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PapaScout

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Everything posted by PapaScout

  1. I'm a little late to the party and resurrecting a year old thread - well, at least once my first posts are (hopefully) approved and my content will be shown. I've been going to New Orleans at least once a year since 2004. Several friends and I seek out good food and drink inspired by this fun city and given New Orleans' love affair with absinthe its no surprise that we'd be led to trying it at some point. I first tried Lucid in 2007 with a couple of these buddies in a Cajun restaurant called Zydeco's in Mooresville, Indiana. My first taste was neat and obviously incredibly overwhelming. I'd wanted to taste the "raw product" first instead of watering it down I had a lot to learn about what makes an absinthe and why diluting it releases the herbaceous oils and aromas. My second absinthe that same night was prepared with sugar and water and I still had enough of a palate left to taste it. I guess I was hooked. Over the last 10 years I've tried around twenty various absinthes but still have so many to experience. Most of you are miles in front of me but I'm running to catch up.
  2. Last night I had a couple pours of a new mead I'm working on - buckwheat honey mead aging on medium-toasted Hungarian oak. It's finally losing that "barnyard" smell common with buckwheat and shaping up to be a fine sipper. Tonight is an absinthe night for me to commemorate joining this fine site! Jade or Manson? ... Both?
  3. For the first several years I always added sugar to my absinthe. The last couple of years I've moved away from that and I actually prefer it without. Even with Roquette. I do perceive a natural sweetness in many of the absinthes and for me that's enough.
  4. I've been trying various absinthes since 2007 and have been building my collection at home. I can't wait to learn from the group! Ron
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