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tigres de la ira

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About tigres de la ira

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  • Birthday 03/23/1977

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  1. Hello compañeros, Absinthe Tigres de la Ira (from southamerica, Argentina) is visiting PDX, anyone in town who will like to taste it and give as their thoughts? Salud! https://www.facebook.com/LosTigresdelaIra
  2. Most of the information about the tango lyrics connection I have taken it from the Eduardo Berti's argentinian introduction to the Phil Baker's book “The Dedalus of Absinthe”. The complete tango connection with the absinthe I think that it's more complex and the lyrics are only the tip of the iceberg. The Tango El Pescante narrates the voice of a carriage driver singing “In my adventures I lived madness of love and Suisse” (Suisse is a way to saying Absinthe), this tango lyrics was written by Homero Manzi with music of Sebastian Piana. It's strange that this Tango written in 1934 refers to Absinthe, for its european ban, but the most of the Tango Lyrics referring to Absinthe are of the decades of 20 and 30, in connection with the beginig of the european tours of the Tango artists. Nor should we forget the European immigration between 1880 to 1914 to Argentina and its influence on social life. Maybe the reference to the figure of Eduardo Arolas, bandoneon player and composer who along with Carlos Gardel and Enrique Cadícamo were part of the Montmartre's bohemian it's the clearest example. Arolas born in Buenos Aires In 1892 of French parents, dying in Paris in 1924 “ill and alcoholic”. In 1949 his friend enrique Cadícamo wrotes the Tango Adiós Arolas (Se llamaba Eduardo Arolas) drawing the fee verte image in the Arolas life. Adiós Arolas (Se llamaba Eduardo Arolas) L: Enrique Cadícamo M: Ángel D'Agostino Con tu bandoneón querido, With your beloved bandoneon, Eduardo Arolas te fuiste, Eduardo Arolas you gone, enfermo de amor y triste lovesick and sad en busca de olvido. in search of oblivion. No se apartó de tu lado never left your side aquel amor del que huías that love of wich you fled y al escapar te seguía and in your scape follows you una sombra de mujer. a womans shadow. El veneno verde del Pernod The green poison of Pernod fue tu amigo de bohemia, was your friend at the bohemia, y tu triste inspiración and your sad inspiration floreció en tu bandeneón blossomed in your bandoneon como flores de tu anemia. as flowers in your anemia. Y una noche fría de París, And in a cold night of Paris, pobre Arolas te morías, poor Arolas you died, cuarto oscuro de pensión, dark room of a boarding house, una lluvia fina y gris light and grayish rain y la muerte tras cartón. and the sudden death comes. Aquella noche en Montmartre That night at Montmartre estaba en copas, de fiesta, was drinks and party, y vos oyendo tu orquesta and you hearing your orchesta pensando sanarte. thinking being healthy. Las notas de un tango tuyo The notes of one of your Tango desde el cabaret llegaban from the cabaret arrives y el bandoneón te rezaba and the bandoneón prays un responso compadrón a responsory for his friend. [edited 19/02/2014 por mi inglés]
  3. I have a question about maceration. I use two methods for two diferents kinds of absinthe, the basis is the same traditional sequence: - maceration - distillation - coloration - reduce alcohol To the 74% vol/alc edition (named "especial") the herbs are macerated with ethanol 86%vol for 42 days, then place it in the alambic for disitill. It´s necessary to add a period of maceration with heat or just the distillation process? I think the heat over the distillation is enough.
  4. The things went this way: In South America -as in Spain- Absinthe was known as "Ajenjo". In Argentina between 1890 - 1914 existed the only absinthe´s disteillery in South America that I have record named Ajenjo Arbide ("The distillery was a small one, and it was not in the city of Buenos Aires, but in the town of Rosario, about 300 kilometers north of the capital city") [1]. By the other side Pernord Fils was distribuited in Argentina, Uruguay and Paraguay, that caused that Absinthe was also known as "Pernord" and with this name Absinthe appear in some tango lyrics. The other name used to reffer to "Ajenjo" in Tango Lyrics was "Suisse". After this brief history introduction I want to post in this topic Tango songs about Absinthe or in connection with. To the begining, the most famous of them: "Copa de Ajenjo/Cup of Absinthe" COPA DE AJENJO (not is the best "video", but maybe is one of the best interpretations of the song) L: Carlos Pesce. M: Juan Canaro. I Suena tango compañero, suena que quiero cantar, porque esta noche la espero y se que no ha de llegar, y en esta copa de ajenjo en vano pretendo mis penas ahogar; suena tango compañero, suena que quiero llorar. II Pensar que la quise tanto y embrujao por sus encantos hoy perdi la dignidad; soy un borracho perdido que en la copa del olvido busca su felicidad; son caprichos del destino que lo quiso una mujer, si esta marcado mi sino quien sabe si ha de volver... pero yo la esperare!... Suena tango compañero como una recordación, si lloro porque la quiero, son cosas del corazón! Sirva otra copa de ajenjo que a nadie le importa si quiero tomar, porque esta noche la espero y