menu 2
menu 4
menu 6
menu 8
menu 10
menu 12

Welcome Guest ( Log In | Register )

4 Pages V < 1 2 3 4 >  
Reply to this topicStart new topic
> Absinthe St. Antoine, Reviewed
Absomphe
post Aug 27 2009, 03:35 PM
Post #16


Cozy Nostril Originale
*****

Group: Absinthe Mafia
Posts: 18568
Joined: 25-September 03
From: Bellingham, WA
Member No.: 66



QUOTE(absinthist @ Aug 26 2009, 02:07 PM) *

The veronica has its say and it is good to hear her trying to be louder than wormwood.


As long as it doesn't come close to succeeding.


--------------------
I've scrubbed my sigs with Oxy Clean™.
User is offlineProfile CardPM
Go to the top of the page
+Quote Post
absinthist
post Aug 27 2009, 04:18 PM
Post #17


Anti-Social
*****

Group: Banned
Posts: 3578
Joined: 27-December 06
From: Somewhere else
Member No.: 2673



QUOTE(Tibro @ Aug 26 2009, 11:35 PM) *

Although he seems to credit himself as more demanding than some, Boggy still allows that a wide range of colors are flawless for a verte. I'd be interested in a fuller exegesis of his ideas of proper color for a verte.

Although Martin has said everything, I will come back to that aspect. The full exegesis of proper colouration is to be found in Fritsch, in Brevans, in the writings of Bailly regarding Pernod fils as well as in the widely-available protocols regarding that very matter. There are 7 methods of colourations that are described thoroughly and to be found in books, recipes, eye witnesses' accounts etc; colouration has been developing thru all the ages and even after the invention of the colourators, there have been many other different methods applied, not only in the making of absinthe, but regarding other spirits as well. As of nowadays, I can cite Cheryl's, Stefano's colouration methods as inventive and looking for new results, still being rooted in the tradition.

As regards the taste. 2nd batch was tasting differently from the 3rd batch due to the massive changes in the protocol of the production. As I was saying, every review is here and now and we should not compare 2nd to 3rd as in fact they are different from each other. It is like giving Pontarlier recipe to 3 Artists, each of them will make his own and they will be different, albeit sharing some common characteristics.


QUOTE(Absomphe @ Aug 27 2009, 07:35 AM) *

QUOTE(absinthist @ Aug 26 2009, 02:07 PM) *

The veronica has its say and it is good to hear her trying to be louder than wormwood.


As long as it doesn't come close to succeeding.

It does not. It has been moved aback strongly when compared to 2nd and definitely to the 1st batch.


--------------------
absinthe fora-for teenagers
Facebook for kiddies
Alembics and Art for the adults. So few are left, so few.
User is offlineProfile CardPM
Go to the top of the page
+Quote Post
Kirk
post Aug 27 2009, 09:25 PM
Post #18


tool making biped
*****

Group: Absinthe Mafia
Posts: 5735
Joined: 28-October 03
From: s.w.VA
Member No.: 193



Absinthe should be green in my opinion, but the truth is, it doesn't matter beyond the fact that it may be indicative of certain techniques, still it does not matter at all, (i.m.o.) you don't color it to make it green, you color it to impart certain flavors.
I've been growing and processing veronica for years and I still don't know what it tastes like, some say it adds texture, I can't agree with that because I haven't seen it, some say it's good for color, maybe I can agree. Others say it has an effect on you. People I trust say it has a lot of chlorophyll, maybe so.
Why would anyone recommend using badiane though?


--------------------
User is offlineProfile CardPM
Go to the top of the page
+Quote Post
Green Baron
post Aug 27 2009, 10:24 PM
Post #19


Absinthusiast
**

Group: Members
Posts: 461
Joined: 24-November 07
From: Seattle
Member No.: 3093



Certainly not to obtain a thick louche if one does not have the protocol for distilling to get good louche action with just anise and fennel as the sole anethole sources.

Sorry Boggy, but I happen to be a badiane recipe doubter. I know it was used back in the day, but I still don't know if I'd trust a text for one of the premium marques that calls for it.

Personally, if not much is used and I can't detect it in flavor or body and it doesn't louche too quick, it's not a big deal IMO. But still, for a true purist superieure/suisse absinthe (and a display of distillation skill), I think it should not be used.


--------------------
Chasing the green fairy in my triplane!
"A decorous absinthe will persuade your whisper away with its hooch essence…"
User is offlineProfile CardPM
Go to the top of the page
+Quote Post
Kirk
post Aug 27 2009, 10:33 PM
Post #20


tool making biped
*****

Group: Absinthe Mafia
Posts: 5735
Joined: 28-October 03
From: s.w.VA
Member No.: 193



It's considered to be a way of cutting corners or making up for a problem with your protocols.
Badiane is stronger and much cheaper to use than green anise, more readily available and produces certain results. Badiane is profane to absinthe.


--------------------
User is offlineProfile CardPM
Go to the top of the page
+Quote Post
Green Baron
post Aug 27 2009, 10:53 PM
Post #21


Absinthusiast
**

Group: Members
Posts: 461
Joined: 24-November 07
From: Seattle
Member No.: 3093



Aside from the availability thing, I've heard that raw star anise is actually more expensive than green anise, but to get a good louche using the green requires more skill.

