That's right. I'm drinking a C.O... and I actually like it.

IMHO the Foujuice is the best C.O. out there.

Say buh-bye Emile, the fudge has taken over.

But would you say its worth the bling? That is... assuming other stuff is available

It's pretty fooking cheap...

Although I'm not sure what you mean by "other stuff"

Basicly I'm asking if it's good enough start buying commercial again.

It's better than the Emiles...

It's no Jade- the only REAL Burnt™ absinthe, but it is quite drinkable.

It's not too bad, and it seems to benefit from a bit of aging, I'm curious to try the blanche they are doing, from the info I read about it.

I'll have to try the "new" Fudgierolls myself. But for now,

ALL YOUR POSTS ARE BELONG TO CRAPSINTHE™!!!

I think the Foujuice is OK but the more I drink it, the less I like it.

I had a aglass the night before last and thought it was quite good. It has been aging a couple of months, and I did a really slow drip (it took almost 20 minutes). Slow drip seems to help it. No swamp this time.

It grows on me.

I still think I like Émile better, though. But I haven't had that for quite a long time.

I haven't tried the NEW Fudge yet. Is it better/same/worse/different?

The second bottling of the verte is better than the first run.
The new blanche sounds quite interesting from what I've read about it.

Opposite for me, actually.
I liked it when it first arrived and it seems to only be getting better as it ages.

Same for me, I first thought "Hmm this is nice" since then I have grown to really like it.
A couple weeks ago I had an UE68 then a Fou, it was much better than the UE68.

I haven't heard about the blanche 'till now, definitely interested in it.

About the Blanche from LDF:


In our on-going search for the best absinthes on the market, we have
once again commissioned and developed a new absinthe from the historic Paul Devoille distillery in Fougerolles, Haut-Saône, France.
Our 'Blanche de Fougerolles' is made using the same single-plant distilling technique as our very well received 'Verte de Fougerolles'. We decided to present distiller Hugues de Miscault with the challenge of working with an absinthe recipe directly from the pages of late19th century distiller/liquoriste manuals, including those by:
P. Duplais, J. Fritsch, J. Moréal de Brévans, and A. Monvoison. This absinthe follows the protocol of 'Absinthe Suisse Blanche' as listed in these authoritative French works.
A translated version of the same recipe can also be found in the new English-language book: Absinthe, a Myth Always Green, by Benoît Noël, Peter Verte and Artemis.
A crystal-clear absinthe blanche, it starts with a grape-alcohol base, and combines grand and petite wormwood, green anise, hyssop, veronica, camomile, génepi, fennel, coriander and angelica (there is no star anise/badiane); all individually distilled into full 80° alcoholates, blended, and then reduced without a coloring step. The fully prescribed alcoholic strength of 74% has been kept to correspond with the recipe, which certainly gives this absinthe real backbone, but the fine-flavored base by no means overpowers the finesse and lingering aromas of the complex combination of aromatic plants in this highly regarded and well documented recipe.
Certainly, this immensely satisfying blanche should become a commercial reference for modern absinthes based on authenticated, published protocols.

It should be ready for ordering by mid-May.

That sounds promising.

I thnk it is interesting that they are distilling individual macerations and blending the results instead of macerating all herbs together and doing a single distillation.

Mayhaps they normally do individual maceration/distillations/ blending for their standard absinthe products, and are simply doing the same to the additional ingredients and blending the new additions to their standard line?

That's the standard,(single plant distillation, that is) and always has been, for the Devoille distillery.

The Emiles are done as total distillations, becauise that's how the Pernot distillery has traditionally distilled.

The recipes are what come from LDF, or at least are decidedly tweaked by LDF.

The reason that the second run of Fou-Juice is better, is that it was left totally unfiltered, which retained more of the anise, and improved the mouthfeel and the louche. It also cut down a bit on the veronica taste, which I think accounts for a bit of the swampy thing.

Got the new Fougerolles and its not too bad for a CO. I also tried the Libertine 72
and it too isn't that bad for the CO. I believe the two are made by the Paul Devoille Distillery.

One tasting point: Don't sample something like Deva 72(?) and then try the above two. The taste lingers and won't allow appreciation of the above PD offerings.

Why would anyone sample Deva at all? Other than to kill the taste of Sebor.

I couldn't picture sampling Deva even at gunpoint, I'd rather take the bullet.

Sadly, the Deva 65(?) was my second absinthe after my intro with Mari Mayans

and it used to seem pretty good----back then, but what did I have to compare it to?

Anise is added during maceration not coloration.

There should be no reason to filter a distillate. Filtration is usually done during or after the coloring step.

