Here's a definition and source to help with American english.

Thank your for the link.
I now need to know which definition TGO used.

It's one of those words like "awesome" that used to mean something really potent and moving, and now is just a synonym for "cool".

Really Cool, not just cool.

The Balance is fucking awesome. I hate to say it but it reminds me more of vintage Edouard than Jade Eddy. It's a mega coriander crotch punch, but still nicely augmented.

I got the 1914 but hadn't tried it yet because of nose problems that were corrected over the holiday and are taking time to heal. I've got more than one serving though so I think I'm going to try one glass now, the temptation is too great to resist. My nose will be at 100% in another week or so and then I can do a real comparison...

Besides, it's 66 F in NYC right now, might as well enjoy the weather with a nice glass of vintage absinthe before the globe is engulfed in flames.

Sounds like a power lunch to me. I'll be interested in your opinion.

Quote Rue T:
"As for myself, I'm not the biggest fan of American HGs. I'm not that fond of the bright, Juicy-Fruit Lambrook Silver flavors as I am of the European COs' wormwood. However, most of the HGs I've had are much cleaner with better and more intense flavors in every other aspect."

Where do you think the strains of A.a. used in the US came from?
That's the third time I've seen you mention Lambrook Silver.
Juicy fruit is not Lambrook Silver, not even close.
Juicy fruit is a standard or premium A.a., used for medicinal purposes. Lambrook Silver is an ornamental artemisia variety, developed for ornamentation.
Juicy Fruit is not the most common of the A.a.s used in H.G., although widely used, there are other strains that are popular, like Grospla trigger. I don't believe I've ever had an absinthe made with an ornamental Artemisia, I could be wrong,
anyone?

I thoguht I heard mention of people using Lambrook Silver for HG because they liked the taste better. Either way, I was referring to American HGs' wormwood flavor profile, which seems to be pretty different from European COs'.

Now that, is true.

But outside interference is changing that - the current Artisanale wormwood (and wormwood used recently by Emile Pernot and Ned) is much closer to juicy fruit than some of the earlier ones. A certain field (super secret but I'm told trivial to locate) in the Doubs, shepherded by aliens, is in large part responsible for that...


Anyway, I've got a hybrid of Lambrook Silver and wild A.a. in the garden and it's very fragrant.

Did you just quote the post above?

Best lunch ever. It's actually pretty sweet with a LOT of anise and it's preserved quite well, not nearly as much of that musty old book taste as other vintage samples I've had. I thoroughly enjoyed it. And Ted's 1901 has more than a few things in common with it. The 1914 tastes like it has less fennel than the Jade (I like the Jade's fennel better!), the 1914 wormwood carries on longer than the Jade, and the 1914 has a more saturated creamy anise taste than the Jade, but I was impressed by the similarities overall.

Here's the thing about the 1914 that's got me curious. It's the only pre-ban Pernod Fils I've had, but in speaking with others who have tried it and compared it to other Pernod Fils samples, this one reportedly isn't as intense in flavour as other Pernod Fils offerings in the past. It didn't have the super dense louche or mouthfeel I was expecting, though it was still very creamy and had a very good louche. I'd drink it every day if it didn't induce bankruptcy, but it makes me wonder if the 1914 Pernod Fils was the same as Pernod Fils from a few years before. PF probably knew the ban was impending and so I wonder if they were using old herb stocks and a different alcohol base for the last year or so in order to stem losses from the ban. I seriously don't notice any grape alcohol flavour in the 1914, and the taste overall wasn't a concentrated as vintage Edouard Pernod samples I've had. I could even taste something that might have been Star Anise. Just a little bit, or perhaps their anise was just super rich with a slight bite to it and that reminded me of Star Anise. This is all total speculation on my part, maybe they stopped distilling the year before and just drained their Solera system dry, I have no idea.

In any case though it was still remarkable. I'm saving the rest for later, and I got a wee bit of the "Very Green" sample too which I will try when the doc says my nose is back to 100%.

I find it very odd that folks who taste pre-bans almost always to a "T" describe it as "creamy." Why? I have had quite a few chances to taste them and I would never describe them as creamy. Great mouthfeel, fantastic flavor, wonderful nose, yes. But not creamy. IMHO, if it's "creamy" then there is way too much anise (or star anise) coating your tongue. I've never seen a preban that has a dense louche. All the louches I've seen are very opalescent, but not dense.

Maybe it's just my perception of anise. Anise always tastes creamy to me, especially if it's good anise. It doesn't have to be there by the truckload to make me think "creamy", but maybe that's just me. The combination of smootheness, sweetness and uniform richness to the mouthfeel remind me of cream, though if one were being literal it's obviously much much lighter than cream.

It tastes creamy to me also.

Maybe that's why I don't use sugar?


It doesn't hang in the throat like cream, but is thick on the tongue.

I thought that's what was meant by creamy mouth feel.

You guys still drinkin' this crap?

It's prolly cum, the creamy sorta thing you are all describing...

You would know.

His taste is in his ass?

Must be burnt™ then...

Besides that... I don't think any batch of the original would end up like the opaque and nasty chunkified Jade Eddie I have:

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YUMMY!!

Got sea monkeys?