I'm trying it now. At least it's not vile like Luxit. Way too citrusy. Herb quality is middlin' at best. There may be AA in there somewhere. Kinda dry, almost like a modified gin recipe. Olive green in color. Reminds me a little of moonjuice when it was fresh. Not awful but nowhere near classic.

Absinthe, at least good absinthe, may not be as easy to make as Leo likes to think.

He's sending me a sample too. Give him constructive feedback, he seems open to it.

He seems to be trying, I think he'll keep improving.

A good attitude goes a long way.

I'll louche another glass at the water cooler.

Mostly because I like drinking at work.

Now THAT is a good attitude.

And soon, you'll be at a good altitude.

On a cuz absinthe makes you high like dope 'n' shit.

Todd really does need to rethink his coloring herbs.

And add more green anise.

But, he's still way ahead of Ted.

I'm going to have another glass.

Got my sample.

Definitely overcolored but something nice and fruity lurks beneath that clorophylliness.


It shows promise.

Good 2 hear.

Prol-
Leopold Bros. have shipped several cases to Va ABC, but they haven't hit the shelves. I haven't tried it yet, but will pick a bottle up when they do.

If it also tastes like soapsuds it might beat Belle Amie as a perfectly balanced and floral absinthe.

Apart from that, I'm pretty sure that Leopold will come out with something decent in the end.

Not a fan of the BA, then?

Since I'm the exception that shouldn't be much of an issue.

Fucker ruined it for me.
He's absolutely right. Iffen
yr thinkin' about. I still
like it iffen I'm not thinkin'.

Which is
usually.

Thought is a dangerous beast.

And it'll wash yr mouth out
with coriander, if yr not careful.

Hellbitch, you're not the only one, I know at least 2 others.
While I don't really dislike it, I find it rather monotonous, missing a kick.

Yes, it's a nice product, but lacks just a bit of oomph.

So, which one of the current CO's has the "oomph" BA lacks as ya say? I personally see none (though when I taste L'Italienne and La Coquette I might change my opinion).

I am a bit disappointed -- Leopold's distillary is only 10 miles from me and he has only updated me when his products are available in the area. And unfortunately due to recent RL problems not able to even imbibe in such.

That being said, I will get pics of his still as soon as I can visit it...

L'Italienne for sure, Kicks any co's ass, at least the one I tasted with the Pontarlier A.a.. I tasted the new one too but was too drunk to remember.

Since it's no longer made with the Ponty, your comment is worthless.

Awwwww horsexit, sockey. Chris told me it's nice but nut nearly as badass as some of the stuff he's had...

Above all that is an interesting approach. And we xould cut the monopoly of Ponty wormwood, wormwood grows everywhere and I am not about to be convinced that Italian wormwood might be actually worse than it.

"Oomph" is not the right word for l'Italienne. "Oomph" to me conjures up images of Rubens rather than Boticelli.

"Oomph" would be 1797 Roquette or (if you're a wimp) anise bomb VS65 (not some of the later hyssop-laden ones) or PF1901. Even Hellbitch green, not that oomphish, is more "oomph" than l'Italienne. None of the Markus-Lion-inspired Matter products have any oomph.

Speaking of COs, of course.

The question is: is "oomph" the only thing to be sought? L'Italienne shows it isn't. Oh, and my wife thinks Boticelli paintings sucks because they have no "oomph", but I don't. Paradoxically, she doesn't like "oomph" in absinthe and does like l'Italienne.

I prefer Boticelli more, he was better at anatomy and mystery-within. If you ask me about Rubens, I prefer Jordaens. Moreover, if Dr Hamster meant by "oomph" something positive or negative remains the question.

You gotta be kiddin'!!! Roquette is kinda traditional I admit, but its perfume-no comments. VS65 is light years from Berger, so is PF1901 from Pernod. However, in a view of these facts, Roquette is much better than these.

Well, that's why I can only comment on what "oomph" conjures up in *my* mind. And no, I'm not kidding and stand by my comments. "oomph" to me is not synonymous with quality, but with spirited vigour. Some good products have it and some bad products have it too.


Some things just shouldn't be ranked (i.e. arranged on a one dimensional scale), because reality is multi-faceted. Neither Boticelli nor Rubens will capture all of it. Nor will wine, beer or the scent of fresh absinthe when your hand caresses the leaves on a sunny summer day.

The very best grande absinthe I've ever encountered in the wild was from Badia a Coneo in Tuscany, Italy, close to Colle di Val d'Elsa, which has colonised the surroundings of the herb garden of an abandoned 12th century abbey (now in ruins and squatted).

The scent was the first thing hitting my senses when I got out of the car, despite competition from the splendid abbey in the sunset light.

Hellbitch has a few plants from there.

The *worst* absinthe I ever encountered in the wild, by coincidence, was from just 50 kilometers away, on a hilltop overlooking a high security prison in Tuscany.

Drying in my kitchen. Be prepared.

That I can I agree on since both sides of the barricade represent that "quality" (characteristics).

No wonder 'bout it. That region is the source of the most exceptional quality raw sienna having the vividness and viscosity of siennas used by the Old Masters. The book from 70's on making spirits, praises highly wormwood from Italy which has really alpine touch.

Really? Exactly the words of our beloved Dr Fuck (said today):

Go, get' em amigo!

Got a sample of Leopold's newest batch. I don't know how he gets so much chlorophyll flavor into it. The color is still olive green though slightly lighter but he must be using green, uncured hyssop leaf or something in it because it has a dry grassiness that overwhelms the other flavors.


I'm curious about that Italian AA but I can't afford to sample the new l'Italienne.

The lingering bitterness and excessive pontica in the previous batch were quite disturbing. I thought the coloring step problem had been corrected in the new batch, still not Prol? Reducing from hours to 45 mn should make a difference.

To my taste, L'Italienne (with Pontarlier A.a.) is the best CO I have in my cabinet this days. Not sure which COs Chris has in his cabinet this days but I'd be curious to hear which one is over l'Italienne to his taste.

Unless I'm mistaken, I think the only l'Italienne Chris tasted was the sample of the prototype (with Pontarlier A.a.) I brought that night in Alameda.

Yep, and I did like it.

I wouldn't call it my favorite but I appreciated the interesting/different flavor profile it had and I enjoyed it.

Hard to call that a true CO, but I'd say the best CO I have in my liquor cabinet is definitely the L'Italienne with the L'Italienne AA, hands down.

Without any doubt, yes.

My first newb question. What is the difference between Pontarlier A.a. and Italian A.a. ?

Chemotype, taste, fragrance and aroma.

Any possibility of being more specific please? I don't mean to sound ignorant... but I am.

Dependin' on the chemotype, wormwood will have specific characteristics which will influence its aroma, fragrance and taste. Haven't had Italian worwmood so cannot tell, but Pontarlier wormwood I would best describe as "bold", "strong", "decisive" when compared to others. A masculine wormwood in a sense, a tough fucker. Wormwood from Besancon would be for that matter more feminine, a bit shy.

Which is why Besancon style absinthe tastes better with Lambrook Silver.

So what is Jucifruit good for?

Sinking?

I hate sweet chewing gum.

I like juicyfruit.

What about jackfruit?

An off the Cuff remark.

So, Pontarlier A.a. vs Italian A.a. is stronger overall in flavour/smell, spicy, balsamic, grassy and bolder vs Italian A.a. being a bit more bitter, floral (chamomile/violet) and astringent. Italian A.a. appears to carry less thujon which should make it a lesser pain in the ass to deal with... I've been told.