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Posts posted by leopold

  1. Been about 15 batches since my last bottle of Leopold. Pickup up a bottle of batch #61 yesterday and the coloring is darker than I remember. Prepared a glass and the flavor seems a bit more pronounced (masculine) as well. I've always adored Leopold Verte but goodness - this is good. I understand that a small batch absinthe like this may vary from batch to batch - but perhaps something been tweaked in the overall recipe/process? Whatever happened... #61 is a really nice number :)

    It's a new harvest of the greenest, highest quality Hyssop I've ever seen that led to that greener final color..... Glad you enjoyed it.


    K&L picks up the odd bottle of Absinthe here and there. Those cats would be happy to get you a bottle. All you need to do is call ahead and give them a few days to receive the order.


    Happy Father's Day to you pap pies out there!

  2. I was a buyer for Tower Records in NOLA in the late 80s. Saw sooooo many acts that just weren't too good but definitely held on to some gems. The genre of music I tend to bend my ear toward (especially back then) is alternative anyway. Acts like the Sugarcubes and The Church would be played over the speakers when I'd be working or even obscure The Tear Garden or mainstream The Police (you know, "Ghost in the Machine" and Synchronicity"?).


    If we're looking for 80's tunes that had soul and some grit that you'd hear at a Tower Records, Waterboys, Sonic Youth, Pretenders, English Beat, Joe Jackson, PiL, P Furs, Pixies, the Jam, Style Council, Billy Bragg, earlier Echo, earlier U2, the Alarm, the Replacements....


    Then there's all the Hip Hop and West Coast Punk. Lotsa soulful stuff out there in those days. Just had to turn off the radio.

  3. A while back up at Leopold Bros. we got to taste one or two of the distillates that go into the gin, and I remember thinking that one of them in particular (memory fails me which one) I'd love to have a full bottle.

    Distilled Cardamom?

    Oooh, sounds familiar, I bet that was it. And re-reading this I noticed I said "taste", I believe we just passed it around to smell, not taste. Whatever it was, I remember smelling it and wanting to take it home.


    It was cardamom. Cardamom distills wonderfully.....

  4. :wub:



    Yeah, well: a little story about Voyager.


    I was in both Portland and Seattle in the fall of last year for a wedding. We brought some of our spirits to show some of the bartenders I know what we're up to in Denver. Not a sales call, as we don't sell our wares out that way. So I met quite a few folks at some pretty well known bars, some of which had been to our little shop, and other were brand new friends.


    I noticed that there was a complete absence of local spirits on the backbars in one of the cities in question, and asked a pretty famous bartender why there weren't any local spirits served at any of the area bars, and he angrily replied, because they're all horrible". (his words, not mine as I only had one local spirit)


    Guess which Gin they did carry? And guess what I had in a Gibson?


    Very well done, sir.

  5. I'll have to look again. I want to say I saw it at the beverage super center in Suwanee but I may be mistaken. I know they have Leopold's gin there.


    I'm not a big gin fan but I always keep an eye out for "the good guys" stuff.


    Go to Holeman and Finch, and ask them to make you a few Gin cocktails. And thus ends your dislike of Gin.


    (and bring a driver)


    This summer we are kid free so I will put that on the list.


    Don't have to wait that long. Order Voyager Gin online. Great introduction to great American Gin.

  6. I'll have to look again. I want to say I saw it at the beverage super center in Suwanee but I may be mistaken. I know they have Leopold's gin there.


    I'm not a big gin fan but I always keep an eye out for "the good guys" stuff.


    Go to Holeman and Finch, and ask them to make you a few Gin cocktails. And thus ends your dislike of Gin.


    (and bring a driver)

  7. Pitch, yes, thank you. I seem to remember reading years ago that the cypress vessels at Dixie were lined with exactly that, now that you mention it. I don't know if that meant some of them or all of them, or whether there was something else in place like Bud's "beechwood aging".


    Cypress was once a common material in Louisiana, and everything from paddles to cisterns (houses, too) was made with it, because for wood, it has uncommon durability even under water. The reasons the brewery used it may just that simple.


