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dakini_painter

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Posts posted by dakini_painter


  1. :drunk: It's my second day on the job now and they put me on the swing shift 4:00 pm till 0000. In the automation dungoen, a place where I likely will never be able to escape from.

    I understand. Isn't it fun being a newbie? :wacko:

     

    At the farm where I work, I get a lot of the jobs that the family hates. I think this family doesn't like farming. Though, so far I've avoided slaughtering chickens.

     

    I keep telling myself the only reason to have a job is to stay off the streets and buy absinthe. :cheers:


  2. OMG Bill,

    Mid-grade is pretty well what we're aiming for this time around. I understand that's not a slam on the drinks... top-shelf liquors are too pricey to drink all the time, and I'd like to find some middle of the line things to fall back on, just as I do with my vodka and tequilas. I have so many things on my "to try" list, that I just can't fit them all in at once.

    I agree with the sentiment of having many more absinthes on my "to try" list than I can afford.

     

    I did a bunch of price comparisons and found that many of the best absinthes are very reasonably priced. For example in the vertes: Duplais, Eichelberger 68 and Montmartre are about $40 for a 50cL bottle. VdF and UE68 are priced at $58 and $64 respectively for 70cL bottles. The former three usually rate much higher in taste and quality than the latter two. And ounce for ounce, are cheaper or about the same.

     

    All the prices came from Markus' site, except for those he didn't carry which came from LdF. This isn't a recommendation of either distributor. And fwiw, so far I've always ordered from LdF. My next order will probably be from Markus simply because I want to try one of the La Valotes and I want to order some of his small sample bottles.

     

    Here's my little chart, which doesn't include all the brands. It's highly subjective. It doesn't include shipping. Perhaps another distributor will have different prices. Perhaps I need to add more brands (almost certainly true). The only reason the Toulouse-Latrec is listed is as a point of comparison with the others.

     

    It's a PDF that you can download. The legend is:

     

    Style: b = La Bleues/La Blanches

    v = vertes

    Rating: From the FV absinthe guide.

    Per Drink: assumes a one ounce (about 3 cL) drink. I don't try and consider how much water you add.

     

    So now y'all can tell me I'm full of absinthe. I'm sure there's lot of errors. And currency rates are changing as are prices, so there might be differences there.

    Prices.pdf


  3. Hi Teriwyn!

     

    I think I already said "hello" earlier, but I was so happy to see your post about finding your absinthe taste buds. I remember my first glass of absinthe - Jade Edouard - and thinking uh oh, this isn't what I expected. Not quite as severe as your first reaction, but the initial impressions weren't totally positive. Now I'm quite a fan, and it looks like you're on your way as well. :cheers:

     

    I concur with your college decisions. I attended college right out of high school (at 18, almost 19) and I wasn't prepared to apply myself. I just wasn't motivated enough. It looks like you're going in well prepared emotionally and mentally. Good luck!

     

    And glad you're part of the fun here.


  4. Maggie likes a splash of club soda and calls it her herbal soda pop. It's not bad at all, just not my favorite. :cheers:

    Interesting. She hasn't tried ice cold club soda and absinthe has she? :wacko:

     

    There's a local (well New Jersey) bottling company called Boylan's that makes a line of old fashioned sodas. They're quite yummy. No where near as sweet as the big commercial brands. The ginger ale is a far cry from the beverage by that name I've had in the past. They also have a Birch Beer and a Black Cherry that just hit the spot when sitting under the shade trees on a hot summer day.

     

    :cheers:


  5. Thanks so much for the info Gertz. I going to learn more about aquavit. I'm sure that no matter what I do, even adding green food coloring, won't make it absinthe. :) But that's why we have the flying monkeys, Interestingly I've also learned that bog myrtle exists in this area, or at least nearby. I don't know exactly where, but that will be part of the fun.

