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Dr. Mauve

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About Dr. Mauve

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    Professeur d’Absinthe

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  1. So tell me Studiofox, were you born a dumass, or did your parents drop you on your head when you were young?
  2. I strongly suspect that Eden and Scotty Bones are one and the same.
  3. Thujone is not an "active" ingredient of anything.
  4. Looks like absinthium to me, not powis castle. cannot say for sure w/out seeing it in person.
  5. Welcome. I was visiting your website. It is very nice and all but I would like to make a suggestion. Would you please remove the link to Absinthebuyersguide? The reason that I am asking this is because the guy who runs that place is a bad person who offended and hurt some of the more beloved and respected members of our little community. Other than that, I like your site.
  6. Very good and informative post Sixer. I did not think that the batch that measured 150mg/l was thoroughly undrinkable. heavy on the wormwood yes, and it did have quite the bitter finnish. I was just calling to question the idea that a properly distilled Absinthe will always have low Thujone numbers. I believe that it really is not as simple as that. I am glad that this issue was discussed in this manner. It has illuminated some gaps in my understanding. Thanks you guys.
  7. At the Time that he did that show, that was what he, and everybody else believed. It still may be largely correct. There also may be a number of factors that have not been fully realised.
  8. 1. It is my understanding that Alpha is considered more active, and that Beta is considered largely inactive. As for your second Question I do not believe that the Government makes any distinction between the two. Furthermore, it is also my understanding that A.a. contains both in varying amounts.
  9. I wish that I could say more, but I have been told(by an unamed insider) that some recent, unpublished tests seem to question the theory that Thujone "stays in the pot", or does not come over during the distillation. I do not think that anyone really knows for sure right now. I guess that caused me to take issue w/ Spaz's tone of authority that he took in making a statement that I believe may very well be incorrect.
  10. Who told you this? Are you absolutely sure that this is factual information? I am asking because I am not certain that this is true.
  11. Zelena Muza and KOS both taste similar to what an absinthe macerate would taste like before distillation. The intense bitterness comes from the Aa.
  12. Yes. He probably comes the closest so far. It is still on a much smaller scale than a large maker would have been doing back in the day.
  13. Only when a solera system for long term aging of distilled Absinthe is developed by a commercial distiller will we know for sure. Right now this type of thing is not being done on a large scale.
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