Jump to content
Sign in to follow this  
Rodan

My First Taste of the Real Stuff

Recommended Posts

Hello everyone!

 

I went out today and found myself a bottle of Taboo Absinthe (black topper) for 48 bucks... not to bad!

 

Its pretty, but very pale green color is refreshing to see.... no dyes. I poured myself an ounce into a wine tasting glass and proceeded to observe.

 

Smells promising! Although the 'anise' aroma is there, its not overpowering! You can actually smell a bitterness, a slight 'funk' smell directly from the bottle (which i truthfully enjoy). Smell is also sweeter than i had expected, but is balanced out by this richness thats possibly from the hyssop?

 

I dont have a water dropper, so i'm substituting with a straw. I just dip it in the water and put my finger on the end... not very glamouros but it works. I have 4 shot glasses full of cold filtered water (one ounce each would take me to a 1:4, if i need more ill get it).

 

The first thing i notice right after dropping the first water is the instant oil trails, which eventuallyfall to the bottom of the glass.... very pretty. (Not unlike the Pernod 'louche', but im hoping for some flavors and aromas BESIDES star anise...)

 

The 'white' layer (dont know the terminology yet) forms evenly from the bottom of the glass up. This is getting exciting... i can actually smell it while sitting away from the glass! Nice floral aromatics... not regretting this purchase at all, and i havent tasted it yet.

 

The white layer is really definite from the green... its divided perfecty and evenly (not sure it thats an attribute or just normal).

 

Ratio is 1:1 now... the absinthe is totally white except a tiny little band of green at the very top... i almost want to sit and admire it! Aroma is so much more layered than any other absinthe ive had before... already i can smell many different things, and although the anise is still prominent, its not dominating the scent. I keep smelling lemon, and i dont know if its subconsious because i read that there is lemon balm in the absinthe, but its really pleasent. The bitterness is there to, but i suspect this is from the wormwood?

 

Ratio is now 2:1 color is lighter at the top of the drink than the bottom, bottom seems to have a 'very slight' brown tint.

Time for a taste- sweet up front, bitter later on. This is very nice, although im happy i didnt put sugar into it (and i probably wont unless someone advises differently). Im starting to understand why people compair this drink to a 'spring' or 'alpine' meadow. Im liking the bitterness of the finish a bit more than the initial sweetness.

 

Ratio is now 3:1 - in the mouth, the oily nature is cut down a bit, but is still there in the after taste. There a nice roundness to the mouthfeel, and a very nice 'voyage' of different flavors that you embark on for about 20 seconds after you take a drink. Sweetness is still a little stronger than the rest of the balence, but fades out quickly into a nice bitterness.

So much more than just anise... finally! I can taste the fennel notes that are whisping through the pallette, the lemon balm (which is actually more apparent than i initially thought it would be). The combination lends itself to candy or fruity bubble gum (sorry, maybe a bad compairison).

 

Theres also a refreshing creamy and minty flavor after the bitterness resides.... wow. Its really something, like a strange cold herbal mintyness.

 

Im really liking 3:1 ration with this absinthe so far. If i could change one tiny thing it would be the sweetness, which i find a little to intense right off the bat. Minor complaint though, this stuff is really impressing me.

 

Time to try the 4:1 in hopes i dont ruin whats happening in my glass.

- Hm... even more dispursion of flavor... things really start to 'divide' as far as the flavor goes. Again less oily in the tongue (something that i was getting used to before), but its still there.

-You really dont have to take a drink often eh!? There's plenty of flavors that linger for minuets after a single drink... very cool.

 

- Im finding the aromatics are dispursing a bit at 4:1... to bad. But i cant help but wonder if this is because the drink is still cold.... anyone ever warm up absinthe? or 'louche' with 'warm' or 'room temperature' water? I would assume that warming a drink like this would allow more aromatic permeation, but would it destroy the flavor?

 

- at 4:1 the sweetness and bitterness are a lot more evenly matched. Nice to taste!

 

Im thinking that are may be a special absinthe to water ration somewhere between 1:3 and 1:4 that will be sought after.

 

Im really liking this! Thanks to all who recommended this brand! Anyone else have similar tasting notes to mine? Would anyone be able to answer some or any of the questions i have about water warmth and aromatics? I suppose i can just try for myself...

