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Hill

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Everything posted by Hill

  1. The problem is that our Absinth has a high alcohol percentage like Absinth should have and for some reason people feel like they have to drink our Absinth straight. Then they think it tastes too strong and don't like it. At least I don't say that drinking your Absinth is like anal sex as does Alan on other forums. Note link http://groups.myspace.com/realabsinthe Alan used to work with Czech Absinth now he puts it down, after he was fired! Alot of people are very rude on this forum and have been for years. Wormwood Society is connected with Jade Liqueres so obviously they will put our products down beause their sales are a problem especailly with Czech Absinth being sold around the globe. This is the main reason for their hostility and rudness towards Czech Absinth. If your Absinth is so much better whay don't you just sell it on your own merrits? No other distillers of alcohol do this on the internet or anywhere. They just sell on account of their own quality and leave the rest alone. Anyone who bashes another product, especailly when they are trying and I stress trying to sell their own shows alternate motives and should be disregarded. On with the bashing!
  2. Hello You can buy Absinth in all BC liquore stores. Hill's or Green Tree are fine examples. It's the real thing. Many people here will try and convince you that it is not but that is because they sell their own Absinth and they are having problems selling it so they like to discredit the competion. Tom
  3. Peridot please do not post on this thread anymore. You are posting so much and you are very aggresive as Alan even has said to me. I will just have to ignore your posts. You only take small parts of my post and respond but do not respond to the entire point I am trying to make. Thank-you.
  4. I keep wondering to myself why you didn't come prepared BEFORE you started this topic? Because I wanted to introduce myself and start the topic now, I"m impatient I guess. I also believe that what I have to say in this post is not emtional rhetoric but my opinion on the Czech Absinth situation today. Below is my reason for coming in here now. Keep in mind that even after this post people were still asking be details about distilling absinth and what should be the ingredients in true Absinth. Why do they ask this when I clearly state that I am not a distiller and that I will get more detailed information? My main point in the last paragraph is that all this real/fake Absinth arguing aside, I believe because of the taste of our less anise Absinth, it has broken through the barrier between anise loving nations and nations that don't like it as much. Most of us come from those nations. Without Hill's Absinth there might of never have been an Absinth revival. I back this statement up with logic and from what I see when I do tastings here in Canada. Since I believe this to be true I think we deserve way more recpect just based on this fact. I have to admit although that this is the most intelligent group of Absinth people that I have posted on the internet with when it comes to Absinth knowledge but below is what I want to talk about for now. The issue that bothers me is that people who really are not qualified to call our Absinth fake, are. Let me explain why I think this. Someone who makes Absinthe is obviously a person who can have an accurate opinion on whether or not another competitors drink is a quality product based on his distilling process, not just on taste. Only a distiller who knows how to make all types of drinks and who is not self taught but taught by knowledge that has been passed down since the 1500's or earlier is qualified to make the decision of how a certain drink shall be classified. This is why most manufacturers of alcohol do not bash competitors on the internet. They know it would make themselves look desperate and they don't really know how their competitors do things, since they are mostly kept a secret. Another issue I have is with people saying that Czechs are hurting the Absinthe industry. I am not defending their marketing ways but realize something please. The only reason that you are able to sample 100's of different types of Absinthe's now on the market is because of what you call "clever or false marketing by Czech Absinth makers". People are attracted to what is or was illegal. The whole French ban on Absinthe is what attracts new people to try Absinthe. This then in turn lead to original manufacturers of historical Absinthe to start making it again and other new companies to try and copy the old recipes. On the flip side of that it is hurting the case of making Absinthe legal in the USA but the case of why it should be illegal in the USA was made along time ago when Czechs were not known for Absinth making except by people in Czech. So the way I look at it is yes the Czech comapnies are hurting the US Absinthe drinking peoples chances of making it legal in their country but without this unfounded hype, which I think goes both ways, their would not be any Absinthe around and their would be no wormwood society and there would be no possibility of buying Absinthe