Jump to content


  • Content Count

  • Joined

  • Last visited

Everything posted by leopold

  1. That was us, pierrverte. Orris Root can trigger their test for beta aserone. Found that out the hard way. We would've been the 1st absinthe released in the US if it weren't for that silly test. Ah, well. It was good to see Lance release his first. He was in a much better position to handle that surge in demand. There's no way that we could've done that.
  2. Yeah, I heard that one wasn't very good. Now there's even a Lips of Faith brewed with Endive...double meh. The only one I really like is Eric's sour. Nah, you also like the Eric's Sour that's been finished in a Leopold Bros. Apple Whiskey barrel. Oh, look, I finally have a bottle of that sitting right here. Send me a PM. Happy Holidays everyone!
  3. Between the two distilling schools and two brewing schools I attended, I have about as trained a palate as you're going to get (whether it's a good palate is another story, but I've certainly had enough formal training in beer and spirits). And let me tell you: Joe is totally right. (like, totally, fer sure) I've always said that beer taste better when your homework was done, referring more to the sense of accomplishment that anything....but it's completely true. Your mood, the food you eat on a given day, as well as the company you drink in will all have an effect. I learned this lesson at the first brewery that I apprenticed in in Wurzburg. I was working in the cellar, and by the time the particular day in question rolled around, I was pretty familiar with the the beers they were making. I tasted beer from one of the fermenters before it went upstairs for clearance into filtration and packaging. I was in complete panic: the beer that I had moved two weeks previous tasted off. Way off. And it had ended primary fermentation several weeks before, and really shouldn't have changed flavors this perceptibly. I alerted the cellarmaster, who calmly pulled a sample, and gave it a go. He smiled, and said "we'll worry about this tomorrow". I was confused by this response, but as an American brewer in a German shop, I thankfully knew better than to question his decision. I moved on and finished my day. The next day, halfway through my shift, the Cellarmaster pulled me back to the samplecock (I said....oh, nevermind) drew the beer into a tastings glass, and handed it to me with a flourish. I tasted it.....and it was perfect. I looked at the Cellarmaster, and was about to ask him what happened, when he smiled and said, "Mr. Leopold, you're going to learn that the mind is in charge of your nose and your tastebuds...and the mind can do funny things". There was nothing wrong with the beer. It was the taster that had changed. Who knows why, but the off-flavor I perceived wasn't there it the 1st place. Lesson learned. Since that day, I've had a dozen or so similar experiences where a beer or spirit I was making or aging tasted like complete garbage on a given day, and I knew that I just needed to relax and give it a try the next day. And every time the off-flavor went away. Thankfully. Long winded post, but with a spirit that's as complex as absinthe, it should come as no surprise that it can yield different flavors on different days. Yes, it will oxidize in the bottle, softening and changing the flavors and aromas, but don't overlook the taster.
  4. Blanton's single barrel if we're talking KY Bourbon. If you want something that's honestly unique (and actually comes from a company that, you know, has a pot still and fermenters), get Charbay's Double and Twisted, distilled from an IPA. It's delicious, and criminally underrated. K and L wines can deliver it.
  5. I'm glad you enjoyed it, Bill. My favorite for the coffee liqueur is a white russian. AiO, we're bottling the Maryland Rye next week. I'll try and post an on-line shop that'll carry it, but supplies are quite tight. Sorry! We'll have it available on an ongoing basis next Fall. Happy Holidays everyone!
  6. I certainly didn't mean it that way, Joe. You don't need me around to learn anything. What I meant was that I like the Pikesville, too. That, and that you can have wonderful, wonderful whiskies without drowning the distillate in barrel. The only reason Pikesville is so harsh was that it's young age was a bit of an afterthought for them.....in other words, they didn't change the parameters of the recipe to suit the shorter aging time. Take away the nail polish remover edge, and it's beautiful.
  7. I'd imagine that you're starting to notice how many American whiskey distillers have strangled all the interesting qualities out of the spirit by leaving them in a barrel for too long. Relative to the other Rye's out there, Pikesville is quite young.
  8. Pretty cool, eh? Congratulations, fellas!
  9. You're not thinking like the people who are out to make a buck, and nothing more. The reason that they only allow select sizes is to keep companies from selling, say, a 740 ML bottle to fool the customer. Pretty tough to comparison shop when sizes are all over the map. We'd be better served if the did the same thing to other packaged foodstuffs. The TTB (US govt.) also regulates the amount of airspace in the package. Again, this safeguards the consumer from getting rooked.
  10. Outstanding! So that's what you've been up to.... That looks like a fine, fine setup in that building! You know where to find me if you ever need anything. That's an ambitious mix of spirits and mixers, too! The very, very best of luck to you, my good man....
