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Jack Griffin

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  1. It's wonderful stuff. Different than a la bleue, very rich with nuances, with a candy-like quality. Think of Belle Amie verte without the coloring herbs, and you'll have an idea.
  2. Absinthe Depot is one of the good places in that part of the world. One of the owners, Le Baron, is a friend of mine and knows a lot about good absinthe. Two years ago in Pontarlier, he literally gave me the shirt off his back... Well, his cool black Absinthe Depot Berlin zip-up hoodie, at least. The guys at this shop know the difference between absinthe, and fake absinthe, and try to educate. Having the crap for sale isn't a bad thing necessarily, if folks come in for it, and learn about the good stuff, and the right way to prepare it. Things are starting to shift; even Hills has reformulated and is making something that can be considered a basic entry-level absinthe, though I certainly am in no hurry to buy it, and doubt it is any good.
  3. I worry a bit when I see brandy used as a base in a blanche; it can easily overwhelm. There are a couple brandy-based blanches I've had that are amazing, however. Also, hyssop is a coloring herb for vertes, and not trad in blanches. It can add a lot of pine elements if not used carefully. A bit tossed into the pot in a blanche might be nice though. I guess we'll see!
  4. Sorry, but if it was a very god documentary, absinthe would not have been on that list.
  5. As far as the discussion from 2010, my thoughts today would have been to be on my guitar bench, working, or playing with one of my kids, rather than starting this thread.
  6. He also says he's an industrial designer, and then says "function follows form." He has this backwards, as well. Perhaps this statement is true, if one looks at his process.
  7. Here's two examples; I just took these photos a few minutes ago. These are both AA. The one on the left, is so-called high-grade tested AA from Mountain Rose Herbs. People buy this crappy stuff to make essential oils, and teas, primarily. It has a bit of fragrance, but not much. If it were any more dead, I'd have to bury it. It is also chock full of large chunks of stalks, that are literally hard pieces of wood. The image on the right, is also AA, but lovely, fragrant, totally dried, but wow it's nice. So imagine being handed the one on the left, as a bootleg distiller. I don't know the details of what was done with the majority of the plants, and fields after the ban. Were the fields destroyed? Were people afraid to grow the stuff on their property? I'd love to know. If this man is right, and many were forced to get the bad stuff, I can certainly understand it affecting their absinthe, as I have both these samples here in front of me right now. One, made for medicinal purposes, and completely useless. The other, is perfect for making absinthe. For some reason, I can't post the picture. Here's a link, instead: http://www.customguitars.com/images/absintheweb/aa.jpg
  8. He was pharmacist at one point, and may have insights that did not make it into the article. It could also be the way it was harvested, processed, dried... these could all be different for drug use, than use in distilling. In this case, providing AA intended for medicinal use to clandestine distillers certainly could have affected the way it tasted, and smelled. Age, as well. The chemistry will survive in plants for longer than their optimal use in food or drinks. Dried out, old, nasty stuff that is over dried and pulverized for instance, will still register with the same chemistry, but ruin a decent batch of absinthe, I'd imagine. Even the dried AA I've seen distillers using varies greatly; some are tossing brown dried AA into the pot with stems included, and others have AA that is perfectly dry, yet green and vibrant with aroma, using mainly the leaves and flowers. It's very hard to know the details, and I'd imagine the Swiss in this region, even someone who was a pharmacist, may have heard stories that evolved and changed through the many years, where fine, yet important details were lost.
  9. I never ordered from Astor, because the one time I called, the salesman was snide and rude. This was years ago, but with the great service at other places like CC and DUNY, there was no reason to ever think about them again.
  10. There's no question that in some pre-bans, a tiny bit of sugar will enhance the flavors... anise, in particular. I've had a couple where a slight harsh edge, or an element that seemed lacking was rounded out nicely and accentuated a bit by a little sugar. Marc T. suggested this, and he was correct.
  11. What's remarkable, is they've not deleted our comments
  12. After extensive research, I found this old image in a post card. It clearly is a well-used, bent and crooked Terminus brouilleur, of the same design. So, perhaps the other, non advertising version was the prototype. While I think the seller is crazy about his thoughts regarding the sugar balancing at the point, I believe this was created during the horrific "lemon balm blight of 1896," as a way of getting both water, and that kiss of citrus into the finish, at the same time.
  13. Yes, and it should, as Butterfly WAS a genuine American absinthe before the US ban. Brian and I added some polite suggestions today, and it's up to them. They clearly have potential, it would be a shame to see them marketing something less than they are capable of.
  14. Brian and Marc T. chimed in on the FB thread, and were told they were wrong. He is not the first distiller to shoot himself in the foot, I suspect.
  15. Zman, what really frosts my cajones, is the "American Style absinthe" descriptor, for obvious reasons; guys like you are making real absinthe, here in America, and it's a pie in the face, at the very least. It insults any US distiller who is making absinthe correctly, and sends the wrong signal to many people. Someone needs to hammer them, IMO regarding this descriptor. It's not American-style...it's what "someone made in his basement without knowing how to make real absinthe-style."