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Everything posted by Auguru

  1. OK. If I must... Though it has a horrifically harsh bite (not the wormwood, some other ingredient?), I am intrigued by the lemony/citrusy tone of the Absinthe Leone. I keep trying it and find there is an appeal, but if only it could be reformulated to soften the astringent/chalky aftertaste.
  2. Auguru


    Happy Birthday, Impy!
  3. Auguru

    La Lanterne Verte!!

    Happy Birthday, Verte!
  4. Auguru


    Happy Birthday, GreenMan! As you are one of the earliest members, I've gotta ask a few questions: I see you joined in December of '04 and posted once in '04 and once again in '05. Though you stopped by as recently as this month, you never mentioned if you got the chance to try any absinthe. If you did, what did you think? Do you have any favorites? Made it to any of the WS events? (I've yet to make it to one myself...). The waters here are rather pleasant. Do join in when you can.
  5. Auguru


    Happy Birthday, Geoff! Hope the magic hasn't worn off already...
  6. Auguru

    Happy Belated Cheetah!

    Happy birthday, to one and all. Come on back. We'll try to keep the prodigal references to a minimum...
  7. OK. Now, are the two versions of the Florence fennel different varieties, different stages of maturation, different in time post harvest (drying)? Better yet, which of the two would make a better bottle of absinthe? I guess I am trying to figure out if the quality correlates with color/shape. Is there an optimal time post harvest for distillation? I've seen some rather wide ranges of time mentioned (more for grand wormwood post harvest than fennel), but how do the various herbs fall in the fresh versus "aged" continuum? As far as utility in distillation goes... I am planning to plant some of these fabled "azoricum" fennels this spring/summer, both to try the bulb and to see the seed on the plant. Some of the sources I've read suggest seed harvest in year two. Clearly, the bulb from plants intended for second year seed harvest must be left in the ground, but I am unclear as to the rest of the plant. Is it cut back and grows out again from the bulb or are we really talking self-reseeding? Finally, any favorite recipes using Florence fennel?
  8. Welcome! Nice web site. Some of your work reminds me of stuff by Pascal Doury.
  9. Welcome, Preacher! I just gotta ask: are you there by choice? And the government restricting the ethanol to 60%! I figure that concentration just begins to act as an antifreeze in such northern climes. Any particular absinthe favorites? Do the flying monkeys make it up there or do you have to use more creative ways to import the green fairy?
  10. Auguru

    JCBPHD!! It's your day!

    Here's hoping you're still celebrating, JCBPHD! (Given your proclivities, any thoughts on Julian Jaynes' "The origin of consciousness in the breakdown of the bicameral mind"?)
  11. I'll bite. 2 and 3 are the azoricum 1 and 4 are the common/sweet Roman and 5 is the "wild"?
  12. Happy Birthday, Martin! As Asclepius would recommend: "one or more at the recommended dose will cure what ails ya..." (Are you for or against the camp that argues the caduceus (or better, Asclepius' staff) actually represents the removal of a guinea worm?)
  13. Thanks for the graphics! It makes a lot more sense to me now. The obvious next question is how much of a difference using the common/sweet fennel versus the true Florence fennel makes in a given batch of absinthe. Or perhaps a better question is: how often can the difference be discerned? I suppose those with the most experience and sensitive palates have the advantage, but I am trying to figure out if I can put a finger on the difference among the commercial absinthe I've accumulated. How often is the common/sweet used by the commercial producers? If, as I suspect, the Florence is more expensive, then how often would a vendor be inclined to substitute?
  14. Auguru

    Cyclone glass

    Could you elaborate on the volume? Is this a "typical" portion or "one glass and you're out"? I keep seeing feet curling up under the base...
  15. I kinda feel like a party-pooper for my last post. Been quiet around here. I would like to follow up on the above quote (and several unquoted retorts). Could someone make the distinction between Florence and run-of-the-mill sweet/common fennel. If the images previously posted are unclear, could someone with better examples do a side-by-side for those of us that enjoy being educated? Thanks in advance!
  16. Auguru

    Italian Absinthe?

    I'm with Hiram and Rabelais on the Leone. If almost everyone has run into an "anise bomb" or "wormwood bomb" along the way, then the Leone is a bonafide "lemon bomb", no pun intended... If the folks at Pastiglie Leone could tone down the harsh aftertaste, it would make an interesting alternative absinthe for your collection. Anyone know if there are more recent production runs that are more palette friendly?
  17. Auguru

    OMG Bill!

    Happy birthday (belated), Bill! I see the manatee has been recommended for removal from the endangered species list. A good omen. Extinction averted...
  18. Auguru

    Duchess Bina!!

    Happy belated, to the pink opaque one!
  19. Auguru


    Happy Birthday, Morgan! All anachronistic references aside, what happened to you? Lost in time?
  20. Auguru

    What ya drinking tonight?

    Lots of gin drinkers here. Myself, working on an Opera made with Martin Miller's gin. As with most cocktails, a bit on the sweet side for me, but very tasty. I just received several bottles of Eichelberger absinthe (60 Verte, 70 Verte, 58 Blanche, and 80 Brut), courtesy of a traveling colleague and the very kind folks at the Eichelberger distillery. I plan to conduct a side-by-side with my existing bottle of Eichelberger 68 Limitée this weekend. Now there's a plan!
  21. Auguru

    Have a great one!

    Happy Birthday (a little late...), Tayker! May the cuke be with you.
  22. Auguru

    Cheers, Madman!

    Happy Birthday, Mad! Wherever you are, here's hoping you're at least ONE STEP BEYOND... Madness - One Step Beyond
  23. Happy Birthday, Shai! Go sooners!
  24. Auguru


    Happy Belated, Plunger! Calamities aside, hope it was wonderful.
  25. Auguru

    Kensington Gin

    To what degree is the quinine content limited? I could probably look it up, but... Besides, I am wondering if you would elaborate on whether there is a generally recognized preference for the UK strength vs. US version. Also, any notion whether the home-made version is worth the trouble? I checked on the availability of the cinchona bark and most sites sell it by the pound (cheapest I've found so far: ~$17/lb and with shipping would be ~$25). If I try it once and hate it... argh!