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> Oliva Absinthe
The Standard Deviant
post Feb 25 2007, 12:17 AM
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QUOTE(Oxygenee @ Feb 24 2007, 04:57 PM) *

Duplais, 4th Edition, Pages 481-482: Absinthe Gazeuse


I've just put my out of date copy in the recycling.

I think if you used nitrogen then there wouldn't be a strong flavour imparted like carbon dioxide would give. That might require a widget though or individual cans of sparkling water to add to the absinthe as nitrogen wouldn't stay in the absinthe after you first open the bottle.


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dr_ordinaire
post Feb 25 2007, 01:08 AM
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Since we are experimenting with gasses, why not nitrous oxide?

Then absinthe will REALLY make you trip...


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Provenance
post Feb 26 2007, 06:41 PM
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QUOTE
17 Fl Oz,

They're not marketing it to Europeans...or to Americans who are familiar with the metric system.

QUOTE(Wild Bill Turkey @ Feb 24 2007, 12:09 AM) *

Wish me luck.

If I suddenly stop posting, don't order any.

I'm going to miss WBT.

Maybe I should order some so I have something to drink at his funeral.


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Provenance
post Feb 26 2007, 06:51 PM
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QUOTE(dr_ordinaire @ Feb 24 2007, 07:02 AM) *

I fail to see the logic behind sparkling absinthe.

QUOTE
The bubbles increase the "absinthe effect", and tickle the tongue into ecstasy.



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Provenance
post Feb 26 2007, 06:57 PM
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QUOTE
We talked to many Champagne and sparkling wine experts from around the world to get ideas how to do this.

Fermented absinthe?


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Provenance
post Feb 26 2007, 07:00 PM
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QUOTE
Links

- Erowid's absinthe vault.
A great resource containing experiences, facts, and scientific research.
blink.gif




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justabob
post Feb 26 2007, 07:56 PM
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If it used quality herbs and is indeed produced the way they claim I am sure it is a good product. Except for the eight day maceration thing, if true is a total waste of time.

I smell a rat, find a couple of pages in an old book and then make a product via the suisse method anyway, claiming a link to the past to add some sort of mystique.


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Gertz
post Feb 26 2007, 08:06 PM
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QUOTE(Oxygenee @ Feb 24 2007, 07:48 AM) *
It would be very interesting if there is someone here who reads Czech to know what the manuscript pages they show actually say, especially if this is indeed an Absinthe Suisse recipe.

Pan Buh over at the WS lives in Czecherland, and I think he has a fair grasp of their lingo.


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rogue_designer
post Feb 26 2007, 08:36 PM
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I love the testimonials...

QUOTE
- I definitely give Oliva Absinth an the highest marks possible. I have tried many different absinthe and consider myself a bit of a connoisseur. This is heads and tails above most every other absinthe on the market. You have truly restored the good name of Czech Absinth.


Restored? There is an assumption in the use of "restored" that I'm not comfortable making.

Good luck WBT.


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traineraz
post Feb 26 2007, 10:26 PM
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QUOTE(Provenance @ Feb 26 2007, 09:41 AM) *

I'm going to miss WBT.

Maybe I should order some so I have something to drink at his funeral.

I've a feeling there should be plenty left . . .

Actually, they seem to have gone to great lengths to pretend that they're distilling an absinthe Suisse if they're not. Their selected testimonials compare their product favorably with French, and describe other Czech in less-than-flattering terms. This suggests to me that they're definitely trying to do an absinthe rather than absinth.

They also found someone with excellent English to translate their webpage and, as you noted, are clearly gunning for the American market.

I look forward to the review from WBT! (Or obituary.)


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. . . and don't forget to read the FAQ and check out the Absinthe Buyer's Guide for brand reviews and distributor links!
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Wild Bill Turkey
post Feb 27 2007, 01:21 AM
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Why can't it be both?
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hartsmar
post Feb 27 2007, 07:03 AM
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Funny that I cannot find anywhere a scan of the actual pre-ban Bohemian recipe. Only their own online version.

This IS very interesting. Sadly, there's been too many rides down this track before... If someone got to see the original recipe, I'd be convinced. It does seem promising though. :)

It's a good thing that there are Czechs trying to make quality absinthe. The only thing that worries me is that "Infusion" part, as Oxy said. Is that a 12 hour blast of adding oils or sugar or what?

But, again - it is interesting.


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traineraz
post Feb 27 2007, 08:02 PM
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QUOTE(Wild Bill Turkey @ Feb 26 2007, 04:21 PM) *

Why can't it be both?

An oBITCHuary?

Guess we will see!


