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Posts posted by dakini_painter

  1. I hadn't seen discussion of this recently, but I could have missed it. Sometimes I'm out of the loop you know. :twitchsmile:


    I get (free) a magazine called "Bartender". Looks like they got my name from the NYSLA mailing list.


    The issue I got today has the center pages taken up with ads for Grande Absente. Claims to now be made according to the original 1860 recipe. 69% ABV Maybe it's always been like this. I'll take a pic of the ads and post them. That way you get to see how the big players spend their marketing dollars.


    Not many historical pre-bans have come down to us from the 1860's, so maybe this will be a real revelation, right? We can all learn, I know I can. :arrr:

  2. It would appear that you feel as though your products cannot compete fairly, based on quality and reputation.


    Whether as a consumer or producer, this would be my impression too.


    Regardless, as Gwydion also says, it is more of a producer issue. I'll admit total ignorance of how these things work (IGP claims). If there is a way to send a letter to the deciding organization, I'd want to do that. But I don't know if it's mostly a Swiss government decision and they don't care what I'd say.


    A question for the other producers: what Federal agency is charged with assisting/protecting US businesses from unfair international competition? Shouldn't we be filing a some kind of proper complaint with them against the Swiss government and the VdT group for trying to abscond with the French name for wormwood?


    btw, is there any evidence that clandestine absinthe was only made in VdT following the Swiss ban? If so, they can't claim "La Bleue" as theirs, but perhaps for Switzerland.

  3. I don't have 1,000 Euros to support this effort to prevent this. But it's clearly not a valid claim.


    Since the Swiss government doesn't have to answer to anyone but it's own citizens, I wouldn't be surprised if they pass it and let the burden of proof (as well as legal costs) fall on the non-Swiss producers.


    Too bad they didn't try and protect their "absinthe" going back to the early 90's when the Czechs started making absinthe and flooding EU with their products.


    There's many people who are nice people, but not nice business people.


    I suspect that Kübler is behind this. And the other producers in VdT are going along because of their own reasons.


    Remember that in the US there is no class of spirit called "absinthe" (technically).

  4. DP, outside of your own absinthes, what are your contemporary favorites?




    I have to admit I haven't bought any commercial absinthe in years. Most of the time when making deliveries I rarely have time to stop and look around at what's on the shelves. I've had an earlier version of Leopold and really liked it, and was tempted when I saw NO at a shop, but the expenses never seem to end, so I had to pass. I saw Koruna, Mata Hari and La Fee NV at one shop. Another in NYC seemed to have one of everything available. So there's certainly flavors for every kind of taste. Absinthe preference seems to be a very personal thing, so I can only suggest that folks buy the things they like.

  5. Colored spirits bottles in the quantities I use are simply not available. Wine bottles are another story, but that would necessitate a complete package redesign as the closure is custom for that bottle, and ditto for the label. That's simply not possible right now.


    Maybe I'll have to hire a grandmother to make some nice green velvet drawstring covers a la Blanton's.

  6. On the color issue: the absinthes are green when delivered to retailers. It's just a fact that most liquor stores do not have lighting control, and many have big windows which provide a bright cheery ambiance to their store. This is not the best for the preservation of the color.


    Be assured, the color changes do not effect the taste.

  7. Delaware Phoenix Distillery is against this bill.


    I believe that the distribution model that is legally imposed by the states is not the best for many small producers.


    I'd love to supply my spirits to license holders (bars, liquor stores) in other states without going through a distributor. I'd gladly pay the state their proper state alcohol excise tax no more than once a month, when there are sales in their state.


    I will not send a monthly report with zeroes on it when I don't have sales in their state.

    I will not pay money to each state for the privilege of submitting such reports or being able to sell in their state.

    I will not supply a list of all my customers in that state to the state.


    The distributors for spirits are basically state mandated monopolies. The barriers to entry as a distributor/wholesaler (at least in NY) is very high. $30K for a three year license, paid upfront. There is no option for a small boutique wholesaler of specialty spirits; while beer distributors have a nominal license fee. I'm certain there are many nice people that work for wholesalers/distributors. Many are very knowledgeable about spirits, wines, etc.


    The wholesalers and Big Liquor are not losing any money to the tiny little industry called craft distilling.