on-line from whoever. Because of this I think that the positive impact of Czech Absinth greatly outweights the negative things caused by a few bandwagon jumping, quick money making idiots. I want Hill's Absinth and one other comapany that we work closely with, The Green Tree Distillery to be seperated from the rest of Czech Absinth makers. I want us to go down in history as a quality distilled Absinth and a new evolution in Absinth drinks. I realize that this might require some proof and I am hoping that very shortly I will have it for you. In the mean time, if like some say I am on trial, don't make accustions based on your opinion or personal taste, make them with facts as if this were a trial. To accuse someone of a crime with no evidence is in itself a serious issue and can make you look bad in the end. The fact is that no one here knows our recipe or our distillation process and therefore should not be accusing us of being fake. I am offering to be a liason between you guys and Hill's directly, so some questions answeres will have to wait until I have an explanation from Hill's directly. As I say I am not a proffesional distiller. When I educate people on Absinthe I tell them the truth. I tell them that what we have is a different type of Absinth. That the very old Swiss Absinthe tastes quite a bit different. I offer them both to taste and when they ask about all the hype around Absinthe I say that it doesn't make you hallucinate although drinking enough 70% alc. drinks will make you see in three's. I tell them that every alcohol produces a differnt buzz. Beer gives you a differnt drunk then wine for example. Hill's Absinth makes most people I drink it with feel very talkitive and alert. I also find it to give me strange dreams. This is however just me and I don't claim it to be a fact. Absinthe was a drink that was not produced for a very long time before it was banned in many countries. It was never a super high quality drink. It was made to replace the grape shortage and therefore wine shortage in France. People were looking at ways to distill alcohol from anything at that time. Another qustion I have is that if Absinthe was never banned England why did it never take off there before Czech Absinth? Why did they feel they do not have to bann it? You mean to tell me that of all the people that travelled to Spain from England had never discovered Absinthe or tasted it in a bar there? You mean to say that even though France still made a wormwood free Absinthe that know one in England or the US who is well travelled thought it might be a good business venture to start making reproduction pre-ban Absinthe? I have found in my tastings 3 types of people. A person who has been brainwashed by all the historical French propiganda about Absinthe and the Czech propaganda and they want to try it to get high or something stupid like that. Then you have the group of people who have no preconceptions about Absinth because they have never heard of it before and they just want to try it. The third group of people are more educated about Absinthe and even though they do not absolutly love the taste of Swiss or French style Absinthe they really want to like it because they like what it stands for and the era that it was popular. These are the people that keep drinking Absinthe until they develope a taste for it and start to enjoy it more. This is why tastes are different. When people first drink coffee as a kid or beer for that matter, they don't like it. It takes a while before they aquire the taste. Therefore to have a few tastes of a product and declare it to be awful really means nothing. Every product should however be treated with recpect I think. The only time critisizing is justified in my opinion is when the manufacturer uses harmful chemicals or preservitives in their products when really there is no need to. Thanks
  5. Look, Hiram I will be here when you call tomorrow. You state that there are plenty of master distillers who know nothing about making Absinthe right? Ok If I said that you would quote me and say who are these master distillers, show me proof or something like that. You would want proof. So can I not request the same thing? This is my point you seem to be one sided. I have to ahve all the proof yet everything you say has to be taken as the truth? If all you care about is for me to show you with proof why you should consider Hill's as an Absinth you will have to wait, I mentioned that in the very beginning almost. I have repeated this over and over. This is a perfect example of your poor reasoning. I said they know nothing about distilling absinthe. No one here said that but you. I assure you, that's not the reason. You haven't made a single valid point. And my invitation was sincere, but you've kind of blown it now. No, that's not what I said. Read it again. I never said I want to debate with you. I said I want you to show me why we should consider Hill's an absinth. No they're not. We're pissed off because you're not willing or capable of following a rational line of reasoning and that we've wasted so much time talking to the wrong person. Besides, how do I know you're who you say you are? You used a hotmail account to sign up here. When I call tomorrow, will you be there?
