Jump to content

Green Baron

Member
  • Content Count

    1,266
  • Joined

  • Last visited

Everything posted by Green Baron

  1. Brain hammers huh? What a strange idea. I shiver to think of the kind of deranged mind that could think of such a thing. I mean, the least they could do would be to express the concept in French to harken to the Franco-Swiss tradition de la Belle Epoque.
  2. Here's a salut to the starter of this excellent thread Desert Wolf! I'm about attempt a "Red in the Afternoon"...by louching some Serpis with Big Red soda. Wish me luck.
  3. Still working on mine. Will 5-8 minutes still be acceptable?
  4. Awesome Tatan! If you've been lurking and considering a submission, now's the time! There's almost a month to get it done! DO EEEET NOOWWW!
  5. Good question. The backbone for my track has finally solidified. Over the last year I've played bunches cool riffs, but nothing that really jelled into something satisfying until now. It'll be a bit more up tempo at 110 bpm, with some cheesy mellotron loops in the first part and some interesting synths, funky bass and a little guitar in the second part. Time will be anywhere from 5-8 minutes depending on how long I feel I can keep it interesting.
  6. Interesting question. Not to be a naysayer, but I'm gonna hazard some quasi-educated speculation and say that organic herb cultivation is one thing, but getting USDA Certified Organic is another- somewhat expensive- ballgame. Each herb provider would have to be certified, which means that they would probably have to be a big enough operation for the hassle to pay off in the long run. I wonder how many herb producers that large happen to grow ingredients of the extremely high quality that befits a handcrafted absinthe (not rhetorical, I actually wonder)? Of course, if you had consolidated herb sources that would definitely help. And then there's the expense of organic neutral spirits, and finally, the expense of getting your actual distillery/process certified. So I wonder if it's worth the trouble, and if there are examples of other successful, certified organic craft spirits out there?
  7. Hi there Alex, I don't know about the Amerique 1912, but Pacifique and Meadow of Love both used grain based alcohol. I believe the Berthe de Joux, like most other absinthes from the Emile Pernot distillery, uses a grape alcohol base. Some have pointed out that wormwood can contribute "funkyness", it's also my impression that in general, folks can be much more prone to get "funk" from certain renditions of grape alcohol (varies widely with the individual and their predisposed sensitivity to such aromas/flavors). How long has the bottle been open? My only experience with BdJ is from a friend's bottle so I don't know for sure if the funk (specifically moldy?) might breathe out, but I've had other grape based absinthes that started out dank but after a period of breathing (usually a couple weeks but occasionally much longer) they got better. Belle Amie 2009 for example, was released somewhat young and smelled like moldy newspaper, but after a few months it settled down into awesomeness. By contrast, I had a bottle of Vieux Pontarlier that had an ongoing funk/moldy banana aroma/flavor that just wouldn't go away, and it kinda marred an otherwise excellent absinthe (though interestingly I haven't seen many others report a similar experience with VP).
  8. Procrastinate? Wouldn't think of it.
  9. Wow, haven't seen that one before. That was one of the stupidest things I've ever seen, and I've been unfortunate enough to see a lot of stupid.
  10. Hey Ryan, you have good taste in birthdays. I think you picked the best day!
  11. Thanks a lot folks! I had a pretty decent day, though it was filled with homework, like most of the days in my life lately. Now that's outta the way, time for tasty glass of birthday absinthe! Cheers to all y'all!
  12. It would be really nice if one particular word on the label could help as a guide to quality. It's a question that we mull over quite a bit (and producers struggle with when it comes what words/wording that the TTB will authorize), but there are some things to keep in mind: - The general public knowledge of the difference between distilled, cold oil mixed, (and macerated steepsinthe) seems extremely limited. From what I understand, many other spirits on the market (bourbon, gin, etc) are actually oil mixes (many even with artificial coloring), but that doesn't stop them from being popluar prodcuts with a low production cost and high profit margin. - Under the most general historically based definition of absinthe, an artificially colored oil mix can indeed qualify as a true absinthe (check the Duplais manual). It's just almost all of the artificially colored oil mixes on the market are NOT authentic (contain pre-added sugar, the wrong flavors, and/or wrong color) and are way overpriced for what they are. However, that doesn't mean it isn't possible to create a passable, lower priced oil mix absinthe. "Superieure" or "Suisse" were indicators of the quality and manufacture method used in the pre-ban days, but have no meaningful definition in modern times. "Superieure"is currently used by everyone and their mother, while (I'm taking an educated guess) "Suisse" probably can't be used these days unless the product was actually made in Switzerland per international trade law. I think these are some of the major reasons why many here at the WS are in favor of getting a reasonable legal definition of "absinthe" instituted as a recognized spirits category in the U.S.
  13. That sucks. If you have a PC with an ASIO compatible soundcard, you might wanna check out demos pure software amp simulators such as Guitar Rig or Amplitube. I believe it's true that there's still no matching a genuine tube amp (especially live performances), but I think you'd be quite surprised how decent they are. Amplitube comes close, but is somewhat noisy, while Guitar Rig has a tiny touch more "digital sheen", but is extremely versatile. I've used Guitar Rig exclusively on both the tracks I've done for the WS music project.
  14. I gotta tell ya precenphix, your tracks on both volumes were outstanding- no hyperbole or smoke blowin', they're all legitimately awesome! It's great that you're thinking about the next volume, which I need to start doing as well.
  15. I've been trying to conserve, but your birthday has convinced me I should have a glass of Pacifique today! ............. .............
  16. I thought I'd stumbled across Vegan Black Metal Chef before, but what I saw was actually which is pretty amusing, but it seems Vegan Black Metal Chef is a little more to point, and uses that Klingon lookin' knife. I wonder if those gauntlets are vegan faux leather?
  17. I heartily agree with you. Unfortunately I'm not in the position to experiment, but it would be cool if we could come up with a nice naturally colored and flavorful rouge. That's too bad; I'd thought about prickly pear as a possibility and from your other posts it sounded like you'd had some successful experiments. I suppose it probably doesn't make a difference if the juice is added directly (that's what she said) or if it's dried, ground up and soaked like in the standard secondary maceration for vertes. It's fun to ponder the viability of various edible flowers- such as the blue butterfly pea flower (with the interesting scientific name of Clitoria ternatea) that's popular in Asia for making colorful tea. There's probably several other good-tasting flowers out there, but it seems that even short- to medium- term color stability might pretty much be a universal issue with flowers. I can still dream though.
  18. Happy belated here as well. Here's to enjoying the good life!
  19. I liked Corsair Red quite a bit (batch 7), a very good blanche with tarragon and hibiscus on top (though the tarragon couldda been toned down in my opinion). I loved the delicate Maitresse Rouge (despite the also-delicate louche) when I got a bottle 2 years ago, but I wonder how well remaining bottles on the market have aged (not a pointed question, just musing). I still haven't found my ideal rouge though.
×