  8. I'm guessin you didn't get those from Drink Boy's site.. :wave2:


    Actually Cocktail DB which has Dr. Cocktail's seal of approval.


    You could also try The Mixilator.


    The only thing I'd like to see in the Mixilator is a "dominant spirit", so you could say bourbon, or whiskey, or vodka, but that's a minor quibble. I just mixilated up the


    Communed Rickmaster Cocktail


    Chill cocktail glass. Prepare as follows:


    In pre-chilled cocktail shaker combine


    2 oz Canadian Club

    1 oz raspberry flavored vodka

    ½ oz Aperital (a special Argentine bitters, so you pick one)

    4 drops crème de cassis

    Shake, rattle and roll with small cubes of ice.


    Strain into chilled cocktail glass.


    Squeeze whipped cream tenderly over drink and drop in the glass.



    I think it might be interesting to try a real raspberry infusion instead of the vodka, or perhaps just raspberry juice from the fresh berry.

  9. Remember: no swearing.



    In real life I'm pretty good about that, though you must have heard me cuzzing in the direction of a supplier that I told to send it overnight (I'm paying) and they used SuperSaver Select which is three days. I'm still extremely annoyed at that one, especially since the person didn't ask me. But I'll get over it, and once I get my stuff I'll be happy.

  10. It is with some trepidation that I inform y'all that I'll be on WKNY Kingston 1490 AM at 10 AM EDT on Friday, April 9th. It's supposed to be a 1/2 hour thang, but I don't know the exact format but perhaps some Q&A. The web site is http://www.1490wkny.com/ and maybe those out of radio wave range might be able to listen over the internet. Assuming you don't mind the possibility of saying "Dang! That's a half hour of my life I'll never get back!"

  11. The best way to have OGD is simply pour 1/2 to 1 ounce in a glass and slowly sip it. If the 100 proof seems too string, you can add 25% of the original volume in water. That'll bring it down to about 80 proof.


    Here's an idea from the Cocktail DB:


    Boston Sour

    Shake in iced cocktail shaker & strain

    1 1/4 oz fresh lemon juice (3.5 cl, 5/16 gills)

    1 1/2 oz bourbon or a blend (4.5 cl, 3/8 gills)

    1 tsp sugar (4 dashes)

    1 egg white (1/2 oz, 1.5 cl, 1/8 gills)



    Add lemon slice, cherry

    Serve in a cocktail glass (4.5 oz)


    Buster Brown

    Shake in iced cocktail shaker & strain

    1 1/2 oz bourbon (4.5 cl, 3/8 gills)

    1/4 tsp sugar (1 dash)

    1/2 oz fresh lemon juice (1.5 cl, 1/8 gills)

    1 dash orange bitters


    Serve in a cocktail glass (4.5 oz)



    Perfect Manhattan

    Stir in mixing glass with ice & strain

    1 3/4 oz bourbon or blend (5 cl, 7/16 gills)

    1/4 oz dry vermouth (6 dashes, 1/16 gills)

    1/4 oz sweet vermouth (6 dashes, 1/16 gills)


    Add lemon twist

    Serve in a cocktail glass (4.5 oz)

  12. While I don't know this retailer, I do know that the online retailers people are accustomed to here, don't charge (or charge very little) for the box, packing material, and the time it took to pack the shipment properly.


    It may be that $23 for shipping seems like a lot, but if it's a difference between getting Leopold products or not at all, there really isn't much choice.


    Like Marc said, there's a lot of interesting Leopold products I'd like to try, and I'm sure every one of them is exceptional.


  13. An uninformed consumer tasting all of the products on the market using the term absinthe on the label would be hard put to come up with a general description of absinthe. At a recent tasting, I overheard the term "licorice-flavored absinthes." As in "I don't really like the licorice-flavored absinthes."


    Good point. It's the new kind of "low anise style" absinthe without the thujone marketing of the Czech originals and with a lot more quality.

  14. Old Grand Dad, Bottled in Bond...

    So underrated it's just plain sad......


    Yes sir, I found it to be very interesting, very unlike other brands. Though I bought my bottle. A friend promised me today to bring me the last of her Dickel. :yahoo:


    I'm drinking the Biere de Mars, batch #3 Nov 2008. A bit of sediment, but it's settled out now. Still yummy.