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About Ron

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    Blind Eye McGee

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  1. Just think of how much change could have occurred in a bottle if it had aged the 8 years that this thread lay dormant!
  2. I'm lobbying to make it part of the dress code 'round these parts.
  3. I'll have to start getting around to some of the bars. The only thing I've learned so far is that the absinthe selection at bottle shops in the South Bay is abysmal. The staff are even worse. I asked what absinthe they had in stock, and they said they only had Fee Brothers Bitters. I died.
  4. Welcome here, from a newly Californian.
  5. +1 Setting Yves Kübler aside, the absolute best compliment I can manage about the product itself, and I've said it time and time again, is that Kübler is a trifling, mediocre absinthe. It's fine if you prefer a lazy, tailsy, oily, star anisey, boring Swiss la bleue. Having said that, it's virtually indistinguishable from many of the absinthes from that region. And to think they have the nerve to poo poo actual real absinthes is just...contemptible. Of course, this is just my opinion, and not meant to be representative of the views of the Advisory Board or WS.
  6. Shit. The Vilya louche is so legendary, even the gin gave it a go for a few seconds.
  7. The Duplais Barrique? Awesome. Have your man talk to my man.
  8. Aw man. I've been away for a minute, and come back to more of the same. Meh. And looky looky, someone yelling at Brian again. My commercial release of the Clandestine Barrique is still under lock and key at a dear friend's home. The sample I had with Alan when it was bout 4 years old was super delicious. I'm sad I never got to try the older Duplais Barrique. But all of that can be fixed with some oak chips or a small barrel, right? *pisses on beehive*
  9. ^ What Evan said. For some reason there's still loads of distillers wanting to add an absinthe to the portfolio, and develop a "cocktail friendly" or "modern" absinthe. In all honesty, they're a bunch of bandwagoners trying to cash in on what they perceive as a trend. So it's a breathe of fresh air when someone says they want to learn first, then produce a traditional absinthe. I'm curious about this vapor infusion business, so expand if you'd like. It may not come as a surprise, but the best absinthes are those made with respect to tradition, and with all the corners intact.