Jump to content


  • Content Count

  • Joined

  • Last visited

Everything posted by Manray

  1. Hmmm........as a big fan of the Jade PF 1901 and Edouard I'm very curious about this one, and look forward to trying it soon!
  2. I raise my glass of absinthe to you all! Everyone have a safe, healthy and Happy New Year in 2014!
  3. For this special evening I'm breaking out the GOOD stuff. Jade PF 1901 from a 2012 batch! I'm saving what little Jade L'Espirit d'Edouard I have left for later. Happy New Year to all readers of the Wormwood Society forum!!
  4. Believe it or not, Lucid tonight. I know, I know, but I've got to get rid of it somehow. It's been sitting on the counter with a few sips taken out of it for almost a year and I can report that age has done nothing to improve it. Thank the green stars that I have GOOD absinthe to resort to later on. Guys, I'm taking one for the team...........
  5. Since I prefer my absinthe with sugar I usually use the spoon with sugar cube underneath the balancier method. Works beautifully! For me the ritual is half the fun and one of the things that makes this drink so fascinating.
  6. Walton Waters with sugar to start off with. From there, who knows?
  7. As mentioned elsewhere on this forum, the wife and I are off to Seattle for our first real vacation in 8 years (this is NO joke). We are planning on visiting Marc at the the home of Pacifique during our travels around the Camano Island/Seattle area. Too bad they don't serve absinthe at Safeco Field, as we're scheduled to see the Mariners battle it out with the Yankees there during our stay. I'm also looking forward to having my first absinthe served to me in a bar, probably at the Zig Zag Cafe. I shall make sure to toast the members of the Wormwood Society there!
  8. Jade PF 1901. Breakin' out the good stuff 'cause it's the begining of VACATION!!! Off to Seattle, the land of Pacifique and Marteau! WHOOHOO!!! Looking forward to taking a tour of Pacific Distillery and having my first absinthe served in a USDA bona fied BAR!
  9. Just cracked open my latest bottle of Ridge Verte. Ah yes, Montana's finest!
  10. It's Jade Esprit Edouard tonight, which I haven't sipped for a couple of months. The wife is enjoying Cuervo 1800. I might take a bit of a tour this evening. The Eddy, then perhaps to the west coast with Marteau and/or Pacifique, maybe following up with a La Clandestine? Yea, Manray's got his drinking socks on tonight. (Line courtesy of "My Favorite Year".)
  11. Jade PF 1901 tonight. Yea, break out the GOOD stuff!
  12. The wife and I will be in the Seattle/Camano Island area in early June and Cafe Zig Zag is on the "do drop in" list. As long as they have Marteau and Pacifique I'll be a happy boy!
  13. Wow, sounds like you're getting some great publicity there Marc! The wife and I have finally locked in our vacation dates, so we should be in the Seattle/Camano Island area in the first week of June. I'll send you a PM soon either through this board or your web site so we can arrange a tour. Looking forward to seeing your new setup!
  14. The remnants of the red one gallon jug (!) is McIlhenny's Buffalo Sauce. Only used with chicken nuggets, salsa chips and occasionally as a heavy duty industrial paint stripper. The '30s/'40s Tarragona was very good, although I think I ended up overwatering the drinks made with it just a tad. If it's taste is any indication of the original pre ban Pernod Fils recipe (which I can't imagine them altering just because they moved their operation to Spain after the ban) then I must say that the reverse engineering done with absinthes such as the Jade PF 1901 appear to be darn close to the original pre ban formula. So, as I am glad I bought the samples to experience vintage absinthe first hand (as close to pre ban as I can currently afford), it has confirmed for me that there are modern absinthes (in the U.S. and Europe) produced in the tradtional style that are just as good as absinthes produced at least 80 years ago. I agree Redwun, that new PF 1901 label is very handsome indeed. I too haven't been back to the Duplais since I opened it a couple of months ago, so it will be interesting to see what difference a little air has made in the flavor. My favorites so far in this current stash, aside from the Pacifique and Vieux Pontarlier which I've had previously and LOVE (keep it up Marc!), are La Clandestine, my two Jades (PF 1901 and "Eddy"), Authentique, La Maison Fontaine, Marteau, Ridge Verte and Walton Waters.
  15. Well, my stash hasn't reached the epic proportions of Brian's of course, but I think I've made a good beginners stab at it. Behold the current stash of the House of Manray. The two small viles are samples of a 30's/40's Pernod Fils Taragona, one of which was consumed for my birthday earlier this month.
  16. Ah yes, but do you take your Pontiac with or without sugar?
  17. My preference is cool water from the Brita filter pitcher in the fridge. I must say I also enjoy using iced water from my fountain when I have frends over.
  18. Yes, I agree I should try starting at 3:1 next time. Now that a bit of "atmosphere" has been introduced into the bottle I'll let it sit for a week or two and go back to it. Yes Joseph, I think the Obsello II would be worth investigating, especially if you like rum to begin with.
  19. Tonight, my first taste of the new Obsello II.
  20. Today I finally retrieved my Obsello II shipment from OOPS. As you can see I took before and after photos while making my first glass (which I am sipping as I type) using 4 oz. of water to a full reservoir measure of the absinthe with sugar (with my beautiful Obsello spoon!). Please understand this is a first impression from a relative newcomer to absinthe, so I don't pretend to be as well versed as a good number of the members on this forum. Obsello II appears to be slower to louche than other absinthes in my collection and once the louche is complete is much thinner than most that I've tried. The aroma is very nice! With the first swallow you realize instantly how unique this absinthe is. All the usual ingredients are there, but the rum base adds a very mellow tone to the whole experience. The mouthfeel to me is thin like the louche, but I must say I enjoy the interplay of the various flavors with the rum base. I can see how you had to balance the traditional ingredients to work with the rum base, and in my opinion you have done well! I would suggest working on thickening the mouthfeel a bit. Overall I think this is a very welcome addition to my collection and I look forward to seeing (and tasting) how this unique formulation progresses.
  21. Great video! I can't wait to try the next release!
  22. I recently acquired my first bottle of Marteau and tried it a couple of days ago. Well done sir! I initially ran with 4:1, but at my next session with it I'll step it up to 5:1.