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Oxygenee's Absinthiana website

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Archive through June 30, 2003Marc Chevalier (Chev25 6-30-03  9:12 am
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Nabber86 (Nabber86)
le Vicomte
Username: Nabber86

Post Number: 73
Registered: 4-2003


Posted on Monday, July 7, 2003 - 9:03 am:   Edit PostPrint Post

Hey it works for getting home brew started. Maybe I should start using my Oxynater to artificially age Absinthe.

http://www.liquidbread.com/
Marc Chevalier (Chevalier)
Absinthe Mafia
Username: Chevalier

Post Number: 1324
Registered: 11-2001


Posted on Friday, July 4, 2003 - 1:10 pm:   Edit PostPrint Post

Along the lines of the Absinthe Oxygénée postcard ...

Here is the back of a publicity sign for La Cressonnée absinthe. It says:

"A very pleasing and REFRESHING beverage containing plants from Switzerland and the Alps and having the beneficial properties of wormwood, the harmful effects of which are mitigated by watercress juice, prepared with the greatest care by special means."

http://cgi.ebay.fr/ws/eBayISAPI.dll?ViewItem&item=2182307692&category=16747#ebayphotohosting

Crosby (Crosby)
Absinthe Mafia
Username: Crosby

Post Number: 625
Registered: 12-2001


Posted on Wednesday, July 2, 2003 - 6:08 pm:   Edit PostPrint Post

I love the pictures in that book. Creepy!
C'est ma santé
Oxygenee (Oxygenee)
Absinthe Mafia
Username: Oxygenee

Post Number: 144
Registered: 4-2002
Posted on Wednesday, July 2, 2003 - 12:11 am:   Edit PostPrint Post

Talking of production methods, I've added the booklet for Distilleries T. Noiret, a manufacturer of essences for the production of absinthe and other liquors.

http://www.oxygenee.com/absintheEPHEMERA3.html

Also added a scary new book at:

http://www.oxygenee.com/absintheBOOKS3.html
ENORMUS DICK (Louched_liver)
Absinthe Mafia
Username: Louched_liver

Post Number: 2070
Registered: 12-2001


Posted on Tuesday, July 1, 2003 - 6:38 pm:   Edit PostPrint Post

Thanks for your learned input Wolfgang.
Hi, what're ya havin'?
Moonman's friend (Wolfgang)
Elitist Bastard
Username: Wolfgang

Post Number: 971
Registered: 7-2001
Posted on Tuesday, July 1, 2003 - 5:49 pm:   Edit PostPrint Post

Which is very unfortunate for the true Madiran aficionado... Too bad for the ''terroir'' concept.

...but we`r drifting out of subject, sorry.
pierre verte (Petermarc)
Absinthe Mafia
Username: Petermarc

Post Number: 448
Registered: 9-2001


Posted on Tuesday, July 1, 2003 - 3:33 pm:   Edit PostPrint Post

this process seems quite similar to 'micro-oxygenation' which is used by winemakers in the madiran AOC (and now some others) to smooth out their tannic monster reds...
Nabber86 (Nabber86)
le Vicomte
Username: Nabber86

Post Number: 72
Registered: 4-2003


Posted on Tuesday, July 1, 2003 - 2:45 pm:   Edit PostPrint Post

No doubt that aging helps improve the taste of many things and aeration (oxygen) and sunlight can sure speed up the process.

It's odd that oxidation improves absinthe while is destroys beer and wine. But then again liquor (such as scotch) only ages in the barrel where it has some exposure to the amosphere. Once it is sealed in a bottle, it stops aging.
Moonman's friend (Wolfgang)
Elitist Bastard
Username: Wolfgang

Post Number: 969
Registered: 7-2001
Posted on Tuesday, July 1, 2003 - 2:41 pm:   Edit PostPrint Post

Ha...and just a quick note to send a big intense THANKS to Oxy for sharing his exceptional collection with us through this web site.

Moonman's friend (Wolfgang)
Elitist Bastard
Username: Wolfgang

Post Number: 968
Registered: 7-2001
Posted on Tuesday, July 1, 2003 - 2:37 pm:   Edit PostPrint Post

What's on this card is of course pure marketing bullshit, except *maybe* for the smoothness caused by this artificial aging process.

According to Delahaye in ''L'absinthe art et histoire'', all kinds of methods where used to speed up the aging process (sun light, artificial light, aeration...).

I believe sun light and aeration does help, I do use this method often on blanche absinthes (can't use the sun method on naturally colored green absinthes of course). That's why I think they where using oxygen to accelerate aging even more (like an extra concentrated aeration process). Everything else is turn of the century pseudo-medical bullshit, the same kind of bullshit that paved the way to the ban.

Think about it, people had no TV or Internet back then. They where not so used to marketing bullshit as we are today. They where probably just thinking " if they say so, it must be worth the extra cost, let's buy a bottle of healty Oxygene ".

Which of course doesn't mean it was not a good absinthe...