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"Now that we've defined what marriage is, we need to take that further and say children deserve to be in that relationship." - Greg Quinlan of Ohio's Pro-Family Network, a conservative Christian group which apparently promotes pedophilia.

. . . and don't forget to read the FAQ and check out the Absinthe Buyer's Guide for brand reviews and distributor links!
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OliAbs
post Mar 6 2007, 09:28 AM
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QUOTE(Oxygenee @ Feb 23 2007, 10:48 PM) *

This new Czech site is worth looking at. On the face of it this seems a step forward for the "absinth" category - a more serious product, and an attempt to place it in a more accurate historical context.


Thank you. This is exactly what we are going for.

QUOTE
There are errors and silly claims -


Please let me know about these. Our goal is to be as accurate as possible. For any new information, we try to have the actual scans of the documents linked in the text. If there is something we are stating that is proven untrue, I would be very happy to correct it.

We spent almost half a year going through hundreds of old magazines, newspapers, and books from about 1880-1920. Many of them, we had to apply for special permission to even look at. Most of the documents were in terrible condition, not digitized and certainly not organized. After all that work, there were only a handful of useful documents. There were also HUGE gaps in the publishing. We were told this is because they were lost or destroyed when the Socialists took over, and after out of fear.

QUOTE
this casts some interesting new light on absinthe production in Czechoslavakia in the pre-ban era.


There is more good stuff. Take a look at this page:
http://www.olivaabsinth.com/history-of-abs...nthe-pg-11.html

The third paragraph down should be interesting to you. The following scan is from the turn of the last century newspaper.
http://www.olivaabsinth.com/skin1/images/s...202%20large.JPG
It is an ad from a liquor producer in Bohemia listing all the items they produce, including absinthe. They had been around since 1791, but were not likely making absinthe until closer to the end of the 1800's.

It is likely that people such as Viktor Oliva came back to Prague from Bohemian Paris with a taste for absinthe and spread that taste through the community. So the local cafe's began to import it. Word got back to the domestic liquor producers about the popularity of this drink, so they endeavored to make it themselves.

We found an item from 1888 that mentions that absinthe was being sold in Bohemia at this time. It also says that the Suisse recipe/procedure is the best.
http://www.olivaabsinth.com/skin1/images/s...naryAbsinth.JPG
There is no reason to believe that they would not attempt to produce this version, since they already knew it was the best.

I have personally seen a classified advert from The Times (UK) newspaper from the mid 1800's from someone selling their expertise at producing various forms of alcohol, including suisse absinthe. It wouldn't be hard for a Bohemian producer to find and hire such a person, or find a suisse recipe in some other way.

They may have added or changed the recipe slightly, but it would be essentially the same. We have tinkered with it ourselves to try to round out the taste a bit more. We are always doing test batches.


QUOTE
The description of their "recipe"[/url] is a little odd (an eight day maceration


The reason for that is simple. It was included in the recipe. It may be an excessive length, but it certainly doesn't hurt (we did tests from .5-8 days and found little difference, so we stuck with the way it was written)

In fact, we are going to be releasing a Blanche. The taste is so nice right after the distillation stage that we decided to give it a try to see if there is a market for it.

QUOTE
and it's not clear what they mean by an infusion after coloration)


Not to worry. It's nothing terrible, just adding a bit of licorice flavor.

QUOTE
Lastly, sparkling absinthe is an unusual idea, but one that does have an historical antecedant.


It was not easy to do at all. But we thought it was an interesting idea, so why not try.


So I will attempt to answer as many questions as people have here. I want to be as open as possible, without giving away the store. I will appear here as often as I can.

I hope I didn't forget something, or misstate it here. I wrote a complete reply to this once already, but closed the wrong tab and lost it all and had to type it again.

Elliot Novak
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OliAbs
post Mar 6 2007, 09:32 AM
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QUOTE(mthuilli @ Feb 24 2007, 02:19 AM) *

I love the bottle

So why they named it "Oliva Absinth" but state on the label "absinthe suisse".


Because absinthe is spelled without the "e" in Czech and some other countries. Oliva is Czech, and our company is Czech, so we felt the brand name should be Czech. We also want people to know that it is Czech by the spelling. Although almost all modern absinthe made in Czech are awful, we do not believe it was always that way (pre-ban times). So we are proud to spell it this way.

However, this is an international product, so for the product description "absinthe suisse", we should and must use the more accepted international spelling.


QUOTE

I don't think I could enjoy a sparkling absinthe anyway.


It is different, but quite nice. Many cocktails were made with absinthe and sparkling water in the USA.
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