  6. Because it's my family that I have been around for for a long time. I have seen what they do and I know the reputation Radomil has. I know that being in TIME magazine is a joke for most of you but how many of you can say that that you were asked to be featured in it, I'm proud of him. He is a peaceful man that has been distilling all his life even when he was a little boy with his father. I'm sure if he wasn't in such bad shape right now he would answere all your questions in detail. I wish I could have more info right now, I don't but at least I have the balls to come in here and try! I want him to be respected because he deserves it. I don't want people to say he makes something fake. This hurts me. Don't you see. I'm also restraining myself. Everytime one of you calls our Absinth fake or whatever it bugs me. Our family has taken so much abuse on the internet it is unbelievable. I would like to see one of you in my shoes!
  7. Listen I am only one person. Have you tried responding to 10 differnent people on a forum that have such strong opinions about your views? I am trying to respond to everyone. I have been on this computer all bloody day. Is that not enough for you to show I"m trying. I have stated that I am not a distiller yet you banter on and ask me details about our distillation procedure. I know that the wormwood is macerated and then distilled. I have said that I will get more detailed information about our procedure for you and also the historical Absinth proof you seek ASAP. I have stated that I am an autotechnician by trade and that lots of people here are more knowledgable then me on the details of making Absinth. So don't bother asking me these questions right now. I do however have a different view on Absinth then most of you people. Yes. This one would be a good start. When I have a better knowledge of the details of distilling our Absinth I will provide you with that answere. Is that ok?
  8. So you state that there are plenty of master distillers who know nothing about how to make Absinthe. You critisize me for not showing facts yet I'm again supposed to differ to your higher knowledge and believe that there really are these master distillers who now nothing? Where is YOUR proof. This is emotional rhetoric. Thank-you for the education on how to argue. Isn't school for fools, I'm a self taught arguer, sorry. I have stated that I will give you more evidence of the history of my families Absinth but why do you want it if you've already made your decision? Patience. You don't think I've taken abuse in this forum? Man you need to read some of these posts. I think your just mad that I don't want to go to your littlre Absinthe get together. Or maybe you want me out of here because I'm making a good case. I have said that I am in the process of getting proof for you, do you not listen? Again you state there is no proof to produce, another assumption by you. So in other words you want me to not argue and agree with everything you say? Otherwise I'm attacking people? All my answeres are no good to you? Why are you pretending that you want to debate with me. You have made your decision and will never change it even if proof is shown. You will always say that our Absinth is not an Absinth. To everyone else read what I have said. I will give you more details and the proof you seek about our distillation process when I have them. In the meantime my arguments are valid that's why your all so pissed off!
  9. Yeah I can see why Dr. Absinthe doesn't post here. As if it isn't enought that I'm out numbered in hear you have to pat each other on the back? That feels good eh? So my uncle is a fraud, school is for fools, and everything has to taste like French or Swiss Absinthe otherwise it's fake? Come on. What about ABSYNTH used in the 1700's (Absinthe History in a Bottle) Absinth was used indrinks called Absinth speklt different ways even in acient Greece and it was nothing like the French absinthe yet it was still called the same name. French or Swiss do not have a patent on Absinth no matter what you say. You say the if Rowley went to Spain he would make Spanish Absinthe popular but then people admit that most Brits don't like anise. It's a joke. You people are so pride-full that you can't even admit that it is the taste of the less anise Hill's Absinth that made the drink popular again. Peridot you like to put words into my mouth and it is you who thinks my opnions are meaningless. You even think that going to school is meaningless. No wonder,............I won't even say it. I am not responding to emails right now because I can't be on this damn computer all day.
  10. Yes it is www.hillsabsinth.com sorry it took so long to reply. Thanks man. Yes I will be back in Czech in the summer and we can get together and do a virtual tour as someone suggested.