Who around here had the chance to taste vintage Oxy ? was it good ?
Nabber86 (Nabber86)
le Vicomte
Username: Nabber86

Post Number: 71
Registered: 4-2003


Posted on Tuesday, July 1, 2003 - 12:49 pm:   Edit PostPrint Post

There would be no free oxygen left in a sample of absinthe that had oxygen bubbled through it. Basically the oxygen would "oxidize" the absithe, which may or may not improve the flavor.

Claims of "Oxygénée, with its restorative gas, in addition to remaining a precious nervous stimulant, proves to be a first-rate additive for blood and respiration." Are pure "snake oil" marketing claims.
Marc Chevalier (Chevalier)
Absinthe Mafia
Username: Chevalier

Post Number: 1300
Registered: 11-2001


Posted on Tuesday, July 1, 2003 - 10:30 am:   Edit PostPrint Post

"brevetée" = patented.

My apologies for translating it as "trademark".
Marc Chevalier (Chevalier)
Absinthe Mafia
Username: Chevalier

Post Number: 1299
Registered: 11-2001


Posted on Tuesday, July 1, 2003 - 10:18 am:   Edit PostPrint Post

"propriété exclusive" = exclusively owned by.

It must have been some special bubbling.
Pervert Euchre (Perruche_verte)
Elitist Bastard
Username: Perruche_verte

Post Number: 480
Registered: 12-2000


Posted on Tuesday, July 1, 2003 - 10:10 am:   Edit PostPrint Post

The trademark I can understand, but if the 'process' just consisted of bubbling oxygen through the stuff, how could it be their exclusive property?
"Drink accomplished what God did not." --Marguerite Duras
Marc Chevalier (Chevalier)
Absinthe Mafia
Username: Chevalier

Post Number: 1298
Registered: 11-2001


Posted on Tuesday, July 1, 2003 - 10:04 am:   Edit PostPrint Post

And here is an informal translation of the postcard's text. Thought I'd save Artemis some time and trouble.


WHAT IS ABSINTHE OXYGÉNÉE?

Absinthe Oxygénée is an absinthe whose molecules are lengthily put in contact with this vital and rejuvenating gas "par excellence": oxygen, industrially produced in admirably perfect devices.

The oxygenation of absinthe is its vitalization: It is the transformation of a liquid at times without benefits, when badly manufactured, into a beverage of health and life.

Oxygen gives a particularly appetite-stimulating power to absinthe, as well as a smoothness possessed by no other.

When not oxygenated, absinthe destroys the blood by extracting some of the oxygen attached to our red blood cells. It should be noted, however, that Oxygénée, with its restorative gas, in addition to being a precious nerve stimulant, proves to be a first-rate additive for blood and respiration.

Cusenier absinthe, known and appreciated for more than a quarter century by all true connaisseurs, is available now, thanks to this wonderful innovation – which is ours alone, as the process of oxygenation is the exclusive property and patent of the Grand Cusenier Distillery, the mark of excellence in aperitifs, manufactured in accordance with the strictest standards of medical science.





Oxygenee (Oxygenee)
Absinthe Mafia
Username: Oxygenee

Post Number: 143
Registered: 4-2002
Posted on Monday, June 30, 2003 - 10:49 pm:   Edit PostPrint Post

I've added a fullsize photo, accessible via thumbnail, of the back of the postcard, or just go directly to: http://www.oxygenee.com/images/Absinthe-Oxy-Cyclists-67KB.jpg
Dr. O (Dr_ordinaire)
Elitist Bastard
Username: Dr_ordinaire

Post Number: 471
Registered: 7-2001
Posted on Monday, June 30, 2003 - 2:31 pm:   Edit PostPrint Post

As an addendum, Oxygenee's price was higher than Pernod's. Considering the considerable market advantage that Pernod had by being there first, there might have been a reason for the premium price.

If we believe that markets prize quality, it might be that Frenchmen/women at the turn of the Century thought that Oxygenee was better than Pernod.
Dr. O (Dr_ordinaire)
Elitist Bastard
Username: Dr_ordinaire

Post Number: 469
Registered: 7-2001
Posted on Monday, June 30, 2003 - 2:05 pm:   Edit PostPrint Post

Considering the anectdotal evidence presented in this Forum about absinthes improving with aereation (as in being in half empty bottles for some time)there may be something about this oxygenation thingy.
Quidam (Artemis)
Absinthe Mafia
Username: Artemis

Post Number: 842
Registered: 10-2000


Posted on Monday, June 30, 2003 - 1:45 pm:   Edit PostPrint Post

Bubbles in the liquid would mean it's carbonated, not oxygenated. The oxygenation process was apparently real, albeit useless. They either thought, or wanted the public to think, that the process created a healthier drink. In the 1880s, Cusenier also aged their wormwood for a year before use, under the impression that the aging process dissipated vegetal "poisons" that would otherwise make it into the absinthe. For various reasons, there would seem to be no point in oxygenating the stuff today - no health scare about absinthe in general to make such a process appeal to buyers as a more healthy alternative, oxygentation process long discredited, too expensive, not enough wormwood in there to be concerned about in the first place, etc. etc.
Quelle vie ont eue nos grands-parents
Entre l'absinthe et les grands-messes... ?

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