QUOTE
2. Demand- MM makes a little batch of 10-20 bottles every few weeks to a month, then ages it, ships it, rinse, repeat...
You can cut the 10-20 figure in half... It is an insignificant amonth made for R&D purpose.
QUOTE
3. Risk- ... Most HGers go through several, and are ALWAYS tweaking. A little more melissa, a little less anise, a tad more wormwood, etc. I started coming here back in last July I think, and since then, he has gone from #23ish, to #35. He does this because he can afford to make a mistake, mix up his recipe a bit, and make alterations for the sake of R&D. A Commercial CAN NOT DO THIS.
Correction : Moonman does this because he's in R&D and a few aficionados likes to taste the product of his research. This is useful for him to get feedback, to finance the research and to evaluate the market.
Every commercial distillery can afford to have a lab in the back room to make test batches and develop new better products... If they whish to. The problem is most of the time they don't care at all because the market may not be there to support it.
About the market, I would say that it is just not ready yet to support the risk involved in the creation of a full scale distillerie dedicated only to make a premium absinthe ( a product most people don't have a clue about what it is ). What does that mean ? It means if you'r full of money and don't mind to risk it you can do it (and spend a fortune in marketing just to try to promote absinthe as a whole) but if you have to talk to a banker, for sure he will not risk more than what you're willing to (or can) risk. We're talking about a huge amont of money here, mostly because it is not a well known product and it is just not possible to offer a premium absinthe for 25$. Most people just don't pay over 100$ for something they don't know and even then, most people don't spend that much on a bottle of Cognac, a very well known spirit !
Sorry guys, we're not as far as we would like to be yet. a few people are working hard to improve the situation but don't forget that not so long ago we where drinking Deva because there was not much else available. We've come a long way but we're not there yet.