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Clement Arnoux (Aggelos)

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Everything posted by Clement Arnoux (Aggelos)

  1. And here we have a guy who fears to use ancient spoons, and yet has the best example of what I consider to be the good example of a vintage spoon you can use safely Good find, the Boulenger spoons are just lovely
  2. I was sure I had answered this thread, but then apparently no. I cannot recall having seen lead used in ancient spoon, nor can I recall having read it in Marie Claude Delahaye's book. Most antique spoons are either plated brass or maillechort (maillechort being copper, zinc and nickel). Most of the time, the plating will be silver or nickel (chrome for the latest), and many spoons still have a perfect plating (vitraux and tour eiffel 3/4/5 are notable exceptions to that rule) Aluminium, sterling silver, whole maillechort, tin, full nickel can also be found, while rare for silver and aluminium. The only spoons I would not recommend either way are poilu spoons, made with whatever metal they had in the trenches. But then, I seriously doubt you would buy one (because they are exceptionnaly rare, almost unique, because they have poor usability, and because of the reason I just explained). My advice ? You would be perfectly safe with a silversmith hallmarked spoon, such as a Christofle, Gombaut, or Cailar Bayar, some of which are even quite accessible price wise on Marc's website But anytime you have a doubt, post a picture in the spoons thread, I will try to answer to the best of my (or Marie Claude Delahaye's) knowledge
  3. I seriously doubt you will find anything absinthe related in London... Don't get your hopes high
  4. A few days, at most a week. After that the content of your bottle should be properly oxygenated and the content of your topette could lose its flavor. It's quite useful to have a quick idea of a freshly open bottle.
  5. You are right. I would definitely not bet on the bouchon being the original. Still, the style (emeri bouchon), and size match... Can't be sure either way.
  6. I tend to think topettes are quite good for a quick oxygenation process, since the emeri cork is not as sealed as the usual one. Plus it's lovely That one was the first Coquette at the time it was released, therefore, the stuff is long gone
  7. Agreed with all above. I've stopped collecting topettes, I already have a shelf full of them. Granted, I love the little things, but most of them are far too common (and even then, the most uncommon topettes I have ever found I sent them to two of the people answering this thread) But an absinthe related item in its original wrapper ? Well still wouldn't buy it (it's my credo for canes and absinthe antiques : if you can't use it, you don't buy it). But it's quite the rare sight, and a treasure. Would lose all value (and not only market value), all meaning if unwrapped. It's a real testimony of times passed. I have a friend like that in Geneva. We went with another friend to see him, since he organized an absinthe related get-together at his office. He let us sleep at his office, and when leaving us for the night, his last words were But back on the topic of topettes. Of all the ones I have, my prefered one is this one, for its very unusual shape (have to take a better picture)
  8. Found these beauties a while ago. Kept one for myself, sold my old one to a friend (the stamping on the new one is better ) and the other one to another friend
  9. I had a glass of it, but fresh from the alambic... Therefore won't pronunce myself. Bovet's product are usually very good but not exceptional, in my humble opinion. But the guy himself is a pleasure to chat with?
  10. I, for one, proudly salute you kind sir. I do sincerely hope to see the new book, and as already stated by email, will try to do my share to help you if possible
  11. On the topic of the rubis (sorry guys, I'll hijack/derail this post), I was not impressed at first, but two weeks after opening it, it's a very nice surprise : much more balance and fruits
  12. Tried also. Not the best in the range, but interesting enough. Needs oxygenation though, more on it later
  13. Talk about addiction Y_Y The other day, friends of mine where at my place and I serve them an absinthe (Rubis, very good stuff). They had already seen the spoons I have on display, that is, the most beautiful Comes the time to chose a spoon to prepare an absinthe correctly. I tell my girlfriend to fetch a "semi d'étoiles et de trèfles", none of which are on display. You should have seen the face of my friends when she grabbed one of my spoon holders (2 of them are actually used as spoon holders) and they realised they were choke full. Well anyway, careful, there may come a time when you truly want the beautiful and expensive (Feuille for example, or the Eiffel you don't have (forget the ferris wheel)). Either stop before or start saving And there is also that. But overall, glass addiction is less costly. AFAIK I have only seen one glass fetching above $1000 Most of them are around the 100€ mark on the antique markets, $200 mark if you buy them to a specialized shop. And overall, it can be less frustrating. Apart from some very particular shapes (etched cordons, italian pontarlier, tarragona... and that's almost all of it), there is no glass alike another (and even with the most standard you have variations), therefore you almost always have the satisfaction of an unique piece AFAIK, in terms of cost, I would put the various collections in this order (prices on French market) Vintage posters (specially metallic ones) : 50 to 20000€ each (criteria include rarity, condition, size) Fountains 300 to ~5000 each (<1000 are post ban) Brouilleurs : 30 (glass) to a few thousands (for the rarest of the rarest, think Achin, for example) Glasses : 10 to 1500 (pieces over 150 are exceptional) Spoons : 2 to ~2000 (the whole range is covered) Documents : Cheap to "not cheap", prices vary And there is another type of collection, for which no estimate is feasible : uncommon items. A well known collector of this kind is Marc Thuillier.