  11. This comment makes absolutley no sense to me. Are you saying that Hill's Absinth just appeared from a different dimension or something? First you say it is dishonest and then you say things do change over time. Why would you say that Bohemian style Absinth never evolved from something. If you are saying this then you are really giving us a huge compliment because you are basically we invented a drink out of thin air with no other influences. Again you have missed my point and made up things that I have not said. Read carefully now. I think that an Absinthe producer like many here are very knowledgable and they do have lots of qualifications however the issue of what procedures have to be followed by Absinth makers in order for their drink to be classified as such should be made by persons who have a deep understanding of the chemical processes of distillation and what the end result is. This is what they teach in school. Do not knock the European school system as it has been around longer than your country. Again more insults, I thought we were done with that. I am making a case here for my families business which I am closely related to. I am not a distiller of any kind. Oxygeene is a person who makes up lies about us in order to further his own sales. He goes by what the UK rep of Hill's Absinth said along tiime ago and won't let it go even though we have said these things not to be true or unproven. If you look at our website www.hillsabsinth.com we do not say anything nasty about him or his business. Wow you just brushed that off. As you state the Czech movement sparked new interest in Absinth. To then give us such awful critisism is like jumping on the bandwagon and then killing the driver. Sorry mate but the image of Absinth was already ruined when it was banned. Blame them. This very image is what allows you to buy it on-line today. This image is what sparked new interest in the drink. The very fact that it was banned around the world. Even if Absinthe was proven to make you go crazy or as some kind of drug, it wouldn't bother me one bit to drink it. What image are you looking for? That it is a nice herbal drink. Boy if you were trying to market it there would be no Absinthe anywhere, except maybe in Spain. Well this is what I will try to prove by bringing some evidence to this forum. You say that you do not have any basis to judge our products quality, so don't just go to the next best thing, other Absinthe's to judge by, just don't judge it. I'm sorry if less anise is what makes you say it is inferior. What you have said is a factless attempt at trying to discredit Hill's. Yes the wine shortage is what made Absinthe to be consumed in larger quantities. No I did not ask you what makes you qualified to ask me questions. I asked what qualifies you to say that our Absinth is not an Absinth. My great uncle Radomil is qualified and has created this Absinth. He was selected by TIME magazine (August 20/27, 2001 issue) as a master craftsman from Europe beacause of his distillation abilities. This makes HIM qulaified to call what he makes Absinth. In other words, it really does matter to me a lot. But like I said, I'm junior and my knowledge and experience are dwarfed by many here who are also asking you questions. I'll be happy to have anything I say corrected by you or the more knowledgeable members here. But just as I already know that any other members here would provide me with a reference, info about where to find a reference, or some other proof of what they say, I am expecting you to eventually do the same.
  12. I have already stated who I think is qualified. Whoever says this is BS is also saying that school is useless and that there is no need to go to school as it doesn't make you any more qualified. How can I remove the connection? What connection? Show me some concrete things that you mean. We do have a connection. The drink we make is closely based on what Absinth originally was. So now English like the French and it's OK? I'm sure if you go to England you will find out that this not true for most people. The rivalry still exsists today as strong as it ever was. Again where is the proof. Everyone wants proof from me where is yours. I am willing to wait as you are waiting for mine. Also I don't know but but it sure sounds like from what I read by your members that every Czech company is a fraud. I have yet to find some real hard core French/ German Absinth bashing. I hope I don't find it anyway, it's for sad people.
