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Beautiful Loosher

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  1. well i definitely lost at the internet with this thread... it *has* been a while since I've gotten any of the better stuff.
  2. I picked up some Absente, 750ml 55% a little less than $35. The box now indicates it is made with A.a. Louche is quick forming, kind of a weak start, middle very much with the sweet anise, star anise I guess, and there is some wormwood towards the end of the middle. No extra sugar is needed. The artificial coloration is apparent. Sort of a 'poor man's Lucid', maybe, but at almost half the price more than halfway as good as. Def much more enjoyable than Mata Hari, LTV, Pernod etraits. (sorry not to have posted for a while, i've been busy, and then sick, and then sick of being busy, then busy being sick).
  3. fwiw, tried to do this, requested a new password. It sent the password ok, and I entered it, but I cannot log in with it. I attempted this twice.
  4. I did say "almost always" but you are right to emphasize this, yes.
  5. As a less frequent visitor, enthusiastic but not especially experienced absintheur, and curious human, I will admit that I have fallen prey to a couple of impulse buys. In both cases, had I taken the time to check the Wormwood society reviews (also opinions, but experienced opinions, I think it is fair to say) I would have noted WS reviewer ratings of less than 3.0 and some words to the effect of "hmmm, not quite sure this should even be called absinthe", and some wholly negative or mixed/ambvalent user reviews. Whereas when I have bought absinthe rated *at least* 3.0 by WS reviewer and users alike, and where they mostly agree on the various qualities of the product in question, I have been gratified, and as the ratings climb higher gratified moreso. SO my advice would be to step away from the ornate bottle, or the appealing display, the mysterious story on the bottle, whatever-- and read the Wormwood Society reviews on the item first. The more higher ratings from the more reviewers agreeing in essence, the better. Because that many lushes willing to shell out the kind of money you need to buy good absinthe can't be wrong. [edit] so, in brief Wormwood Society reviewer says less than 3, and other users seem like they can't agree, pass on it. If Wormwood Society reviewer says 3.0 or more, and other reviewers mostly agree, then worth a shot in the absence of more solidly rated alternatives. ALSO, a blanche (clear) absinthe will almost always get a perfect score for color, so read the words of the reviews as well as counting the stars
  6. btw, I have put new tracks from time to time up here for streaming: http://soundcloud.com/utenzil they are a little more 'twitchy' than meditative, but there you have them.
  7. All of the sounds were VSTi. I'm glad you liked this, it was improvised in one pass and then cleaned up a bit. About the "eerily tasteful" guitar, it is often the case that some of the 'real instrument' synth patches that I add to my stuff are mundanely tasteless, so thanks for the kind words .
  8. It's great that someone is ensuring the french spellings in these discourses are correct, because it makes it so much easier for us non-Francophones to pronounce things correctly.
  9. I have been remiss, sorry-- lots of busy. But I think I have to provide a .wav? Let me know and I will put one up on my site for download.
  10. some serious busy going on here so where are things at this point?
  11. this is an interesting discussion. Demand doesn't set the price if there is no economy of scale to the process. The 'price per alcohol content' is a good point-- if you louche to the strength of wine, absinthe can be much less expensive even with the more expensive stuff. Kübler could easily be at $30 for a 'smaller portion' as it stands, because it sells for $55 at 1L. It seems that an issue with absinthe is that it can vary widely in character as opposed to wine. If you buy an inexpensive bottle of merlot, it may be more acidic and monotone than a more expensive bottle of merlot, but it still tastes like merlot. I am not an oenophile, but the ready classification by type of grape(s) used allows a way to characterize wine without having to try it. Imagine wine labeled "white" and "red", with some brands priced identically, and some brands priced at twice that or more. Moreover, some of the "red" isn't even red, but the color of scope, or sort of greyish with twigs and bits at the bottom. I think the classifications are going to emerge, like it or not, and price ranges for each that are considered acceptable: "Bohemian Absinthe" is a handy classification, even if it is accompanied by fictitious history. This tells me right away that it won't taste like what I like, which might become considered as "Français Verte". And, like it or not, "Suisse Blanche" may be applied to all blanches. Other stuff is named after its color. And then any are maybe qualified with "Traditionnel" vs. "Moderne" so you' know if something other than the "Trois Grands Herbes" is a featured flavor. And then "Mélangez l'huile" because it sounds better than oil mix, and you know you shouldn't pay more for that either. To apply the test, LTV becomes a Français Azur Moderne Mélangez l'huile and you know to expect something that doesn't taste like Français Verte Traditonnel aux Herbes Distillée. and now i dodge les fruits pourris.
  12. http://en.wikipedia.org/wiki/Artemisinin isn't that something?
  13. A recipe, I'll call "Dubrovnik Iced Tea" In a 3 cup mixing vessel (jigger w/strainer does well) add 50 ml Pelinkovac about 300ml chilled water Crushed ice to bring the level to around 400ml Shake briefly In a 20oz glass... pour 30-40ml absinthe Louche the absinthe with the chilled mixture poured over 1 sugar cube. Add the remaining ice cubes. Yes, it is kind of an odd looking louche, but the resulting beverage is the color of iced tea, and there is a nice blend of herbal flavors as well as anise.
  14. The bottle I have is 28%, same as this (although I guess I got a pretty good price) http://www.wineglobe.com/13047.html It was good with flavored seltzer, raspberry or cherry or black cherry would seem to suit it well. It is nice with tonic water, too. I'm wondering what it would taste like mixed with an anisette or absinthe, need to try that. It is very bitter on it's own, first there is a jolt of wormwood bitterness that gives way to a cherry-brandy-ish flavor with a bit of citrus, but there is also what I'd have to call a metallic aftertaste which isn't apparent when it is mixed.
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