I've also heard that star anise was used historically in pre-ban absinthe, but not in the real good stuff.



--------------------
Chasing the green fairy in my triplane!
"A decorous absinthe will persuade your whisper away with its hooch essence…"
User is offlineProfile CardPM
Go to the top of the page
+Quote Post
Kirk
post Aug 27 2009, 11:08 PM
Post #22


tool making biped
*****

Group: Absinthe Mafia
Posts: 5735
Joined: 28-October 03
From: s.w.VA
Member No.: 193



I'm thinking it's cheaper to use because you use less of it and it's an almost fool proof louche.
My impression was that historically, when it was used, it was used for those reasons, and frowned upon for the harsh taste. Considered to be a way of cutting corners.


--------------------
User is offlineProfile CardPM
Go to the top of the page
+Quote Post
Patlow
post Aug 28 2009, 12:16 AM
Post #23


Insert gang name here
****

Group: Absinthe Mafia
Posts: 2170
Joined: 9-February 04
From: Philadelphia
Member No.: 470



Which anise does V.C. use? I could look at the bottle, but it's all the way across the room.


--------------------
L. D. C. - Outer Space Division
User is offlineProfile CardPM
Go to the top of the page
+Quote Post
Absomphe
post Aug 28 2009, 01:13 AM
Post #24


Cozy Nostril Originale
*****

Group: Absinthe Mafia
Posts: 18568
Joined: 25-September 03
From: Bellingham, WA
Member No.: 66



Both green and star.


--------------------
I've scrubbed my sigs with Oxy Clean™.
User is offlineProfile CardPM
Go to the top of the page
+Quote Post
Green Baron
post Aug 28 2009, 02:16 AM
Post #25


Absinthusiast
**

Group: Members
Posts: 461
Joined: 24-November 07
From: Seattle
Member No.: 3093



How bout purple and square?


--------------------
Chasing the green fairy in my triplane!
"A decorous absinthe will persuade your whisper away with its hooch essence…"
User is offlineProfile CardPM
Go to the top of the page
+Quote Post
martin.zufanek
post Aug 28 2009, 07:06 AM
Post #26


Absinthusiast
**

Group: Members
Posts: 67
Joined: 9-May 08
Member No.: 3332



According to badiane, I have added just very little of it, it's grams only! And badiane is circa 3 times more expensive than green anise here in Czech republic.
As far as I know, badiane was used in Cusenier recipe and its widely used in todays absinthes.
User is offlineProfile CardPM
Go to the top of the page
+Quote Post
Green Baron
post Aug 28 2009, 07:43 AM
Post #27


Absinthusiast
**

Group: Members
Posts: 461
Joined: 24-November 07
From: Seattle
Member No.: 3093



Well, regardless, the videos of batch 3 look really good to me Martin, especially the first one with good lighting and a moderate drip.


--------------------
Chasing the green fairy in my triplane!
"A decorous absinthe will persuade your whisper away with its hooch essence…"
User is offlineProfile CardPM
Go to the top of the page
+Quote Post
absinthist
post Aug 28 2009, 07:55 AM
Post #28


Anti-Social
*****

Group: Banned
Posts: 3578
Joined: 27-December 06
From: Somewhere else
Member No.: 2673



QUOTE(Kirk @ Aug 27 2009, 01:25 PM) *

you color it to impart certain flavors.

Exactly.


QUOTE(martin.zufanek @ Aug 27 2009, 11:06 PM) *

And badiane is circa 3 times more expensive than green anise here in Czech republic.

Same as in here, 30g of badiane of good quality costs as much as 80g of green anise of exceptional quality; low quality green anise is relatively cheap, cheaper than star anise but provides a wet taste and is barely used.


--------------------
absinthe fora-for teenagers
Facebook for kiddies
Alembics and Art for the adults. So few are left, so few.
User is offlineProfile CardPM
Go to the top of the page
+Quote Post
Patlow
post Aug 28 2009, 02:14 PM
Post #29


Insert gang name here
****

Group: Absinthe Mafia
Posts: 2170
Joined: 9-February 04
From: Philadelphia
Member No.: 470



Thanks Abs…


--------------------
L. D. C. - Outer Space Division
User is offlineProfile CardPM
Go to the top of the page
+Quote Post
dakini_painter
post Aug 28 2009, 11:38 PM
Post #30


error, please reboot
****

Group: Members
Posts: 1056
Joined: 10-February 08
From: Walton, NY
Member No.: 3216



I suspect the Swiss clandestine distillers began using badiane more than green anise after the ban as the constable might have raised his eyebrows when he discovered you with 600 kilos of green anise.

"Benoît, I know you are my friend, but surely you don't think I believe you are going to bake so many Chräbeli? After all, it's August and the wormwood is in full flower." evill.gif


--------------------
Delaware Phoenix Distillery, 144 Delaware Street, Walton, NY 13856
An absinthe distillery in upstate NY. www.delawarephoenix.com
"Good is the only investment that never fails." - Thoreau.
User is offlineProfile CardPM
Go to the top of the page
+Quote Post

4 Pages V < 1 2 3 4 >
Reply to this topicStart new topic
1 User(s) are reading this topic (1 Guests and 0 Anonymous Users)
0 Members:

 



Lo-Fi Version Time is now: 18th November 2017 - 09:14 PM