|By Don_walsh on Wednesday, November 29, 2000 - 09:39 am: Edit|
Never assume...you know the old saw. But that's a good guess. Nothing for certain unless and until someone gets around to testing the Bulgarian hog wallow.
|By Binky on Wednesday, November 29, 2000 - 09:13 am: Edit|
Couple of things that have reared their ugly/interesting heads, after Sir Winson's facinating essay & the reacion it garnered.
The Encyclopaedia Britannica defines Wormwood as "any bitter or aromatic herb or shrub of the genus Artemisia of the family Asteraceae", which is pretty broad... Not that for a moment & disagree with a the A. absinthium ruling for absinthe here (hey, let's make absinthe with tarragon!), I was just wondering what it boded for the rest of the world's definition of absinthe with these mugwort pretenders?
Also, on the guide re-jigging, pastis vs. absinthe, where do we stand on the phrase 'wormwood infusion' in ingredients? Hapsburg uses it (actually, seeing as there isn't anything on it in the 'guide, I'll give the full list for Kallisti: alcohol, water, natural aroma, wormwood infusion, sugar, colouring E102-E131). Is it considered by those in the know to be a 'actually there's no A. absinthium' workaround?
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