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Jace

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  1. Hiram sez: "It doesn't take a professional historian to know that there is absolutely no evidence of an Eastern European absinth(e) tradition of any kind, unless French and Swiss absinthe were exported there." I give up. Go ahead and play historians, and theologians, sociologists, and everything else you want to play. Happy Birthday. Welcome. Make mine Jade, the real stuff ...
  2. Hi again Jam Re OJ and the Martini drill -- about 25 years ago, when Stoly first became popular, a bunch of the usual suspects I hung out with developed a spazzial drink. We called it a Cosmonaut, and it involved a shot of Stoly 100 and a bit of Tang. Some of us would actually mix the Tang with water ahead of time, but a few of us would simply stir the Tang powder directly into the Stoly. It went well with C-rations. And so, I'm afraid that you have fallen in with a pack of gypsies, purists, spazz artists and lone gunmen all at the same time. Some of us think of Jean Lanfray as a patron saint ...
  3. Someone sez: "(and the church, but I won't go there...)" Don't see the fnord and it will not hurt you ... Dunkel-Weissen used to be an excellent brew from the Walter/Eau Claire brewery in Wisconsin. Along with August Schell Pilsener from New Ulm, Minnesota, it was one of the finest beers in the US. Tonight's verte was very fine indeed. Enjoyed a couple while watching an old film noir: Gun Crazy.
  4. Still learning, as the saying goes, yet absinthe has radically strengthened my belief that life in Kansas is much the sweeter for the occasional visit to Oz.
  5. Welcome indeed! Let us know how the Andorran hootch tastes. Hiram's phrase "caterpillar juice that comes up in your mouth when you throw up a little" is magnificent, and it does describe some of the absinthoids from central Europe. A few students I know have brought back some of the Czech stuff, and although I was glad for the samples, it was a little like smelling Hagred's French girlfriend. Also agreed: Spanish absinthe such as Deva and Mari Mayans are pleasant enough, and I enjoy them, but the price difference between them and a fine French or Swiss absinthe is more or less insignificant. The "four of a kind" or "three of the best" deals from LdF allow you to pick up some spectacular goodies at very close to what you would pay to have an equal number of Deva or Mari Mayans shipped to the US.
  6. I agree with everything that dakini_painter says. Ditto for the generally unpleasant imho taste of the various Scandinavian concoctions. Several Swedes have told me that they have made absinthe like this, and that their parents make absinth like this. I figger it's their country, and if "Cream of Kentucky" passes for whiskey in the US then Swedes or Czechs can call it whatever they want. Heck, Americans not only call Busweiser "beer," but also a gazillion different non CAMRA and non Reinheitsbegot froths flavored with everything from pumpkin juice to coffee. Different designer brews for different designer markets. Hmm, actually I'm happy that those in the Goth and shooter scenes consume as they do, and don't mind one bit that they prefer day-glo mouthwash to French and Spanish and Swiss absinthes. Prices are high enough already, and there is simply not enough of the good stuff to go around. Let them drink Czechswilla! We've got a good thing going here ... On topic part: a bit of Jack Daniels with supper, and now a glass or two of verte for a relaxing evening.