  13. Then how is it that many of the pre-ban bottles that still exist today are considered some of the best that money can buy? I have tried nearly all of the commercially available 'top of the line' absinthes, and they still come in a distant second to most of the pre-bans I've tried. I know some of that has to do with aging, but at the same time, they wouldn't have aged well if they weren't good quality to begin with. This is you opinion. I recpect that but what I state are not my own opinions about taste, they are what I have found while researching Absinthe. Absinthe itself is not considered by many distillers to be a super high quality drink. I liked both beer and coffee from the first drink I took of both. So yes, that holds true for some people, but not for others. I've been drinking absinthe in one form or another since I lived in Spain back in 1997. It started off with Spanish absinthe along with Absinth Original, Sebor, Staro, etc. For most of the Czech, I didn't like then, and I still don't like now, after drinking absinthe for 10 years. I find them too one dimensional and gimicky. Again that's you but my point is that tastes change and things you used to dislike, you may learn to like later on. Tastes change in humans. I respect the products as liquor, but not as absinthe. None of the original recipes I've seen so far come close to what the end product is for a typical absinthe. if you can show differently, I'd humbly appologize and admit my fault. If your company makes an effort to separate yourself from French and Swiss absinthe, then you're in the minority. That's great. So if you recpect the product as a liquor than you must aggree that some of the comments on our Absinth, that it is a horrible swill for example, by people are unfounded and show their true nature of just hating all Czech Absinth. It doesn't have to be long, but at the same time, if there was a gap in production of several decades, you can't include those decades as part of the tradition. The tradition technically would have started in the 90s. And what about the gap in production from all the other so-called traditional Absinth makers. What about their gap? Some of them just started producing recently. They produced for such a short period yet because it happened along time ago it's traditional? There are quite a few VERY knowledgable and very successful distillers who have already weighed in on this topic. You just haven't liked the answers they gave you. Your not getting my point. I am not trying to compare myself to people in this forum. I am comparing my great uncle Radomil. I am sure lots of people here know more than me on the details of distilling Absinthe. What I am saying is that classifying an alcohol should be done by people who go to school to learn the trade of distilling and whio have been doing it all their lives. Not anyone else. Would you say that a person who learns how to fix cars from his own experience is as qualified as a mechanic that went to school for 5 years? I am not trying to say that people in this forum are self taught idiots but just swallow your pride a little and realize that my uncle Radomil has alot more qualification than most people on this forum. Very true in some cases. I wasn't originally enticed by the fact that it was illegal in the states, nor because of its perported effects. I was introduced to it by someone when I was living in Spain, where it has never been banned, so I didn't even find out about the legal status until after I'd developed an appreciation for it. Then I got more into it because of the wonderful history the drink has. Ok Different cultures have different tastes. Many Americans don't like Absinthe because people aren't raised with the flavors of anis and fennel as part of their normal diet. France, Italy, Spain, etc, on the other hand are completely opposite. That's right. That's my point. With our different Czech Absinth we have introduced people to Absinth especially in North America that normally would not like the drink. This has made it more popular than in the entire history of the drink! The spin off helps people to then go on and try more traditional Absinthe and helps you to then be able to by the Absinthe that you love. True. To a point. Certain products that piggy back on the reputation of a completely different tasting product (not to mention different ingredients) just because it will increase sales isn't necessarily a respectable action. It is obviously a good business decision, but still one of questionable respect. We may have piggy backed on the reputation of a different tasting product but it looks like the originals are now piggy backing on our success. This is a fact. The more traditional Absinthe's only recently started making Absinthe, because of our success. Do you here us complaining that others are using our success to make their Absinthe? It's just when they knock ours that it pisses us off.
