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dakini_painter

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Everything posted by dakini_painter

  1. If I'm gauging spirit for tax purposes, being off by 1/3rd of a percent is too far in error. But for someone louching an absinthe to drink, it's perfectly close enough. And no one accounts for contraction when preparing an absinthe either. I was well aware of what I was doing and I think your percentages are too high.
  2. It's possible I'm wrong on this, but according to Table 6 of the gauging manual, 120 proof contains 60% alcohol and 43.71% water; 30 proof contains 15% alcohol and 86.2% water. (They add to up more than 100% because of contraction.) The general formula based on volumes of water to add to a given unit of alcohol of proof is: ((original proof / new proof) * new volume of water) - original volume of water = number of units of water to add per 100 units of alcohol. For example, substitution yields ((120/30) * 86.2) - 43.71 = 301 units of water added to 100 units of 120 proof alcohol results in a 30 proof alcohol (ie 15%). In other words, 1:3 dilutes a 120 proof spirit to 30 proof.
  3. In talking with several noted wine reviewers, people who taste wine professionally, they use water between sampling. Of course, absinthe isn't wine. If you want to remove the absinthe flavor oils from your mouth, why not rinse with vodka, spit vodka, followed by water rinse? Wouldn't that work?
  4. Happy day! A party at DrinkBoy's would be an amazing event I suspect. Have a great one!
  5. In the old days (when I was just a mere member) I would have been screaming Puppet! Troll! But since this is WS, I'll say I hope you share your vast expereince from the early days of the absinthe revival with the folks here as I'm sure we could all learn a great deal. And this history is special and shouldn't be lost. So please share the early neon green absinthes you had and your infatuation. You'll be forgiven. Wlcome to the WS!
  6. I got mine CD today and it's really wonderful. Great job!
  7. I'm working on making my own right now (no, not a product).
  8. Happy day! Have a wonderful birthday MPC.
  9. Perhaps you could create some 1911 style music. Bet they don't have any of that on the CD.
  10. I'm on the TV. I can't believe it. If this is a dream, it's a good one. http://news10now.com/southern-tier-news-11...ty?ap=1&MP4
  11. I think it's a good question. Certainly apothecaries were adding herbs to wine for their medicines, and at some point eau-de-vie may well have have been used in a similar manner. Charteuse began in 1605 and was revised in the 1750's, and it's a colored herbal spirit. Given the history, I would be surprised if the first absinthe medicinal products of the mid-1700's weren't colored. But this is just a conjecture on my part.
  12. Hope you have many more birthdays, all happy!
  13. If it is, I can get it locally! But make sure it's the new original not the old one.
  14. I'm not neutral at all. There's plenty of poor quality beverage alcohol products out there, absinthe certainly included. Just because it's bad doesn't mean flawed. Because of the near arbitrariness of the regulations any green colored vodka with a wormwood stick thrown in it can be labeled "absinthe". As an attempt at recreating a quality brand of the Belle Epoque such a beverage would be flawed. But it's no such a thing, it's just green colored vodka with a wormwood stick thrown in it with the goal of fleecing customers of their money. Sadly, fairly successful at that goal. As a commercial producer, I learned pretty quickly that most of the bars in NYC, even very good, top bars, don't have back bars filled with artisanal, hand-crafted spirits. And most are pretty egalitarian. How individuals stock their own personal bar is up to them. And they can be as selective and choosy as they want to be.
  15. Every beverage spirit contains such. That's the source of flavors (good, bad, neutral) and hangovers. I've come to the personal conclusion that I'm not in a position to be able to declare someone else's spirits flawed, I simply do not have the experience or knowledge to do that. It's up to the maker to decide whether something is flawed or not. jmo.
  16. Since my absinthes came up, I'm just curious what tayker feels might in wrong about the coloring of the MoL? I'm not trying to blame you or anything, you have your opinions and viewpoints; I'm just curious. (I'll go re-read your review.) Be aware, I know that the color changes from batch to batch. Summer batches are a bit darker than winter batches. I know my absinthe will go feuille morte, especially if they sat for a few weeks or months in some liquor store shelf. Batches will have different color because of the color of the herbs being used. Some ponticas are darker, some are lighter. The lemon balm changes, depending on where it's grown, exactly when it's harvested, etc. The green color of a verte comes from chlorophyll. This chemical is inherently unstable when exposed to light. To me it's not a flaw that it's going to change over time. It you don't want that to happen, buy some black velvet cloth, cut some 12-15" squares and wrap your bottles in the cloth. Tie with a rubber band at the top. Now they'll be protected from the light. I hope this doesn't seem like a rant.
  17. Guess blanchette was flawed then. I thought it was pretty good.
  18. Mezcal is not tequila Yes, I know. I never said it was tequila, as I know it isn't. This mezcal is a different beast all together. I was only describing its qualities on the palate. Give me a little credit. I know that's a simple way to describe it to newcomers unfamiliar with the drink and it's authentic history. You probably wouldn't call absinthe a cross between sambuca and charteuse, you'd serve a glass of something good from your wonderful cabinet and say "Now this is absinthe". (Thinking instead of the neon green/blue/red/black stuff you were telling me your friends had with the flaming sugar cube in, ah hm, Prague, and how it so messed them up.) Knowing that people know you're knowledgeable, someone out there now is probably saying these mezcals are "tequila based scotch whiskies".
  19. Mezcal is not tequila - which refers only to spirits of the blue agave from Jalisco and limited regions in the states of Guanajuato, Michoacán, Nayarit, and Tamaulipas. If you use an agave that is not blue agave, but yet made in Jalisco, it's not tequila but mezcal.
  20. I attended a tasting of the Del Maguey mezcals in the city a little while back. Ron Cooper himself led the tasting. Very impressive spirits.
  21. Thanks AiO. Probably a good idea that it's in the "brand" thread (I kind of hate that word, "brand", so corporate). And thanks to Gwydion for posting the thread too. All the support from the members of the various forums has been pretty essential to my success so far. I'm sure that's true for the other distillers who've come at this from the perspective of quality and craft. People such as Gwydion, Marc, Todd, Joe, Ted, and everyone else as well whose names I've neglected to mention. I'm sure they're all very thankful of the support we've received from you folks. I know I am. May everyone have a great and wonderful holiday, and a safe one too!
  22. They did a really good job. And the WS got a good mention too! Thanks to Alice for the writing and Jennifer for the photos. Off to buy up Walton's supply of NY Times! And thanks to everyone at the forums who've been supportive over the years of my interest in our favorite spirit. Too numerous to mention, but
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