I was referring to this. I take no position on this, but I was hoping you would make some kind of unambiguous statement about the nature of the coloration (i.e. whether it is natural and traditional). If you don't want to, fine, but I think it's fair to raise the issue.
Ah, I understand now. I hadn't seen that thread. That's a whole lot of Google scholars there.
My distilling and coloring protocol and botanical content would be considered both natural and traditional by all but the most fanatically conservative absinthe geek. It's a slight variation on Duplais (the author, not Markus' product), with no ingredients you wouldn't find in a traditional verte recipe. I hope that's unambiguous enough. I can't think of more I could say without simply giving out the recipe and process.
Speaking of which. I just want to toss this out there, it's not
directed at you or any one person in particular; just some thoughts I had while reading that thread. I perfectly understand some of the concerns expressed over there and fully support the need of consumers to feel secure and assured that they are getting what they pay for and that the product is in reality what it is represented to be. That's a large part of the founding principles of the Wormwood Society and of course why we come down so hard on absinthe-pretenders.
Still, I'm surprised—no, not surprised, just disappointed—at the apparent attitude of entitlement that permeates parts our community. Has the Czech phenomena made us that paranoid? Or is it the carefully engineered anti-CO rhetoric created by one HGer in order to boost his own clandestine sales? Why do so many people feel justified in demanding proprietary info? I've been pretty critical in the past, probably downright hostile, about marketing practices and business strategies, but I don't recall ever backing anyone—except maybe a fauxsinther—up to the wall and demanding "What's in it? How do you do it? Explain yourself!" Anyone that tries that with me can pretty much kiss my ass.
If Markus and Oliver have found a way to keep traditionally colored absinthe green, more power to them (and they should feel free to let me know it). If someone wants to challenge that assertion, they need to come up with more than arm-chair, internet-based accusations. Something like a GC/MS readout. I understand the skepticism, but I think the polemics are a bit out of proportion.
I'm further disappointed by the general adversarial attitude of some producers which seems aimed at discrediting the other guy. It looks an awful lot like sour grapes. People critique a product based on who made it, not what it is. Mediocre products are hailed as the finest CO produced in the last ninety years while perfectly fine products are called useless sewage, all depending on who made them and who you hang out with or don't want to get beaten up by. I'm in favor of double-blind tastings and there should be more of them.
We should be developing a much more sportsmanlike style of competition. It doesn't have to be this way. I've given competitors and potential competitors sound advice and feedback on their products. In one case, I'm actually helping a competitor to bring his product to market—a dream come true for him (as for many of us) and I wish him success. Dudes, the field is wide open, there's plenty of room for everyone right now.
Play fair, and bring it!