  14. Hello all again, I am sorry for my rudness in some of my posts. I am glad that some people will give me a chance here. I can see that the calculations of some people of the dates and what not are causing confusion, at the very least it proves that after drinking absinthe people can still do math. I do not have the proof everyone seeks with me right now but I will get it and post it first here and explain the truth about all this. In the meantime please don't ask me for proof. I can see that some of these points are valid ones and they should be acknowledged. I am an auto technician by trade but because of an injury I have begun promoting Absinth here in Canada. I know lots of people like to act like they know something who don't really know the truth and end up spreading false truths, which causes alot of harm and headaches for people that do know the truth. My question is how old does something have to be to be called a tradition? Even something that has been around for 5 years lets say, can be called a tradition no? The issue that bothers me is that people who really are not qualified to call our Absinth fake, are. Let me explain why I think this. Someone who makes Absinthe is obviously a person who can have an accurate opinion on whether or not another competitors drink is a quality product based on his distilling process, not just on taste. Only a distiller who knows how to make all types of drinks and who is not self taught but taught by knowledge that has been passed down since the 1500's or earlier is qualified to make the decision of how a certain drink shall be classified. This is why most manufacturers of alcohol do not bash competitors on the internet. They know it would make themselves look desperate and they don't really know how their competitors do things, since they are mostly kept a secret. Another issue I have is with people saying that Czechs are hurting the Absinthe industry. I am not defending their marketing ways but realize something please. The only reason that you are able to sample 100's of different types of Absinthe's now on the market is because of what you call "clever or false marketing by Czech Absinth makers". People are attracted to what is or was illegal. The whole French ban on Absinthe is what attracts new people to try Absinthe. This then in turn lead to original manufacturers of historical Absinthe to start making it again and other new companies to try and copy the old recipes. On the flip side of that it is hurting the case of making Absinthe legal in the USA but the case of why it should be illegal in the USA was made along time ago when Czechs were not known for Absinth making except by people in Czech. So the way I look at it is yes the Czech comapnies are hurting the US Absinthe drinking peoples chances of making it legal in their country but without this unfounded hype, which I think goes both ways, their would not be any Absinthe around and their would be no wormwood society and there would be no possibility of buying Absinthe on-line from whoever. Because of this I think that the positive impact of Czech Absinth greatly outweights the negative things caused by a few bandwagon jumping, quick money making idiots. I want Hill's Absinth and one other comapany that we work closely with, The Green Tree Distillery to be seperated from the rest of Czech Absinth makers. I want us to go down in history as a quality distilled Absinth and a new evolution in Absinth drinks. I realize that this might require some proof and I am hoping that very shortly I will have it for you. In the mean time, if like some say I am on trial, don't make accustions based on your opinion or personal taste, make them with facts as if this were a trial. To accuse someone of a crime with no evidence is in itself a serious issue and can make you look bad in the end. The fact is that no one here knows our recipe or our distillation process and therefore should not be accusing us of being fake. I am offering to be a liason between you guys and Hill's directly, so some questions answeres will have to wait until I have an explanation from Hill's directly. As I say I am not a proffesional distiller. When I educate people on Absinthe I tell them the truth. I tell them that what we have is a different type of Absinth. That the very old Swiss Absinthe tastes quite a bit different. I offer them both to taste and when they ask about all the hype around Absinthe I say that it doesn't make you hallucinate although drinking enough 70% alc. drinks will make you see in three's. I tell them that every alcohol produces a differnt buzz. Beer gives you a differnt drunk then wine for example. Hill's Absinth makes most people I drink it with feel very talkitive and alert. I also find it to give me strange dreams. This is however just me and I don't claim it to be a fact. Absinthe was a drink that was not produced for a very long time before it was banned in many countries. It was never a super high quality drink. It was made to replace the grape shortage and therefore wine shortage in France. People were looking at ways to distill alcohol from anything at that time. Another qustion I have is that if Absinthe was never banned England why did it never take off there before Czech Absinth? Why did they feel they do not have to bann it? You mean to tell me that of all the people that travelled to Spain from England had never discovered Absinthe or tasted it in a bar there? You mean to say that even though France still made a wormwood free Absinthe that know one in England or the US who is well travelled thought it might be a good business venture to start making reproduction pre-ban Absinthe? I have found in my tastings 3 types of people. A person who has been brainwashed by all the historical French propiganda about Absinthe and the Czech propaganda and they want to try it to get high or something stupid like that. Then you have the group of people who have no preconceptions about Absinth because they have never heard of it before and they just want to try it. The third group of people are more educated about Absinthe and even though they do not absolutly love the taste of Swiss or French style Absinthe they really want to like it because they like what it stands for and the era that it was popular. These are the people that keep drinking Absinthe until they develope a taste for it and start to enjoy it more. This is why tastes are different. When people first drink coffee as a kid or beer for that matter, they don't like it. It takes a while before they aquire the taste. Therefore to have a few tastes of a product and declare it to be awful really means nothing. Every product should however be treated with recpect I think. The only time critisizing is justified in my opinion is when the manufacturer uses harmful chemicals or preservitives in their products when really there is no need to. Thanks.