    Even so, the beer had a tang for which woody isn't a bad descriptor.


    Cypress was used almost exclusively for brewing/whiskey equipment and fermenters in the US. Our current fermenters are cypress. Tidewater Cypress has a neat quirk in that it contains a chemical that is toxic to termites: cypressene.


    Beechwood aging is the practice of floating wood chips in a fermenter. The yeast clings to the bottom of the chips, making it so that the beer ferments more quickly and completely because the normally bottom fermenting yeast (Bud uses a lager strain) is both at the top and the bottom of the fermenter.


    Wish I could try a pint of that beer, Artemis. Same goes for the Dr. Nut, actually. I've always loved regionalized candies and sodas.

  8. No, Dixie was aged in cypress. The beer still exists, but the brewery was damaged by Hurricane Katrina and whatever wasn't destroyed was looted; I don't know if the cypress vessels survived. The woody taste was actually quite intense, definitely an acquired taste. Whether that was from the cypress I can't say because I seem to remember reading that the vats were lined on the interior, but it was actually fermented in wooden vessels as well.


    Wooden mash tuns would lose their wood flavor after a few uses.... hot water and all. Most wooden kegs and tones from back in the day were lined with pitch ( essentially wax) to avoid flavor pick up and to minimize bacterial contamination. There are aways exceptions.

  9. Some of the things we don't have are an enormous agriculture dedicated to absinthe production, and distillers with generations of experience and accomplishment with absinthe, to say nothing of access to the same quality of materials.


    The loss of the institutional knowledge at places like Pernod is simply depressing. There's a reason that the world's great distilleries are a few hundred years old... generations of work, knowledge and wisdom, and experience with specific raw materials are impossible to replicate.


    But imho, the biggest loss is the agriculture dedicated to millions of hectoliters of absinthe production, as Artemis shrewdly points out...... You can't fake that or phone it in.

  10. You suck. I haven't been able to find the Fernet anywhere in Longmont or Fort Collins yet...and I'm IN Colorado. All the local stores keep saying that it's not quite available yet. :thumbdown:


    It's been "available" since the beginning of December. Stores seem to choose their own narrative, as my fellow distillers and importers have surely noticed. You should be able to get it at Wilburs in FoCo.


    Have you had the Gran Classico yet, Brian? Love that stuff. The packaging, the flavor profile, all of it. Figured you'd love that if you like my Fernet. Thanks for the praise on the Fernet label. That's my first crack at label design, as my brother does all the others. DIY.


    Bill, we just released our Navy Strength Gin this week, so it's brand new. 57% abv, and distilled with an eye toward tall cocktails. Read: anything with juices, tonic, etc. that dilutes that high proof. Although it does make a Negroni that will buckle your knees for more than one reason.


    Happy New Year everyone!

  11. Or the Cherry

    Or the Blackberry

    Or the Three Pins

    Or what-ever-the-hell-else-I-have! :shock:


    Oh, the humanity!


    Sounds like a good excuse to put together a Summer-ending punch, and invite some folks over.


    BTW, drop those in the fridge after you open them, and they'll last about a year with very little degradation.



    Good to hear you're busy, Joe!

  12. Batch 19 pre-prohibition style lager is possibly the best thing to come out of Coors since the Sandlot opened up.


    Been working with the AC Golden (the small brewery inside of Coors that's responsible for this stuff) with our used Bourbon barrels on some projects. The head brewer came in to get barrels a few months back, and I was distressed to find that I had gone to brewing school with his father.


    Gettin' old....

  13. Also, I don't know if I mentioned this previously, but after having bought a few of the Leopold products at Total in Georgia last year, I was surprised to find none of them this year.


    Ah, well, we have a distributor who really enjoys ordering in small quantities.... which means lots of panicked orders every few weeks, and lots of stockouts. BTW, the Total on Peachtree?


    Sorry, but there's not much I can do.


    I'll be at Holeman and Finch around November to have a really fun release party for Fernet Leopold. I'll keep you posted.


    Thank you for the input.... as I said, we'd all like to think that we're getting better with each batch we make.