     

    :cheers:


  6. I don't know much about shipping bottles across the pond, but surely me or Gertz could go and buy some bottle and send it to anyone interested in quality aquavits. Shouldn't be a problem. :)

     

    Now I know a use for the empty bottle packages I get from LdF, et. al. :D

     

    Again, with risk of being nagging, I just have to point out how delicious the bog myrtle aquavit is... Besides absinthe it is nearly the only spirit I consume nowadays (since I lost interest in most other spirits after I discovered absinthe, just like many others have described here). If anyone would like details on how to make a wonderful infusion of it themselves, feel free to PM me.

     

    I once made an infusion with A. maritima, that was a really tasty drink.
    I believe it was! No besk that you buy - or other aquavit by the way - can really match the ones you make yourself, if you just give it a little TLC. Infusions has for a long time been one of my main interests, and summer time is indeed an urgent time for us herb collectors. There's so much good stuff out there that shouldn't just be left growing, when it can be soaked in alcohol and ingested instead!

     

    Here! Here!

     

    Now I know I'm about to speak a heresy. But I'm really curious about this. And I'm not trying to justify all those stupid "absinthe kits" where one is supposed to steep some funky old herbs, looking like Mexican dirt weed with all the stems, sticks, and a leaf or two and call it "absinthe". Oooooh.

     

    So my questions are on your herb gathering adventures have you encountered the herbs use in making absinthe? I you made an absinthe infusion using them; perhaps the half dozen or more that are typically referenced in the old distiller's manuals? If so, how was the result, as tasty as bog myrtle aquavit? If not, are there alcohol soluble compounds in the herbs, perhaps bitter in taste or having other undesirable qualities? Do they have boiling points greater than the typical distillation temperatures, and therefore don't make it over into a distilled absinthe?

     

    If this has been discussed before, please feel free to simply send the reference.

     

    Off to the goats for me... Uh oh. I see a vast array of green dragons coming my way. I think I'm toast soon.


  7. But some of those herbs, at least, as I understand it, aren't going to release the right components in water. Certain desirable flavor bits are only soluble in alcohol, according to what I've overheard from the more experienced here.

     

    And the bitter absinthine is soluble in water but not in alcohol.

    Even better.


  8. That's what the good Doctor said. For the home distiller of essential oils, perhaps these components are not as important (that's kind of a question I guess). Since their intended use for the oils is for aromatherapy and the like.

     

    Are the CO essential oils distilled with alcohol or with water/steam? I presume that in the US, it's the latter. Otherwise you're in the same situation of needing a special permit since the gov't then assumes you're in the business of making spirits? Or are there special permits for these kind of distillation operations?

     

    I saw some pretty impressive copper stills for sale on the web yesterday. Like 20 gallon sizes with gauges and the like. All for the purposes of distilling essential oils. :D Of course I can't find them today. Or the ones I find have mediocre pictures.


  9. WTF?! Besides being curious and wanting to give it a try, I am PISSED! :angry: How does the FDA approve this product for sale in the states and we still cannot get Absinthe legalized?

     

    Does the product have the "Nutrition Facts" section on the label? If not, I bet it's not even on the FDAs radar.

    I also doubt anyone in Bolivia, a very poor country, would spend the thousands of dollar necessary to get this approved. IMO.

     

    (Dang! Smilies don't work in sigs! Reminder to self: change soon)


  10. For liquor puposes, "essential oil" and "essence" have the same meaning. In the old distiller's parlance, essence is the oil you get from steam distillation of individual herb masses. One problem with using essences is that the temperature used to distill them is often higher than what is desired in a good absinthe (or other compound liquors). Quality liquor manufacturers avoid using essences because they can be entrained with empyreumatic flavors as a result of the higher temperatures used to distill the oils (think of the smell/off flavor you get when you overcook potatoes or vegetables in a pressure cooker). Another problem is that by using only water (steam directly in the herbmass charge) you are missing out on some of the more delicate herbal flavors that only come over as a result of macerating in alcohol and then distilling the charge.

    Thank you Good Doctor for the excellent information.

     

    It does appear to be a tedious method if it's DIY all the way. Distilling N herb masses (where N ranges from 3 to 12 or so depending on the number of herbs), bottle the oils, then mix in alcohol. Instead of one distillation in alcohol.

