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Gwydion Stone

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About Gwydion Stone

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  • Birthday 06/05/1957

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  1. No, you wouldn't. The human mind wasn't meant to comprehend such eldritch horrors. Actually, it used to look a lot nicer, but a PHP upgrade forced me to pick a template that would work with the new system. The current one was expected to be temporary, maybe a couple of weeks at most, but it's been like 3 or 4 years. It is. It's the most visited part, but still an add-on. I've toyed with the idea of making it the front-and-center focus, but then folks would ignore the important history and science info even more. As Michael pointed out, we still have a lot of educating to do. None taken. I'm painfully aware of the state of the place. The reasons for delay and decay are several: • Facebook has distracted people to the point where forums such as this are nearly obsolete. We used to get hundreds of new posts a week and a steady stream of new registrations. When we were founded and made our mission and tone clearly distinct from the other absinthe venues online, we grew at an impressive rate, surpassing the others in content and activity fairly quickly. • Since I'm no longer distilling, I've been obliged to find other means of livelihood, and am living more-or-less at subsistence level. Usually less. That and health concerns leave me little time and motivation to devote to what has always been a labor of love, but what I'd hope would be a career. • I've always taken care of building the site and writing most of the material on the front end. If there's not a by-line, I wrote it. As years went by and the interwebs evolved, my tech skills fell behind. Keeping things looking fresh isn't as easy as it once was. The world of absinthe has changed in some ways as well, so there's a lot on the site that needs to be either updated or re-written entirely. And this is an old discussion so you probably already know, but the reviews are back.
  2. Where are you finding these links? We removed the vendors list quite some time ago.
  3. Yep. We were having a discussion about it on the Facebook group a few days ago. It's not horrible news, but there are definitely some much-needed changes to the proposed language. Here are my comments from that post: US GOVERNMENT PROPOSES NEW LAWS ON ABSINTHE: My Hot Take For the FIRST time since absinthe was banned in 1912, the government is proposing new rules governing absinthe, granting it the same status as other recognized classes of spirits. THIS, and only this, represents the official LEGALIZATION of absinthe. It's mostly good news, but I have a couple of quibbles with the new definition: • Under the proposed law, absinthe may contain sugar, without stipulation as to how much. A purist will argue that absinthe should not be pre-sweetened at all. I'd submit that absinthe shouldn't contain enough sugar to require it being labeled as a liqueur or cordial: 2 1⁄2% by weight, and that any absinthe that does should require labeling as "creme d'absinthe", "absinthe cordial", or "absinthe liqueur", so the consumer can expect a candified version of absinthe. • The allowed proof is between 95% and 30% abv, which is not only un-historical but an invitation to abuse of high-proof spirits. And we know that some brands will specifically target young drinkers with "EXTRA STRONG ABSINTH". PROPOSED NEW DEFINITION: § 5.149 Absinthe or absinth. (a) The class absinthe. Absinthe is distilled spirits distilled at less than 95 percent alcohol by volume (190° proof) made with wormwood (Artemisia absinthium), anise, and fennel (with or without other flavoring materials) and possessing the taste, aroma, and characteristics generally attributed to absinthe. Absinthe may contain added sugar. When bottled, absinthe must be at least 30 percent alcohol by volume (60° of proof). The designations ‘‘absinthe’’ and ‘‘absinth’’ are interchangeable. (b) Thujone-free requirement. Absinthe must be thujone-free in accordance with U.S. Food and Drug Administration (FDA) regulations and standards.
  4. We have two cats, Murphy and Nola, and a pit bull named Lexi:
  5. Seriously? No one picked up on this? I'd love to have it if the offer is still good.
  6. Dashers come in different sizes. Some have really tiny apertures, some larger. Mine gives me around 1/10 tsp per dash. You don't use the two-dashes to rinse, you just add it along with the rest of the ingredients. I think you may be over-thinking it. The rinse idea is basically to keep one from using too much of the ingredient; it all gets blended in when you strain in the rest anyway. If you're serving guests, it may be more showy, but entirely superfluous. The important thing is using the proper amount, and I've had far too many Sazeracs that have been ruined by the bartender insisting on adding "enough absinthe to taste"; most of them, in fact. I devised a cocktail called the Mephisto that specifies 1/4 oz each of absinthe and Islay Scotch. I've yet to have any bartender besides Murray Stenson make it correctly because they insist that "you can't taste the absinthe or Scotch".
  7. Kallisti and Head sold FV to David outright, AFAIK. I haven't been there in years. I imagine that David probably got fed up with maintaining the circus. I can relate; It's a thankless job.
  8. Jerusalem, that seething hotbed of absinthe culture. FFS.
  9. That happens because an admin has to manually approve first posts. Welcome! You'll find most of the basic information covered in the FAQ and articles linked from it, and practically anything else worth knowing has probably been discussed to death here in the forums over the last twelve years. Ragweed and wormwood are only distantly related, being different genera (ambrosia and artemisia) in the huge family, asteraceae. To the best of my knowledge, any pollen allergy shouldn't be activated by distilled spirits, since the pollen would be left behind in the pot. I suppose it's theoretically possible though, so I'd check with your allergist.
  10. Welcome. No apology needed, that's why we're here!
  11. https://www.absinthes.com/en/absinthe-antitoxin-p899 "Unashamedly a novelty absinthe - the unusual shape of its bottle, and its neon-green colour, make it a true eye-catcher. Not only the unusual shape of its bottle, also its extraordinary, bitter taste, makes this absinthe something special. With its 89.9% alcohol strength, this Absinthe is strong!" Absinthe should not be bitter. Why ask for advice after you bought it?
  12. Welcome to the forum. Unfortunately, all of those brands are fictitious branding projects by packaging designers.
  13. I'm afraid Marteau is (once again) unavailable for the foreseeable future. The Stone & Szilard project lasted a little over a year, when Pete found that the demands of a day job on top of distilling activities were more than he'd anticipated. Unfortunately I was unable to continue alone, and things came to a halt. If and when I find a suitable location and funding, and Marteau, Foxtrot, and the dozen other products I was working on become available, I'll post about it here. Thanks for your interest.
  14. It's not the absinthe, it's you. No, seriously; it's a genetically-influenced preference. This is why we always correct people who say things like "a good absinthe doesn't need sugar". Some people perceive the flavor of anethole as a source of sweetness, some don't. It may (or may not) be connected to the "super-taster" gene, but I'm inclined to think it is. Non-sugarers are actually in the minority. We kept a running poll on the site for years, and no matter how many responses we got, the numbers remained fairly consistent: 2008 - 600 responses 40.3% always use sugar. 23.3% often use sugar. 20.9% seldom use sugar. 15.4% never use sugar. 2015 - 4000 responses 40.5% always use sugar 23.8% often use sugar 17.5% seldom use sugar 18.3% never use sugar
  15. The same sort of differences as between beer, wine, and tequila. Very mild, so much so that not everyone even notices them. Anethole from aniseed and fennel, responsible for the "licorice" flavor, is a mild stimulant and may be partly responsible.
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