 

:cheers:

Share this post


Link to post
Share on other sites

It's all about personal taste. OMG actually likes his glass to hit room temperature as he's slowly sipping. I like it very cold. There's no wrong answer as long as you're enjoying yourself, not hurting anyone and not setting your nice absinthe on fire.

 

I think much of the sweetness from Taboo comes from the eau de vie base. It gives it a very Juicy Fruit flavor that (at times) I find very pleasant. At least, I think that might be part of what you're experiencing. That was a fun description. Thanks for sharing. :cheers:

Share this post


Link to post
Share on other sites

I agree with J.L. on the personal taste point... Whatever coats your throat! However, that being said, I'm with OMG in thinking that closer to room temperature is better (depending on the temperature of the room!). At very cold initial temps from the drip, I always find some part of the aromatic or flavor spectrum to be dulled by the cold. I like typical red wine temps (62 - 65 degrees, or thereabouts). Also, by the time that comes about, the drink has done a little breathing, which usually helps.

 

BTW, the regular Taboo is my personal favorite of the three.

Share this post


Link to post
Share on other sites
There's plenty of flavors that linger for minuets after a single drink...

 

Typo? Or Freudian slip? ;)

 

I could go with either!

Share this post


Link to post
Share on other sites

Rodan, for someone who doesn't "know the terminology yet" you've done remarkably well. It sounds like you got away from all distractions and just really sat there and savoured that Taboo. It reminds me of the first few times I had really good absinthe. You'd get excited and think "man, I just keep finding stuff that's even more incredible! This is fun!" :)

 

 

It's all about personal taste. OMG actually likes his glass to hit room temperature as he's slowly sipping.

 

Make that two! :thumbup: I drink water at room temperature, too....

 

 

 

 

 

 

 

 

 

 

 

 

 

 

...about 3 litres a day.

Share this post


Link to post
Share on other sites

Taboo is amazing. I too can easily take a couple of hours to finish a glass, and I love the evolution of the aroma and flavor as the absinthe warms to room temperature.

 

I thank the absinthe gods for Taboo. :cheers:

Share this post


Link to post
Share on other sites

Blended scotch cold

Single Malt neat

all absinthe cold... but I like how the taste and expeirence changes as the glass gets a little older. Although, the glass rarely last me 10-15 minutes!

Share this post


Link to post
Share on other sites
It's all about personal taste. OMG actually likes his glass to hit room temperature as he's slowly sipping. I like it very cold. There's no wrong answer as long as you're enjoying yourself, not hurting anyone and not setting your nice absinthe on fire.

 

This is good to hear... i figured that there would be a 'proper' way to do this, (and since i'm not starting my absinthe on fire :thumbdown: ) ill continue to try a couple minor variations.

 

I'm already a big fan of the aromatic qualities of this drink. Id like to play around with water temperatures to see if i can coax some more aromatics out. Ill post with some notes when i do that tonight! :thumbup:

 

I suppose that, like single malt scotch, people will have there preferences. I personally like it neat and room temp... no ice. IF the scotch needs a bit of water to release the oils, ill drop a 1/4 of a teaspoon of room temp water in (if its not been chill filtered there are still some natural oils you can coax out with a couple drops of water).

 

 

Oh... so about 10 mins after finishing my absinthe last night, the bitterness became a bit more prominent. Seems that wormwood sticks to your mouth for a while, vecause my mouth suddenly became enjoyably dry. Its as if the absinthe itself was seducing me for another round! :heart:

 

thanks all!

Share this post


Link to post
Share on other sites

Not exactly warm drink snobs but I like appreciating the change from cold to room temp and the subtleties as it changes. I reckon I could be a snob but rednecks aren't usually capable. *wink*

 

I'll just have to iron my bibs if'n I'm going to be a snob. *smile*

 

Next you'd expect me to wear a shirt. Cheers!

Share this post


Link to post
Share on other sites

I was kinda hopin' you'd put shoes on before shirts. :devil:

 

I appreciate alcoholic drinks that have warmed up a bit. As mentioned before, they get a chance to "open up". I also feel that the various ingredients, especially in a cocktail, get a chance to interact more with each other. And my perception is that too much cold can interfere with some flavors.

