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Green Baron

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Everything posted by Green Baron

  1. Indeed! They should bottle the stuff! Here's my list for today, order is totally irrelevant. L'Ancienne La Grenouille Jade VS Pacifique Marteau Meadow of Love Walton Waters Ridge Blanche Maitresse Rouge Belle Amie
  2. Nice! I could see my list looking a lot like that. However, it is my sad duty to inform you that PF1914 is no longer a commercial offering. The PF1901 on the other hand...
  3. Sazerac with Delaware Phoenix Single Barrel Artisanal Rye and MoL rinse. Wow!
  4. So, were those gold flakes sourced locally from the VdT or did they have to import?
  5. I think it'll be a few more glasses for me before I'm able to render my final verdict. But it sure is photogenic!
  6. L'Italienne 2 to be followed by a to-determined verte and then perhaps I'll try Adnams Rouge with sugar.
  7. Yes, I got to try the Rubis (courtesy of a WWS member), though the redhead had gone resolutely blonde in my sample . I'd probably say the Rubis is just a bit better than the Adnams at this point, but they both compare favorably. After another tasting last night, it seems that water ratio is a significant factor in the flavor balance. At 3:1 it was a little clashy and the badiane a touch too much, so I'm thinking 3.5:1 to 4:1 might be a more optimum range.
  8. Well the 2012 Belle Amie is 700ml of booze in a 750ml bottle if that counts. (Google translation via Verte d'Absinthe)
  9. I've been working on a bottle of the rouge for the past 3 weeks and have some decent photos, though I'm way backed up on review writing. At first I wasn't sure what to think. The metallic and raised label design is great and the deep ruby red color is very impressive if it came solely from botanicals, I was afraid the deep red would signal overbearing hibiscus notes (see the Un Emile Rouge reviews at LFV). Initial tasting seemed to bear this out with the fruity red flavors going crosswise to the trinity herbs and star anise being a bit too obvious in between (if you called me a star anise hater you would not be wrong). However, after some aeration, it seems to have settled down remarkably well. The red flavors now flow quite nicely with the traditional absinthe profile with a nice smooth fullness. The star anise is now subtle and unobtrusive; probably one the more balanced applications of star anise I've come across. We'll have to see how it develops further (some rouges tend to be better fresh and not age as well as vertes), but so far I gotta say this is one of the best "authentic" rouges I've tried. The flavors expressed are not what you'd expect from a verte or a blanche, but in this case I think that's a good thing and it helps to further solidify rouges as their own legitimate category. Hey look at that, kinda almost wrote a review. I'll have to plagiarize myself for the official write up. I'll try to upload some of the photos soon, but for now here's a nice YouTube find:
  10. Here's the rules from the 2011 round:
  11. Nice post, glad to see it's maturing well for you SC! My earlier post about breathing was inspired in part by your earlier reaper Give me a hint if I sound like a broken record, but to me breathing is super important. The maturity of a bottle of absinthe at time of purchase is completely out the absintheur's control (or awareness if there's no bottling date) and can depend on many factors at the producer's and the retailer's ends. Maybe everyone already knows this but in the pre-ban days the grande marque absinthe producers aged their absinthe for significant periods of time before shipping. Nowadays, as much as most respectable artisanal absinthe producers would like to age their product beforehand, many must ship soon after distilling in order to stay afloat (at least until they start to become well established). Many of my favorite absinthes were a bit "green" and slightly disappointing at first but a few weeks (in some cases months even) is often what was needed for them to transform into the flavorful splendors they were meant to be.
  12. A very interesting question. I've had 1910, 1914 and 1950. I'd say the 1910 and the 1914 were about on par, though in different ways. The 1914 cache is known for being very well preserved while 1910 caches tend to be wonderfully aged. The 1950 was similar in freshness to the 1914 and was a superbly layered floral delight- though not quite as jaw-droppingly nuanced as the others. So I'd say the difference is notable but that doesn't stop the 50s Tarragona stuff from being an excellent and irreplaceable insight into what absinthe once was. There are definitely others here that can add their perspective on the subject.
  13. Even though it's another rainy day here, I'ma still salute the sun. SALUT SOLEIL • 1 oz Gold Rum • 1⁄4 oz Marteau • 1⁄4 oz Cointreau • 1⁄4 oz Creme de Noyaux Add to 1 cup of freshly brewed coffee.
  14. Where are my manners? Thanks Manray! Encouraging first impression, looking forward to hearing how it develops.
  15. I'm always leery of forming a strong opinion on the same day I open any bottle of absinthe. If this Obsello is anything like the first incarnation, I'd say breathing is especially important. It took about 2 weeks for minty grassy astringency to age out of #1. Some knowledgeable folk remarked that even after that, it was tailsy, but I had trouble detecting much in the way of undesirable traits. Alas the Spanish grape base that I liked so much is gone, but yeah, I'm hoping the rum base in the new release will be just as good.
  16. Congrats Marc! Though Pacifique has long been one of my favorite absinthes I gotta say the last few bottles seemed like yet another bump in flavor. It's great to see you guys expanding, and with any luck Pacific Distillery will look like this in a few years
  17. Akveld's Verte followed by a Sazerac with 6 year Sazerac Rye™, Herbsaint Original™ and Starbucks Classic Syrup™ even. The lemon zest was generic though. Oooooohhh yeaaaahhh
  18. I was eager to see it as well, the less said the better. Though I thought the narrative structure could have been improved upon, it was a clever concept and an excellent film. I believe any cinephile would enjoy it, particularly (of course) if they're fans of '70s Italian horror.
  19. Berberian Sound Studio and L'Italienne. A most appropriate pairing.
  20. Nothing so far besides water. Thinking later I might try a Pegu Club .
  21. A glass of well breathed Marteau with a splash of maraschino liqueur. Excellent.