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Everything posted by leopold

  1. As our business expands, we can afford to put more down into barrels for longer periods of time, so perhaps that's what you're noticing. Then again, perhaps not. One thing that I can assure you is that the Pisco won't "fade" over time, and that all distillers would like to think that the last batch that they distilled was their best. Appreciate the feedback, and happy 4th!
  2. Haha...that was my fault. When we came back home we left the Maraschino (and the absinthe batch 34 we bought), but snagged the orange to bring back with us. Thank you for taking those bottle up there. Glad you all enjoyed them.
  3. Nice photo, Ron. You can clearly see that those are our "stunt labels" that aren't ready for prime time. Hope you enjoyed it.
  4. Gone, eh? Alright, fess up, Rocky Mtn. Green hour rabble-rousers: who kicked it? And do you even remember what it tasted like? Glad you at least got some Marschino!
  5. Glad you enjoyed it, Mr. Legate. Did you get the Maraschino and the American Orange Liqueur?
  6. Which album? One of my all time favorite bands. Standing up Straight is a desert island classic for me. I take it you're a fan of 4AD?
  7. Cool. Man, I really need to meet that man in person.
  8. Appreciate you giving it a go. Absinthe is, imho, a very peculiar spirit, and I'm always surprised to find how split people can be on the relative merits of well-made absinthes. I personally have yet to have a distilled absinthe that I haven't appreciated in one way or another, but that's just me. I certainly don't take it personally if you don't care for my absinthe, as there's a whole bunch of great absinthes out there in the US these days for you to try and enjoy. You should absolutely get a hold of Delaware Phoenix's and Ridge's work. Much more traditionally made than mine is. I'll be the first to admit that our absinthe is a bit of an outlier. Cheers
  9. Ambear, you are welcome to come by and pick up some bottles for the event, too. Visit our website, and drop me a line. Cheers.
  10. Remember that we've been in business for 11+ years, and we know how difficult the first few years are. And things are much, much easier in the small distilling world now than they were back when we started. I've always hated the fraternity-hazing notion that because things sucked for us, it needs to suck for the next generation. I'm lucky and proud to be in a position to help them. You'll notice that this is why I have such respect for the pioneers in Absinthe (and other spirits) who put up with so much shit (pardon the expression, but that's the word for it) from so many sources with no one around the help them. We know what that's like first hand, and I can tell you that it's no fun at all. So yes, please support the fine folks at Dancing Pines.
  11. I'd like to point out that I made you say thingamajig. Twice.
  12. It's because I distill the Gin fractionally. It takes time for the fractions to marry, and even though I let it sit for a week after bottling, the added oxygen from opening a fresh bottle can change things a bit.
  13. Get the Dancing Pines. They're a super nice husband and wife team, and are new to the industry. Help our industry grow, is what I say....especially the family run outfits. BTW, the coffee we use comes from Cafe Richesse, which is a Ft. Collins roaster. Brazilian family, and superior coffee, IMHO. They just dropped off a new batch today, actually. Ron, Peach is a PIA because it oxidizes so quickly. It tastes bright and fresh for about a week. That said, I like the oxidized flavor just as as much. Apricots, and even raisins come out in the palate and nose. But yes, you are indeed correct that it's a bit of a different animal. We've got the Maraschino Liqueur dropping in a few weeks here. We're really happy with it. Appreciate all the nice comments, folks. Oh, Ryan, you're welcome to come by on your way to the Rocky Mountain thingamajig and pick up some bottles for the crew. Especially the Maraschino. Cheers!
  14. In the future, I know that the following places in Denver that carry nice absinthe, and won't let you down: TAG Z Cuisine Osteria Marco Don't know about Ft. Collins places for properly served Absinthe, but I'll ask around. If you can ever get to Breck for a weekend or evening, the world's your oyster as the last time I was in they had Pacifique, Vieux Pontarlier, a couple of the Jades, and Clandestine. I told the owner about Marteau and Delaware Phoenix, but I don't know if he picked them up. Call ahead, please, so you don't make that trip to find out the hard way that they're stocked out of a bottle you fancy. It's called the Swiss Haven restaurant, and it's in downtown Breckenridge.
  15. Ah, I meant I owed you a bottle of the Maraschino. In an old post you mentioned you'd like one when it's out.
  16. Yeah, I owe Marc a bottle. BTW, an Aviation with Voyager Gin and our Maraschino, sans the violette, is just lovely. That's a fine Gin, Marc.
  17. Glad you like it. The Tennessee Style Whiskey is coming along beautifully. Think you'll like that one. Might be our first BIB. We'll see. Monday, we make a Monangahela Style Rye. Lotsa fun roasted malts are going into this one. Pulling out the stops. And the Maraschino drops next month. It's been a fun year....
  18. I've found that Stereolab usually fits well with our gear. Built to Spill, too.
  19. Cool. When we had our jukebox up in Ann Arbor, there were a few staples that never left the box. One was Loveless, another was Double Nickels. My assistant, who's always in a couple of bands, is supposed to have dinner with M. Watt when he's in town. His guitarist has known him since the 80's.
  20. Yes, it's a style of bitter. Scroll down this wiki page to "Styles" Amaro Wiki entry
  21. We've been making 3 Pins for years, and these days Amaros are the thing to use for bartenders. It's always been a favorite of mine, but no one knew what the heck it was just a few years ago. Thankfully, the market has changed drastically in the last 36 months. PierreV's Gran Classico has created quite a stir, actually. If you folks like Three Pins, you should get a hold of a bottle of Gran Classico. 3 Pins is an Herbal Digestif (an Alpine Amaro, actually) that I make using some fun plants that grow above the tree line (California Poppy, for example), and other things that aid digestion like bitter orange and various roots together with echinacea and ginkgho. The other unusual thing that I use is peaches to thicken the liqueur instead of xanthan gum or some other garbage that's used by some of the bigger outfits. Glad you folks like it. I like it in sun tea or in a high ball.
  22. We'll figure something out. I owe Absomphe and Brian a couple of bombers, too. I'm just really short on time these days.
  23. Can't really give any more details just yet, folks. I will say that it's been fun working with so many different breweries. BTW, those of you up in WA, Elysian picked up a couple of our spent barrels from New Belgium, so be on the look out for some fun beers finished in our Blackberry Whiskey casks.
  24. For whatever it's worth (not much), we have distribution in Switzerland. A tee-tiny portion of our shipments have been Absinthe. The market is just fine in Switzerland from my perspective. Although perhaps not for absinthe specifically.
  25. Yep. That's why I have so much respect for those who do it, and for those who pioneered the efforts to revive the style. It's much, much harder than it looks. We're competing with some of the largest corporations the world has ever seen, and they don't take prisoners. I'm lucky in that I've been around the block a few times (no with absinthe per se, but I've been in the alcohol biz since 95) so none of the hijinks surprise me anymore. And those little guys who can figure out how to dodge the minefields just amaze me. I'm very proud of my peers.