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Z_for_Zendetta

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  1. I haven't tried the Marteau, although I would like to. The reviews I was referring to are the ones on this site (the only ones that I'm aware of). One of the people tasting it said it was "lighter than they expected" and attributed this to it being a cocktail absinthe, another person said a "tad more" wormwood would be "ideal," that kind of stuff. I was just wondering if there was, in fact, less wormwood used to comply with U.S. regulations, but the answers here have cleared that up for me. I also notice some people mentioning a "celery" flavor - I'm curious to know which herb they're referring to. I've tried absinthes with angelica in them, and I like the flavor. To me it gives the absinthe more of an earthy or herbal-grassy kind of profile, along with hyssop, rather than "minty," "citrusy" or "liquorice-y" which are the basic adjectives I would use to describe the other herbs.
  2. A few of the people reviewing the Marteau have complained that there is not enough wormwood. I wonder - is this a result of the U.S.'s legal definition of "thujone-free," requiring the use of less wormwood? Or was it done to make Absinthe Marteau better for use as a cocktail mixer? I'm going to be trying some absinthe with liquorice pretty soon, so hopefully that won't make the mixture too sweet.
  3. My fiancee was born on Leap Day, and we'll hopefully be celebrating with a bottle of Verte. I'll admit, however, that we aren't as creative as this bar owner who has hired a dwarf to play the green fairy. But a quick Google search has revealed: www.HireAMidget.com "..we are slowly expanding nationally, with hopes of having a network of Little People all over the country. Once we receive your request, a representative will notify you if we have a Little Person in your area..."
  4. If a lot of people had come back with "yuck, it's too sweet, it overwhelms the other flavors" then I probably would pass, but judging by the responses I think I'm going to give it a try. I like the VdF. Another herb that I would like to taste (in absinthe) is cardamum. As with liquorice, there's a possibility I already have, without realizing it. I think the next absinthe I try is going to have cardamum and liquorice in it, and I'll see how it tastes.
  5. The Professor emailed me back with a promise that next year's class (I'm not sure what he teaches) will get a sample of good French absinthe to try.
  6. I emailed Professor Fulgesang, the one who is quoted in the article as saying that absinthe is "very bitter" and "not particularly flavorful." I courteously recommended a couple brands for him to try. It's all about spreading the love, right?
  7. Welcome. I would recommend the Verte de Fougerolles. It's a very good absinthe, without brushing against perfection. That way you can work your way up, which is more fun, but still start with something really enjoyable that show-cases what good absinthe should be. Also, it's a great value for a low price (as far as absinthes go).
  8. One can always conjecture from time period and location. Hemingway was a bit late for the absinthe boom, so I would guess he most likely was drinking Catalonian concoctions, or at most something clandestine from Switzerland. Those are just my guesses, though. Reply time: 60 days A personal record!
  9. Most of the Nalewki I have tried in the past have been overly sweet, like liqueurs. I'm assuming something like Piołunówka or Nalewka Rokitnikowa couldn't be - but in general, is the mouthfeel of the Nalewki thick and syrupy, or more like naturally flavored wodka (similar to Zubrówka)?
  10. I agree with peridot's last post. The true crime of bad absinthes is not that they're bad, it's that they cost upwards of $70. I mean, that's about the upper ceiling for ordinary top-shelf liquors. For that much money, you could get a really nice bottle of scotch. These industrial-style distilleries, that put no attention to detail, are churning out low-end products products because they're cheap to make and the producers have seen how much a bottle labeled "absinthe" can sell for, as compared to a bottle labeled "ouzo" or "pastis." And the fools who buy the stuff without reading honest reviews are feeding the frenzy. My rule: if you do buy a cat in a bag, make sure you're not paying $70 for it.
  11. Purely speculatively, I have been wondering about the possibility of someone adding a small quantity of liquorice root to absinthe during coloration. I noticed that quite a few of the old absinthe recipes call for liquorice, but I don't think I've ever had a brand that actually includes it. Has anyone sampled such a concoction? Is it overly sweet? Does it cause one to grow very tall, like a tree, or tiny like a mouse?
  12. "The phrase "think green" is supposed to stir ecologically friendly mental images... But for this country's lovers of absinthe, the term has an entirely different meaning." I agree. The mental images I have when drinking are not ecologically friendly.
  13. I am so ashamed... What Absinthist said - Poland has a lot more to offer than crappy knock-off Czech absinthe. For instance: Crappy knock-off European brand name clothes. Crappy knock-off Persian rugs. Crappy knock-off Ukrainian cigarettes. All this and more at the European Union's largest outdoor bazaar in the stadium in Warsaw.
  14. Hmm... the strong alcoholic odeurs may mean that this is an absinthe that would benefit from extensive oxidation. A wonderful review. The makers of the Roquette claim that it contains herbs that aren't available in any other brand of absinthe - after sipping it, do you have any idea what these might be? I read that H. L. Pernod's original (1797) absinthe contained anise, fennel, hyssop, angelica, dittany, juniper, nutmeg and veronica. . I don't think I've ever tried juniper, nutmeg or veronica in an absinthe, and as far as I know the Pernod Fils distillery at the end of the 19th century didn't use them either. And I'm not sure what the word dittany means.
  15. No, 'Absinthist' is from Rzeszow. Rzeszow is the capital of Subcarpathia, a subterranean region of Poland that is located beneath the Carpathian Mountains.
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