  14. Arguably, Pernod Fils bottles which were still green had a different taste, as if aging had had less effect on em. Mere conjecture though. And here is a place to tip my hat to the Vert d'Absinthe guys, Luc in particular. Not only do they look for the original recipes but they also : - Compare the evolution of recipes over the years in the distillation treaties - Have annotated version of these treaties (such as one authenticated by B. Noël as being the one of the Pernods) to be historically accurate - Look for any historical items containing clues to the techniques of the time. And man, do they experiment There is what they sell, and what they try. I have tasted an experimental sample they made to test a technique that would not be ashamed facing a pre-ban (the technique, which they did not disclose, was too unpredictible for mass production though). So my guess is... We are probably not pretty far from what used to be the best absinthes of the time. But still... What we are lacking often is true high quality for the raw materials compared to the time : tasty, bitter, fruity and well balanced grand wormwood, high quality green anise and fennel (believe me, an organic Alicanthe green anise is something wonderful), etc.
  15. Nice ! Scorring two Eiffel, a Maison Arthaud and a Grillagées and no less than two Etoiles Frenay in the US is no small feat
  16. Um, no, I hadn't ever thought of calling Marteau "Absinthe de Pontarlier". That would be stupid. Also, you're assuming the US would sign on to uphold the IGP. I'm pretty sure P-R could buy back the plant in Pontarlier from Nestlé in a heartbeat if they wanted it. Gwydion : that's because I am not in the business and I lack premier information like Peter has that I open threads like that. I suspected à moved from Guy and wanted confirmation. And of course à "de Pontarlier " dénomination for any American absinthe would be stupid. That was my way to be quircky. I guess I failed at putting the right tone...
  17. Well actually that puts Pernod away from the "cool guys". Even though they tell everyone they want to get back in the "good absinthe" business, they won't be able to produce "Absinthe de Pontarlier" as the Pernod Fils of old would have been. It's simple : Pernod does not produce "Pernod Absinthe" in Pontarlier (and they use star anise anyway, that's two faults) There is another action being led in parallel so the the French legal alcool taxonomy includes "absinthe" (which is not the case presently, and therefore absinthe must still be designed as "spirit"). Regarding to that, EP, Pernod Ricard, Guy, etc, are all in the bandwagon. But the resulting specifications may be very broad, since everyone sees absinthe differently and can't agree with everyone else.
  18. Just learned this morning that a specifications notebook for a "Absinthe de Pontarlier" geographic "trademark" protection has been accepted by the EU. Details have yet to transpire but the basics would be the following Can be called "Absinthe de Pontarlier" a beverage which covers the following requirements - Must be produced in Pontarlier or one of the 21 cities around Pontarlier - Must be drunk with added water - Must be based on green (not star) anise and grand wormwood I am currently trying to obtain the specifications document to know all the specifics. To me, and contrary to the swiss IGP, this piece of news is not a bad one. The Swiss wanted to have an IGP on "Fee verte", "Absinthe", and "La Bleue". Here there is a clear indication that the protection is limited to "absinthe de Pontarlier". Suck it Joe, Gwydion, Marc and Cheryll, you won't be able to call your absinthe "absinthe de Pontarlier" ! (seriously though, ever thought of it ?...) Example of an impact that could have. Let's take for example les Parisiennes - Rubis, Belle Amie, Perroquet could (probably) be called "Absinthe de Pontarlier", since they are distilled at "Les Fils d'Emile Pernot", in La Cluze et Mijoux which depends from Pontarlier - Désirée, Coquette, Enjoleuse, not so much. Same thing with "La Fee" - La fee XS Française --> Absinthe de Pontarlier - La fee, la fee bohemienne, la fee XS Suisse --> Absinthe (for now)
  19. Depends on what type of "chartreuse" you have. Green chartreuse, Yellow chartreuse are something, and elixir vegetal de la grande chartreuse, is another thing altogether. I don't care much about cocktails, but where I'm from (yes, I was born and raised in Grenoble), unless you talk about elixir, it's a digestive drank neat, either cold or at room temperature. Often the complimentary drink after a Fondue for example Elixir végétal de la Grande Chartreuse is a very different thing. Presented in a small bottle, it's a very strong liqueur (140 proof) that is drank diluted, put on a sugar, or as an additive to cocktails and grogs. Interestingly enough, Chartreux monks went to Tarragona before it was cool (1903)
  20. Have any of you gentlemen seen this movie ? I wonder if I was the only one to see it, but in the scene where the policeman crashes in the cello, just a second before, we can see the glasses of the band. One of them seemed to be an "ecailles" glass , with a pale liquid in it (and I cannot be sure whether it was green or not) I've been pondering about it. If the intended purpose was to depict an absinthe glass, then it was plain wrong : absinthe was already forbidden at the time, and the ecailles glass in actually an anise glass. But then again, it may have been spot on : first anises were clear or green if I assume correctly, and were popular, and the use of the ecailles glass may be a good proof of attention to the minute details...
  21. "eau de vie" means brandy actually. It's an article related to the politic aspects of spirits selling during pre-revolution times (and translating the whole thing would take too much time for now, sorry)
  22. That's because you suck at violence I think of violence like I think of alcohol: if you think it's not the solution, you have not used enough of it
  23. Yup, most of the time at least. Marie-Claude has made an extensive work in trying to catalog all the hallmarks and makers for each model of spoon. But there are so many out there that sometimes you will find the case she did not have at the time. One must be recalled that she started this book before the internet was widespread, through a collectors network. ~$100 there : http://www.museeabsinthe.com/shop/spoons.html , which is not their top price. (I wonder if mine is a 25 or 26 though, now you say it. Payed it 10€ anyway...) Truly, you won't find any better source of information than here. With Marc, who sometime passes here, and in a lesser manner Scott and yours truly, you may find any answer you want. Pack the money then, and good luck On a side note : http://www.imageshack.us to upload your pictures, and then a link here