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dakini_painter

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Posts posted by dakini_painter


  1. I've been invited to present some absinthes (guess which ones ;) at a tasting. I was asked about DITAs and what sparklies would go well. This thread is not a good omen. Especially the part about falling into juniper bushes. NYC doesn't have those, but they do have very fast moving yellow and black objects in the streets. I wouldn't want anyone to fall into one of those. I'm now Very Afraid. Very. :reaper:


  2. I was just suggesting that we might benefit from using less vague terms in our discussions here in the forums.

     

    Totally. Precision is good.

     

    I think it's good too about having terms that mean something about process where that equals quality, or artisanal, or whatever, that could be used to give customers the idea of what we're creating.


  3. Btw, Minott has shown the way for some enterprising future absinthe distiller to create a decent (even good) authentic absinthe, artificially colored, to appeal to the TGIF demographic. Probably some money to be made if your into that sort of thing. After all, it is the American Way. :cheers:

     

     

    (btw, I'm not doing this.)


  4. Maybe we should be talking about synthetic vs. natural color? Or, since our purpose is specifically absinthe, botanical and non-botanical coloring?

     

    I don't think it'll be possible to define absinthe and exclude some of the legally allowed colors (the certified colors, aka FD&C colors/coal-tar colors/aniline colors). Since the FDA has jurisdiction in that area and the WS does not, I think I know who's going to win. :cheers:


  5. Will you allow the misconceptions and faux absinthe products to continue to erode the reputation of absinthe, or do what‘s within your power to improve it?

     

    I have to say that the reputation of absinthe went downhill in the early 20th century and the faux absinthe products took it from there.

     

     

    People need to realize that there is nothing they can do about products that don't taste very good and getting an "absinthe" label. They can be legitimate products - sans sucre, louche and still be an actual absinthe - and they'll still be terrible. They could use cheap herbs, or have poor protocols or whatever.

     

    Only Minott can decide where he wants to go with his product. He could make sufficient changes to his product to meet the minimum WS definition for absinthe. And people here still won't like it.

     

    btw, have any cocktail experts made any of the "tourmented" cocktails?


  6. What would be the purpose of artificially coloring absinthe anyway? It is what it is, no? Adding any color, even in the new Pernod example means you have an inferior product that you were incapable of coloring naturally.

     

    Ask any of those dead absinthe producers of the Belle Epoque, who were so convinced of the absinthe drinking public's perception of the necessity of their beloved drink's green hue that they found it expedient to employ such healthful, and invigorating additives as copper sulfate, and antimony chloride to achieve a "desirable" shade of the aforementioned color.

     

    The color is more easily attained with natural additives, including the certified and non-certified colors. Rouge absinthes colored with cochineal are artificially colored. Less expensive is one reason for a producer to use the artificial colors. Though cochineal isn't cheap. Consistency of the color, or it's stability might be another. Maybe their consumers like the bright neon color with it being in tune with their idea of "modern".

     

    Artificially colored in itself isn't a terrible thing. Historically it was accurate. Today the coloring additives are much safer. While I personally prefer a naturally colored absinthe, even from a historical standpoint it's not possible to argue that artificially colored is "wrong". (I should say I'm speaking of France in the BE. I don't know what was done in Switzerland in that same time period.)

     

    A lot of food today is artificially colored or enhanced in some ways. I'm not saying I choose food with unnatural color or coloring, but it's pretty common out there in the RL.

     

    If someone was to make a really tasty blanche and artificially color it because they wanted to sell to the Goth market (because all their friends are Goths) would that be a bad thing?


  7. the FDA still has a "no thujone" rule that might allow for 10 ppm, but still essentially amounts to no thujone.

     

    10 ppm is 0.000010

    35 ppm is 0.000035

     

    The rule applies to certain ingredients in food, though more typically alcoholic beverages, such as Artemisia spp., oak moss, tansy, etc. The TTB ruled in Industry Circular 2007-5 that 10 ppm or less thujone is equivalent to "thujone free" as stated in 21 CFR 172.510.

