Jump to content


  • Content Count

  • Joined

  • Last visited

Posts posted by Auguru

  1. Happy Birthday, DeltaBlues!


    Here wishing you a wonderful l'heure verte paisley!


    Given your attachment to swords, I thought I'd pass along a picture of this magnificent hilt I saw last summer in Lisbon. The menacing snakes had emeralds for eyes, but clearly the Lion is undaunted.



  2. I imagine aging (natural or artificial) would lead to mellowing of the bolder players, but does this not apply to the other ingredients as well? Wouldn't they "fade" and continue to remain behind the curtain, or at best peek around the edges?


    I've read the "hot" or "peppery" description for some of these lesser constituents, so understand why too much would be just that. If a particular flavor was to be desired, why not consider "unconventional" herbs? For example, if a lemony flavor was wanted, why not consider adding lemon verbena? I haven't seen it listed, but the raw herb clearly smells great and might add the right note. Since it doesn't show up, is this an indication other herbs are preferred or is it more likely verbena flat out doesn't work? I guess what I am driving at is the short list of ingredients short because so many herbs/spices are wretchedly incompatible (even if the failures aren't heralded in the various "recipes") or are the potential winners left anonymous for the obvious reasons?

  3. I have been trying to make the leap from the scent/odor of the raw herbs/spices to what I can detect in the various CO I have acquired. I am able to pick out the major players, but the others? Perhaps those with discerning palates might identify particular absinthes that have a more noticeable presence of the minor players? I realize the identity of specific ingredients is likely kept a trade secret, but surely some of the brands have tell-tale signs of one or more of these lesser gods.


    Angelica root (and seed), calamus root, and elecampane root are especially intriguing to me, but sensing their contribution in the midst of robust anise and fennel is still a challenge, if I even have any brands that include these... ;) Plus, the smell of the root/seeds may point in a direction, but I have no way of knowing if the distillate hews closely to or is rendered "alien" by comparison.


    I went back to my bottle of FG and, what can I say? After straying into the territory of CLB and ilk, Ike, Duplais Blanche, and the Jades, the FG seems particularly sweet (I use no sugar) and the presence of the star anise much more noticeable than I recall upon first taste.* Seems like the absinthe I've had with distinct star anise generally has a good mouth feel, but the slightly tongue-numbing character is much more obvious to me now. The bottom tier absinthe isn't being sampled much at my house much anymore.


    The oddballs for me include the Montmarte and the Leone. They come across like hammers. Picking subtle flavors out of these is torturous or may simply prove I have a long way to go before I earn any tasting medals.



    * I'm gonna feel really stupid if it turns out there is no star anise in the FG.

  4. (I hit my head like the V8 commercial: my cut-and-paste left the Roman chamomile off my list... )


    I should have thought of the peppermint, but I thought it was Mentha piperta. Is the species you mention (Agonis flexuosa) used for the same purpose (coloring/flavor)?


    I am curious about the Black Alder, spinach and celery. Are these used primarily for the coloration step or for flavor too?

  5. Listening to the latest by Built to Spill entitled "You in Reverse" (yeah, I know it came out last year, but it is new to me...). One of those albums/CDs that grows on you the more you listen to it. The first track, "Goin' Against Your Mind" has the improbable lines:


    When I was a kid I saw a light

    Floating high above the trees one night

    Thought it was an alien

    Turned out to be just God


    Not a paean to religion, mind you. The song is much more questioning and reflective than that.


    With a glass of Ike in hand, I'm off in a reverie of wonder.

  6. I can't say I'm familiar with meadowsweet, but it sounds more appealing than the so-called "cinnamon" flavor in the Montmarte (which I do not find appealing). My question, to follow up, is whether anyone knows if this is successful in a distillate? Clearly, not everything makes the leap from crushed scent, to macerate, to distillate.


    As a corollary to the original question, I am wondering if there are particular combinations of ingredients that fare better or worse together? And then there are the relative proportions. Though angelica, calamus, elecampane, etc... are used, they are present in relatively small fractions. Is this because they are less appealing or tend to overpower the other flavors? I notice that if star anise is used it is often at less than a 1/5 proportion relative to the anise and/or fennel. Again, probably due to overpowering? I have a bias against star anise anyway. I suppose if it works at a concentration that enhances the louche effect without coming across as a star anise bomb, that would be OK.


