Jump to content


  • Content Count

  • Joined

  • Last visited

About Bill_SLS

  • Rank
  • Birthday 12/06/1984

Profile Information

  • Location
  • Interests
  1. Well put FingerPickin. That is the reason I like to ask those kinds of questions, because it can result in those types of answers. I did understand the secondary infusion was for additional flavor and layering, as well as achieving color, I just wanted to see different perspectives. Thank you!
  2. Before I forget again to throw this into the mix, I'll ask this because I do enjoy playing the Devils advocate. Gwydion Stone had mentioned the use of Nettles in historical Absinthes as mostly being held to more economical colorant uses. As many people here seem to respect, admire, and hold other Absinthes to both traditional means of manufacture as well as flavors.. Would it not be acceptable to use Nettles if it was a more economic colorant for you still? It would still follow tradition, when you get right down to the root of things. I guess I'm just trying to poke the proverbial bear to get a better understanding of why Nettles is frowned upon by simply having it on the label in some eyes.
  3. As far as too many "tailsy" absinthes out there, do you think that's just from people grasping for every last drop of those heavier oils while becoming ok with some of the off flavors that might trail in with them? I suspect in some cases it could also stem from the mindset of getting the most volume coming off the still with the mentality of making your ingredients stretch further.
  4. Finally got to check back in now that this posted! Gwydion, thanks for the input, and I agree it can be a nightmare trying to get formula approval. There seems to be around zero consistency day to day. For our Gins as well as Absinthe, we have included extra botanicals that we don't necessarily NEED to use, but will be there as an option if we so desire to throw them in without needing to supersede an existing formula and waiting another couple months. Just trying to stay ahead of the curve without painting ourselves into a corner. Given the difficulty getting it approved, we have already begun moving forward with other botanical combinations for our colorant and likely will not regress back to Nettles. FingerPickin! I know there are very mixed opinion about Corsairs Absinthe and Moonshine University, but guess what?? That's the coarse I took to get the fundementals and concept of creating Absinthe, as well as some vague history of it. Corsair is much more geared towards Gin and does that very well and we realize that. Several of you will probably be relieved to hear that we do not plan on duplicating their style of Absinthe (although we have discussed the possibility of producing a rouge) and have already veered on our own path taking with us the basic fundamentals we learned. Evan, I was waiting for you haha. I've seen many of your posts and skepticisms about craft distilleries producing Absinthe, as well as Corsair and Moonshine University. I won't hide where we got our first formal knowledge of Absinthe, and welcome scrutiny. It can be a driving force to keep yourself on the right track and come up with something great. We have been doing a lot of our own research and finding a lot of good (and bad) information. These forums seem to be a valuable asset and I'm excited to hear all sides. As far as local competition, we are essentially it for Absinthe within a few hour drive radius. Even still there aren't many distilleries doing Absinthe in New York. This is part of the reason we are excited to bring this to the table.
  5. Hello fellow Absinthe enthusiasts! My name is Bill and we are in the process of opening a Craft Distillery in Northern New York (Clayton/Thousand Islands Region). I have been following the forums here for a bit now and do understand there are mixed opinions about Craft Distilleries producing Absinthe, as they tend to go off the beaten path and produce, for lack of a better term, "Abstract Absinthe". That being said, producing Absinthe is in our sights, and wish to do so with the intent of making a very quality product. We have done independent research, as well as attended Absinthe courses. With that under our belts, I know full well that we have a lot of learning to do, which will only come from hands on experience as well as peer review. The one I currently enjoy the most is Duplais Verte and is a product that we think is a solid representation of what Absinthe should be. I've had a lot of people recommend Lucid, and I personally was not much of a fan, much of what came to mind was a cough syrupy taste hanging over most of the flavor profile. If anybody has recommendations of other Absinthes they find particularly enjoyable or intriguing I am more than willing to give them a try to broaden my scope of what Absinthes are out there. With the introduction out of the way, I have a quick question that I'm not sure can be answered here, but it is certainly worth a try. We are federally licensed, and currently awaiting the state license to fire up our still. In the mean time we are submitting formulas and all that jazz so we aren't waiting even longer once we have the green light. We have run into a hurdle with one of our botanicals in the eyes of the TTB. I know that Nettles is not a traditional botanical used in the Absinthe flavor or color necessarily, but we want to option to use it if we think it benefits our products aesthetics or flavor profile. As there are other distillers on the forums, is there anybody that can give information that would land Nettles on the GRAS List, or prove that it is fine to use? The FDA has said it is Class 3 in its pollen testing which indicates it's safe, but that was insufficient. Again any information or input on anything I've said here is welcomes, good bad or indifferent! Glad to finally be a member here and I hope to speak with you all in the future, Thanks! Bill Garrett, Saint Lawrence Spirits