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> l'Ancienne, Extrait d'Absinthe 65°
Steve
post Apr 3 2011, 12:41 AM
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In addition to la Grenouille, Stefano cooked up a batch of l'Ancienne at the Zufanek distillery last summer. This is a scaled-up version of "vintage mysterysinthe", of which I distributed samples to 20 lucky people a year and a half ago. The feedback from that sample distribution was mostly extremely positive, with a couple of exceptions. The people that liked it really really liked it. I was among that group that really loved it. I tasted it next to a sample of Pernod Fils 1914 and it compared favorably in my tasting. The "commercial" version has been tweaked a bit but is quite similar to the HG version.

I stole the pics of the labels from a friend on facebook:
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Steve
post Apr 3 2011, 12:49 AM
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Steve
post Apr 3 2011, 12:52 AM
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The pic of the back label is grainy because I had to greatly reduce the quality so the forum would allow me to upload it.

I thought I knew a big secret that Stefano used Moldavian melissa instead of regular lemon balm, but it's right there on the label!
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Steve
post Apr 3 2011, 12:55 AM
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I just had a small sample
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Steve
post Apr 3 2011, 01:04 AM
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My impressions: The color undiluted is a beautiful clear amber. It has a wonderful baby powder/old leather/grandma's purse fragrance with a rich quality that reminds me of old cognac. As it louches, the fragrance really blooms and fills the area. It's quite lovely and intoxicating, and quite different from either of Stefano's other absinthes. The louche is just perfect, with a lovely layering effect. The taste is quite reminiscent of a great vintage absinthe. Everything is in perfect harmony so none of the herbs stands out above the others. I know some of the details of aspects of things Stefano strove to recreate, and I can't really say what those are, but I can say it was very successful (in my opinion).

Stefano and Martin have told me that there are a few bottles available for sale. They are basically selling these few bottles for the cost of production, actually probably less. I won't quote the price, because I have nothing to do with selling them, but I will say it is less than some other commercially available absinthes (plus shipping from the Czech Republic). I think this is remarkable because of the high cost of some of the special ingredients that are only available in small quantities. If you want a bottle, you should contact Stefano (Conte d'Ugenta) or Martin (martin.zufanek) on the forum.
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Absomphe
post Apr 3 2011, 01:48 AM
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Thanks much, Steve.

I'm so all over that! abs-cheers.gif


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Green Baron
post Apr 3 2011, 02:27 AM
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That's wonderful that this and La G. are being saved from extinction, and the icing on the cake is that stuff is now coming from the now former capitol of crapsinthe.


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EdouardPerneau
post Apr 3 2011, 07:33 AM
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Martin is a great guy :)


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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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absinthist
post Apr 3 2011, 08:10 AM
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QUOTE(Steve @ Apr 2 2011, 04:52 PM) *

I thought I knew a big secret that Stefano used Moldavian melissa instead of regular lemon balm, but it's right there on the label!

True Artists never hide secrets. Long-awaited comeback of a truly remarkable Art.


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absinthe fora-for teenagers
Facebook for kiddies
Alembics and Art for the adults. So few are left, so few.
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Kirk
post Apr 3 2011, 01:34 PM
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Two threads active this morning, you linked them .


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Donnie Darko
post Apr 4 2011, 02:59 AM
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I already ordered my bottle of L'Ancienne a couple of weeks ago, gonna pick it up from the maestro on Sunday. Steve's description fits my observations. Whopper of an aroma, pretty louche, distinctive 200% seamless taste, hyper-quaffable. I'm very happy that this is being made and didn't go extinct. While I realize the impracticalities and expense of making it available on an easily accessible scale, I'm happy Stefano and Martin took the risk and did it anyway.
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martin.zufanek
post Apr 4 2011, 06:21 PM
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Thank you all!

Ancienne is definitelly a challange. We need special, custom-grown herbal cultivars and complicated distilling protocol which required even hardware tweaks. That's why there will be no hundreds of bottles.

First run is almost gone now and future distilling depends on current harvest. So let's see on September.
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OCvertDe
post Apr 4 2011, 09:28 PM
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How many bottles were made, exactly?


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Absomphe
post Apr 4 2011, 11:29 PM
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Hopefully, enough so you can still score one.

I know I'm damn glad I did.


--------------------
"Even if Shabba had never set foot in Spain, Dr. O would still be wrong."

"That's worse than a cunt full of cold piss. What a bunch of low life, scum bag, rent seeking gangsters."

"He who smelt it, dealt it. I knew all the time it was you, you diabolical double-crossing rat fink Snidely Whiplash Boris Badinov wannabe!"
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OCvertDe
post Apr 5 2011, 01:02 AM
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I have a reservation. Just under the wire, you might say.


--------------------
"Hmmm, someone rated Zima higher than Sam Adams? Well, they both blow, so who gives a rat's ass?" -bob_chong
"Clear things up? Most likely not, but we likes things cloudy around here…" -Petermark
"I can't drink at work. We have no ice." -Selmac
"…but it sure would've been a blast to be there on that night." -Absomphe
"here is what absinthe almost tastes like" -Kirk
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