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

sorry,
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?