  7. Czechswilla's Revenge ... :laf2: Interesting points about Czechswilla, particularly as regards louching and diluting with water. Whether or not it is real absinthe is a moot point, and I seriously doubt that there are any professional historians here who have delved into Czech or German cultural history in the 19th century to know for certain whether or not there were products similar to Hills or Delerium or KoSG produced in Prague or Weimar or Budapest in those days (how old or authentic is something as peculiar as Danziger Goldwasser?). ISTM that although Czechswilla is so different from the Swiss and French and Spanish absinthes, the Czech and German stuff is completely authentic within the central European tradition of bitter spirits and herbal liquors. European Jaegermeister, for example, is a much more bitter drink than the candy-korn sold in the US as Jaegermeister, and it has quite a bit of wormwood in it. Ramazzotti is an even better bitter. My first experience with these sorts of beverages was what the Swedes have called "absinthe" for generations: high octane homemade vodka with a couple stalks of fresh wormwood leaves steeped in it for a day or so. I learned about this when studying Swedish back in 1980, at which point my professor called this homemade bitters sometimes "absinthe" and sometimes "malört likör" meaning "wormwood liquor." (It was awful, by the way.) Most Swedes I have gotten to know, including immigrants to the US, regularly distill their own vodka, and then they will turn it into "bourbon" or "scotch" or "absinthe" with flavor concentrates. Objectively speaking, this is no more bourbon than it is absinthe (although I've had worse bourbons here in the US), but the approach has been ubiquitous in Scandinavia for generations, and not entirely because of high taxes and consumption limits. These bitters and krautlikors are certainly not French absinthe, nor Swiss absinthe, nor Spanish absinthe, but to say that they are not "real" absinthe is more than a little akin to saying that the least expensive "real" scotch is Scapa or Glenfiddich, and that Johnny Walker is not a real scotch at all. Ditto for Cabo Wabo versus Cuervo Especial. Ramazzotti versus Jaegermeister. Yet I would agree that "Cream of Kentucky" is not whiskey at all, but a flavored grain alchohol legally sold in the US under the name of whiskey. Personally I radically prefer French or Swiss or traditional Spanish absinthes to any I have had from Germany or Czechia, and although French distilled absinthe vertes are my favorites, I would choose Spanish distilled absinthe over French oil mixes. Interestingly enough, it does not surprize me that an American designer of very expensive "real" absinthes would team up with a designer of French oil mix absinthes, nor that a manufacturer of French oil mix absinthes would produce a bitters named absinthe for the Czech market. Emphasis, by the way, on the words "designer" and "market." California Merlot. French vodka. American beer. It might be better for me to say "I lke good absinthes, and to my tastes Czechswilla is not good absinthe, nor even a poor imitation of Jaegermeister, and by the way, the horse has diabetes." Oops, the "on topic" part: Jack Daniels straight up, no sugar, no water. This was alongside West Virginia style barbecue, not that sauced up Czechago boguscue ...
  8. Just think of the KoSG as the Pumpkin Ale or Chocolate Coffee Stout of the Absinthe world ...
  9. Further adventures in diversity tonight: Lemercier Absinthe Amer. Had the bottle for over a year now, and it's high time to tap into it. As regards an earlier thread, that makes five bottles open at the moment. Fall colors indeed!
  10. Serpis and Seltzer in the hour before sunset, and then Manny Blackberry going into a wonderful Sabbath eve.
  11. Anyone with a vintage bottle of Herbsaint is a friend of mine. You bring the Herbsaint and I'll bring the ice water. Hiram can bring the fountain.
  12. I've been wondering about that one. Perhaps in the next pay cycle, eh? When LdF gets things back in stock, a mixed batch could be a pleasant Thanksgiving package.
  13. Dunno what to think about last night's Serpis. Very peculair taste, unlike anything I've ever had, which is neither good nor bad. I suspect that I'll use it in the deep of winter when I want a tall "tropical" drink of some sort. Might be good in a singapore sling or something else that would fit in with a Jimmy Buffett plastic flamingo and artificial palm trees winter bash. And yeah, I'll try it with a slurpee later on. Wonder how it goes with tequila? At any rate, methinks Serpis is definitely a beverage to mix with something else. Just too fruity/candy for my (in)sensibilities. Also, noticed that both Serpis and Mari Mayans have almost as much star anise as CLB: they leave a white film in the glass. Spanish starsinthe, and Swiss starsinthe. The French herbal blends with green anise are just so much better.
  14. España Wilkommen! Starting with Serpis 65 tonight, and probably settle in with popcorn and a Bela Lugosi movie. Probably switch to a green anis pastis later on, right about the time that the "only a pin point" takes hold.
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