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Everything posted by Ron

  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.
  10. As if there was a shortage of actual drugs in the 70s. Oh, and welcome, Jake!
  11. I'd sooner drink a glass of stale hot dog water.
  12. It's like watching your babies grow up to be the best damned alcohol they can be.
  13. If you think it's an absinthe you're going to like, get two bottles every time. Open one, and put one to the back of the closet. Brother Bill has this routine down to a science. That ol' stuff? But seriously. I'm gonna take Marc up on his offer to be a mule this time.
  14. Psh. Who hasn't tried to louche a glass of gin before? It's an especially easy mistake to make with the Silvertip and Vilya Blanche bottles. That confounded look when it doesn't louche is pretty universal.
  15. Bring a bottle or three with you to the super secret thing later this month, yeah?
  16. I voted for the Duplais Verte. Sometimes I feel it's a bit on the candy side, marshmallow-y even, but I always have a bottle in my bar. Having said that, Amber's ass comment makes me want to get into an open bottle I've had for a while, you know, strictly for research purposes. Her peeps description in the blanche kinda jives with my marshmallow-y descriptor for the verte. I don't know anything about Oliver's coloration procedure, but the entire line of absinthes from Matter are faithful, traditionally produced absinthes. It's a pleasure to watch those old stills when they're boiling.
  17. WW and MoL are two finely made absinthes, with my preference of the two leaning toward WW. As a matter of fact, I should get into my bottles of them again soon. Bit dusty.