  15. Ok I have to go also but so far I have not seen any proof for what you say about us yet you say it anyways. I guess that's how this organization works. I will bring the proof you seek but because of your many members deep hatred for Czech Absinth I don't even see how it will help. In the mean time drink your Absinthe and watch out for those cops so they don't take it away!
  16. I would venture to say that nary a person in the world can make alcohol from wormwood. It is a flavoring ingredient only. To make alcohol from it would require the conversion of the cellulose into a carbohydrate fermentable into alcohol. I doubt the leaves and flowers of A. absinthium have enough carbohydrate/sugar to be directly fermented into any sort of alcohol. I suspect this comment was simply a slip of the tongue. A sort of verbal typographic error. I will defer to others more knowledgeable than myself, but since absinthe was produced continuously through the 20th century in Spain and other countries while banned in other parts of Europe, it certainly wasn't "rediscovered" in the the 1990s. It was "re-marketed" in the 1990s. I suspect there are a few of the "clandestine" distillers in Switzerland who produced absinthe throughout much of the same period (though it was apparently not openly available as a commercial product) who would contend they helped keep the historical process alive. Of the historical recipes I've read (including scanned images of the originally published books), all of the recipes prominently featured anise. It would seem to me that anise, next to the lesser relative quantity of wormwood, is a key ingredient and should be obvious in the taste. I am likewise ignorant of exactly when the water dilution/louche effect became part of the historical approach to consuming absinthe, but since the flavor is so significantly enhanced by this dilution with water, I suspect it was part of the appreciation of this high proof liquor from its inception. To my understanding, it is almost a given that a product that doesn't have an appreciable louche effect does not contain enough of the key/historical ingredients to meet the definition of "absinthe". Otherwise, such products should probably be called "wormwood flavored" liquors. Again, who are you? Can you get it through your heads that Radomil Hill was taught by I repeat 1 of 3 schools teaching alcohol mixing and distillation in Europe. He graduated and continued to produce differnt alcohol. Why would he then make a fake Absinth or better yet why would he call it Absinth if he felt he changed it too much to be called Absinth? Does this make any sence to you? The only people that are qulified to make that decision are people that are distillers. Yes distillers, not just of Absinth but of many different types of drinks. He calls it Absinth for a reason. If you reall want he could make any Absinth you could dream up. He along with millions of people who I know are staedy customers of our products like our taste. Just because your society doesn't like the taste or feel that Absinth with LESS anise or Absinth that doesn't louche is not Absinth doesn't prove anything. I'm pretty sure he does know a distiller or two, as a fair number of them frequent this board. I'll go one better and I'm 100% sincere: since you're in Canada (Vancouver, BC I believe), stop down to Seattle next weekend. We're having a big absinthe event with a BBQ and lots of great food and absinthe (we even have a selection of absinth). You may be my guest. Bring Dan, maybe we can figure out a way to get you guys making some real Belle Époque style absinthe. How about you put your money where your mouth is and make a trip to Czech and I will arrange a tour of our facility and then you will see why we call our drink Absinth.
  17. No it is exatly to the point. You and the your gang here critisize Hill's now and in the past as being a low quality drink. You try to convince people that we make an awful drink that people should stay away from. My point is that Hill's Czech style Absinth was invented by a master distiller who is known throughout Czech for making high quality spirits. It doesn't taste like French Absinth because it was invented in Czech for Czechs. French Absinth was invented in France for French. We changed the taste big deal. This doesn't make it a low quality drink. You people are confusing quality with your own personal tastes. This is all I'm trying to prove here: Hill's Absinth and Green Tree Absinth are high quality Czech Absinth's.
