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About tabreaux

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    Jade Liqueurs

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  1. Hmmm, now I wonder just how in the world that came to pass?
  2. Dear All: I've seen two PF White bottles in the flesh that I can remember. Actually, I want to say there's one on public display somewhere in FR/CH, but I can't recall exactly where. The other is a part of a private collection. I snapped a photo of one some time ago (e.g. 2003), but I don't have that archive with me at the moment. The particular color wax is possibly a deliberate touch to further differentiate it from the ubiquitous green version. Pernod White is more than likely just PF sans coloration. Actually, there are bottles that are labeled "green" in English as well, presumably to differentiate the two during the time they were sold side by side. The English verbiage implies they may have been intended for Anglo-American markets, but that's just a guess. If so, it does seem interesting that the two bottles I've seen never left FR/CH. I doubt the "white" ever reached any significant degree of popularity, which accounts for its rarity. Anyway, good find.
  3. Dear All, I was asked to see this thread and comment, so here it goes in no particular order: When we developed Lucid, the aspect of the flavor that we enhanced slightly for the American market is that which pertains to the wormwood. We wanted the public to be able to taste the wormwoods in it, such as to dispel any notion that the first genuine absinthe absinthe in the U.S. in 95 years was without its namesake component. Some journalist reported this inaccurately at some point in time, but that is commonplace in the media. Lucid is a naturally colored, artisanally distilled product. There will be some slight color variations from batch to batch. The flavor profile however should be relatively constant. No process changes have been made that would affect the flavor or the color, and we would never take a step down where quality of the botanicals is concerned. We've rejected plenty of samples, as we select only the best available. The pale olive color will fade with time. The flavor will age somewhat with time as well. These things will occur at a nominal pace for an absinthe at 62%. These are characteristics inherent to any absinthe similarly produced. We stand behind our work. Butch, I will communicate with you privately about your bottle. Cheeers to All!
  4. Agreed Steve, I'll look forward to that as well, and I'm pleased to be of assistance in the meantime. I was also surprised by it, and went out of my way to bring it to their attention in person. In this case, it seems as though the tail repeatedly wags the dog - unfavorably. Producers tend to overlook the fact that brand managers and representatives ultimately represent them. A producer should be as meticulous in educating the extended organization as he would want to educate those who handle his personal legal matters. Oftentimes, the two are not that far removed.
  5. Steve made an admission and pledge to change. Give credit where credit is due. Yes, I see that. I didn't quite catch it the first time. I'm glad they've decided to do something about it. The company in question is one whereby the opinions/claims of U.S.-based brand managers are out of sync with those of the producers (as per my recent discussion with the producers).
  6. I too would expect that to be the case if this is a recent decision (?), but my point is the horse should be put before the cart. Nevertheless, absinthe education begins with producers, who bear the largest burden of responsibility. An educated, responsible producer is a potential asset to the industry and the category. An irresponsible producer eventually finds himself and his product discredited, thanks in no small part to those who are truly passionate about absinthe. The 'uphill battle' may seem like a steep climb, but it was far steeper when I entered it (via the press) back in the summer of 2000. Much progress has been made since that time, and there is much more to come.
  7. A sincere effort to promote responsible marketing must begin in one's own backyard. From the Mata Hari website: Mata Hari Webpage (1) "one of the strongest traditional absinthes" (2) Mata Hari is made of the finest herbs, above all Wormwood and Salvia (3) Highest legal level of Thujon & Absinthin (4) The fire ritual as the "Bohemian Method" (1) "Strongest" is an obvious reference to "Thujone & Absinthin". (2) This statement, which also appears on the product label, contains an oblique reference to Salvia divinorum (a hallucinogen). "Salvia" is the common term for S. divinorum for both Europeans and Americans, and in common language, refers to nothing else. (3) Aside from the claim of thujone content, the claim of high 'absinthin' is a bit confusing since a major purpose of distillation in this context is to exclude absinthin. For those who are wondering, absinthin is the extremely bitter principle of A. absinthium, which is undesirable in the finished product.
  8. Merci beaucoup mes amis, celui est très gentil!
  9. An english description is available if you begin from the home page. Maceration and distillation, according to the diagram, indicates parallel processes, not sequential as in the traditional method. Consider this FWIW. The 'absinthe version' of absente has been available in France and elsewhere for years (albeit at 55%). The U.S. version was the oddball. Now, the U.S. version has been revamped aesthetically to differentiate it from its previous incarnation. What all this means defers to what I said originally in this discussion, that claims as to old recipes, claimed production methods, and claims as to natural coloration may not be what an educated consumer expects them to be. My point is simply that if this product is the direct result of an old recipe, is traditionally macerated and distilled, and is naturally colored, then I can't help but wonder why it appears/labeled/tastes as a modern liqueur d'anise, is not described as a traditional method by the distillery's website, contains FD&C Blue and Yellow. Just an educated observation from an educated consumer.
  10. The requested link: http://www.distilleries-provence.com/liqueurs.php Except that it is not "extremely bitter" when distilled, and absinthe is/was not a liqueur. The production method, while somewhat unclear, is questionable as well. This discussion can carry on ad nauseum, but in the end, one might find some resolution by just asking himself if the product in question would be identified as absinthe in a tasting. If I were presented with this product in a blind tasting, I would identify it as a liqueur d'anise, just as I would the original offering. From the representative's remarks, this appears to be not by accident.
  11. This is not the production method described on the manufacturer's website. FYI
  12. It is the first due to sentimental reasons. Production volume is limited, and will be allocated. It has not been reformulated. I would retire the product before doing that. Yes, this does present ongoing challenges. With any luck, you may even see it being served at "The Garage" in our lifetimes . . .
  13. From EEC 1180/91: 'Pastis de Marseille': "A pastis with an anethole content of 2 grams per litre and an alcoholic strength by volume of 45%."
  14. The term "pastis" is often used casually to identify a 'non-absinthe' as being as such, but in fact, the term "pastis" refers to a specific subcategory of aniseed liqueurs, and can only be used (legally) by those liqueurs that meet certain legal criteria: "For an aniseed-flavoured spirit drink to be called 'pastis' it must also contain natural extracts of liquorice root (Glycyrrhiza glabra), which implies the presence of the colorants known as 'chalcones' as well as glycyrrhizic acid, the minimum and maximum levels of which must be 0,05 and 0,5 grams per litre respectively. (*FYI - The presence of licorice root, either directly macerated or added as an extract, is the source of its characteristic yellowish tint and flavor.*) Pastis contains less than 100 grams of sugar per litre and has a minimum and maximum anethole level of 1,5 and 2 grams per litre respectively." (EEC Council Regulation 1576/89) So as one can see, pastis is a liqueur d'anise, but a liqueur d'anise is not necessarily a pastis. Just FYI
  15. It's a shame that he writes:- "Absinthe Mata Hari is the Austrian company that's working on national distribution of their all-natural Absinthe. The formula has been around since 1881 and it's loaded with Thujone and Absinthin." The statement in question was lifted directly from the Mata Hari website: Mata Hari Webpage