     

    Of course, in the US at least, distilling herbs in water to obtain essential oils/essenses is legal to do oneself, whereas distilling herbs in alcohol, is not. So it is a way to avoid certain legal restrictions.


  11. I know what you mean Dakini but it is all I have at the moment until I receive my shipment. Edouard... I am jealous!

    I understand fully about drinking what we have. I kind of busted the bank on my first 3 bottles of absinthe (Jade, then Ike verte and La Ptite). So mostly I drink the blanche and reserve the other two for "special" occasions. But they're still disappearing faster than my bank account would like.

     

    btw, I love your avatar. Cezanne is one of my favorite painters of all time. If I was only as 1/100th as good a painter as he, well, I couldda been somebody. I couldda been a contender. :)


  12. If memory serves, Dakini, P68 is an oil mix.

     

    Still qualifies as an absinthe, but not an Absinthe Suisse (nor likely a fine or extra-fine).

    Oops, my mistake. I made the totally wrong assumption that something from Pernod would have been distilled. So sorry.

     

    Will edit my past post to reflect this.


  13. Some essential oils are more dangerous than others. Anise oil is not particularly dangerous. Wormwood oil on the other hand is a toxin to avoid in any amount. I think the "oil mixes" are generally a combination of oils, extracts and, in some cases, maceration.

     

    I prefer to imbibe properly made distilled absinthe -- why bother with the trash?

     

    Though I must say that TGO says something is good, I trust his tastes and judgement.

    A lot will also depend on the quality of the essential oils. Brands vary. Some are better than others, and the better ones more concentrated. All of the aromatherapy applications I've used involving essential oils are either inhaled or applied to the body. Never ingested. So I was taking my cue from there. Forgive me if I spoke incorrectly.

     

    My experience in absinthes is limited, so clearly I'd defer to TGO's judgment in such matters.

     

    Essential oils are produced by distillation, yes with a still. On the web you can find copper alembics being sold for the purposes of making essential oils and extracts. I've never done this myself. But you don't need a very big operation. You're only looking to produce a fluid ounce of oil, which for most people is a lot. The CO I have is all in 2 dram bottles which is 1/4 ounce. A little goes a long way as they say.

     

    Someone please correct me if I'm wrong, but from what I gather that such a small home operation for producing essential oils you wouldn't need a steam based system. But I haven't done this, so I could very well be the source of erroneous information.

     

    Sounds interesting. If anything it proves there is no excuse for producing a shitty product.

    Right on!

     

    In reading the various distillers manuals (well the English translations you can get for free over at Oxy's site) they often list recipes using essences (oil-mixes in our parlance is my presumption). Different ones for absinthe ordinaire, absinthe semi-fine, absinthe fine. But they say they're clearly not as good as the distilled products and often made only for the "city" market. IE lots of poorer folk unable to afford the better stuff. Perhaps the blight on grapes limiting wine production was also a factor. The working classes needed to drink something, didn't they?

     

    I'm sure the good Doctor's of absinthe and others of knowledge and wisdom will correct me. (That is not intended to be sarcasm nor witty.)

     

    Oh, :wave2: Ari.


  14. Crown Royal Shots for me tonight. Waiting on my shipment from LdF. I have Kübler, Montmarte, VdF & BdF on the way.

    Ooooh (in response to the LdF order). Green with envy. But shots of Royal Crown soda just doesn't sound so appealing. I'm not must of a soda person though.

     

    After the Ptite, it was Jade Edouard. Now for another Edouard. (Tonight is my "Saturday".) :cheers:


  15. So, um, I hear that the new Pernod Absinthe isn't really that good. Is that what you all take away from this thread? I know I certianly do. :D

     

    :laf:

    :laf:

     

    But it is absinthe! Alcohol, wormwood, anise, (fennel), + optional ingredients, processed by distillation oil mix, and it louches. You see, even us slow learners, do learn - eventually. :cheers:

     

    I corrected my erroneous statement. Thanks to Trainer for the correction.

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