  18. Nobody's even talking about that. We're not blaming you for absinthe being prohibited in the US. But you know this and I've already said it, so you're only repeating it to create a straw man argument. It doesn't gain you any leverage. You ignored the last post I made. Why doesn't your absinth louche? How do you know who here is a distiller and who knows distillers? You should be aware that some members here have made some of the great absinthes on the market. Some live overseas and some live in the US and make products overseas. It doesn't louche because it doesn't have as much anise, which is what makes Absinthe louche. Stop comparing us to French syle Absinth. We are not trying to be a traditional French Absinthe, we are a traditional Czech Absinth. Period. Yes you are balming Czechs for lots of things, read some of the posts in here. You ignored lots of my points in my posts too. Sorry can't respond to everyone. I'm just one against many here. We make a Czech Absinth. we are not trying to be a traditional French Style Absinthe. We call our drink Absinth and refer to old different tasting Absinthe because ours believe it or not is an Absinth. Just because you distill Absinth does not say much. Hill's makes every drink you can think of. Can you make so many different types of drinks? Do you know the theories behind distilling? I guess these schools in Europe where they taught distilling were pointless then right?
  19. Never said you did. I was referring to your comment on historic absinthes. But, your own statement shows you DO add in a coloring agent. I don't think that was part of an 'original recipe'. I would disagree with that. Many commercially available absinthes nowadays that don't use artifical coloring have a wonderful green color. It depends on what quality and type of herbs you use in the coloration step. Eich, Jades, 1797, L'Artisanale, Duplais, etc etc. What you say is absolute nonsense. Yes it was an original recipe, again you are not a distiller and do not even know an Absinthe distiller so what you "think" doesn't really hold any water.
  20. So, just because someone else started it, means that you should continue with it? Two wrongs don't make a right. I honestly don't care about the ban our government has on Absinthe. It's easier to buy online than European Cheese. Yeah why not it? And we never claim for it to make you hallucinate. Don't mix all Czech Absinth producers in what pile. You don't it with the French companies do you?
  21. Again we do not use artificial ingredients just a coloring which was used in making traditional Absinthe, except back then they used copper oxide. Almost all Absinthe used some coloring. Why do you think they used the term green fairy, if they didn't use coloring they would have called her the yellowy brown fairy!
  22. I would agree with the first part of your statement. Your business could never stay afloat if it relied only on the partygoing crowd that buy it to hallucinate, as most probably don't come back to it. But I'm sure there are others who appreciate bitters that have become loyal to the product. The second part, yes and no. You may have helped bring the IDEA of the drink back from relative obscurity, but many Czech brands also created much hype that has required a lot of effort to debunk. I would venture to say that the Czech industry has done as much to hurt as to help. Just look at all of the movies out there that still use Czech absinth and infer that it either makes you go crazy or at the very least, see things. What do you know about our business friend? That's exactly what happened to LaFee. Why do you think they made Bohemian style Absinth? Because no one was buying their French stuff. They quickly must of realized that Bohemian Absinth was what people wanted. I'm sure all the movies based their Absinthe history on what Czechs were saying. How about the fact that it was banned in France? I gess that had nothing to do withit? French were the ones claiming it causes you to go crazy. They started that not Czechs. Don't blame us balme them. The fact is nobody really cares just you Americans because you haven oppressive government. It's not even illegal in France anymore for christ's sake!
  23. Absinthes of inferior quality did, sure. That was exactly my point. To my knowledge, none of the pre-ban samples I've ever tasted were artifically colored. Of course, I made sure I was acquiring samples of well known, high quality pre-ban. That's only your opnion. Then I guess lots of them were of inferior quality for you, great, who are you again?
  24. Ari you ask:"But again, why use the history of the 19th century era anise-based product to market your product?" Because our product is made the same way as old Absinthe was just with less anise. The effect is still very similar and in fact enhanced in many ways. That is why. And no we can not show you our recipe.
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