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About Pontarlier

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  • Birthday 11/26/1973

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  1. I generally like to keep one full bottle of the same brand of absinthe behind each open bottle in my absinthe cabinet. That way I can appreciate the next one and the next one and the next one. I like to recycle. I'm Green and sometimes, so is my absinthe (naturally, unless it's clear like Kübler, Clandestine, etc...) Until they come out with a really cool looking hand made bottle I see no need to keep the empties. I'd rather collect more absinthe glasses and save more room in the cabinet for more absinthe.
  2. Oui! I agree... Every glass has its own uniqueness especially in the 'personally turned' realm of mouth blown glasses. I like the variety and appreciate that if you are seeing new ones, that means that someone is responding to the needs of absinthe drinkers (a huge plus) and the market will decide to support innovation. How someone decides to capture the dose in their glass making is what I find the most intriguing. I realize that my favorite "dose" glasses are not exactly or necessarily the most sought, but they seem to be the best for measurement and pervassive display art within glass. They don't have grains or "claws", but some of this may be an emergence of trademarking I am told. This may be complete farce as well. Tangent: the best in my opinion have been the bubble glasses. I am also ever an advocate of the old fashioned Pontarlier glasses with the notches on the dose. Give me the glass clarity yielding the best ability to see the absinthe louche. There's a common level of thickness or maximum glass tickness allowed in most of these to be able to serve that purpose as well as durability.
  3. :::"So you were talking about a bubble glass. Is it a vintage one ? THAT would be what I am currently looking for On a side note, I sometimes use vintage glassware not specifically made for absinthe, but which is just great for it (I have some strange glasses I may show someday) =========================================================== Well, I sincerely appreciate the craftsmanship that goes into glassblowing and the art with a specified purpose. Unfortunately, I must truthfully admit my recent wares for bubble glass are not in the "age" of being considered vintage, but the reproduction glassware I have is very appreciated. Each has the signature opening blupe at the beginning of the air dose fill (I am speaking so very basic to to forming of a dose balloon in the base portion). I am a purist in pursuits, but I do admit a frugalness nature. I believe that, in general, (because I do not have the means for a $2K glass) that I am personally rather apt to save money for a bottle of Jade or two or other varieties of absinthe before buying more higher end glassware. That does by no means deflect any appreciation for glass art that stands the test of time, in being true vintage glassware and functionality. Just being honest that I lack $2K to spend on a single absinthe glass right now. The thing I do like about the simple bubble glass I have recently obtained? It's that one can place a solitary sugar cube at the opening of the dose (across the opening) above the absinthe and without using an absinthe spoon, louche a drip water train down and in and watch the interesting patterns ermerge within the louche/dose and sugar rain effect. You can even use a Kikoman bottle with cold water and drip slowly. There's some great glassware out there like the example you have pictured, which is a basic reason for my requesting a documentation and forum topic. Thank you sincerely for sharing your picture. That is great to see. Keep the images coming....
  4. What a very interestig piece! My initial reaction was uranium shock and then w/price tag that ensures someone will never ever take it out on a concrete floor. Still you have to think bout how intiricate the dose area appears and appreciate it as art.
  5. Combining is only sacrilege when it's the really good stuff. Be who you is. Why thank you! Who knows what they might have done way back when they had a remaining bottle of "one" with "the other"? Actually, it wasn't bad. It kind of makes me appreciate the "Merlot" considerations a bit more. I actually can't stand most Merlot, but a number of wines across the board are certain percentages of other grapes (or actually blends... you know the hyped red trucks of the world, etc as blends). Some are actually not bad, but not good either (OK so I watched A Christmas Story too much). So, I tried this out with my absinthe collections and while I seek new brands (varieties), it's probably not ruining tradition too terribly much to experiment with the right percentages.
  6. OK, here's my picture of a bubble glass just received. It is similar to the plain Pontarlier glass featured earlier. It is hand-blown, from France. It provides a cool cloud development when the water hits the basin bubble. Something you have to watch out for when consuming your absinthe in this style of glass... that you do not abruptly tilt the glass back (returning it to full upright) otherwise you may get an up-drip (is that a word?) similar to a beta fish or small pebble plunging into the center of the liquid rather qucikly. Blip!
  7. Show us your Glass! I recently purchased some bubble glasses, but I still really love my old Pontarlier glassware. I would like to see if we could catalogue the old and the new... photos of your favored absinthe glass. It can be filled with your favorite absinthe or sans verte. Reason: I've seen so many posts about chosing a glass and we've seen a lot of simple glasses that were never really made for absinthe, that it would be nice to start cataloging what is out there in traditional, practical and actual glass. How are absinthe glassblowers trending? Not photos of fountains and other accessories please. If talking "strictly glass", what do you like the most or find interesting? It doesn't have to be your favorite, but a sole photo is best to appreciate the glass on its own. The suggestion is to provide a photo, the name of the glass (sometimes different references), origin if known, and why you like it. Show us your Glass!