  11. Well, I have a brewery story that's analogous albeit is third hand but the point is valid. I can polish up this story, if you don't mind. But the point is certainly the same. What makes Heineken, well, Heineken, is DMS. Dimethyl Sulfide comes from barley (some varieties lead to more than others). In good brewing practice, you boil the beer (wort, actually) with the door to the kettle open. This allows for great air flow, and the DMS is boiled off in a little over an hour. DMS is considered by us lager brewers to be a flaw. What brewing engineers and tasting panels found, was that most consumers---and American consumers in particular---- are unable to distinguish between certain varieties of very expensive hops (Saaz hops found in famous beers like Pilsner Urquell) and DMS. So some of the big brewers found a neat way to drop cut their production costs in half: they'd close the door to the kettle during the boil. Suddenly, the DMS that was heading up the kettle stack was now condensing at the top of the kettle, and rolling back into the beer (wort). Boom, now you've got what most consumers think is a premium lager, at half the cost. I went to school with three Heineken brewers-in-training back in the day........ You'll note that Rolling Rock has the same deal, except it's much worse. I can't smell it without gagging. I also went to school with Gary Stroh IV. Some may recall that the advertised "fire brewed" beer...which meant that they used direct flames on the copper kettles. They had long chain impellers on the bottom of the kettles. Most insiders thought that the chains were there to scrape the bottom of the kettles to keep the sugar-laden wort from burning. But Gary (who was my age at the time) told me that it was really there to help to agitate the boil since the boil wasn't as vigorous as a steam kettle----and that agitation ensured that the DMS was cooked off. More than you want to know, but........
  12. Weird----I was just listening to the Bites and Remission EP for the first time in about 10 years on the way home today, for no particular reason. Followed by MBV's Tremolo EP. SP's Assimilate still makes me drive too fast, even after 20 years.....
  13. True, but I thought of all the places in the world that would want a large portion of absinthe, Switzerland would be it.
  14. I suppose it would affect sales, but the largest portion of our shipments are our Gin, and then our whiskies and liqueurs. Absinthe is dead last. Weird, huh?
  15. Shows how much smarter he is that all the dumb*sses that were all over his case---who knew nothing about Columbine, or what happened there. Speaking as a graduate of Columbine High School, that guy totally won me over with that quote. Well that, and the assless chaps he wore during the MTV awards all those years ago.
  16. True enough. I was just going by the ratings and what I think is consensus, and trying to help the new guy out. He already had mine, after all.
  17. Someday, techdiver. Someday. I think that Switzerland is up next on our available "States" list, though. Weird, huh?
  18. I'm glad you enjoyed my Absinthe. You'll find that most here would believe that the American distilled absinthes Delaware Phoenix, Pacifique, Marteau, are better than mine (no shame in coming in last in that company). So the best are yet to come! Kinda neat that there's so many US distilled absinthes to choose from, if you ask me. I enjoy St. George quite a bit as well. Personally, when it comes to European absinthes that I've seen in Colorado bars, I'm particularly fond of Vieux Pontarlier and Jade Eduoard. If you don't see them at the Boulder Absinthe House, you'll find them in Breckenridge at the Swiss Haven restaurant. Tell Alfonso I sent you. And then there's this family in Montana........
  19. I think that it'll be on at 7.30 pm PST out in Washington way. Maybe you could stay up that long?
  20. While this doesn't have a thing to do with absinthe, I thought that some of you might not mind seeing a piece that shows us making our American Small Batch Whiskey. Tonight, Nov. 1st at 10.30 pm EST on the Cooking Channel on a show called FoodCrafters, they'll be showing a segment that shows us not making absinthe. Cheers! Leopold Bros. on the show FoodCrafters on the Cooking Channel
  21. Make sure you take a mental picture when you see it on the shelf for the first time, Joe! You are now competing directly with some of the largest corporations in the world. Congratulations!!
  22. Consumers don't understand that taxes and the three-tier markup are where all the costs lie. You could pick up a bottle of my absinthe for around $35 at our distillery....assuming that I didn't want burn bridges with both our wholesaler and our retailers. And I don't have to ship my absinthe halfway around the world like Mr. Breaux does. Throw in the strikes that are happening all over France for good measure...
  23. Compounded means that you get the flavors/aromas from any method other than alcoholic distillation. A rather big tent. So far as I'm aware, we make the only Gin that's distilled fractionally. But that doesn't mean that there aren't others out there. I just had a full sample of Voyager for the first time last week, Marc. Bravo. Beautiful, beautiful work, my friend. I had a Gibson with it. It was wonderful.
  24. Not exactly like you and Marc and Gwydion, etc, none of whom have attempted anything at all similar to the IGP bid, as far as I know. Au contraire. I've been trying to legally prove that my absinthe is the only Absinthe that should be allowed to be produced in the world because I am, by far, the tallest "Absinthe guy" out there. Pierre Verte swears he's taller, but I'm not buying it. Damn foreigner. Those Swiss dudes are 5' 10", tops. They don't stand a chance.