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  1. Thanks, Gwydion, I've been on your site and since learned the correct spelling. I'm a writer, so such things do matter; I'm happy to see you also care. Yes, I could not find "Sazeras" under "absinthe" as I conducted my searches (too darn hilarious - my brain just kept wanting to see the "Sazeras" absinthe). I learn the hard way, but once I do, I never forget; well, hardly ever. Both of the online sites linked to your Marteau site do not have your Belle Epoque, so I'll wait for that and, meantime, move on to the Walton Waters. Thanks, Gwydion.
  2. Seth, hi. I'm new too, but have found a list of top ten absinthes, recommended by the true connoiseurs in the Bistro forum, under the "absinthe brand discussion" thread. I learned a lot from just reviewing those lists. Like you, I also asked for recommendations of which absinthe to savor first, and received the following: Walton Waters, Marteau, and Sazeras. Have not had time to run those down yet, since I'm researching Leopold Brothers' absinthe. I just learned they closed in Ann Arbor and moved operations to Denver. Their recipe, or so they say, is based on an old Swiss recipe, or distilling process, so I think I'll begin there, keeping in mind the other three anbsinthes recommeded for me by the forum. I find it interesting that for those of us who've never tasted absinthe, obtaining the first bottle and savoring it - is a ritual, a sort of rite of passage. Welcome, Seth, and I look forward to hearing about your first time.
  3. You're a virtual treasure trove of information, Joe, and so gracious giving it out. Thanks. I've linked to Mission. Want to try the Leopold Bros. absinthe, as well as the other brands you and other forum members suggested. Meanwhile, I continue my research in Ohio. One day, I hope I'm as educated as you about absinthe - and just as kind to newbies. Thanks, again.
  4. Marlow, thanks for posting this. What you're doing is so sensible; I find this kind of information invaluable. It helps me understand what the Wormwood Society is trying to do by dispelling such disinformation. Thanks.
  5. Leopold does indeed make absinthe, and many here think very highly of it. I'm not sure I would recommend it as a first absinthe, because its flavor is a little eccentric and atypical. I would start with Walton Waters or Marteau if I had my heart set on an absinthe distilled in America. Both are truly excellent and are "classic" vertes through and through. (To be fair to Leopold, though, it does make a terrific Sazerac.) If you extend your search to Europe, then I would recommend either Vieux Pontarlier (France) or Duplais Verte (Switzerland), because to my mind they also have the classic absinthe verte flavor profile and are relatively affordable. Let us know what you decide on and how you like it. And by the way, I am currently drinking mead (of my own making), though I did have a little Roquette earlier. Ah, thanks, Marlow, I've made note of the Walton Waters and the Marteau, in addition to the Duplais Verte. I'll explore the European and other distillers, eventually, I'm sure. Your mead sounds good, sounds strong (if that's a good word to use). I've got to order my absinthe spoons, glasses . . . .
  6. Joe, I have found (so far) little to nothing available in Ohio, but still looking because that's where my quest - and anything else I do that relates to wormwood and absinthe - begins. I met with a person today who owns a brewery. The brewmeister was not in, but the owner's son was quite interested in brainstorming ideas for an absinthe distillery. When his father returns from Costa Rica, we're going to sit down and talk. I explained what I've learned in this forum and other places, and he (the owner's son) became rather excited. Actually asked me if I had any of this "absinthe" with me, and I had to laugh - I guess I could get a flask and start carrying: Is that appropos, Joe? I had asked in this forum about ordering from Leopold Brothers, since they're an American distillery, but have received no response so far. It looks like American distillers don't know much about making absinthe, or if they do, you guys aren't buying it. Good to know water's okay.
  7. If I am talking out of turn please accept my apologies but being a certified newbie a thought I would add my two cents. I concur. Can sort, parse, etc. and determine what's available and what's not. Love the lists, by the way. Very helpful.
  8. Evening. Can't say I'm drinking absinthe (cheap wine, in fact, is all), so you guys are probably gnashing your teeth at me, ready to kick me out - but wait! What did Scarlett say to Ashley? Oh, Ashley, say you love me. I'll (Ah'll) live on it for the rest of my life. I'm like Scarlett, sort of; I really adore your repartee, feel like I could just live on it, maybe not for the rest of my life, but for a while. Anyway, I want to taste my first taste of absinthe, soon, by the next time you guys talk about what ya'll are drinking tonight. It has to be from an American distiller, and I see Leopold Bros. make absinthe. So what brand shall I order?
  9. Cincinnati. In my initial pass (Googling and surfing the Net), I was surprised to learn that Cinci doesn't seem to be as interested in absinthe as I thought it would be. Why?
  10. Brian, I'm learning how to navigate, so please remain with me as I do so. I'm not sure I'm even responding correctly, but here goes. Thanks for being blunt with your "un-fun disclosure." I appreciate that, especially since I am a complete novice. But in answer, yes, I refer to distillation. I have learned that much, at least, as I've read - and re-read - the many postings online re. wormwood and absinthe. I'm looking into growing wormwood (and other herbs) and, possibly, distilling; however, my primary focus in the shortrun is in growing wormwood. I'm a complete novice, as I'm sure you can tell, so again, I appreciate your straightforward discussion. I just hope you and all society members remain patient with me as I learn. Thanks so much. Happy mucking. Thanks, that's great advice to begin. I'm trying to determine which, if any, particilar type of wormwood is used in the distilling of absinthe. I've grown the variety that is offered at my local garden center each year (as an aside, the weed is really pretty: I love the frosty color and the shape and unruliness of the plant). It's interesting to me that it is a member of the artemesia family. Sounds like that's where I need to begin my research, just examining the "family" so to speak and then gathering recipes, which I'm sure is going to be a much greater task. I ordered my soil sample kits and am preparing to complete them as soon as possible, so it's good to know - as you say - wormwood likes dry areas and rocky soil. I have that. Who-hoo! Thanks. Happy mucking. Sardonix, thanks for the welcome. Not to sound too smarmy, but just touring Papa's places, his hangouts, and anyplace he lived and wrote, gives me a high, but a little "Death in the Afternoon" could help to better set the mood, I'm sure. My absinthe experience to date has been purely imaginary. I've never tasted it, but I wish to do so, much as I love to learn a new wine or liquer. Absinthe has a mystique, of course, that attracts me as a writer, but I'm practical enough to understand where my thinking along those lines begins and ends; in short, I'm no lush, nor was meant to be. My experience with growing herbs, on the other hand, has been extensive. I've experimented growing just about everything that will live in the hilly, rocky environs of my small, hundred acre farm. Recently, I've decided to put the soil of Mucky Manor to some kind of commercial use, so I'd like to grow wormwood and other herbs used in the distilling of absinthe and other decoctions. Who knows? I might pursue this to its logical end, which would be setting up a distillery, assuming that this is legal in the U.S., and truthfully, I do not know at this point what is legal or not. I'm learning. As I stated in my introduction, I'm also interested in writing a recipe book with the many formulas that, I'm sure, exist for the distilling of absinthe. Maybe she's going to open a legitimate distillery...eh? did you ever think of that? Welcome, Mary! [edit] Hey, I just realized that was my 656th post! Cool! Thanks, Marlow. Maybe . . . .
  11. Hello, all. I'm interested in growing wormwood for use in absinthe making. I'm new to your lovely forum, so I don't know if there's a place for me here, specifically, but I'm passionate about learning about absinthe, how to grow the herbs required to make it, and even, one day, writing an absinthe "cookbook" with secret recipes, or forumlas.