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Everything posted by Artemis

  1. Count your blessings. I watched it live. The reporterette sounds way more intelligent in the screen shot.
  2. There's a bottle of what appears to be absenta at top right. It's the only one that looks like absinthe, and it might be a decent Spanish absinthe. I wouldn't taste anything else I see there, let alone spend money on it.
  3. From the French forum this morning (posted by Alan Moss): Claude-Alain Bugnon is like everybody else extremely surprised at this calamitous approach to presenting absinthe. We produced two absinthes for this young society in the past year and we are in no way involved in its operation, nor in this product, Medsinthe. We are going to reevaluate our interest in producing absinthe for this society. The Interprofession has also reacted by asking competent authorities to investigate the legality of this product. We in no way support this method of marketing and people who have known us for some years know the furious energy with which we try to make known the true absinthe of the Val-de-Travers.
  4. The word "common" makes all the difference, but I overlooked it. I think you're right.
  5. Possibly here: http://www.feeverte.net/forum/index.php?showtopic=5857 I think he was a vendor rather than a distiller. What he said was that drinking absinthe is a pleasure in which people should indulge, and he was charged with that, because it's against the law to associate consumption of alcohol with pleasure in advertising. He was acquitted of that charge by the judge, but convicted of offering a "free gift" (a bar apron) to encourage people to buy more absinthe, which is also illegal in Switzerland. I don't think it's a good analogy. Depending upon the species of toad or mushroom, a trip is conceded (indeed, having been demonstrated) by medical science.
  6. C.F. Berger. It's the holy grail. http://www.absinthe.se/absinthe-reviews/vi.../cf-berger-1910
  7. Actually, Jay was correct. Legendre never produced absinthe. The bottle in the linked photo is simply an early bottle of Herbsaint and it therefore bears Legendre's original label, "absinthe", even though it wasn't actually absinthe. After the government told Legendre that not only was it illegal to sell absinthe, but illegal to call a product absinthe even when it wasn't, did he change the name and the label to "Herbsaint". Herbsaint advertising at the time of the forced label change (1930s) stated that the product itself was unchanged. For these reasons, it occurs to me that using Herbsaint as an example in an argument against the definition seekers could cause some problems.
  8. I see moves, moves in the shadows, the shadows of moves, and shady motivations. And I don't agree. I don't know what's good for Europe and don't much care, but absinthe has progressed nicely in the U.S. in the absence of any definition, other than the one rooted in history and tradition and held in consensus among people who honor it.
  9. I have been in touch with the writer of the Spirits Business article, and I have also read all the EU minutes (and been party to some of the back chat). I think that there is not as much to this as some people here seem to think. The move towards an EU definition does not seem to have any link to the statement in the article about geographical protection. The definitions seem to be all about ingredients: since they are public, feel free to read them here. Of course many of us here would say that some of the proposed definition issues are either stupid (thujone) or too weak (sugar and colour content). The statement that Evan and others here have focused on re. geographical protection is not part of the official documentation, and seems, from correspondence I have had with the writer of this article this morning, to relate more to the personal views of a couple of the French companies contacted. As far as I can see, there is nothing official here, and nothing more than the personal views of 2/3 individuals who have not gone on the record. First of all, that link leads to nothing but a table of contents. I've wasted a lot of time today (and before today) searching that site for the proposed definition which is on the table, and have yet to find it there. It doesn't help that searching on "absinthe" returns nothing (but searching on "absinth" does; which doesn't exactly inspire confidence). I have seen the proposed definition, but it was provided in confidence, so I won't post it here. I have also seen comments (ditto), by the Czechs, including one suggesting a restriction of anethole to avoid the dreaded "Ouzo effect"!! People who got perturbed reading the Spirits Business article can hardly be faulted, as the article quotes or paraphrases people saying some alarming things, and goes on to say "Other producers involved in the discussions include Pontarlier and François Guy." The implication is clearly that the people quoted are themselves also involved in the discussions. And why wouldn't they be? They're willing to express their "personal views" to the press but are unwilling to express them to the committee that will ultimately decide these rules? Yeah, right. It's true that the regional protection issue and the absinthe definition issue are not the same thing officially, although the Spirits Business article makes it clear that in the minds of some people in France and Switzerland, they either are, or they should be. And I think there is much more than most people here realize.
  10. Except that the drink was named after Sazerac de Forge et Fils cognac, which was of high quality. And cognac has to be aged to even be considered cognac, does it not? Chances are he wasn't a bartender. but a pharmacist. And everybody goes to the pharmacist, even the whores. Maybe especially the whores. And their clients.
  11. Inspired by an actual episode of Andy Griffith.
  12. One of the more egregious examples of the hypocrisy in question.
  13. I don't doubt that Pernod made use of Dr. Ordinaire to promote their product, but they certainly did not invent him. http://www.museeabsinthe.com/forums/index....mp;hl=ordinaire http://www.feeverte.net/forum/index.php?showtopic=5844
  14. It didn't help that Ted Breaux laughed at me (Lambrook silver! ) when I mentioned it to him. To be fair, there could have been other problems with the balance of that stuff. Someone who managed to hold on to some broke it out for me recently, it was maybe ten years old, and talk about old lady's purse! It smelled like the old bag had shoplifted the perfume counter and got tackled by Barney Fife exiting the department store, breaking every bottle. I used to think that absinthe could not be too perfumey, but ...
  15. I wasn't giving an amen to the iodine aspect (not denying it either), but Absomphe is on to something. I've had absinthe made exclusively with Lambrook silver, because number one, it was what was available, and number next, it smelled, as I said, extremely fine, so ... in it went. But as time went by the scent got SO intense that it was like drinking perfume. Since then, having had the opportunity to sample and work with other strains of wormwood, I've learned that there are others that yield a better balance. That's all I meant by it not being "the best" choice.
  16. Arrogance coupled with transparent hypocrisy and greed. Lead They need a telescope to spot the ass end of the train that left the station years ago.
  17. Artemisia absinthium is silvery; it can look like there's frost on it. Lambrook smells good, but in absinthe, yeah, it's not the best choice.
  18. I'm pretty sure baggage compartments on passenger aircraft aren't pressure-controlled like the passenger compartment is. Do the physics. Back in the day, I got more than one package from Spain that not only reeked of absinthe, it was downright soggy.
  19. I think that most, if not all, absinthe substitutes relied upon mugwort as the next best thing to Artemisia absinthium. The formula for Herbsaint changed several times; I don't know what was in any of them and I doubt those who do (Sazerac, the Legendres, maybe Green Imp) will say.
  20. Agreed. Mugwort is an Artemisia, smells nice, has a lot of uses.
  21. Sixty percent. You could drink one straight if you're comfortable with that level of alcohol, but you'd be better off mixing it with water first. The idea is to learn what an alcoholic extract of a given plant smells and tastes like (which is not necessarily a lot like the plant itself smells and tastes). Or at least, that's what I thought the idea was when it was first discussed, but I see now that the web page calls it an "absinthe blending kit". Botanical Extract kit would have been a better name for it in my opinion.
  22. I could have chosen one at random; what TV show has he NOT been on? But that one's local (here anyway), which appealed to me. I think Green Imp was on the same morning show not too long ago; it was a local show in NOLA as well in any case.
  23. Yeah, I can remember when I needed a chart before I could drink comfortably. It made a fine torch to find the bottle in the dark when the power was out.