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Everything posted by leopold

  1. Well, the collaboration consisted of me telling Lauren: "don't change a thing", and making sure that there was a bit of whiskey left in the bottom of the barrel, knowing that it would make a huge difference in the final beer. I have to say, again, that she and I were simply beaming at the outcome of this little experiment. Looks like it's going to be a full time gig between our companies...the results are simply unreal. Happily, our fruit whiskey sales have been climbing rather fast, leaving us with a faster barrel dump rate, and more barrels for New Belgium. What's going to be really fun is when we start dumping Apple Whiskey barrels that were initially used to age our Small Batch American Whiskey.
  2. Ok, so Absomphe and the rest of the beer nerds....(I say this with great affection, as a nerd myself). Tonight I was at the Falling Rock multi-tap in Denver, and at 10pm we tapped the very last keg for the GABF celebration. It was New Belgian's sour ale aged in our Leopold Bros. Blackberry Whiskey barrels. It is a complete stunner. Easily the best beer I've ever had in that style...and I'm not just saying that for the obvious reasons. It had the beautiful purply-black color our Blackberry Whiskey, and the flavors of currents, gooseberries, and marionberries. Just-----wow. So pleased to play a small part. The stunning thing is that Lauren, the Master Blender at New Belgium, didn't add a thing to the beer----it's just their very golden sour ale and our barrels. I was blown away by the flavors and colors that the blackberries added. She's a true artist. So, as to the important details, I believe that she set aside a few bottles for me, and when she gets the time to deliver them to me, I'll be shipping off bombers to you. I have no doubt whatsoever that you'll be as amazed as I by the complexity of the beer, as well as how well the flavors blend together. I'm really at a loss for words, and I have no doubt you'll feel the same way. If you're a fan of beer, I don't see how you wouldn't be over the moon about this beer. I can't wait to see what she'll do with our Peach Whiskey and Apple Whiskey barrels. I was so amazed by the finished beer that I remarked to my assistant that I'd make a Montmorency Cherry Whiskey just to see what Lauren would do with the spent barrels. What a lovely evening!
  3. I gotta say, Absomphe, I would never have thought cigars with my absinthe. But I don't smoke...sadly. I absolutely love the aroma of a nice cigar. Love it. Both my grandfather smoked, and took great pains to find good tobacco. Sadly, I can't work out the mechanics....I cough no matter what I try, making the whole experience utterly lame. But I can sit in a cigar bar, and be completely happy.
  4. Brian's right, we're in the 30's. As for batch #18, you have to remember that we don't number our case boxes, and I doubt that the VABC does a good job of stock rotation. In other words, the batches in the 30's could be sent out from their warehouse before the #18 and lower. Or, that bottle could've been sitting there for quite a while (it's only a year old). I have no way of knowing. Cheers!
  5. Thanks for the kind words, Jules. I'm sure Ridge will simply step right over the that bar. The peach liqueur can be a tough one to find, since we only produce a couple of batches a year. Glad you've had luck getting our Absinthe, sol2sol. We have several spirits now in the VABC system, so keep your eyes out.
  6. I think that you may have misunderstood what I was getting at.... I have zero problem with consumers offering their opinion. Zero.
  7. I can only speak for myself, but I just had a glass of Edouard in Breckenridge two weeks ago. It was every bit the world class spirit that it was the first time I had the pleasure to try it. I will say this, though, speaking as a producer, if I did think that there was something wrong with the bottle---or any other bottle of Absinthe---, this forum ranks dead last as to the places that I'd be writing about the dram. A note to the producer would be the 2nd place. The first place would be to keep my opinion to myself. But that's just me.
  8. It's a combination of a lack of demand and the expense of shipping. We've been shipping to the UK for several years now, and our importer purchases spirits from about a couple dozen distillers in the US and combines them into one single shipping container. We're talking very small orders from each distillery----often less than 20 cases. Ours was the largest portion of the shipment, and we were still only 180 cases. So we're talking really small quantities. Until a distributor in Europe decides that this type of bundling is feasible for Absinthe (our UK distributor has less than zero interest in Absinthe), or Absinthe mixed in with other spirits, you won't see much in the way of US small batch Absinthe over there. I can't really speak to exchange rates, but I'm sure that that plays into things as well.
  9. Whoops. Kidding, kidding. Just poking some fun at us Americans (apologies to GW Bush fans). It's not all sunshine and Absinthe over here, you know!
  10. Yeah, baby. I'll even be a tasting volunteer! Cool. One for OMG and B. Robinson, too, I'd imagine. Oh, Absomphe: New Belgium is bottling the beer that's been sitting in our Blackberry Whiskey barrel tomorrow. Bottle coming your way too! It's sorta like Christmas today.
  11. One of my favorite things about being a small distiller is that you can literally work together with your fellow distillers to make a great cocktail.
  12. I thought it was because we voted for Bush twice, and they're still mad at us. (Pierreverte still won't return my calls because of this. He doesn't believe I voted for Gore & Kerry)
  13. What a coincidence. I'm enjoying a Maraschino Liqueur prototype. Luxardo's days are numbered.
  14. You'll lose you mind. Top to bottom, one of the very best bars/pubs/charcuterie shops in the country. I was blown away.
  15. You know, it's funny that I was in Georgia this past weekend, and I was in this very store on Monday! Glad you all enjoy them. Ron, have you ever been to Holeman and Finch?
  16. Welcome to the fraternity, my good man! I'm so very, very happy for you. Happy and safe distilling to you!
  17. +1 That stuff is ridiculous, and ridiculously cheap.
  18. Nope, no rum for a while. Rum is a tough sell. There's so much great rum out there for less than $25 a bottle that it's tough to compete. Plus, molasses fermentations wreak havoc on the still. Man, I hate that stuff!
  19. Appreciate the plug, Brian, but outside of a few bottles scattered in CA and CO, that Rum is long gone.
  20. Drinking a whiskey sour after fireworks and Gershwin at Denver's Civic Center Park. Happy Birthday America!
  21. Fellas, where else do you think shitty whiskey comes from?
  22. You have to remember that most spirits companies are now part of the largest conglomerates in the world. Spirits are a commodity, and have been shipped around the world in bulk for centuries. It's not like beer. The only way to make a bottle of booze taste exactly the same from year to year, particularly when it comes to whiskey, is to blend the living shit out of it. Some blends will contain as many as 50 different whiskies from dozens of distilleries. If you blend like crazy, and you can't get one of the blending whiskies for a given bottling run, no one will ever notice. Grey Goose, as an example doesn't have a distillery. Neither does St. Germain, Van Winkle Whiskies, Johnnie Walker, or Patron tequila. They are all marketing companies, and couldn't ferment their way out of a paper bag if their life depended on it. Wanna talk about wine? Don't think that you'll like that conversation, either, although it's not as bad as the spirits world.
  23. If you read carefully, you'll see that they now tell you on their website that they don't distill the stuff themselves, although they still aren't very clear about that. I don't want to dissuade you from purchasing a bottle, Babble. It is by most accounts a fine whiskey. It's just that the folks in Indiana made the stuff is all. I'm sure you'll enjoy it.
  24. There are very, very few distilleries in the US that are actually mashing, fermenting, and distilling whiskey. Only the tiniest fraction of consumers know this.....which is, of course, no accident.
  25. It's made in Indiana, and a 'distillery" in Utah puts their label on it. Essentially, it's Rye Whiskey that's distilled at an old Seagram's plant that's designed to be used as a blender with other whiskies.