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Ron

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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.
  18. I owe you a call. I just read on here that the kiddo was born. Cheers!
  19. It's romantic, to picture the distiller with a pen, surrounded by hundreds of bottles, tenderly scribing dates late into the night. Better yet, picture it with a quill and ink, all calligraphic style. For the most part, writing batch numbers or dates is really only done by small-batch artisanal distillers. It's a nice little touch, and gives a sense of connection to the maker. But the truth is that it's mostly unnecessary, a bit tedious, and isn't a common practice among distillers of spirits, let alone common amongst small-batch distillers. As for printed labels with a year on them, as in the case of wines, it would be good to keep in mind two things. The first of which is the somewhat laborious task of getting a label change approved by the TTB each year. This is a lot of work for little benefit. While the TTB has become much more lenient on the things allowed to be changed on labels without submitting an entirely new COLA, it's still a process. The second factor is the relative high cost of having new labels printed. For most small-batch distillers, profit is miniscule. So one of the things they can do in order to keep costs down - and prices lower to the consumer - is order supplies in large amounts. This goes with bottle costs, label costs, even the cardboard shipping boxes. So what you'll find is that most small-batch distillers order labels by the metric fuck-tonne. That's especially true if the print shop they use has a die fee, which are generally pretty steep. Evan is correct when he suggested that distillers probably keep logs. For example, if you see a "41" handwritten on a bottle of Ridge Verte, Joe and Jules can tell you when that batch was made, and with a great deal of confidence, what the herb situation was like during that time frame. Essentially, much more information can be gleaned from a quick note to the distiller than can be found by self-guesstimations based on batch numbers on the bottle. Them's my two cents.
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