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About Improvidius

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  1. Like so many, my first interest in Absinthe was due to all the mythology - you know, thujone gets you high, etc etc. Since becoming educated (Thank You Wormwood Society!) I've really not thought much about any purported secondary effects, I've just enjoyed some fine Absinthes. However, the only time I ever notice anything that can be described as some kind of secondary effects is when I drink Kübler, which is also the only blanche absinthe I've had (I know, I know, Clandestine I'm sure will blow me away once I spring for a bottle). Anyway, this leads me to my hypothesis that either Kübler in particular or blanche's in general have more noticeable secondary effects than others. Anyone else have this experience at all? I could just be crazy too, so, there is that.
  2. Step back everybody, because I have THE brouilleur to end all brouilleurs! Just check out this photo, I'm sure all of you are just green (pun?) with envy: This HANDMADE brouilleur was made with the finest (cheapest) aluminum foil money can buy (at your local grocery store). Well, at least I had some fine absinthe. That carafe is a Frank Lloyd Wright carafe I got in Oak Park, IL. at a sale they were having for $5, its really nice - it has one of his window designs on it.
  3. You can buy a glass of Kübler at the following locations: Big Jones: 5347 North Clark Street Chicago, IL 60640 They charged me $9 for one. They gave me a shot in a glass with a small carafe of ice-cold water on the side, perfect (I asked for no sugar). Vincet: 1475 W. Balmoral Avenue Chicago, IL 60640 $12 for a Kübler and they made it wrong - I asked for it without sugar and a side of water, the waiter came back with a side of water - but the Kübler was on the rocks, weird. However I think the bartender simply filled a glass with ice and poured the Kübler over it until the glass was full, so I got a very large portion of absinthe so that was fine with me. Both of these restaurants I highly recommend. The service can be a little weird/slow at Big Jones, and that can be annoying, so be warned. Vincent's is great, its a dutch bistro, great food, nice place, made me want to go back to the Netherlands. Of the two, Vincet is definitely more expensive. I also have a place that serves absinthe that I recommend everyone AVOID if you are travelling to Chicago: Bistro 110 110 East Pearson Street Chicago, IL 60611 This place sucks. Plain and simple, it is not a French bistro, its a tourist trap. They have Lucid on the menu for $14. Rip off. The main reason this place is a total joke is due to the service - every single employee of this establishment knows 1) Literally nothing about French food or drink 2) Nothing about their own menu. Its ridiculous, for various reasons I've been to this place a few times, literally everytime there has been an issue with getting a drink or something and literally being met with blank stares or being told "we don't have that" when in fact they most definitely do. They literally hire waitstaff with the least experience possible. I don't get it at all, the owner is from France, he should be ashamed.
  4. Whoa, a Kadinsky print, you have good taste in art. I've spent some time gazing at that original.
  5. Oh WOW! Thanks, I now see I wasted my money on a bottle of pacifique, I could have bought this instead, it has a beetle inside! That means it must have lotsa thujones, right?! http://www.originalabsinthe.com/absinthe-a...eetle-p-73.html
  6. Yup, that is exactly where I just went and bought it, in fact I'm drinking a glass of it right now! Binny's has it at a very good price of $59.99. It is clearly different and a clear step above what I've had thus far. Its beyond that, its basically what I've experienced in Lucid and Kübler but waaaaay more. In my limited knowledge and absinthe-palate this does what those brands do but much, much better and deeper yet more perfectly balanced. I love the mouth feel and and could detect the creamyness, really, really nice. I can taste more earthiness and a sweet characteristic in the nose...stuff I just can't quite describe quite yet but really, really like. Do you suggest sugar? Do you drink it without sugar? Just curious, I'm drinking this right now sans sugar, but this tastes (unlike the others i've tried) that the sugar could potentially complement it rather than just being a separate taste in the glass.
  7. Because pastis was invented to take the place of absinthe and it gives people a frame of reference. Ok, yes I understand this, but (to me anyway) it shouldn't be judged as an absinthe. Actually, yes they have. There are still products out there that qualify as pastis but not as absinthe and use the term absinthe on the label. Ok, I understand this too. I guess maybe I'm just sensitive about my love of pastis - as I do fully support the education aim of the wormwood society and to publicly debunk any of the garbage out there that masquerades as absinthe.