     

    They might as well have said 35 ppm is "no thujone", but 10 ppm is also the EU limit, except for bitters which are allowed 35 ppm. We all know how bitters are expected to be used. No one in their right mind would drink a glass of bitters. ;)


  8. In reading the discussion, there seems to be the view that for some criteria there are specific things that the maker is to attain for a certain score. Let's take color and louche for example.

     

    It seems that many people expect a certain depth of color, and that it's to be indicative of the quality of the coloration protocol, ingredients, etc. But there are many variables, and a light color might not be a flaw given the objective of the maker. What if they wanted to highlight the distillation herbs and leave the coloring herbs as an accent?

     

    On the louche, there's a lot of variability on what is considered a good louche. Obviously, no louche is a flaw, but a few years ago, many absinthes had fairly thin louches compared to what is being done today.

     

    In the past, having an absinthe seem more like pre-Ban was an objective, a goal to be attained. And for some makers that is their objective, replication of a particular historical style. And there's nothing wrong with that at all. But each reviewer has to decide what they think absinthe should be, and there won't ever be one absolute goal to be attained that everyone would agree upon.

     

    That's why I agree with FPB that a "5" doesn't represent a point of perfection, but simply says this is what the reviewer considers the best, based on their judgement at the time. The reviewers are done by knowledgeable people, not necessarily "professional" drinks reviewers.


  9. Haven't invited, no. It's a WS/FV only get together. I doubt any would show anyway. But I already have agreements in place with several publications to publish the results.

     

    It seems to me a perfect opportunity to educate the drinks writers by having them participate in a blind tasting with the people who've critiqued their commentary about the absinthes that score high at WS. Not inviting them guarantees they won't show up. And it will highlight to them how WS/FV consider themselves the arbiters of absinthe taste, and they won't know why they should listen to what people have to say.

     

    jmo.


  10. I seriously can't wait for the two planned WS blind tastings coming up in the next few months. I sincerely hope that we get the level of press coverage that I'm expecting. I think it will be a huge momentum shift in our efforts.

     

    Have you invited the food/dining/drinks writers from all the papers up and down the East Coast?


  11. Someone mentioned that my products were readily available in NYC. That's true if you visit Borisal Liquors (aka DUNY) in Brooklyn or Astor Wine and Spirits in Manhattan. But they aren't very well known, and that's my fault. I'm working on getting them into more locations, but owners don't understand the inherent costs in artisanal production, so they don't understand why it's the price it is.

     

    Many consumers, liquor store owners, and bar owners don't understand absinthe, and seem to be under many of the misconceptions as the LTV owner as to how it tastes, how it can be used, etc. As I tell many people (OK a few), anise is the dominant flavor as that holds together all the other flavors.

     

    I agree with Todd that there needs to be separate categories for distilled and compounded absinthes, but also sufficient education of consumers about what that means. A simple spirit is probably easier for the average bartender to use in a cocktail, but it's the same as using Clan MacGregor in a cocktail vs a quality whiskey.


  12. I thought that I had chronic fatigue syndrome.

     

    Once reason for feeling tired all the time is not enough water.

     

     

    I was at a store amd someone noticed my cards there. Wow. Someone is making absinthe in Walton. They really wanted to believe that something, some special effect, would happen when they drank absinthe. Even though "Nothing has happened when I drank it before" they said. Explained all the usual stuff. Even as they were leaving they were saying things like "But don't you wish it would do something?". No. was my answer. I probably could have sold a couple bottles if I'd admitted that there was some effect, but I'm sure he's convinced that I don't make "the Real Deal™".

     

    And the disappointing thing is this was a normal person with wife and 1-year old child, didn't look like a stoner, or whatever. But he really wanted the myths to be true. Do normal people have some hidden self-destructive component of their psyche that makes them want to believe the myths that would take them down the road to drunken depravity and ruin?

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