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Everything posted by xcj

  1. I don't know if it is news, but the production in Tarragona ended on January 1st 1969. The remaining stock was then sold, so it was still possible to buy Spanish absinthe directly from Pernod until it was sold out (but produced before 1/1 1969 of course). Source: Danish newspaper July 6th 1969
  2. Thank you EdouardPerneau! Here is the description from Edouard Pernod: (...) The cooled absinthe is then decanted into large barrels where it is left to improve with age. Absinthe to be exported is drawn off into casks from these enormous barrels which indefinitely contain the "mother" and which are lined up in rank of age and excellence. Dictionnaire Universel de Cuisine, 1894 (Delahaye, Pernod 200 years p.111)
  3. Hi Bodhran It's a great area and you have to include Val de Travers, it's close by and there is public transport. Switzerland is obviously not part of the EU, so you can only bring 1 liter when you cross between Ireland and Switzerland or between France and Switzerland. 1 liter is always total, not matter if any bottles are checked in or carry on. If you fly France-Ireland you can bring back as many bottles as you like because you are within the EU. It is possible to mail bottles from both Switzerland and France, this may or may not be legal. You should absolutely forget the airports, wait until you are in Pontarlier and Val de Travers, you'll find (good) absinthe at stations, in supermarkets, in bakeries, in bars and restaurants, at tourist sites and of course when you visit the distillers. Philippe Chapons shop in Pontarlier (see Songcatchers link) is a good place, but it'll be very difficult not to find absinthe.
  4. They work in the destillery every day and I've never seen them turn anyone away. But if you go "outside season" you can always contact them at http://www.absinthe-suisse.com and ask if the destillery is open. There is absinthe everywhere and you can try at least 20 different at Maison de L'absinthe, at the bar in the asphalt mines and many other places. Hotel Aigle is just across from Bugnon but it is easy to find other places to stay. This covers most of the things in the area: http://www.routedelabsinthe.com/en/
  5. A couple of photos from Val de Travers - should you need more motivation for at trip there sometime... Robella is not in the Buzzfeed article: But the hardest to find - and the most encredible - is La Discrete:
  6. Great - and your presentation is still super! Looks like you'll need one of these now http://www.dx.com/s/uv+flashlight congratulations :-)
  7. Here is a photo of the Meisenthal carafes:
  8. Forgot this: https://www.facebook.com/events/717793455003397/
  9. Fete de l'Absinthe in Switzerland is June 20th this year: http://www.fetedelabsinthe.ch/
  10. And Denmark have had uninterrupted production of absinthe from about 1920 until today.
  11. Just as Denmark, Sweden and Norway (almost) always spelled it "Absint" - without the ®,
  12. Hmmmm, I don't think the journalist understands how the European Union works So far everything in the EU definition of Absinthe follows the normal process for the EU, http://en.wikipedia.org/wiki/Legislature_of_the_European_Union
  13. Nice video, thanks for posting! Would have been nice if The Psychedelic Fairy had credited the source of the labels in the video though ( I'm guessing http://www.absinthe.cc/et.htm)
  14. I don't know anything about nettles or star anise, but some may find it interesting that Pernod Fils in both 1883 and 1884 bought (literally) tons of green anise from Tarn (as described in the 1896 Pernod Fils catalogue).
  15. Some photos from Absinthion/Michéle and me on Pinterest: http://pinterest.com/xcjo/absinthe-antiques
  16. Could you post your references? Thanks.
  17. Yes, a couple of years ago before Fête de l'Absinthe Claude-Alain Bugnon opened a bottle of La Clandestine from around the time of the Swiss legalization. It was clear that it had developed nicely in the bottle.
  18. It was always known that aging makes absinthe smoother and improves the taste. And yes, blanches also develops over time, just as vertes. Just a few of many, many examples: Absinthe Bailly, Cusenier, Premier Fils and others tried to speed up the aging - as in "Oxygenee Cusenier", Junod's slogan was "Junod Non-Oxygenee - naturally aged". The Pontissalienne and Vichet distillery catalogue/pricelists says that "aging absinthe for a long time gives a soft and remarkable finesse." Price for liter bottles of vertes AND blanches were 1.45. Aged: 1.50, aged by the ocean: 1.60 and "Very old, reserved" was 1.70. The seal and cork said "Vieille Absinthe" - Old Absinthe. Fritsch: "(...) placed into barrels for aging. It is time which completes the quality." http://www.oxygenee.com/Fritsch-English.pdf "(...) the aldehydes and the furfuryl alcohol are forced out of the apparatus by the oxygen surplus. The spirit thus purified and matured can be delivered for consumption after a few days of rest in barrels. This operation is done with little expense and produces, ultimately, the same result as aging the product for several years." http://www.oxygenee.com/1926-Fritsch-Translation.pdf Absinthe aging apparatus: http://www.oxygenee.com/La-Nature-1894-English.pdf
  19. Yes, same maker: "Breveté SGDG" on bottom ring and "ER" separated by a rose on the top ring.
  20. That type of carafe is really beautiful. They also come in blue:
  21. It's good to live in Europe If Bizarre is what I think it is, then there is a reason for the name, other than the name of the cabaret. Anyway, I'm looking forward to trying it.
  22. I don't think anyone who have ever met or talked with Duvallon would call him commercial. I'm guessing he decided to stop producing large batches (Duvallon was never full-time distiller, he always used Bugnon's stills). But he has never retired from absinthe, before Bizarre he made two very interesting small batch bleues with different types of Val de Travers wormwood (harvested different places and at different times = big, big difference in taste). In my top 3 of best destillers in the world
  23. xcj


    Sure, it's just an article in an Australian newspaper saying that absinthe was so popular in the UK that it was also produced there. As Aggelos says there is lots of evidence of French and Swiss absinthe being imported into the UK and the British colonies. One example is Camille Pelletan's "Absinthe Pel-Temps and Ship Chandlering company" closing its London office in 1913: http://www.london-gazette.co.uk/issues/28698/pages/1866/page.pdf, but there are lots of references in newspapers etc. I don't know why England would be the only place in the world where absinthe was not extremely popular at the time? Anyway absinthe was popular enough in England that at least one nice absinthe glass was produced there