  8. Hell, the French don't know either, they think it's wine, for some unknown reason Luscious Oily Lesbians!, yes, yes of course. Other than wine then perhaps.
  9. KIDDING! I'm kidding, seriously, just kidding! I'd just like to drink some pure wormwood oil...KIDDING, seriously... Anyway, I am very thankful I've found this society. I've finally gotten serious about absinthe. I've only had a couple basic absinthe brands - lucid and Kübler, but today I'm going to get my first bottle of Pacifique, and I am extremely excited. I've discovered my love for anise based drinks on my latest trip to Europe when I fell in love with pastis, but actually didn't get any absinthe until I got back and purchased a bottle of Lucid a few weeks ago. I have known about Absinthe for years - and on a previous trip to Europe 5 years ago I ignorantly brought back a bottle of what I *thought* was Absinthe, turns out it was some of that Hapsburg crap, but me and my friends drank all of that anyway. Then, my boss had a party 2 years ago and purchased some Kübler and put together a small absinthe bar. I was still drinking absinthe with sugar around this time. When I bought a bottle of Lucid a couple weeks ago, I discovered I do not need sugar in absinthe - when I add sugar, no matter how long I take to drip the water over it and no matter how long I stir the sugar it always tastes separate from the absinthe - and when I tried it without sugar I knew I'd never add sugar to another glass of absinthe as, at least for my palette, sugar is completely unnecessary in real absinthe. This was confirmed for me when this past Sunday I ordered a Kübler in a restaurant - (which btw it is a wonderful thing that absinthe can now be ordered in a restaurant), and I requested it without sugar. It tasted wonderful, but at the same time I WANT DESPERATELY to taste the brands above Kübler and Lucid, hence my going out to buy a bottle of Pacifique today. My wife isn't too keen on me spending a $50-100 on bottles of absinthe, so I sell crap on ebay to pay for my new absinthe passion - I highly recommend this method of funding an Absinthe (addiction) hobby. My next purchase with my ebay sales will be Clandestine. And a question about pastis on this website - WHY ARE YOU COMPARING IT TO ABSINTHE? In the review section this is done - and this makes no sense whatsoever. No pastis has ever said it was absinthe, I don't understand this. Pastis' are wonderful, Pernod and Richard while maybe not the greatest things in the universe, are ok pastis. And neither one of them has ever made a claim to have anything to do with absinthe, the only relation they have is they are distilled from botanicals and they louche. It is because I drank Pernod and Richard all throughout my Europe trip that I came home and re-discovered and re-educated myself on absinthe. The reviews for pastis on here need to be redone - don't try and drink and compare them as they are an absinthe, drink them for what they are - pastis! Also, while drinking pastis is when I made the connection with any so-called "secondary" effects - personally, according to the way my body/brain reacts anyway, I think a drink distilled from botanicals and the adding of water will give you that crisp alertness feeling in addition to the happy feelings of the alcohol content - and that's all that happens. I think the addition of the water is what helps abate any potential hangover (but only to an extent...). Anyway, thank you all for this excellent website, and I hope to be a contributing member for a long time to come as I taste and grow my palette with more and more absinthe. If you're in Chicago, you can order absinthe now in some restaurants - but you risk getting ripped off - stay away from Bistro 110 downtown, this "french" restaurant is a joke, I ordered a Richard (I was unaware they had absinthe) and the server had no idea what the hell I was talking about - some great staff training there when they don't know what is pretty much the national drink of France. Then I saw they had Lucid on the menu - for $14 a glass, which I felt was too much for a fake french restaurant. [i had been to this place a few times before in years past when they were a real french place, they've gone downhill]. I do however, recommend heading up to the Andersonville neighborhood and trying a place called Big Jones. Excellent creole cuisine - and you can get a glass of Kübler for $9! And they actually know what absinthe is, and for one of the few times in my life I actually sounded like I knew what I was talking about when I requested they serve it to me without sugar.