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The Fée Verte Absinthe Forum - The Oldest, Largest, Most Authoritative Absinthe Forum. > General > The Entrance Hall
lautremont
Hello from Utah-

I'm delighted to be here to share thoughts, experiences, and knowledge with this community.

I fully intend to produce a commercial absinthe within the next few years, so it's appropriate for me to officially join the dialogue here. I've been sampling absinthe from across the world for several years now - from my first flaming shot of Hills absinthe in Bratislava, to my first visit to an absinthe bar-hidden-behind-a-bar in Prague in 98, and later discovering what absinthe really was in Spain, Switzerland, and France. Now I'm thrilled that New World styles are emerging in the US.

So hello! and thanks for having me. Here's virtual toast to this absinthe community!

abs-cheers.gif

Jaded Prole
Welcome.

Glad you've tried some actual Absinthe after experiencing that Czech swill.
OCvertDe
The new proverbial fire water. Welcome!
L'Assommoir
Greetings! And good luck with your venture!
Bruno Rygseck
Hello, and welcome!
Hillbilly
QUOTE(lautremont @ Feb 15 2016, 12:58 PM) *

from my first flaming shot of Hills absinthe in Bratislava, to my first visit to an absinthe bar-hidden-behind-a-bar in Prague in 98, and later discovering what absinthe really was in Spain, Switzerland, and France. Now I'm thrilled that New World styles are emerging in the US.


I don't really care much for the "New World styles" of absinthe, I much more prefer the "Old World styles". Why do new distillers seem to think they need to improve upon time honored traditions? Is it the whole salesman mentality of today? That everything has to be marketable to a new generation to make it profitable. Personally the most simplistic recipes I've tasted seem to be the best. Old World distillers worked awfully hard to get it just right, and now you've got people coming along who with a "first flaming shot of Hill's" and then maybe trying one or two modern brands, all of a sudden think they should do it differently. I just don't get that. Maybe that's why so many of the new brands coming out now just aren't very good, because they all want to add their own "style" to it to make it unique., instead of sticking to the meat and potatoes of what absinthe truly is.
And maybe I'm wrong.

(Not pointing fingers at lautremont in particular, just venting in general.)
Kirk
Unpleasant products come to mind when you say that and there are plenty of them, made by people who do not know how to make absinthe, so they call it a new twist. An herb bill and a nineteenth century protocol are no help without an understanding of how essences are made; not a simple distillation.
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