    What other generally unmentioned herbs are known to be used with success in absinthe?


    Here is aggregate list of ingredients I have come across in the various recipes accessible on the web:


    Wormwood (Artemisia absinthium)


    Hyssop (Hyssopus officinalis)


    Melissa/lemon balm (Melissa officinalis)


    Petite/Roman wormwood (Artemisia pontica)


    Green anise seeds (Pimpinela anisum)


    Florence fennel/finocchio seeds (Foeniculum vulgare Azoricum)


    Calamus/sweet flag root (Acorus calamus)


    Angelica root or seeds (Angelica archangelica)


    Veronica/speedwell (Veronica officinalis)


    Dittany/burning bush (Dictamnus albus)


    Coriander (Coriandrum sativum)


    Star anise (Illicium verum)


    Elecampane/Horse-heal/aunée root (Inula helenium)


    Lemon grass (Cymbopogon citrates)


    Génépi (Artemisia mutellina, A. spicata, A. umbelliformis and/or A. glacialis)

  7. I searched, but did not see this discussed previously. Just came across the linked web site. Looks like basic distillation isn't so far out of reach if you live in Michigan. Even though the new law has been on the books since 1997, it looks like it is getting a lot more attention of late. I have yet to read the details, so it isn't entirely clear what constitutes an eligible "small" winemaker or brewer. I'm just impressed the state has accommodated this sort of activity.


    Distillation in Michigan part 2


    Michigan distilleries

  8. You can definitely have it both ways. One way I can think of—and I'm not sure if this is what Ted did—is to use a low-thujone or thujone-free chemotype of absinthium.


    Lachenmeier's most recent work sheds light on the topic of the varying levels of thujone in absinthium as well as the behavior of thujone during distillation.


    I'd post citations, but it's 6:30 AM here and I have to go to work.


    Lachenmeier's paper:


    Lachenmeier, D. W., S. G. Walch, S. A. Padosch, and L. U. Kroner. 2006. Absinthe--a review. Critical Reviews in Food Science and Nutrition 46:365-77.


    (see this link for a thread on this forum discussing aspects of this paper: Lachenmeier discussion


    One of several papers that report chemotypes (in this case a French source) of A. absinthium that apparently produce no thujone:


    Juteau, F., I. Jerkovic, V. Masotti, M. Milos, J. Mastelic, J. M. Bessiere, and J. Viano. 2003. Composition and antimicrobial activity of the essential oil of Artemisia absinthium from Croatia and France. Planta Medica 69:158-61.

  9. I like to keep samples of all the herbs commonly found in absinthe available. When absinthe friends come over, the conversation will frequently be about the various herbs. We look, we munch and eventually, someone will simply have to taste the Wormwood. :devil:




    Left: Common fennel. Right: Florence Fennel.



    I've been accumulating samples for the same purpose (and, quite honestly, to try to help me figure out which contributes the various tastes). I've been successful getting most of the "core" herbs, but a few have been hard to acquire. In particular, angelica seed has been hard to find. Further, while dittany has been described as a component in some absinthe, I have yet to find a recipe that indicates such, and no source for it to boot. I may be forced to grow my own (along with a few of the other herbs I have in the yard).


    Likewise, the various plants that go by the generic name "genepi" have been difficult to track down. As has been a source for A. pontica. Again, I may have to try growing my own. The A. absinthium I have in the yard is looking great this year (although the aphids seem to find it tasty :angry2: ). The Powis Castle I've got in the ground and in a container look especially nice and smell wonderful when "stroked." On the subject of herbs not allowed, (knowing this question has been asked before), why not use the Powis Castle? It is fragrant and appealing. Is it really so bitter or otherwise unpleasant or is it more a case that the A. absinthium and A. pontica just taste/perform better?

  10. Both Eichelbergers are vertes. I haven't decided which I like better, having only had a couple glasses of the 60 so far... The 68 limitée is easier to come by (more vendors carry it) and there are more reviews to use as a guide. As far as I'm concerned, you can't go wrong with any of the Eichelbergers. :cheers:

  11. 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. :cheers: