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view of the mountain

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  1. Just finished one more glass, served as cold as I can make it; and Ambear is right, there is also citrus/tangerine in the flavour which, better still, lingers in the mouth long after you have actually finished. A miracle and - dam - archive spirits have run out of bottles, I think.
  2. Okay; I polished off a couple of glasses at about 3:1, possibly 3.5, with a sugar cube: delicious. It is weaker than the Roquette so I think you do need more in the glass. I also stuck the glass in the freezer for nearly a whole day and ice formed in the glass, while using iced water to dilute. The tangerine is only in the smell but there is a real kind of woody oily slick in this drink at that concentration. Good stuff.
  3. There is definitely tangerine in the smell, though can't really detect in the taste, which is quite peppery. The louche is, I believe, a lot thicker, milkier, than the Rocquette, more satisfying, and wait ... what's that ... the sound of the bells at five. Got to go!
  4. I think so; though I need some more to develop a more firm opinion re taste. It definitely louches better than the Rocquette, you can see there is a lot more going on when you pour in the water. I also think that, Miguel, Scott, you are right, there is a tangerine thing going on - easily detectable in the smell; its almost the definitive smell. Maybe that sweetness is also in the taste as I don't think you need that much sugar, if any. I'll return later with some more on the taste, but even I have to wait until at least lunchtime.
  5. After much difficulty, including having the local doctor from the village, whose house I am renting, interrupt his on-call duty to sign for the parcel, my Sauvage has finally reached its destination - i.e. my table. The water is chilling and the glasses are ready. I doubt whether the French state has been as inconvenieced by absinthe since 1915. All of this has nothing to do with the company I should add, but is a result of the difficulties posed by the address I am at. Archive spirits sent an attractive card with instructions for preparation.
  6. Little bit off the topic thread this point, and speculative, but I also think that culturally absinthe in France is associated deep in the national psyche with threats to the state, national collapse - 1915, the date of the ban, being one year into WW1. The impression I have is that the presumption in the ordinary bars in the ordinary towns is that noone in their right mind would drink it.
  7. I was in a restaurant in a small French town St Cecille les Vignes last night. Absinthe on the menu as an aperitif. Ordered one and requested a view of the bottle. It was this 55, described as an 'extract' and a liqueur. Disappointed I tried the stuff served, fully louched, with ice in the glass and the taste was very much like a big chomp of aniseed, indeed Ricard is generally better. Suprising to see this in France.
  8. Many thanks to all for the welcome. To Alan. I live in Cambridge, am often in London so do please let me know about events that you hold. There is a small restaurant in the nearest town that has absinthe on the menu as an aperitif, not that usual even in France where Ricard is the main pastis on offer. I will check it out, see what they are selling.
  9. Hi all - on hols from uk near the mountain that killed the cyclist Tom Simpson. Am waiting to receive the bottle of Sauvage recently released. New to the real stuff after expensive outlays on La Fee Francais and some years back, Hills, yuch! Have a bottle of Roquette at home and expect Sauvage to be similar.
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