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> Which absinthe has the longest herb bill?
Jay
post May 16 2012, 08:17 PM
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In response to a comment Artemis made recently, I just looked up Henri Bardouin pastis, and according to Wiki, it has an herb bill of 50 different herbs. Chartreuse is the only other liqueur I'm aware of with such an extraordinarily high number of herbs.

To the best of my recollection, I've never seen an absinthe advertised as having more than 11 or so different herbs. Does anyone happen to know of an absinthe which includes anywhere near 50 herbs, and if not, what are your thoughts on why it has never been done (at least commercially)?
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Bruno Rygseck
post May 16 2012, 08:23 PM
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Licor 43, a liqueur, is supposed to contain 43 different herbs.

Maybe absinthe just doesn't need more than the few important ones.

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Absomphe
post May 16 2012, 09:27 PM
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No, but Blanche de Fougerolles has an herb bill of about 13.


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sbmac
post May 16 2012, 10:27 PM
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Don't forget Heinz 57.
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Artemis
post May 16 2012, 10:50 PM
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One of the recipes in the old books has nine or eleven herbs, and some HGers have made it. It's a blanche. I don't think I've ever seen a recipe for absinthe with more herbs than that.

I would guess that absinthe was founded on a fairly simple medicine that was essentially an extract of wormwood, and there was no reason for distillers to stray far from that origin since people already liked the taste of it.

Pastis has been cast as an absinthe substitute that developed after the ban, although I'm not sure that's actually the truth. Maybe it has a closer kinship with Chartreuse and the like, concoctions that include many more herbs. Bardouin pastis is very herbal for sure, not much like any absinthe I've tasted.

http://www.franceway.com/regions/provence/pastis/pastis.htm


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Jack Batemaster
post May 16 2012, 11:33 PM
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L'homme de lune a utilisé beaucoup d'herbes et d'éspices.


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Tibro
post May 17 2012, 09:05 AM
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Herbal liqueurs are legion across Europe. Every district in every region seems to have its own variation. From simple to complex. But I believe the vast majority of them are macerates. It's kind of simple to keep monkeying with something by dumping another herb into the cauldron and seeing what results, flavor-wise.

But the primary macerate for absinthe is distilled. What results is not so easily monkeyed with. Flavors aren't so easily projected as to what they'll turn out to be post-distillation. And once you have that perfumed distillate how much more monkeying around are you going to want to do, knowing that starting over from scratch is not such a simple operation?


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Tibro
post May 17 2012, 09:14 AM
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Goodness me, I just looked at the HB site.

QUOTE
These things cannot be improvised.


Well, no, not once you've created a product that you want to keep consistent. But originally it had to be all improvisation.

Some of the statements on that page remind me of things I can imagine Kyle Bairnsfather saying in defense of maceration and filterationing over distillation. But maybe he wouldn't say them so quickly now.


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Provenance
post May 17 2012, 02:40 PM
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QUOTE(Tibro @ May 17 2012, 01:05 AM) *
And once you have that perfumed distillate how much more monkeying around are you going to want to do, knowing that starting over from scratch is not such a simple operation?



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Artemis
post May 17 2012, 03:00 PM
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I just liked the drawings of plants on the Franceway site.

But that monkey bottle is the chouette. Finest non-antique bottle I've ever seen. I thought I saw flaws in the glass near the top (WTF! - who would go that far?) until I realized it was plastic wrap.


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Tibro
post May 17 2012, 04:22 PM
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Damn fine gin, too. If that's really what it is. Sometimes I wonder. 47 is the number of herbs it contains. Lotta monkey. No xit (thrown).


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Jack Batemaster
post May 17 2012, 05:59 PM
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Oů est Leadbetter ?


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Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lęchez le reste d'entre eux …
Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lęchez le reste d'entre eux …
Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lęchez le reste d'entre eux …
Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lęchez le reste d'entre eux …
Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lęchez le reste d'entre eux …
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Jay
post May 17 2012, 06:52 PM
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Sounds like a gin that I could go bananas over, too. I'll keep a lookout for that one.

Thanks for the responses. I think the fact that the fact that it isn't very easy to experiment with a distillate as opposed to a macerate makes a lot of sense, although I suppose someone could distill dozens of different herbs separately, and then mix them with their "basic" absinthe in various combinations in very small batches to see how they turn out.
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Provenance
post May 17 2012, 08:58 PM
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I like it because it comes in a wood box -- a sure sign of quality spirits.


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Jack Batemaster
post May 17 2012, 09:54 PM
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Bien sűr.


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Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lęchez le reste d'entre eux …
Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lęchez le reste d'entre eux …
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Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lęchez le reste d'entre eux …
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