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> Pernod original recipe Back !!!!
EdouardPerneau
post Apr 1 2010, 06:53 PM
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Pernod original recipe


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Si tu veux t’aventurer dans la recherche sur l’absinthe c’est triste mais c’est en français que ça se passe .
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Alan
post Apr 1 2010, 07:08 PM
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Shorter version, in English.
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Provenance
post Apr 1 2010, 07:41 PM
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The date says it all.


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Tibro
post Apr 1 2010, 10:41 PM
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I believe the entrepreneur code-named Colvert is really Pavel Varga.


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I try to convince myself that my arm
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to retain my sanity.

Then I try to convince myself that it is.

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Artemis
post Apr 2 2010, 05:15 AM
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Wrong section for this thread.

Not sure if there is a right section - maybe the Corn Hole. Amusing piece though - I was hoping to get permission to post a translation here before the clock struck midnight, but it was not granted. Maybe next year.


This post has been edited by Artemis: Apr 2 2010, 05:43 AM


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Il arrive souvent que les personnes couvertes d’esprit enflamme courent en appelant du secours.
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Grim
post Apr 2 2010, 06:35 AM
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You sure this is an April Fool's gag?

(Ignoring the image of Jacky Saint-Ouen.)


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O how noble it appeared to my childish admiration when he returned… indifferent to the violent scenes and mute reproaches alike.
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Green Baron
post Apr 2 2010, 06:48 AM
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Gotta love the label with the artificial colors and "founded [in] Paris 1805".


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Chasing the green fairy in my triplane!
"A decorous absinthe will persuade your whisper away with its hooch essence…"
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Artemis
post Apr 2 2010, 07:08 AM
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I'm sure at this point it was a gag. I wasn't so sure at first, but it became more and more obvious before long. As for the photograph, I didn't take much note of it, but it wouldn't have meant anything to me if I had studied it carefully, as I wouldn't know Jacky Saint-Quen from Jacqueline Kennedy.

By wrong section, I meant that even if true, it would not be about a vintage product.

I now have the necessary permission to post the translation, but I believe the responsible culprit will have something more to say before too long, so I'll wait until then to do it. Or maybe not.


This post has been edited by Artemis: Apr 2 2010, 07:25 AM


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Il arrive souvent que les personnes couvertes d’esprit enflamme courent en appelant du secours.
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Aggelos
post Apr 2 2010, 07:51 AM
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QUOTE
but I believe the responsible culprit will have something more to say before too long


Figures… At best, he's in for a real PR (as in Public Relations, and not as in Pernod Ricard) mess
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Steve
post Apr 2 2010, 01:25 PM
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I find it very hard to believe anyone knowledgeable actually fell for it. I have been gullible on occasion but not this time. I read it on my iphone under the covers half-awake at about 4 AM yesterday. He almost had me for the first paragraph or so but then it went too far. Too many implausible details, and I actually laughed when I read the 30 € pricing. Then I just cursed the author silently for the rest of the day, after writing to him to congratulate him on a spectacularly well done joke. I didn't post about it (except in my private facebook account) because I didn't want to ruin his elaborate hoax. Actually I was afraid the hoax was the whole point for his newly launched webzine but he assured me it would continue.

I maintain it would have been a bad thing which would have killed most of the market, especially at a 30 € pricepoint. Truly exceptional absinthes will be made, but I think they will never be made by Pernod-Ricard.

I'm looking forward to seeing the author again in Paris this summer, where I will deliver the deserved crotch-punch in person!
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Aggelos
post Apr 2 2010, 01:58 PM
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Seems he made a statement
http://www.gazetteabsinthe.fr/?p=82

Steve, I'll punch him for you in the meantime, I think I have a good idea of who is the darn prankster
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Steve
post Apr 2 2010, 02:10 PM
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QUOTE
Bastard! But bravo for the best and most elaborate April Fools joke ever. I still hate you for it though. tongue.gif

That was from me.
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Donnie Darko
post Apr 2 2010, 02:39 PM
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I was on a plane yesterday and they said over the intercom that we could purchase lavatory tokens for $1 a piece. 90% of the plane got really upset, not realizing the date.
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Provenance
post Apr 2 2010, 02:44 PM
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Passengers should have known that airlines never offer 50% off discounts on lavatory tokens.


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Artemis
post Apr 2 2010, 05:06 PM
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I didn't see it until late afternoon - I started to translate it without even reading the whole thing. The website was very slick and impressive, which gave the thing at first glance the cache of truth. As I went along I read some things that were impossible to believe, such as that Pernod refused to pay the price of a bottle of their vintage product for research, and that they would turn over a budget to a free-lance marketing (etc. etc.) expert (not to say such talent doesn't exist, or that they wouldn't appreciate it, but they would be more likely to simply offer him a position in the firm than to toss money at him) .... Anyway, true or not, it was very entertaining, so when I was done I decided it would be good for those who have no French at all to be able to read it and I wrote to ask for permission to post it here, which didn't come until after midnight my time, partly due to the time zones. In the interim, I became aware that it was beyond doubt a hoax (on French boards, a lot of people posted fish pictures in response to the announcement).

And of course I was aware of the date from the start, and I had done some fishing myself here some years back, quickly receiving public and private requests for samples of the "new product" I proposed:

http://www.feeverte.net/forum/index.php?sh...mp;hl=Paillasse

Anyway, I'm queasy about posting this because I'm aware that Pernod has a reputation for being quite litigious ... the following is the work of "Main Verte", and it is SATIRE, okay? Doubtless there are some mistakes in the translation, but I did it quick and dirty, and it being what it is, going over it with a fine-toothed comb isn't worthwhile:

It was necessary to wait, but what a result!