Since they're not filtering post coloration (just letting it settle). This should have very little effect on the anise, but could easily change the taste.

Sounds like the new blanche is gonna kick the WF's butt, eh?

I beg to differ (after all, I dared to differ at feeverte, the lair of the fou juicers). It's more soapy than UE68, and I don't like that veronica that much.

It's like Abisinthe72 done right, though (less star anise, more fennel), so I'll agree nothing but UE68 Verte comes close, but UE68 is crisper if not as fragrant.

Two things.

One, you thought it was not horrible at G&C's place. Has that changed?

Two, has anyone else notice that our puking emoticons have puke come out their noses?

"Since they're not filtering post coloration (just letting it settle). This should have very little effect on the anise, but could easily change the taste."

Be that as it may, there IS more anise presence, in the flavor, as well as in the denser louche...sometimes what should be (theoretically), turns out differently, in practice.

Anatomically and functionally correct emoticons? What will they think of next?

Scratch 'N Sniff, virtual absinthe?

Yes and Yes.

The puking had more to do with the description.

Of the LdF offerings, I'm a fan of the FugeeRoll and the UELB. Strangely, the WF, despite having less alcohol, tastes more strongly of it to me. I have only had the first run of the Fugee but I just ordered a second bottle. So I guess I'll see if I can taste the difference at LFiesta.

I discovered this weekend that I can no longer tolerate the Fou Juice. Unlike Skeeter, it has no business being in my mouth.

I really liked the UE at first, it was my first good Absinthe. IMHO it has a bit of a earthy "dirt" taste to it though. I just got a few bottles of the new fou, and I like it more and more everytime I drink it. It in no way compares to most of the HG's that I was lucky enough to sample at LCLF, but untill I am able to find a way to get a bottle of Swizzle, Puta, BaMa, etc. The Fou is treating me just fine.

I was always a fan of the Fou-Juice, as commercials went, but of late, there is something in the aroma, and flavor, that's nagging at me more and more...it's a kind of musty, vegetal, almost" rubberiness", that mars what should be a better, complex flavor...perhaps the assemblage method, although cheaper, is not as taste-effective as whole distillation, after all.

I don't see how the assemblage method would be cheaper. I can't figure out why they decided to do it that way, unless it's because it's the only way they know how, or tradition?

Well, something makes LDF able to sell the Fou considerably more cheaply than the Emiles..the only other answer would be comparatively inferior ingredients...and I never thought the Emiles ingredients were particularly good.

It IS a tradition, either in the Haut Soane region of France, or in the Devoille Distillery itself, to use the single plant distillation method.

I was kinda looking forward to their La Blanche 74, due out in a couple of weeks, and based on a Duplais recipe, but I'm beginning to have my doubts...

Maybe they make these single distillates to sell as eaux de vie's or possibly sell them to other campanies to use in their products. Or maybe it's just tradition, I don't know. I keep likeing it more and more, although I'm only half way through my first bottle, so maybe someday I'll start getting sick of it. But right now it's as good as I can get.

It might be cheaper if they can make three or four main ingredients which they make in large batches, that are the basis of many products. Then make smaller batches of the remaining ingredients to blend with the main distillates to produce the finished products.

It would also have the advantage of allowing slightly better control over the final product since one could add more or less of the individual distillates to compensate for variation in ingredients.

What other products do they make? At least Pastis.

Thats what I'm thinking could be a possibility.

It still doesn't make much sense...

We're talking about many distillations, think about power, equipment and water costs. Just use less ingredients when less ingredients are called for.


As far as consistency control, I would think it would be more difficult to control many distillations over one. Proper batch blending methods will do the same thing. You never sell a "batch" but a blend of newer and older batches.

Whop me with a trout if you must, but I thought that a series of individually distilled herbs blended together to create absinthe was the definition of a Fougerolles style beverage. Isn't that what Fougerolles is, by tradition?

So my answer is: tradition.

Not according to Duplais.

I figger'd as much.

I think the individual distillation thing is a gimic. Quality and quality control come from the quality of the ingredients, the care in assembly (keeping to a good recipe) and the quality of the spirits.

The foug is too coriandery for my tastes and I find the spirits a little sharp. Maybe it will improve with age but while I think it is better than most commericals I've tried, it doesn't grow on me. It is good for eyeopeners however.

You don't know why either?

just get someone who speaks french to call the distillery and ask...that's what i do.

Well, I just poured myself a glass of the new. I think it's definitely an improvement, whatever the hell they did. It's significantly less swampy compared to the first run. Actually quite pleasant.

>and I never thought the Emiles ingredients were particularly good

you thought gentiane was made from the flowers of the plant.