohol, for whatever it brings to absinthe, which CAN BE very nice (vintage Pernod, Texas) .... if you pump oxygen through it in the hope of accelerating the aging of absinthe, could not that bring about some nasty results, especially in combination with a bunch of herbs ....

And I've seen comments about crappy alcohol in Jades way before now.


You might be surprised how well old goat sausages are able to stand up to the heat.

#53 Off. Jack Batemaster

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Posted 11 February 2015 - 04:36 PM

Guillaumette is pretty good for something you can find in the US. It's real sugary, like all of the others. It's more spicy than any of the others I've tried. It has genepi leaves and flowers in the bottle.

 

I have only tried maybe 10 different ones (both crèmes and liqueurs), but I personally think that something better could be created. They all use too much sugar, probably haven't experimented with mixing different varieties of genepi, haven't experimented with using different herbs and at different degrees for the "coloring stage."


The more Black Lickerish Tasting Crap changes, the more Black Lickerish Tasting Crap tastes like Black Lickerish.

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#54 absinthist

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Posted 12 February 2015 - 04:32 AM

I have got spicata from Stefano together with maritima, Kirk's is rupestris- I have been given the same in pots and in the meantime we have some seeds and grown it and it turned to be that. I have also sent some of that spicata to Kirk (it has got mould on the way, sadly), it was fatter, more hairy, it was the one below. Sugaring genepi is another no-no, if according to the marketing (hence the naming liqueur). If genepi is distilled, then coloured and left intact (may be aged) it is quite palatable, without the typical liqueur feeling, more in the vein of liqour, then. Obviously, HG genepis made by people who make it for themselves are much better than Dolin's or such.

 

Glacialis is at least grap, indeed.

 

As Arty says, not the herbs are responsible, but rather the main culprit is marc which, on all accounts, has never been considered superior or neutral enough.

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Edited by absinthist, 12 February 2015 - 06:23 AM.

"therefore the injury that is to be done to a man ought to be of such a kind that one does not stand in fear of revenge"

"Menís hatreds generally spring from fear or envy"


N. Machiavelli

#55 TheGreenOne

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Posted 12 February 2015 - 09:08 AM

I may give the Guillaumette a try. I was going to try the Chartreuse Génépi des Pères but their stuff is just loaded with sugar.


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#56 Off. Jack Batemaster

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Posted 12 February 2015 - 11:44 AM

They kind of all are loaded with sugar.

 

I haven't tried that one.


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#57 jaded prol

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Posted 12 February 2015 - 12:43 PM

Tried the Terminus again today after a few days sitting and decanting. Better. The bitterness has smoothed out. The based in the sample I got was not harsh or forward. Still nothing to run out and spend $80.00 + on but I've had worse.


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#58 Kirk

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Posted 12 February 2015 - 07:08 PM

All the Genepi I have had was over sweetened for me,  HG and commercial both, some are thickened too.


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#59 artemis

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Posted 13 February 2015 - 11:16 AM

Yeah, when I said there must be bitter ones out there, I was thinking of the home made stuff that traditionally in the Alps is thought of as a remedy for exposure to low temperatures, snow, ice, thin mountain air.  Seems like you'd want such a thing to have a bite to it, to bring people around, sort of like smelling salts.  That, and the possibility that somewhere, someone has commercialized such a potion, but probably not with any intent of wide distribution.


You might be surprised how well old goat sausages are able to stand up to the heat.

#60 absinthist

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Posted 13 February 2015 - 11:29 AM

Long before genepi liqueurs, absinthes, falltrank, there was Swiss tea. Typical evolution of any herb which sooner or later ends up in a tipple to get shitfaced :wink:

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"therefore the injury that is to be done to a man ought to be of such a kind that one does not stand in fear of revenge"

"Menís hatreds generally spring from fear or envy"


N. Machiavelli

#61 Off. Jack Batemaster

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Posted 13 February 2015 - 04:45 PM

« ne que »... je préfère « seulement »


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#62 artemis

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Posted 14 February 2015 - 10:59 AM

I don't know if what Kirk is dealing with is rupestris, but it shouldn't be too hard to figure it out.

This is rupestris:

151037.jpg

 

Today it's considered an Asian species; also appears in the Yukon.  Here is a story about how it was run out of Eur-ope:

http://www2.biologie...stris_engl.html


You might be surprised how well old goat sausages are able to stand up to the heat.

#63 artemis

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Posted 14 February 2015 - 11:07 AM

Here, some fine photos of various spicatas:

http://www.actaplant...ia1.php?aid=119

It seems to be tiny and delicate, almost like a moss or succulent or something, clinging to the rocks.

Note how the black buds open into yellow flowers.


You might be surprised how well old goat sausages are able to stand up to the heat.

#64 absinthist

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Posted 14 February 2015 - 11:08 AM

I have only these, grown by me and the other from literature (foliage look needs re-considering, though). As long as there is no coherent classification of all the artemisias, we will never know for sure. Regarding spicata, it is exactly what Stefano sent me as one.

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Edited by absinthist, 14 February 2015 - 11:09 AM.

"therefore the injury that is to be done to a man ought to be of such a kind that one does not stand in fear of revenge"

"Menís hatreds generally spring from fear or envy"


N. Machiavelli

#65 artemis

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Posted 14 February 2015 - 11:13 AM

Artemisia glacialis is called "true genepi", which indicates to me that it's the shit that is the shit.

genepiglaciers_2.jpg?PHPSESSID=e9d2cbde8


You might be surprised how well old goat sausages are able to stand up to the heat.

#66 artemis

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Posted 14 February 2015 - 11:21 AM

Agreed, the leaves in that old painting of (alleged) rupestris seem fucked up - large and not shaped right.

The USDA website equates rupestris with sagebrush.  WTF?

Agreed, there seems to be no coherent classification.

In the end, you have to get what you can get and use it if it smells good.


You might be surprised how well old goat sausages are able to stand up to the heat.

#67 Kirk

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Posted 15 February 2015 - 06:23 AM

The illustrators had the same problems we have, although the leaves in that one look imaginary. My Genepi looks like the genepi Boggy is growing.


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#68 jaded prol

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Posted 15 February 2015 - 07:27 AM

That's what I thought based on what it looks like dried.  Nice stuff.


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#69 DrinkSlinger

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Posted 15 February 2015 - 09:57 AM

Here's an old pic of some genepi I bought in'04. I thought it was umbelliformis. Unfortunately the plants only lasted a year. They just didn't like where they were.

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#70 absinthist

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Posted 15 February 2015 - 10:11 AM

That is the main problem, their survivablity is very mean. In most of the cases the result were leaves, no flowers. The recent we have bought was that but we will see in the spring what has come off.


"therefore the injury that is to be done to a man ought to be of such a kind that one does not stand in fear of revenge"

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