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dakini_painter

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Posts posted by dakini_painter


  1. I agree with your view of the rating system. A "3" is middle-of-the-road decent absinthe. "1" is dreck. "5" is as good as pre-Ban. "2" is good but needs improvement, or bad, but could be improved. "4" is very excellent, much above average. You can read into these different ways of looking at the meanings.

     

    For someone that's never experienced pre-Ban, maybe Duplais is their "5" until they find something better that resets their scoring range. People will be different, and one person's fave will be another "ho-hum". It's been that way ever since I've been on the forums, and in looking back, it's been that way.

     

    FPB, I don't know how Obsello is produced, but given that many absinthes on the market are distributed quite new, storage conditions at the warehouse, in transit, or at the store could be a factor in the rate at which different bottles from the same batch turn feuille mort.


  2. I think Martin is right in that a lot of people express an interest in absinthe because its cool, or mysterious, or was once banned (often they don't know why), or many other reasons. Almost never do they come to the beverage because they heard that it tastes great.

     

    I hope there remains enough interest in absinthe for it to be worthwhile to bring new artisanal absinthes to the market while not so much interest that absinthe becomes the next vodka fad, and the shelves are filled with Absolut Absinth and it's ilk (i.e., NS with wormwood and other flavors added, stir, bottle, and serve).


  3. Confession: I too an vulnerable to the charms of chicken casserole. :secret2:

     

    *sends friend request*

     

    Time to share your recipe and start a new thread, called "Chicken Casserole Recipes". It's only by helping one another that we'll define the ultimate Chicken Casserole, as good as pre-Ban chicken casserole. Just like great grandma used to make. I just know it.

     

    Please, pardon my ignorance but WTF is chicken casserole?

     

    Well, I don't know the official definition for it, but it's sorta like those Chicken Helper mixes you get at the supermarket!

     

    I bet it's much, much better.


  4. I would guess that absinthe is typically gluten free, since most are distilled using sugar-based alcohols or grape-based alcohols.

     

    The most common neutral spirit available in the US is grain based (mostly corn). In the EU, sugar beets are commonly used. Because these are distilled to 190 proof or higher, they result in a very neutral spirit.


  5. Interesting. Was it one reviewer, or a group? The various notes are really interesting, but it's hard to figure out how they got from the comments to the score. They didn't mention the watering ratio they used. I wonder how that might have effected the scores. The frequent reference to "bitterness" was surprising to me. Fascinating to see what they wrote overall, look forward to the actual article.

     

    Hopefully I'll get the chance to travel to the big city soon and be able to pick up a copy from the newsstand.


  6. I heard the color of mansinthe isn't normal,does anyone know if they use artificial color or anything?

    It failed the sun experiment some time ago in Florida, so despite anything that is said, the proof is there.

     

    The proof is that it stays green. ;)

     

    The color I saw of the Mansinthe was not (to my mind) a traditional natural color. It wasn't clearly artificial, it was just far too bluish.

     

    I'm sure there are a number of ways of improving the stability of the color that would be called natural under every definition.

     

    My bottle of Jade Edouard from Feb 2006 never went feuille morte in the two years I took to drink the bottle. It got a little lighter, but it didn't shift hue.


  7. The least he could do was put it on the same shelf as the wild Irish Rose

     

    That's definitely not the sarcastic part! :devil:

     

    You need to start the OK chapter of the WS and have monthly/quarterly tastings at the store. Auguru can start the GA chapter. You can do comparative tastings. Not being associated with a particular vendor or distributor you can be more objective. I'm sure you'd get lots of attention and interest.


  8. As far as shelf life of unopened (and some apparently opened?) bottles of absinthe, there's these bottles that indicate it might last a long time and still be good.

     

    For questions 1 and 2, store upright, in the dark, do not refrigerate or freeze. Cellar temperature might be optimal I guess, but average normal room temperature is fine.

     

    Absinthe does not turn like wine to vinegar. Being well above 25% abv, the alcohol alone will kill all bacteria.

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