:cheers:

Share this post


Link to post
Share on other sites

My plan for tonight's drink is exactly that... room temp water. See if it makes any differences in the aromatic qualities and the taste. Hope it doesn't change other good qualities into bad or diminished ones!

 

On that note, i was thinking..... Anyone ever louche with Perrier or some other club soda? May have to try that to... (any excuse eh!)

Share this post


Link to post
Share on other sites

I applaud your curiosity regarding the effects of temperature on aroma/taste, etc. (Curiosity is the greatest virtue). I don't think that I would have the minority opinion that tepid absinthe does not showcase its best features (but who cares what I think?).

 

I recall reading an amusing account of seltzer/club soda being used to louche absinthe. OMG Bill, care to comment? :) (Hope that I am not wrong about this).

Share this post


Link to post
Share on other sites

A general rule with all spirits (and virtually all foods) is that aroma/smell (and therefor taste) are at optimal at at least room tempature.

 

Further, another 'rule' is "Chill it if it tastes bad, and it won't taste as bad". It is bar none, the biggest reason (I feel) american beer, cheap vodka, and bad cheese are served cold.

Share this post


Link to post
Share on other sites

Thank you C, for remembering. Yes, it was a drunk November evening in Portland. As some of the higher ups in the forum allowed me to set and drink with them while basking in their aura at The Jupiter hotel, a fine and pleasant place. Not for children.

 

I louched a glass of Marteau with club soda. What can I say, it looked like water and was in the cooler. The result was a fizzy but slightly bitter drink that brought laughter to the group when they found out what I'd done. But, like the trooper I aspire to be, I finished the drink and made another with cold water just for the sake of comparison. I prefer regular cool water over the fizzy stuff and I doubt it happens again.

 

I was there for their entertainment and succeeded. I still laugh when someone brings it up.

 

Just say NO to a club soda louche!

 

Cheers!

Share this post


Link to post
Share on other sites

I too have learned to enjoy my absinthe as it warms up. I don't like it to get to the point where it's tepid, but a good 10-15 minutes after it's been sitting there it's optimal for my taste.

Share this post


Link to post
Share on other sites
A general rule with all spirits (and virtually all foods) is that aroma/smell (and therefor taste) are at optimal at at least room tempature.

 

Please note my disclaimer. :thumbup:

Share this post


Link to post
Share on other sites
But, like the trooper I aspire to be, I finished the drink and made another with cold water just for the sake of comparison.

 

Cheers!

 

Bravo!

Share this post


Link to post
Share on other sites
I'll just have to iron my bibs if'n I'm going to be a snob. *smile*

 

Next you'd expect me to wear a shirt. Cheers!

 

And let's not forget, pinkies out! :twitchsmile:

Share this post


Link to post
Share on other sites

Well... here's a possible 'newbie' comment

 

I just louched an ounce with room temp filtered water to exactly 3.5:1

 

This time, the louche took longer, lasting almost to 2:1... interesting.

 

Also, the sweetness is 'dulled' and the bitterness is 'heightened'... also interesting.

 

Here's where its getting intense: I cant tell exactly where to 'place' this drink. With scotch or beer, its pretty much the same always... but with absinthe it seems to 'change'. Not only with every drink i take, BUT the tasting notes i recorded last night have changed to.

 

Am i over analyzing or is absinthe much much more 'subconscious' than i thought?

Do i change or does it change?

 

One thing, i 'think' that i prefer the room temp water to the cold water with Taboo, although, im wondering if this will change relative to the context, mood, time... etc.

 

Great stuff... NOW im hooked. There's just to much to this stuff to "casually observe".

And of course, with that territory come the inevitable question: Where can i get more? In specific, i have this need to try more styles and brands...

 

Well, i guess ill start to look for a good deal on 'Clandestine La Bleue'

 

Cheers everyone! :cheers:

Share this post


Link to post
Share on other sites
And let's not forget, pinkies out! :twitchsmile:

 

I was very disillusioned to learn that proper etiquette does not call for holding the pinkies out while drinking anything, according to Emily Post.

Share this post


Link to post
Share on other sites

Well, as stated above, absinthe, like so many other consumables... has a certain amount of tempature bias. room temp can open up so many flavors and aromas.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
Sign in to follow this  

×