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About yasbean
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No, I don't think it is bad. The first time I tried it, I tasted something similar, although I was thinking or dried hay. The next time, it was much better. Perhaps it just needs to breath.
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Glad to see that things are still exciting! (Oh, and coriander is just cilantro seeds.)
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I've thought of it, but then, I still don't have space to store the classes.
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Justifiée & Ancienne - New Zufanek Absinthe
yasbean replied to DanPatrick's topic in Absinthe Brand Discussion
At last, some real discussion. I never feel comfortable saying anything on ....- 55 replies
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- justifee & ancienne
- la ancienne
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Lack of sugar is what attracted me, too.
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What an interesting story. Absinthe is definitely different from what one usually thinks of when talking about alcoholic beverages.
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Wasn't there a short discussion on blending? I am generally not in favor of blending, but Duplais Verte just became to sweet and candy-like, and Roquette 1797 not round enough. This cocktail saved both. Perhaps I should try Duplais in a sazerac.
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Ever since I read this, I have not been able to enjoy Duplais Verte. Today, I added a few drops of roquette 1797, which fixed it.
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Good temperature range for storing an unopened bottle?
yasbean replied to matt11's topic in General Absinthe Discussion
I should think that absinthe, a distilled spirit, is different from wine, which is still actively and relatively quickly changing, and therefore much less sensitive to external environmental conditions. -
yasbean started following The Market
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Shady Lady on R and 15 has a selection with French service.
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Online store!?! Great news!
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So, what's the deal? I cannot find Pacifique, these days. I am curious. Is it to be found in NorCal?
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Milan? Is there a good place to enjoy some absinthe, there? I will be visiting in a few months.
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yasbean started following New Jade Terminus Oxygénée Absinthe Supérieure - review
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New Jade Terminus Oxygénée Absinthe Supérieure - review
yasbean replied to Marc's topic in Absinthe Brand Discussion
I have had my bottle open for about a week, and have tried it three times. The first time, upon opening, it was amazingly new and different. The second time, I let ice melt in my new brouille, so it took an hour before I tasted it, and it was at room temperature. This time I could taste what everyone is calling "spice" to be a very fresh, raw cinnamon. I did not have a good impression. Today, I tried it again, but with water over an ice cube in the brouille, louched to 1:4.5 in about 2 minutes. The cinnamon was less foreword, and the whole glass was much more balanced. Now, I am just curious if it will not improve with age after opening. I am worried by what some have said, but if it tames the "cinnamon" a bit, then it may very well improve (to my taste).