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> Yet another Maxim inspired newbie...
Artemis
post Oct 31 2003, 08:56 PM
Post #16


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It was in my review of Lasala or Montana or one of those yellow absinthes from Spain, a couple of years back. If you said it first, I apologize, but I don't remember seeing it before I wrote that.


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sixela
post Nov 1 2003, 12:10 AM
Post #17


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QUOTE (Artemis @ Oct 31 2003, 06:33 PM)

Melissa, in quality absinthe, is used not at all in the base and only in tiny amounts in the coloration.  You'd hardly know it was there.

I'd agree that you shouldnt be noticing it too much, but from the reference section back at sepulchritude (Pernod Fils catalogue):

QUOTE

One starts by macerating, in spirits distilled from wine, grand wormwood, melissa with a delicate aroma, fennel of Gard, and anise of Tarn or Andalusia. After this maceration comes distillation, which is done in a double boiler heated by steam.


IIRC, that's why Moonman's future #30 will also have melissa (and as this is given as pretty much the source for why he's trying it, I assume he's going to use it in the macerate, and not only in colouring).


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For incredibly brain-melting hotness, always bet on Number Six -- Maxim, December 2003.
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Artemis
post Nov 1 2003, 12:49 AM
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QUOTE
I assume he's going to use it in the macerate, and not only in colouring


And I say that's a waste of time.

And I'm not assuming anything.


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Il arrive souvent que les personnes couvertes d’esprit enflamme courent en appelant du secours.
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sixela
post Nov 1 2003, 01:10 AM
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QUOTE (Artemis @ Nov 1 2003, 02:49 AM)
QUOTE
I assume he's going to use it in the macerate, and not only in colouring


And I say that's a waste of time.

And I'm not assuming anything.

OK. So, you think the proofreader of the old Pernod catalogue got his herbs mixed up (not impossible, of course -- if the marketroids of that time weer as knowledgeable about the products they sold as their comtemporary counterparts,...)?


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Varno Ettanu Parmantaurëo
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For incredibly brain-melting hotness, always bet on Number Six -- Maxim, December 2003.
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sixela
post Nov 1 2003, 01:31 AM
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QUOTE (sixela @ Nov 1 2003, 03:10 AM)
QUOTE (Artemis @ Nov 1 2003, 02:49 AM)
QUOTE
I assume he's going to use it in the macerate, and not only in colouring


And I say that's a waste of time.

And I'm not assuming anything.

OK. So, you think the proofreader of the old Pernod catalogue got his herbs mixed up (not impossible, of course -- if the marketroids of that time weer as knowledgeable about the products they sold as their comtemporary counterparts,...)?

Well, replying to my own post -- other historical documents do give a different account:

L'hysope, la menthe et la mélisse sont réservées pour la
coloration ainsi qu'une partie de la petite absinthe.

[From the "Traité Complet etc." of A. Bedel]


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For incredibly brain-melting hotness, always bet on Number Six -- Maxim, December 2003.
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Wolfgang
post Nov 1 2003, 02:57 AM
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Some related experiments are being done on the Moon... some people will see how it turns out...
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sixela
post Nov 1 2003, 03:13 AM
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QUOTE (Wolfgang @ Nov 1 2003, 04:57 AM)
Some related experiments are being done on the Moon... some people will see how it turns out...

So do I. I hope Moonman hasn't deleted *my* address from *all* his records.


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Depth Afield
post Nov 6 2003, 07:54 AM
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Okay, okay… I already know that this was a stupid purchase, but curiosity got the best of me. Add that curiosity to the consumption of four martinis and you send off to Gert Strand AB for their essence of absinthe. Ah, the wonder of alcohol!

Has anyone experimented with this product? Results?

Please pray to the absinthe Gods that my Segarra arrives soon.
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Depth Afield
post Nov 13 2003, 07:34 AM
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Still no Segarra of my own to taste… In future orders, I will NOT attempt to save a few bucks by choosing the ground shipping offered by SC. Their ground shipping apparently utilizes three-legged mules with no sense of direction. Oh well.

On the bright side, the same friend that allowed me the use of his Serpis a few weeks ago, has given me a bottle of his Segarra to sample. Yes, I will be repaying him when SC’s mule arrives.

Wonderful light anis scent while pouring! First glass was prepared without added sugar, at about a 1:5 ratio. Excellent milky louche. This ratio was a bit too watery. Still, taste was quite nice. A sharp “woodsy” oak palate was there, just behind the anise. This from the oak barrel aging process?

Second glass was prepared at about 1:4 with a sugar cube. Much better! The “woodsy” oak flavor is larger, but a tad sweeter and easier on the tongue. Also present in this glass, was a pleasant citrus after taste. I assume this comes from the mellisa mentioned in earlier posts. The Segarra benefits greatly with the addition of a bit of sugar in my humble opinion.

My absinthe experience has included Lehmann’s, Serpis and now Segarra. Favorite so far? The regulars on this board will no doubt have me crucified, but I will have to say that Serpis is my favorite at this point. Un Emile 68 will be included in my next order…
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