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Everything posted by absinthejack

  1. Brian, I merely said you were wrong. As you do all the time. I mean no disresepct but you and the WS are NOT the be all and the end all of absinthe, no matter how much you'd like it to be,. Yes, you guys ARE important and relevant to absinthe and the WS has great info, BUT you are not all-knowing and the omnipresent.
  2. You know Brian, I haven't posted here or even looked at this site in a long time and now I remember why. If I post an original thought or disagree with a post I'm told I'm wrong. I just posted about oak barrel aging and you gave reasons not to do it. This was followed up by examples of how you are using oak barrels. ??????. I mean no disrespect. I like you, and we usually agree. But come on. Why not agree that aging in an oak barrel is superior to using a shaft or whatever it was called to do a short cut. You, of all people, should be against short cuts. And 30% evaporation? I know I'll be put in my place for this, but you are doing something wrong or using low quality barells if this is the case. Just sayin'. Now, go ahead and tell me I'm wrong yet again. I'm expecting it.
  3. Hmmmmm, now you've got me thinking that next time I may try aging my absinthe for a little longer
  4. This is very true, however the smaller the barrel, the less aging is required. I find that 3-4 weeks is optimum. I start out with 1.75 liters in a 2 liter barrel and end up with about 1.6 liters. That's nowhere near 30% loss. Now if I let it sit for 6 months, then it's probably a whole different story. However at 6 moths it probably wouldn't taste very good.
  5. I think much of the evaporation has to do with the quality of the barrel. I've had very little evaporation with mine.
  6. Why not just use a miniature oak barrel? They can be had fairly inexpensively and they are made in the exact same way as the larger oak barrels. Oakbarrels Ltd. (I believe is the name) has them. You can also find them on ebay as small as 1 liter. I am on my 3rd 2 liter oak barrel. I paid roughly $40 (including shipping) for mine from ebay.
  7. She is not forthcoming at all when questioned about specifics. Something is most definately wrong here.
  8. My bottles arrived today. Hooray, definately worth the wait. As with last years' batch - SUPERB! Way to go Steffano!!!!!!
  9. Thanks a million for the correction. All of my friends would have missed it.
  10. Tonight there's a great show on the History Channel called "Mysteries at the Museum". They go to various museums and tell the story of interesting artifacts they find there. Tonight includes a segemnt from the Museum of American Cocktails in New Orleans about absinthe. Should be interesting.
  11. Thanks for the info and suggestion Stefano. It sounds like a good and reasonable idea. I'll definately give it a try. I sincerely hope I didn't cause any offense with my questions or comments, as none was intended. Even though the new bottle tastes different, it's still one of my favorites. Cheers!
  12. "presumed""assumed" , I was jusr asking a question
  13. Point well taken, but they still don't taste the same as previous bottles. And, was there only one batch in 2011?
  14. You'll have to forgive my grammar and spelling, I've had several glasses
  15. I wasn't presuming anything. I was merely asking for opinions and if it was a possibilty
  16. I just received my latest order that I place several weeks ago when Absinthes.com stated on Facebook that they got in the last bottles of L'Anciene. It might be my imagination, but it doesn't seem to have the exact same aroma and flavor as when I got my first bottles several months ago. Don't get me wrong, it's still great, but doesn't seem the same. Then today I got their newsletter that says they have just got the last bottles of it in. And there was one line that said due to the herbal content, ect. every batch is slightly different. I thought that there was only one batch in 2010, and one batch in 2011. I don't want to start any controvery, but it seems to me that because of the tremendous call for this fine absinthe that they might be whipping up new batches to satisfy the demand. Brian, have you tried the latest bottles, and if so, what are your thoughts. Once again, it's an excellent absinthe, but my latest bottles don't seem quite as good as when I first got it.
  17. I got my 2 bottles yesterday and am on my 2nd night of sampling it. I had 1 bottle of the 1st run and it was excellent. This run is, in a word, superb. It has a predominate wormwood flavor, but is well balanaced with the other herbal bill. It my not be for veryone, but I'm scraping up the funds to get another bottle os 2 before it's gone. I highly reccomend this one!
  18. Great idea. I will certainly do that
  19. Last weekend my good friend, iconic artist and absintheur, Dave Sklar dropped by to join me for the Green Hour. He brought his nephew Ben, also an absintheur, here on vacation, along. Talking to Ben I came to find out he's a vocalist and musician in a group with the interestingly unique, if somewhat hard to remember, name of Aruvius Thud. I asked him what type of music they played and he stated that it was kind of classical/folk and absinthe inspired. Well, last night I sat down with a very fine absinthe and gave them a listen. I must say that I was very impressed. Yes, there are elements of classical and folk music, but these guys have created a style and sound that is unique to themselves. I would describe their music as serenely beautiful, interestingly atmospheric, and at times a bit hauntingly melancholy. I can honestly say that I've never enjoyed three songs that I've never heard before as much as these. This is the perfect music to enjoy while imbibing the Green Fairy. The Seattle Washington based trio is comprised of Ben Sklarfowler (harp, guitar, bozouki, vocals), Jeff Brown (guitar, vocals), and Ryan Bak (bass, vocals, brown notes). The next time you're having an absinthe and want to hear some great, original music go to: http://www.myspace.com/aruviusthud and give the three songs there a listen. Dim the lights, light a few candles, mix yourself an absinthe, and enjoy the ethereal sounds of Aruvius Thud. I am confident you'll love what you hear. And if you do, please go to their Facebook page and let them know. I'm sure they'd appreciate it. They will be releasing a CD in the future and I will post an update as to where and when you can get it. Cheers all
  20. Very small amounts are legal in Euro absinthes. I've had several HG's with calamus and while I can't say that it helped the flavor (because I don't know what it tastes like), they were excellent.
  21. Alandia's Epoque uses calamus. Aww shit, I just gave the WS another reason to badmouth Alandia
  22. Thanks Joe, that's all I really wanted was to know if anyone else noticed the change in flavor. And you're right, it probably just is the difference from batch to batch.
  23. The last Euro bottles I had are from 2009, the US bottles I have are from 2010. And of course producers are going claim it's the same recipe in both countries as they don't want to let the US consumers know they're not getting the same product. Do I have proof? No. Brian, do you have proof they're the same, other than someone said they are/
  24. Yep, upon thinking about it, it just may be the differences in batches. I still ask......does anyome else notice the difference in taste from the Euro jades to the US ones?
  25. OK, let me clarify. My main point is that in my opinion the US jades don't taste as good as the Euro ones. I know that most Euro absinthes use calamus root. It's not allowed in US absinthes. I believe it is an important flavoring ingrediant. I'm not saying that I know Euro jades have calamus and the US ones don't, my point is that there are herbs commonly used in Euro absinthes that aren't allowed in US ones. Wouldnt't this affect the taste? That's my only point.