Jump to content
Brian Robinson

Absinthe Helfrich

Recommended Posts

I can put a bunch of those chairs out on the deck. I always saw a sunset green hour out on the deck as the perfect application for the big ceramic fountains. I have green spot floodlights in the back yard at night and one of those umbrella-style heater lamps for when it gets cold out.

 

I live right in the middle of the city. The back yard with its fruit trees and flower beds and inviting little deck are crucial to my sense of well being.

Share this post


Link to post
Share on other sites

Beautiful!

Share this post


Link to post
Share on other sites
Will tell you tomorrow kitty, I can't drink that xit everyday my doctor said

I can tell ya now!

It is very 'gut', the first notes are melissa and citrus (peels?), then a very good green anise.

I tasted it side by side with the Montmartre but it's different, totally different, the Helfrich is more thick, it uses better anise.

The only thing I could reproach is the lack of tall worwood perfume, I miss that perfume since I've tried the Artisanale, the Wormwood and the PF1901...

Share this post


Link to post
Share on other sites
The only thing I could reproach is the lack of tall worwood perfume, I miss that perfume since I've tried the Artisanale, the Wormwood and the PF1901...

 

And the 1797.

Share this post


Link to post
Share on other sites
And the 1797.

Sure, but the great Pontarlier Wormwood is not as obvious in the 1797 as in the 3 listed above, specially in the Wormwood, yummy!

Share this post


Link to post
Share on other sites
I miss that perfume since I've tried the Artisanale, the Wormwood and the PF1901...& 1797

It's an incredible perfume, that is for sure. Thanks for the tasting notes.

Share this post


Link to post
Share on other sites

Wild Bill...sounds great! Mrs. Deaddybear and I lived in Daly City while in college, but worked in the Financial District. One of my best friends had a place down by Marina Green - the site of many fond sunset memories (some of the sunrises were a bit shaky...)

 

I'll be back there next month to see some clients, maybe we can get together for a cold one! :cheers:

Edited by deaddybear

Share this post


Link to post
Share on other sites

You bet!

I'll bring some 'secret' flasks.

21 of us in the same hotel (19 I've booked + you two), imagine the earthquake...

Share this post


Link to post
Share on other sites
You bet!

I'll bring some 'secret' flasks.

21 of us in the same hotel (19 I've booked + you two), imagine the earthquake...

Do the fine folks in Couvet know to brace themselves?

Share this post


Link to post
Share on other sites
The only thing I could reproach is the lack of tall worwood perfume, I miss that perfume since I've tried the Artisanale, the Wormwood and the PF1901...

This wonderful perfume is characteristic for some wormwood cultivars that we don't use. However, it does not depend on the Pontarlier region. Cultivars like these actually retain their aroma when grown in a Dutch provincial front yard, the suburbs of Antwerp or the Limburg hills. (I was rather surprised that it appeared so prominently in an absinthe reproduction.)

 

Few people know that the traditional spirit in Limburg is a distilled wormwood bitter called "Els la Vera" (veritable wormwood [bitter]). Even in this cocksucking country most people aren't aware of that. (As a matter of fact commercial wormwood distillation went on during a century of prohibition!) Unfortunately the recipe and the brand name have been bought up by the Heineken Bols Group who turned the product into an insipid oil mix. As a consequence the wormwood cultivation and the family distilleries have disappeared from the region. Societies and museums pretending to keep the tradition alive are all sponsored by Bols.

 

For the record, still, this herbal bitter is not absinthe as we know it.

 

For our absinthe we use carefully selected wormwood plants. Meanwhile we exert ourselves to recover regional wormwood culture and to improve (ennoble) the plants growing on our slopes (in the end I am a biologist). Preliminary results are promising.

 

So if I lose the meaning of life I can always lay myself out for a Limburgian AOC of extremely aromatic wormwood plants that tradionally grow on the marl soil in our unique microclimate.

Share this post


Link to post
Share on other sites

That means you're already on a Helfrich 3rd edition ?

BTW, I will let my bottle age for a few months and I'll post an update here, it will sure improve, the fruity (mainly citrus) profile is a little too dominant for the moment and is hiding the wormwood.

Share this post


Link to post
Share on other sites

I'm having a glass now and I'm glad I bought some. At 2 1/2 : 1 it was a bit sharp. Adding an ice cube was just right if not a bit much. The louche is very nice. A very drinkable absinthe. Aging may help mellow the sharpness but it isn't bad at all. :thumbup:

Share this post


Link to post
Share on other sites

I love it. I did sugar.

I like the bite.

It is pleasant.

Invigorating if you will.

Tart with a long astringent finish.

The challenge will be if T73 can hide the bottle from me so the contents can age a bit.

Share this post


Link to post
Share on other sites
That means you're already on a Helfrich 3rd edition ?

That's not the message. Things are evolving here like everywhere else. Panta rhei 'n' stuff.

Share this post


Link to post
Share on other sites
Panta rhei

That's what I said, implying that you cannot step into the same river twice. But it is not just to extend a hackneyed metaphor that I installed a new production facility in the heart of the Dutch river area. There are practical reasons for that. Besides, biodiversity is enormous there -- Father Rhine brings all the good stuff on his journey from the Alps to the North Sea.

 

A.a. is native here. A new test field will be planted before this winter. I really love these plants. If this love is mutual I can look forward to some very interesting results.

 

As for the product itself, it retains its original unique character. It is somewhat rebalanced (e.g. the fruitiness is somewhat attenuated, although still characteristically present) and there is a little bit more creaminess and "depth". The method has been slightly modified and is sometimes referred to as the "Herveld Rectification" because it has been worked out in a goat sty (oh yeah) near the village of Herveld.

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...

×