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Everything posted by BrotherO

  1. If I'm not mistaken, some absinthes were historically aged in oak barrels. Which brands currently on the market age their absinthe in oak barrels, if any? The other question I have, is if one wanted to impart an aged oak flavor to absinthe, would simply adding some charred or toasted oak to the absinthe create the same quality and flavor as storing in oak barrels? Oak barrels are notoriously expensive and hard to care for. Keeping them free from bacteria and preventing them from leaking and drying out is a difficult task at best. What's the difference between keeping the absinthe in an oak barrel, and simply adding some oak chips to the product to steep for a while? Seems like the results would be pretty much the same, that is flavoring the absinthe with oak.
  2. I'm in Charleston, South Carolina. However, I"m considered a newcomer around here, since my family only goes back 4 or 5 generations in Charleston.
  3. Howdy. I stumbled in here from I'm not sure where exactly. I live in the deep south, so it's not likely I'll be stopping by any parties in Washington, but from what I've read so far the regulars around here seem to know a thing or two about Absinthe, even if they do seem a bit silly, sarcastic, and at times pedantic. I've developed a taste for Absinthe, but I"m not sure exactly why since (and I know this may be somewhat blasphemous) I don't really care for the taste of licorice. So far my favorite is La Bleue Clandestine. La Bleue has a flavor which I think is a big like dirt and wood. I don't know how else to describe it, but I rather like it. I had a Lemercier Amer, I think that's what it was called, and it seemd a bit to strong for me, but then I don't usually add any sugar or water. I understand the standard ritual, the spoon, sugar, ice water, but I like my absinthe on the rocks. As the ice melts it causes a nice louche. The first sip will make your hair stand on end, but by the bottom of the glass the ice is melted and it's a bit more convivial. But then I start the process all over again with a fresh round of ice and spirits. Usually the ice doesn't melt in a uniform manner, like it might do in a more innocuous drink such as a coke. Instead the ice is eaten away in bits and chunks leaving jagged edges along the cubes. If you do this with La Bleue it causes the anise to precipitate out in little white flakes that float to the top of the glass. You can avoid this by adding a little cold water before adding the ice, but sometimes I don't mind the snowflake affect, even if it does produce a slightly oily mouthfeel. Recently I was in Spain, and wandered into a grocery store. There was only one sort of Absinthe in stock, Rodnicks. It was a bright green, so I assume it's artificially colored. It tastes strongly of licorice, but curiously there is no louche at all. Since the louche is caused by the anise, the usual source of the licorice flavor, you'd think it would louche nicely, but it doesn't. Maybe they use something else. Hope to see some of you around the forums. I'm very interested in the actual process of making Absinthe, but apparently that's a bit of a taboo topic, at least the distilling part.