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> commercial hyssop in absinthe, Why?
Kirk
post Jan 6 2012, 03:31 AM
Post #31


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If I grew every pound that every producer promised to buy this year I would have burned over a ton of herbs, at a cost of every man hour I have in me. Petr wants me to feel for the ambitchious commercial producer that is worried I can't keep up with his imagined future production? Looks like more smoke to me.
If they were all making great absinthe this whole thread would be moot, but they aren't, not even one of them are. My original point is just one clue to those that would; Great absinthe requires great hyssop.


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eric
post Jan 6 2012, 06:16 AM
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Tibro
post Jan 6 2012, 07:01 AM
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I can't grow tomatoes. And I have a hell of a time finding a proper one from commercial sources. A fruit that folks mostly use like a veg. It's true, sometimes I buy them canned. Difficult to do without. Difficult to give center stage to when there are no stars? If I'm feeding others sometimes I can distract them with my banter. Sometimes it's all I have. Shifting the focus sometimes counts as a save.


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Kirk
post Jan 6 2012, 09:06 AM
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. . .


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Kirk
post Jan 6 2012, 09:23 AM
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I'd list the bad absinthe on the market but it would take me all day so I'll just say;
Truth is, it's all bad.

But I'll give you:
maybe not equally.


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Tibro
post Jan 6 2012, 10:14 AM
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When I wake up,
I try to convince myself that my arm
isn't there --
to retain my sanity.

Then I try to convince myself that it is.

Frank Bidart
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sbmac
post Jan 6 2012, 01:39 PM
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Caring a lot about what you grow is a huge part of how good the results are… Climate and soil are only part of the recipe.

I was so impressed with the passion and dedication Kirk displayed when he showed me one of his genepi plants; explaining the details of how it is grown and carefully picked…how the tiny brown areas need to be avoided when selecting the final product. He had the same look and tone as every passionate craftsman or artist I've ever met.

I don't know much about the commercial absinthe process, but as a producer of custom guitars, I source some of my parts and services from small makers. I have had them vanish, quit, retire, and die, but it never stopped me from wanting the best; it's what you do when you want to produce something truly great.

I've always managed to find new people, and occasionally learned to do it myself as a result of learning from the best of them. Yes, what I do is on a small scale, but I would think that folks would want the best elements possible. Peter's questions made sense to me… All valid points from a business POV. Kirk's answers were the kind I'd want to hear if I were a commercial producer. But, like I said, I don't know the inner workings of the absinthe game.
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Jaded Prole
post Jan 6 2012, 02:09 PM
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If you're not obsessed with artisinal quality, you will create mediocrity.


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A fine absinthe is the product of knowledge, craftsmanship, and talent. An exceptional absinthe is the product of those things plus obsession. Most absinthe is the product of marketing.
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Kirk
post Jan 6 2012, 03:10 PM
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I hurt my head last night, did I kill anyone?


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Kirk
post Jan 6 2012, 03:24 PM
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Sorry Bro, I didn't mean that.


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Artemis
post Jan 6 2012, 07:19 PM
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QUOTE
Yeah, Petr was just trying to lay a paternal hand on my shoulder but it looked to me like "Hey kid, let me tell you how the real world works"


There's a difference?


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Jaded Prole
post Jan 6 2012, 07:32 PM
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Where botanical liqueurs are concerned, no supply is all that secure. Bad seasons happen as do droughts and pestilence. If one is that concerned about long term availability of ingredients, one should make something else.


I hope Kirk's hangover is subsiding.


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A fine absinthe is the product of knowledge, craftsmanship, and talent. An exceptional absinthe is the product of those things plus obsession. Most absinthe is the product of marketing.
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Kirk
post Jan 6 2012, 07:52 PM
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My head hurts and I just got done grinding 50 pounds of raw meat, not exactly a cure for me.


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Greytail
post Jan 6 2012, 08:19 PM
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Is that the "secret" ingredient in the "blues cat" absinthe?


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Jaded Prole
post Jan 6 2012, 08:37 PM
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You can't beat that meat!


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A fine absinthe is the product of knowledge, craftsmanship, and talent. An exceptional absinthe is the product of those things plus obsession. Most absinthe is the product of marketing.
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