|By Petermarc on Tuesday, October 31, 2000 - 02:16 am: Edit|
i cannot confirm or deny absintheur's post.
a little more detail though, we felt it was
between 60 and 70°, distilled with no noticeable
sugar. it could be taken straight, as the alcohol
did not overpower the flavors, but was
much better with 1 sugar tablet. it louched to
a beautiful light opal green/white, which i also have photographs of, if anyone is interested. it
burst out with true absinthe flavor, a little mint,but mostly difficult to describe, nothing
like it, a gorgeous drink that made you want more
but it is obvious as to why you should not over-indulge...one was more than enough before an excellent country dinner.
as far as the glass is concerned, it was very
expensive, i found two, i am keeping one
and the other has already been spoken for...
it is a hybrid pontarlier, which is not exactly
like the classic, it is more cup-shaped, a little
lighter, with a huge dose, almost comical...
more of a parlor glass as opposed to bistro...
|By Treeman5 on Tuesday, October 31, 2000 - 12:59 am: Edit|
I'm really diggin the glass, how much did you pay for that, Peter? I wonder if Justin has anything like it??Let me know both of you...Matt
|By Absintheur on Monday, October 30, 2000 - 04:02 pm: Edit|
For those who are mystified by this post, it seems that the picture is of Haut-Doubs #9, a regional variety of Absinthe Verte from the Doubs region on the French side of the border. Pontarlier is the geographic capital of Haut-Doubs.
I've never tried Haut-Doubs #9, but after asking about it, I'm told it's very similar to good La Bleue (with more bitterness), which makes it better than most Absinthe Verte from the Jura.
|By Petermarc on Monday, October 30, 2000 - 03:28 pm: Edit|
first time posting a picture, i'll work on it...
|By Petermarc on Monday, October 30, 2000 - 03:22 pm: Edit|
a truly amazing experience...
perfection in color,smell and taste.
(had a sample of dried absinthe to compare)
pure, fresh, lingering...don't know if there
will be more, where it came from, who made it.
i have no idea what the originals tasted like,
but if it were this, i now understand...can this
be duplicated in thailand?
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