se que no ha de llegar... My translation: I Sounds, tango my friend, Sounds, cause I want to sing, This night I wait for her And I know she´s not gonna arrive, And in this cup of Absinthe In vain my pains I want to drown, Sounds, tango my friend, Sounds, I want to cry. II I loved her so much And haunted by her charms Today I lost my dignity; I`m a hopeless drunk That in the cup of the oblivion Wants his happiness; Whims of fate are That a woman loved him, If my fate is marked Who knows she´s gonna back… But I wait for her! Sounds, Tango my friend Like a rememberance, If I cry cause I love her, Is because things of the heart are! Serve another Absinth drink Nobody cares if I´m gonna get drunk, Cause this night I wait for her And I know she`s not gonna arrive… [1] This information was provided by Oscar Vicario, the great grandson of one of the proprietors and published at The Virtual Absinthe Museum.
  5. Hola Luisito, veo que hace tiempo no participas en el foro, si estás aún dando vueltas por ahí escríbeme ¿En qué ciudad estás? Salud!
  6. Hi, there are two absinth spoons from Rosario, Argentina. The spoons are made by a goldsmith friend. He has made a Silver 925 serie and other in Alpaca. The one of the Tiger eye it´s named "Ira", an the other one it´s named Diablera. This is his FB site https://www.facebook.com/capitanbeto.orfebreria I use "Ira". Salud!
  7. Disculpen mi inglés, no es fácil escribir en su jodida lengua tan falta de verbos, sustantivos y metáforas, pero me esforzaré en explicarme mejor. When I talk about " doing the appropriate movements to get inside the norm ... that now it´s the most difficult part." I mean that we are a illegal distillery and we are doing all the process to be in order. The alchemical process It´s the best, I love to have a transparent alambic to watch what is happening inside (in addition to the heard and the smell)... I guess that the "illegal part" is related with the fact that we don´t have U.S. distribution, neither online availability, we only made some shipments inside the country. But maybe if you know of someone that comes to Buenos Aires we will be happy to send you a bottle. These days a journalist from Canadá (Jeff Campagna: http://jeffcampagna.com) it´s making a coverage about the "new escene of Absinth in Buenos Aires". I have some questions about the first macerate with herbs ¿It´s some thread in the forum to follow? ... and if something it´s not clear about my "tarzanian" english, let me know to correct it. (p´k si me wevean me pongo a hablar como longi y ahí si que no entienden ni una wea´) Salud!
  8. Hola Tim, saludos desde Buenos Aires ​ ​
  9. It's great that you be interested in the absinth made ​​in our small distillery. We use a handmade copper still of 65 liter -made by an a local artisan. We performed 2 recipes, one using the traditional recipe of Portanlier published by P. Duplais and other personal variation, where in addition to traditional herbs I used some local herbs that give a lemony touch. The first maceration of this "special edition" it´s made by repose as the coloring, finally we put it 3 months in oak barrel. From the classic Suisse Verte we have done 6 editions, has a good louche and deep green color, has been enjoyed and well valued by absintheurs circuit of Buenos Aires and other regions an next countries. The "special edition" comes out every 6 months (coinciding with the solstices ), we have done only one edition of 60 bottles. All our bottles are numerated and hand-labeled but with a personal aesthetic, the Tigres logo and typography was created by a friend and the label was designed by me, as the tigers eye spoons, made by a goldsmith friend (https://www.facebook.com/photo.php?fbid=1427382734150489&set=a.1427381880817241.1073741839.100006363276401&type=1&theater). We are small homemade distillery with the delicated art of the handmade with attention to all technical and chemical processes and doing the appropriate movements to get inside the norm ... that now it´s the most difficult part. Salud!​
  10. Thanks for the welcome! I hope that sometime we are sharing some of our absinthe. To tell you more about Tigers of Wrath ("The tigers of wrath are wiser than the horses of instruction" ) I gonna follow the thread posted by TheLoucheyMonster! (http://wormwoodsociety.org/forums/topic/8149-los-tigres-de-la-ira-distilled-in-argentina/). Salud!
  11. Los/as saludo en castellano porque antes que nada me gustaría encontrarme con amgos/as que disfruten de la alquimia de la absenta en Sudámerica y compartir en torno a la experiencia de esta querida espirituosa con gente que hable el mismo idioma. But I'm not excluding, I´ve seen here brothers and sisters from different corners of the world. My name is Nicolás, an enthusiastic neophyte absinthe. I´ve not had the opportunity to taste the glories of the "green fairy", my first experience with the absinthe was a shit of Hapsburg and then a couple of mediocre regional distillates. Finally I decided to distill and made a good absinthe, here the land is fertile and the tradition of growing herbs and distillation is rich... maybe we don´t have the tradition of absinth that exists in European countries, but in the late nineteenth century was the Ajenjo Arbide (which a user named Luisito mentioned in his presentation). Well, I can´t think what else to say for now, I prefer to drink and talk. Salud!