|Posted on Thursday, January 30, 2003 - 11:52 am: |
I'm not at libertine to discuss it.
|Posted on Thursday, January 30, 2003 - 11:35 am: |
Who's actually tried this Libertine? What are your impressions?
|Posted on Thursday, January 30, 2003 - 11:34 am: |
Moonman tells me he doesn't agree with replacing all a.absintium by a.pontica and calling it "absinthe" but using lot's of pontica in a recipe *together with a.absinthium* can produce nice results.
Unfortunately, quality A.Pontica is difficult to find unless you grow it yourself and that requires lot's of place compared to growing a.absintium. Why ? because grand wormwood grow at least twice as large as roman wormwood...
Do we have a hint there ?
|Posted on Wednesday, January 29, 2003 - 12:36 am: |
The absinthe tasting in Pontarlier was a rather curious affair. Only those absinthes on sale in France were allowed to be entered in the competition, so there was no Un Emile 68. The judges were established names in the absinthe world, such as MCD and Benoit Noel, but not professional tasters or distillers.
|Posted on Tuesday, January 28, 2003 - 3:55 pm: |
Curiouser and curiouser...
(I love ellipsis as you can tell ... if don't like them... go to hell...)
|Posted on Tuesday, January 28, 2003 - 2:35 pm: |
"Am I wrong?"
For coloration, you are correct. It would be much more bitter if they used even a little more Pontica.
As to what it would taste like with Pontica substituted for Absinthium in the *distillation*, which is a whole separate matter from coloration, it would probably taste much the same, only sharper and more fragrant. No point in it, though, it would be almost like using truffles for regular mushrooms in a recipe, if what I've read on the matter is correct.
|Posted on Tuesday, January 28, 2003 - 2:14 pm: |
Wait! As I understand it, A.Pontica is used in the correct proportion/time in the coloring step - using it more extensively would make the product much too bitter. Am I wrong? If the product has no A.Absinthium and uses A.Pontica in it's place, what would that taste like if there are no masking ingredients? Perhaps it just uses a very small amount of the A.P. where the A.A. would normally go, but then would the product actually contain very little wormwood?