QUOTE
Thanks for the great write-up Jamie!
As is often the case with absinthe news, particularly of this magnitude, there’s so much information to assimilate and so much excitement that’s it’s easy to misunderstand small but important details. I take responsibility for any misunderstandings, as I could’ve probably made myself clearer when I talked with you and the folks at Tales of the Cocktail.
I’ll of course be writing much more at length over at the Wormwood Society, but I’ll excerpt the most important bits here:
Marteau Verte Classique is being distilled in Switzerland by the Matter-Luginbühl distillery by Oliver Matter, the award-winning distiller of the Duplais line of absinthes as well as Marilyn Mason’s Mansinthe, Giger’s Brevans and the Brut d’alambic.
I developed the formula over the last three years myself and then commissioned the distillery to make it, strictly according to my recipe and protocols. My intent is to eventually establish my own distillery and take over production personally. As an interim measure. I’m in the early stages of working with an American distillery to begin production myself, stateside. No idea yet on time-frame.
While this absinthe is distilled in Switzerland, “Absinthe Suisse” refers to a specific traditional distillation procedure and designates a customary quality category of absinthes. The extra steps involved in creating a true Absinthe Suisse assures a depth of character and quality that wouldn’t have been found in an “absinthe ordinaire”, “absinthe demi-fine” or “absinthe fine.”
Based on traditional recipes from the 19th century, this is the first absinthe, since the 1912 ban at least, that was developed specifically for use in classic cocktails. As you know, it’s very good as a drink on its own, but I chose the specific botanicals in proportions to lend a more savory and aromatic component than other traditional absinthes, which can often be too candy-like. Rather than cut back on the anise, I’ve worked with other herbs and brought them forward to compliment it and surround it in a bouquet, rather than push it into the background.
The sample which you have and which the 150 people at the Forgotten Ingredients panel discussion at Tales of the Cocktail were from my prototypes, since the end commercial product has not yet been released.
Artisanal products, particularly new ones, are subject to change. Different apparatus, different regional herb sources, different water, these are the variables we have to work with. The first release of Marteau Verte Classique will possibly be slightly different in character than the samples, but every effort is being made to bring it as close as possible given the conditions. Future batches will be adjusted if necessary to achieve the desired profile.
For now, starting probably in early October, it will be available exclusively from Markus Lion at absinthe-distribution.com, distributing from Germany; it might be picked up by other vendors later.
It will first be done in very small batches, approximately 200 liters and will be sold in half-liter bottles. We’ll increase production according to demand.
It should fit into roughly the same price range as the other Matter absinthes, but the final tally is not in yet. The process is a little more complicated and there are a number more botanicals in it than a lot of other absinthes.
No samples or labels have been submitted to the TTB yet. (FDA sets the standards, but in spirits, approval rests with the TTB).
Washington does provide distiller’s licenses, and has licensed several distilleries in the past few years, but the qualifications to run a distilled spirits plant are somewhat intimidating and expensive. If you have plenty of cash and hire an attorney who specializes in the spirits industry, it shouldn’t be too difficult.
However, Washington also has a Chemist Distiller’s permit for only $20 a year, available to commercial chemists and developers who are not manufacturing spirits for sale.
I hope this helps some.
Cheers!
Gwydion Stone aka “Hiram”
Gwydion Stone (aka Hiram) said this on July 23rd, 2007 at 4:19 pm
As is often the case with absinthe news, particularly of this magnitude, there’s so much information to assimilate and so much excitement that’s it’s easy to misunderstand small but important details. I take responsibility for any misunderstandings, as I could’ve probably made myself clearer when I talked with you and the folks at Tales of the Cocktail.
I’ll of course be writing much more at length over at the Wormwood Society, but I’ll excerpt the most important bits here:
Marteau Verte Classique is being distilled in Switzerland by the Matter-Luginbühl distillery by Oliver Matter, the award-winning distiller of the Duplais line of absinthes as well as Marilyn Mason’s Mansinthe, Giger’s Brevans and the Brut d’alambic.
I developed the formula over the last three years myself and then commissioned the distillery to make it, strictly according to my recipe and protocols. My intent is to eventually establish my own distillery and take over production personally. As an interim measure. I’m in the early stages of working with an American distillery to begin production myself, stateside. No idea yet on time-frame.
While this absinthe is distilled in Switzerland, “Absinthe Suisse” refers to a specific traditional distillation procedure and designates a customary quality category of absinthes. The extra steps involved in creating a true Absinthe Suisse assures a depth of character and quality that wouldn’t have been found in an “absinthe ordinaire”, “absinthe demi-fine” or “absinthe fine.”
Based on traditional recipes from the 19th century, this is the first absinthe, since the 1912 ban at least, that was developed specifically for use in classic cocktails. As you know, it’s very good as a drink on its own, but I chose the specific botanicals in proportions to lend a more savory and aromatic component than other traditional absinthes, which can often be too candy-like. Rather than cut back on the anise, I’ve worked with other herbs and brought them forward to compliment it and surround it in a bouquet, rather than push it into the background.
The sample which you have and which the 150 people at the Forgotten Ingredients panel discussion at Tales of the Cocktail were from my prototypes, since the end commercial product has not yet been released.
Artisanal products, particularly new ones, are subject to change. Different apparatus, different regional herb sources, different water, these are the variables we have to work with. The first release of Marteau Verte Classique will possibly be slightly different in character than the samples, but every effort is being made to bring it as close as possible given the conditions. Future batches will be adjusted if necessary to achieve the desired profile.
For now, starting probably in early October, it will be available exclusively from Markus Lion at absinthe-distribution.com, distributing from Germany; it might be picked up by other vendors later.
It will first be done in very small batches, approximately 200 liters and will be sold in half-liter bottles. We’ll increase production according to demand.
It should fit into roughly the same price range as the other Matter absinthes, but the final tally is not in yet. The process is a little more complicated and there are a number more botanicals in it than a lot of other absinthes.
No samples or labels have been submitted to the TTB yet. (FDA sets the standards, but in spirits, approval rests with the TTB).
Washington does provide distiller’s licenses, and has licensed several distilleries in the past few years, but the qualifications to run a distilled spirits plant are somewhat intimidating and expensive. If you have plenty of cash and hire an attorney who specializes in the spirits industry, it shouldn’t be too difficult.
However, Washington also has a Chemist Distiller’s permit for only $20 a year, available to commercial chemists and developers who are not manufacturing spirits for sale.
I hope this helps some.
Cheers!
Gwydion Stone aka “Hiram”
Gwydion Stone (aka Hiram) said this on July 23rd, 2007 at 4:19 pm
http://spiritsandcocktails.wordpress.com/2...erte-classique/
