Jump to content


  • Content Count

  • Joined

  • Last visited

About brennivin

  • Rank
  • Birthday 03/15/1973

Contact Methods

  • ICQ

Profile Information

  • Location
  1. I'm sure it's largely due to where I am, but in the Seattle (Western Washington) area, I've definitely seen it bloom. I use that word in particular because it was a fairly slow and deliberate rise. Liquor stores carry plenty of options, and those operating them are happy to learn of more. The one closest too me usually has a stack of printouts of the Wormwood Society one-pager. More and more bars are keeping decent stuff in stock and know how to make cocktails well without explanation (just ask the guy that made me three Sazeracs the other night ). Crack a rib or revitalize a 'lost art' - true recovery isn't a quick big fix, it's a fairly long slow arc based on proper treatment and commitment. From my perspective, it's recovering quite well.
  2. VP is my Honda Civic of absinthes. It's a great little number, true to form, reliable, flexible, a decent introduction for the unfamiliar, etc. But it won't be winning any races
  3. Just looked at this now and not only is Mr. Stone's comment up, but replied to with a polite and seemingly sincere thanks.
  4. It certainly came off to me as a generally 'lesser' but still ultimately 'legit' absinthe. Which fit the price point as well. It's now my mixing absinthe - good for imparting some flavor, but not necessarily on it's own.
  5. There are now a handful of people making what I call 'inside out' casks - essentially sticks/staves you put in whatever neutral vessel you want with your booze. Those sticks can be raw, toasted, smoked, etc. A quick search brought up these guys that do a variety: http://www.timeandoak.com/ Something like that would make experimenting on small quantities fairly easy. Also occurred to me that with a neutral stick, you could pre-treat it with your favorite wine/sherry/port/whiskey/whathaveyou as well.
  6. If it's a legit traditional product, why is it called "Absinth®" instead of Absinthe?
  7. Not surprisingly, TV's latest gothic horror series Penny Dreadful, set in 1890's London, featuring characters such as Victor Frankenstein, Abraham Van Helsing, and relevant to this discussion, Dorian Gray, featured an absinthe scene (tail end of episode 4). Pros: no fire, instead using a fountain for ice water. A proper pour in a proper glass. Cons: most arrestingly, it's mouthwash green. They only used a tiny bit of water, which might expain it's lack of louche, but I figure that's more due to the fact that it was likely just green water. In a world where red wine generally resembles fruit punch, I'm not surprised at the innacuracies. But at least there was no fire or balls tripped. The clip: http://vimeo.com/97592961
  8. Not just my username, but a spirit from Iceland that I wholeheartedly embrace - and it's now available in the US at Drink Up NY! Highly recommend for fans of akavit / aquavit / etc.
  9. My order apparently shipped yesterday. So while that last 4-5 weeks was just 2, the initial month was 5. Still - happy to finally be getting the bottle.
  10. Thanks to Ilion for pointing out what I was going to say about blends not being inherently inferior. Inferior scotches are often blends, but not all blends are inferior scotches Johnny Gold is fantastic for example. And there are singles you can get for under $50 (US) that are well worth tucking into. One thing I've found handy to guide myself and neophytes like our OP is this very generalized idea ... Islay = peat Highland = caramel Speyside = a bit of both I recently got a bourbon drinker who wasn't keen on scotch to dig deeper by talking him into a bottle of Auchentoshen Three-Wood. It's decidedly in that highland = caramel side of the spectrum and opened him up the possibility that they don't all taste like band-aids Obviously there's exceptions, but it's a decent guide, and I haven't run out of highlands to try yet As for drinking methodology - it depends. If it's a cask strength, I'll often add an ice cube, if it's a lighter proof, usually neat. And my glasses might not be ideal, but they were my fathers, and his fathers before him, so I don't care
  11. The odds of another delay are apparently 1:1 ... after a two week delay for some mandatory inventory at the distributor, I've just now been told there'll be another 4-5 week delay. Part of me wants my money back just due to frustration and principle, another part of me wants to forget about it and wait because mail order is really the only way to get it, the money's spent and not missed at this point, and it's already been 5 months, whats another. But UGH regardless. Just UGH.
  12. Agree with Ambear about AHS. I wrote it off as typical teen ignorance. First time I drank "absinthe" was a shot of Hills You only know what you know until you know more.
  13. I'm currently at 11 different bottles in the house, and I know there are a bunch more worth trying I haven't gotten to yet. I buy based on availability and if it's gotten a decent enough review here. Maybe one day I'll finish off all I have and those I haven't gotten yet, and will buy a second bottle of something. But until then, I like the variety. I feel the same about wine and cigars actually - so much variety, so many variances from year to year, I'm hard pressed to re-buy anything if there's something new out there I haven't tried yet.
  14. Hills. My first (at a Canadian friends place) "absinthe" ever, is still the worst I've had. I smuggled a bottle of Green Tree that came a very close second. LTV was the last fauxsinthe I've had, and while it wasn't properly absinthe, I've definitely had worse liquor.