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Helfrich

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  • Birthday 09/01/1969

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  1. Not if it's anything like the verte. Licorice root was a very, very bad idea. Sink-worthy. For the record, there's no licorice in either one of them.
  2. She told me several times that she doesn't like to drink it at all. I'm glad that she ultimately enjoys non-neon-green absinthe of course.
  3. Please, no! I'm selling more than I can handle at the moment. I love donut and corndog.
  4. I only had a very brief and superficial contact with Ray, but I'm sad to hear this. Please accept my condolences as well.
  5. I don't have the faintest idea, but I do know that in Europe Martini is just the name of a popular industrial brand that evolved from the vermouth created by Martini and Rossi.
  6. To me Martini is a vermouth brand created by Alessandro Martini and Luigi Rossi in 1863.
  7. Boorsma has Helfrich as well. I also supplied him with a case of Mansinthe a while ago but it's the total crap that sells the best in Amsterdam. (That Overmars still has Duplais isn't very hopeful...)
  8. That's because the characteristically sweet and active (hypertensive) compound in licorice, glycyrrhizine, is transported hardly at all (or not at all) during distillation. So distillation is not a suitable method to obtain a licorice extract.
  9. Solubility of liquid (and solid) solutes generally decreases at lower temperatures. It's as simple as that.
  10. That's what I said, implying that you cannot step into the same river twice. But it is not just to extend a hackneyed metaphor that I installed a new production facility in the heart of the Dutch river area. There are practical reasons for that. Besides, biodiversity is enormous there -- Father Rhine brings all the good stuff on his journey from the Alps to the North Sea. A.a. is native here. A new test field will be planted before this winter. I really love these plants. If this love is mutual I can look forward to some very interesting results. As for the product itself, it retains its original unique character. It is somewhat rebalanced (e.g. the fruitiness is somewhat attenuated, although still characteristically present) and there is a little bit more creaminess and "depth". The method has been slightly modified and is sometimes referred to as the "Herveld Rectification" because it has been worked out in a goat sty (oh yeah) near the village of Herveld.
  11. He didn't get it wrong. He focuses on juniper (genièvre) as an ingredient and describes a technique to extract a spirit from it and to make a liqueur. He's not discussing the traditional drink of the Low Countries (also called genièvre) at all, which has been a herb flavoured grain spirit since about 1600. PS The copy that I linked to is from 1753.
  12. So here it is: http://books.google.com/books?id=cn0EAAAAYAAJ What Déjean describes is rather quaint. The juniper berries are fermented (some traditional German or Austrian Wacholder is produced that way). The dregs ("marc") are distilled and a liqueur is assembled from distilled and undistilled liquids, and syrup. That's interesting but I don't think it comes close to what was known as genever in the Low Countries (including the north of France).
  13. Exactly. That's why it sells as "Stroh Original" today.
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