Some years ago, when Pernod offered us Pernod 68, the disappointment was immense: how could the firm which had been the key producer of one of the best absinthes in history, offering a distilled, gourmand, balanced absinthe, in brief, a true model of the genre, possibly hope to fool us with a soulless anise made by mixing essences?

We must confess, the reason the Absinthe Gazette exists is more or less to announce this news: Pernod Fils is back, in all its splendor, and we retain these exclusive rights because the author supervised the revival of this marvel for some years.

A Bit of History

When I discovered Pernod 68, I had already had the chance, thanks to friends, to taste genuine historical Pernod, that is, pre-ban, or Pernod Tarragona a few times.

I had so much hope before my first glass of 68, that when it came out, I was in such a rage (tears in my eyes, truly), that I fired off a virulent message their way.

I received the following answer a while later:

Good day,

We are particularly sorry that our product disappoints you.

Understand, Mister ********, that it is difficult for Pernod-Ricard today to reproduce old products of a previous century. On the one hand, tastes have changed, and from a marketing point of view, bitters do not cut it any more as well. On the other hand, in the anise segment of the market, Pernod-Ricard can no longer reach the clientele buying from the expensive price range of the distilled products; (they are) too expensive. Finally, and the most complex reason, bottles of Pernod Fils from before the ban of 1915 are collector's items, having attained prices such that their use at the research end is not in our agenda, we have therefore set to work on an absolutely new product, without reference to the products of a former era.

I could not let this answer pass. A manager by training, I therefore endeavored for some months to come up with the only thing a firm the size of Pernod-Ricard could understand: a business plan.

Working on markets and their development, derivative products, economy of scale, accounting plans, budget, cost-effectiveness tables, I had produced after some time a dossier of several hundred pages.

The Colvert Project

A nice surprise, I was contacted a while later by Pernod-Ricard, saying that my proposal had interested them. A project would be launched to try and resuscitate Pernod Fils, under the code name "Colvert".

I was quickly introduced to Eric Brochet, master distiller for Pernod-Ricard, who quickly became very enthusiastic, all the more so as we could work in ideal conditions: Pernod-Ricard allocated to us a laboratory with an authentic Egrot still and a vintage colorator which they had in delivery, and which they had restored!

We had everything needed for success: vintage recipes provided in photocopy by the archives and history service of Pernod-Ricard, and bills allowing us to trace the origins of original products and to contact producers who could supply us with the same quality.

At the same time, we worked with the marketing department of the Pernod-Ricard range of anise products on the plans of communication (thanks to them besides to allow me to make the first announcement!), the derivative products, and the legislation.

Initial Disappointments

We are forced to confess that the first efforts were catastrophic: I had no experience of distillation, and Eric, though full of good will, had no knowledge of absinthe.

The products were flavorless, or too anisey, or otherwise too bitter. The wine alcohol, for which we paid a fortune for the small lots we used for experiments, did not fulfill its promise, because we did not know how to exploit it.

The management Pernod-Ricard was on the verge of cutting our daily budget or calling me a joyous fool.

Good grief! I have tremendous news! The archives brought my attention to a special document: they had found, among the account books, an old notebook which appeared to be out of place among the other accounting notebooks there, but that contained all the notes of a master distiller of the era shortly after the fire!

From that moment we made colossal progress. But it was not enough. I knew that something was missing. Then, unusually, I delved into my personal funds, and took it upon myself to buy a bottle of historical Pernod Fils.

At the same time, I educated Eric about absinthe, getting him to discover the different flavors, different profiles, the specifics of distilleries.

He put a lot of passion into it, and I sometimes wonder he did not become a much better absintheur than I.

As soon as he learned to differentiate the best absinthes, we began work on comparison with the vintage bottle, and with PF1901 from Combier.

Our purpose was not to reproduce the historical flavor, contrary to what Ted A. Breaux sought to do, but to discover something that would one day have this flavor, and Eric's experience helped a lot.

A while later, Pernod Fils rose from the ashes!

The New Pernod Fils

The result is amazing. Do not expect it to taste the Jade reproduction of vintage absinthe; you will not find it here. But in all objectivity, it is enough to taste it to understand: we outright reproduced the vintage flavor; it is obvious.

This new absinthe is distilled, naturally colored, using a flavorful plant, anise and fennel of high quality, and an alcohol giving it an extraordinary body.

We are, Eric and I, very proud of result, but we shall let you appreciate it for yourself soon enough.

In effect, Pernod Fils by Pernod-Ricard should be available on the market in a few months, in wide distribution in most cases, to compete with another product that for the moment monopolizes the market. For a price of 30€ per liter! No, you aren't dreaming; this final price is possible thanks to the strength of Pernod-Ricard in the liquor business!

Bars and purveyors of drinks in France and elsewhere that already distribute Pernod-Ricard products will be supplied with many promotional objects shortly before, and to cut the throat of certain practices, we thought of everything.

Robust dose glasses (the obligatory bar glasses), carrying the Pernod Fils trademark will be graciously provided, with elegant carafes of ice and absinthe brouilles in quantity.

The absinthe brouille is made of plastic, true, but it is a faithful reproduction of a period one of great elegance. I shall let you discover it in due time, I do not unfortunately have the right to post photographs.

Conclusion

I know that you are probably a bit skeptical, but I am happy to have lived this grand adventure, and those who know me will be able to guarantee my level of requirement vis a vis an absinthe.

I am doubtless not very objective, but I have hope that this Pernod Fils resuscitation is the key to re-popularizing an absinthe of quality.


This post has been edited by Artemis: Apr 2 2010, 05:26 PM


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Il arrive souvent que les personnes couvertes d’esprit enflamme courent en appelant du secours.
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