If anyone would like to explain this concept to me I'd appreciate it. Maybe a posting of absinthe related terminology ( a absinthe dictionary " would be in order. Feel free to post this and other obscure terms here.

Thanks

The chlorophyll which colors absinthe degrades over time, turning the color of dead leaves (amber to brown). Depending on a number of different factors (light, heat, bottle color, etc...) the absinthe may turn colors quickly or more slowly. “Feuille morte” should not be considered derogatory unless the color is changing much too quickly.

The chlorophyl(sp?) in the plants give it the green color and also may fade with time the same as a leaf.

fuille morte = dead leaf. I personally don't have issues with the green absinthe turning dead leaf as long as it doesn't affect characteristics of the drink.

I'm just guessing here but I'm sure someone will drop by and give a better explanation.

Edit: Joe arrived about the same time as my post.

Have you been to the main site? It has a Glossary.

As Joe and Bill point out, feuille morte can be a good thing in a properly stored absinthe, but only because it indicates age and therefore mellowing.

In an improperly stored absinthe (i.e. clear bottles, in the light) the chlorophyll breaks down too quickly and can result in off-flavors of spinach, grassyness, and so on, especially in heavily colored absinthes.

Hmm, this could actually be why I'm not too keen on my particular bottle of Vieux Carre; it has more brown than green, is rather grassy to me, yet has been stored properly. Anyone want to trade VC samples?

I recall that VC bottles supposedly had a clever anti-UV coating to prevent the color from deteriorating. Maybe I imagined that.

Whether the absinthe is in a green, brown or clear bottle, keeping it from light should prolong the fresh color. Unfortunately, most liquor stores are brightly lit.

Joe,

You are correct about the UV coating. And I agree with the rest as well. In VA, most of the stores have the entire front made of glass, and the registers right up front. Most of the higher priced absinthes are stocked on shelves behind the register, meaning they get tons of sunlight. Luckily, the Leopolds is up on the top shelf of the store I normally go to. The sunlight angle rarely reaches that area, so they stay nice and green.

I wonder how opposed some producers might be to packaging in cardboard tubes (or boxes for VC), as some fine whiskeys? I know it will add a little more to the cost of production, and in turn to the retail price paid by customers, but that would help tons when it comes to storage and light conditions, both in the stores and at home. I'd be okay with paying a tiny bit more. Hell, even after I open my scotches, I still put them back in their tubes to live.

The first day I opened a 1940s bottle of Herbsaint a few years ago:



Louched:



The flavor was excellent.

Beautiful.

Boggybubbles™

I believe that would defeat the purpose behind the decision to use clear bottles in the first place: the green color as an attractive feature.

Indeed.

To me, the most marvelous absinthe (or, in this case, absinthe substitute) miracle, is the "resurrection" of the green in the louche of a neat, deep feuille mort.

True enough. But if the liquor store has them in the sunlight, whatever effect the producer was trying to achieve with presentation is virtually negated if the color has turned brown before it ever goes home with a customer. Although I suppose better communication with the liquor stores would help this effort more than boxes would.


It is pretty cool, innit? Some carry the feuille mort color into the louche, so that it ends up an amber hued louche, and some turn verte again! Love it.

And some turn rosey pink.

Click to view attachment

Which one was that? The Mohawk?

I believe either H. Basinet or Dornier-Tuller.

Looks more like Dornier Tuller, to me.

Sheer beauteosity!

Reminds me of Grande Lyonnaise.

It hadn't gone fuille morte when I got it, just a very dark, forest green.

...Absinthe Cozies?

Oops, responded to the quote outside the quotes. Nevermind.

I take heed; the degradation from light is of a concern to me particularly with absinthe display being solely on the counter in the one sunny part of the shop. Apart from rotating out bottles (I store them in a dark cool room in the back, they are not shelved on floor) I can only think of covering them up in some fashion to protect them in the summer during the hours we are closed

Hey, I work in a cellar in Paris, France, where you can find many absinths, we actually just released the Vieux Pontarlier, last absinth from Les Fils d'Emile Pernot Distilleries. We have a room dedicated to absinthes where we set up tastings on appointments. I try to communicate my love of absinthes to french people, but it's not as popular as in the States!
Anyway if you come along to Paris, stop by!!! near from Montmartre...http://www.cavesduroy.fr

I checked out your website, Camille. Nice digs! I see you have some nice press floating around Paris, too. If you get a moment, stop by the Newcomers Introductions and start a thread so we can welcome you all proper-like.