  8. Cool repro! New twist on an old favorite so-to-speak.
  9. Ok, so I combined Kübler, Lucid and then La Charlotte to mellow out grassiness I guess. Not a bad combo, but probably sacrilege in a glass to most. Don't kick me out of the club. So, I used double the sucre to suit . ?:_P
  10. OK, so I bought a bottle of Jade Nouvelle-Orléans some time ago and decided to open it tonight (call me crazy for waiting so long), cutting through the green wax and the corkscrew. So, now I've shifted everything around once more (not pictured) to include it. best t keep the glassware safe on the bottom with their own wormwood spoons, next to sugar lumps and the saucers close to the Earth. Well balanced with a double tier to ensure weight distribution,,,,, oh heck I don't know what I'm talking about.... blah blah blah. I can say I found that a grapeseed oil cork works well to cap the bottle off of my remaining Jade Nouvelle-Orléans. So, this is what remains of my absinthe cabinet for now. Didn't fill the fountain, but have found that a very good portable (in the fridge at the ready) "dripper for one" is improvised with an old Kikoman soy sauce glass bottle (try it, you might just like it; also not shown). The new rule is that I need to drink down some of these bottles (who I like to think of as good "friends" living in a cabinet) before I add new ones. I'll be a while... Best thing is sharing with real friends who can appreciate these as you all know. Not "showing off" surely as you've seen much beter. Some people would be ashamed of a few of these brands, but I still can enjoy the intentions and nuances to make the better absinthes ever more worth every penny spent. What I love is French and Swiss in absinthe, but the market availability of new listings is intriguing, so I may add some more "friends" to join the others in the cabinet. I started with the pictured small Absente bottle (next to the American packaged versions) bought in the Paris airport before I had to come back to the states.
  11. I agree about the cashing in aspect. We've seen this before with "antique saucers" and outrageous prices on repros, but moreso I have to strongly agree about the previous comment on the sugar splashing in. Rather than what has been the majority concept behind most absinthe spoon designs, why do we need new spoons? What was wrong with the classics? On the other hand... Hmmm... I could probably start making these at my local brass foundry. I'll start making them with the faces of famous, past absinthe-inspired characatures (Chaplin, Van Gough, Archie Bunker.. The 'W' absinthe spoon is probably going to roll some eyes ) and leave the two nostril openings in the center so that the sugar and water can pass. Yes, that should work. Collect all 7. Anyone have any startup capital for me? I'm sure that most would rather buy more absinthe (and be impressed with more quality in absinthe) than a designer knockoff on a traditional concept. They should stick to martini picks. There are very nice designs out there that don't suffer functionaility issues and come in at very nice prices as well. That is to say... I wasn't born with a silver absinthe spoon in my mouth, but if had one of these I can only speculate that I'd probably know why I no longer have my tongue. These are what Hitchcock would have used in a movie if he were alive today as the murder weapon. It was a good plot, but if you forget to wipe the blood off of your absinthe spoon... disastrous.
  12. It's also not a bad idea, to ensure the safety of your glassware, that you keep the shelving balanced. Keep it where you can easily access it, definitely on a bottom shelf, not a high kitchen cabinet. Oh, yes and usually away from open flame if you are storing in the kitchen (nowhere near the stove). I too find that absinthe is best stored with other absinthe (often it needs and looks nice next to other friends from various countries; the Swiss and French bottles seem to get along very fine together). The air/oxidation and the "taste-to-aging" potential (or fear of your absinthe going bad) is much less of a concern than that of an open bottle of wine (which is best consumed in a few days-week at most). The best of what we have in absinthe now comes from reverse engineering of old recipes (chemistry is very useful) that were trapped in bottles over a century ago (aka T.A. Breaux). Especially, since water actually releases the trapped treasures infused inside the alcohol... you don't need to worry about it evaporating quickly like butane. On the contrary, wine releases its essences (letting you know if cork taint has occurred or the wine has gone bad) almost immediately with the opening of the bottle and hitting air and providing this in a wine glass for that purpose. I haven't seen many absinthes on the market lately without a cork stopper. If that is getting old and brittle, time to drink it up or find a new container as preciously advised. Enjoy our absinthe!
  13. I have always been a fan of the old Town Talk, so this one is going to be new to enjoy. Looking forward to traveling over some time from Saint Paul, which everyone knows is 300 miles away from Minneapolis, right? I hear they do really well with seafood. Restaurants are seemingly poised to do well in challenging times here.