Archive through February 07, 2001

Sepulchritude Forum: The Absinthe Forum Archives Thru July 2001: Topics Archived thru March 2001:Absinto Camargo - My Review:Archive through February 07, 2001
By Don_Walsh on Wednesday, February 07, 2001 - 06:54 am: Edit

And they could have really captured the marked by pickling an Amazonian river wasp in every bottle. Remember the creepy crawlie in ANACONDA?

Just the green fairy to chug before being swallowed by a very large snake, who would definitely get to be the beneficiary of any 'secondary' effects.

By Tabreaux on Tuesday, February 06, 2001 - 11:51 pm: Edit

I received a bottle of Absinto Camargo today. This product is made in Brazil, and is distributed by Uniland Export. The transaction was made via bank transfer, and the price for one 700mL bottle with shipping to the U.S. was $90 USD. The bottle was packaged well and arrived via EMS.

The liqueur is medium green color with just the slightest olive tint. There is some herbal sediment present. It is artificially colored as indicated on the back label. The bottle is clear glass. The front label shows impressionist-like artwork (a woman holding a cat). This product is 54% alcohol (108 proof).

The rear label says, "Absinto Camargo is prepared through the distillation and treatment of Artemisia absinthium alcoholic elixir, Artemisia pontica, star aniseed, and other aromatic plants and herbs. Sip Absinto Camargo over ice, water, and a sugar cube or prepare delicious absinthe cocktails. The ingredients are listed as A. absinthium, A. pontica, anise, aromatic herbs, alcohol, sugar, water, and coloring.

Tha aroma is a deep, dark heady scent of Artemisias with hint of medicinal texture. Tasting the liqueur neat reveals not as strong an Artemisia flavor one might imagine from the aroma, but it is definitely present. There is only the slightest hint of anise, and the presence of added sugar is detectable.

Upon the addition of water, there is only but the slightest louche, and the flavor thins quite a bit, revealing a light mixture of artemisia with the taste of residual sugar. Upon adding water, the flavor of anise is almost non-existent. I am told that the product is derived from a French protocol dating from 1900, and contains several additional herbs, but the flavor lent by those is very subtle. I might mention that the Neto Costa brand (Portugal) is also available in Brazil, so that product is the primary basis for comparison in Brazil.

In conclusion, this absinthe seems vaguely similar to Tunel, but with even less anise and more Artemisia flavor. While definitely being better than Neto Costa, this absinthe is nothing like the typical Spanish fare. Overall, the flavor content is rather thin, but if you increased the Artemisia content, it certainly would not make it more palatable, requiring even more sugar to defer the apparent 'vegetable-like' texture. Although being made 'traditionally', this absinthe bears little in flavor to the absinthes of old, or to the absinthes of new at that. Is it worth the cost? As always, that depends on your tastes, but if you wondered what Artemisias taste like with very little anise, this product delivers just that.

By Tabreaux on Tuesday, February 06, 2001 - 11:51 pm: Edit


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