Due to some demands, and questions as to whether tradition has already died, or simply-"Show 'em Tits where place is", we shall see what is going on. Extrait d'absinthe d' Artiste was born.

Being the result of a year long research, preparation, and lots of fun, it does represent the ultimate purity of a very artisanal absinthe. Recreated according to a very old recipe translated from French into Polish, English and German, considering the equivalents and ratios used in the heyday, not like nowadays where absinthe contains star anise, sugar, other adulterants, modern xit, etc.

It is a perfect marriage of five traditional herbs that have been grown only for that special occasion and dried long months to achieve finesse and smoothness. It is left at 80.0%, the still strength, whereas the water used in it comes from the most ecologically pure part of the country. The water parameters might be given upon request. The alcohol base for that extrait d'absinthe is wheat rectified spirit to ensure neutral taste, allowing at the same time the herbal flavors to explode utterly.

It will be now be aged in a vessel that only 2 people in the world know the location of (if many are aware but do not associate with this project), and it might be the only aspect of production to remain secret as profiteers™ are listening and could steal our methods. Other information shall be answered as long as I know the answer.

The aging will last 2 years and will be probably the first attempt of aging absinthe this particular way.
It has been named d'Artiste as an homage to those who drank it (poets, painters, writers, people of the circus and theatre) and especially to those who understand making absinthe is about art, fun, happiness, and not about science. If knowledge and experience are required; they been learned for the art's sake.

Hence, I wish to thank the Louched Lounge for making it possible to post this statement in this particular forum (no doubts about why such a decision), along with the appropriate attachments. I'd also like to thank those who worked me with on this project and encouraged me to make the dream come true, with special thanks to one of the different fora members without whose constant advice, and friendship; that had survived many riots, wars; this would never come to a head. (I believe He wants to remain anonymous thus I am not giving either his name or nickname).

The label:



After colouration sample:



Louche-action: (short movie as always)

http://www.youtube.com/watch?v=v3o4NpnsZe8

Interesting label die, who made it?
Does it have tansy in it?

Congrats. Looks a bit bright, but two years of aging should mellow that to a nice olavine if there is any oxygen introduced at all.

Fucking tease.

That's like someone showing you the pussy then saying "not until we're married".

Thanks, I think...

2 years?
Impressive.

First, I made a pencil sketch, inked it, painted with water-colour and re-transformed on the computer.

There is no tansy in it.




Thanks. I did not want the colour to be too dark and hence that particular hue. Due to aging it shall mellow for sure. That pic was taken few minutes after colouration so the brightness was obvious.

That label looks like it's porcelain, china painted, it's very 3 dimensional looking, nice work, beautiful design.

I am honoured to hear such words from you.

My intention was to remind that art is not only painting, drawing, sculpture, distilling, but also ceramics and things related. At present, I am using pigments that even though popularized on canvas by Great Masters, were constantly used in Assyria, Egypt, Mesopotamia or Greece by countless and nameless artists dealing with ceramics per se.

The design was thought of as rooted in the spirits' labels' tradition with aura of artistry, not just copying or cloning/making travesty of well-known designs.

Probably the best new concept label I've seen.

It is pretty cool. Not cat's eyes but....

Interesting project and label. Good luck with it. Come back in 2 years and let us know how it turned out.

Thank you very much. In 6 months' time I will make the first check-out how it is going, what has changed and to what extent. Hopefully, it will benefit from that particular aging.

Send samples.

What are you aging it in?

This cannot be revealed until it is finished and later if it proves successful, either so as not to be abused by those who have not thought about applying that method yet (if obviously smelling money). Sorry, Dinky.

I hope it's not ceramic and not wood, but you wood'nt do that, wood you?

Porcelain?

Yes, I wood not. And wood? Not as well.

Hee, hee, whew.

Si ramic?

What Kirk said. Very nice indeed. And we'll be buying from whom?

I still have a bottle of Duplais Barrique but I know better than to admit it.

I prefer Panil.

I use Naproxen.

OxyContin for me.

I concede.

I'm a cunt.

Must I conquer then? Or conceive?

Quit?

Quenching?

Quit quenching? Yes, for the time being.

Quit clenching. That's retentive.

One's fist.

Is another's
anal rape.

That method of aging requires 6 months in one vessel and the rest of time after transferring into another. Reminds to some extent of "solera" system well-known in brandies' industry.

I am doing it for the first time-have never aged that way if for the period of time-of course.

2 years?!? I like my absinthe fresh... like an 18yr old girls pee

Jeez, Smutty! But does 18 yrs old girlie's piss louche? That's the question.

I salute your willpower.

Pinheads have the ability to put stuff out of our minds. He'll probably forget about it entirely if he doesn't get drunk and drink it in a monthe or two.

Good to see ya! I cannot forget for the simple reason, it is standing in my room and I am having a look at it several times a day just as at the second batch of dereniówka.

Sometimes...

Seriously though, it does look like some good absinthe... I just want good absinthe NOW dammit!!!

(pretty please with a sugear cube on it)

Have a look, comment is on my My Space.

Grate,
but how's it taste?

I'll bet it's bitter.
Wouldn't want to lose
any of the wormwoody
complexity.

Wormwood stays in the front, highly-aromatic, fennel went aback and is very discrete, anise is delicate in the vein of de Nimes but with the evident aroma of fresh aniseed.

Yet look at the louche ('twas room temperature water, no sugar), hyssop is shy but soon shall start blooming, its nuance appears from time to time between wormwood and anise, melissa adds nice lemon note, that note is long-lingering in the aftertaste with little mintiness from initial wormwood. Alcohol bite is undetectable, if it is still there at 1:2; very smooth one, though.

I have tried it 1:3 and the balance is still not achieved but herbs started marrying.

Two months, I know Pinheads! I doubt any will be left in two years.

What kind of rig did you use to make it?

Next check-out will be in 4 months, 2 months is the beginning of aging in case of absinthe, as far as other liquors are concerned it might be shorter or longer (vodka- up a week, fruit spirits-2 weeks, herbal liqueurs-2 months, brandies-first 3 years, and so on), so no need to hurry up.

Final will be exactly on the 17th of August'2009.

And, good to see ya back! What rig d'ya mean? Well, oil or drilling one?

That's a monster
louche.

And a monstrous
head on Zip, I'd
wager.

First 6 months ahead:

1) 1:5 avec sucre
2) 1:5 sans sucre

Movie shall follow soon.

At least it's green.


I can smell the tansy from here.