Jump to content

Recommended Posts

Depending on how it was aged there could be other sources of notes and flavors as well. I know that it spent 18 months maturing before bottling, but I don't know in what (barrels, steel tanks, who knows what?).

Share this post


Link to post
Share on other sites

Barrels in the Mist. A new cartoon by the Ghost of Gary Larson.

 

Edit, for those wondering about the Larson bit, here is a link.

Edited by Miguel

Share this post


Link to post
Share on other sites

Apparently vibrations along the jumper (piece of pipeline coming down from top of video) caused the chacalote to use it as a pleasure 'device'. The connector was damaged and needed repairs. Can't recall if warranty work was invovled. :)

Share this post


Link to post
Share on other sites

Received my bottle in the mail today after a very long trip from France. All I can say is worth every penny and every second it took to get here. :thumbup:

Share this post


Link to post
Share on other sites

Amen to that, I will be saving enough for two bottles for next summer's release, if they make one. Of the dozen or so fancy absinthes I've sampled thanks to kind benefactors, sneaking into tastings, or just buying the stuff, I have to say the Sauvage stands out as a best match to my taste buds.

Share this post


Link to post
Share on other sites

My Sauvage arrived yesterday along with my second bottle of BDJ :cheers: ! I have been nipping the BDJ but have yet to open the Sauvage. I think I'll wait for the right moment-whenever or whatever that might be.

Share this post


Link to post
Share on other sites

I've tried a bit of the Sauvage (sp?) and I enjoyed what I tried.

 

I ike the Roquette also.

 

These are drinks that make me smile.......when I'm in the mood. :devil:

Share this post


Link to post
Share on other sites

Thanks to a friend :wave2: , I was finally able to taste Sauvage last night. People that know me, know my love of wormwood Bombs and this one doesn't disappoint. I loves me some wild wormwood flavor!

Share this post


Link to post
Share on other sites

Ditto!

 

And no matter how comparable the flavor might be, I know it won't louche like The Bomb.

Edited by Absomphe

Share this post


Link to post
Share on other sites

It is awesomeness. Noobs and experienced both love it.

 

Keep a tastebud on the lookout for tangerines. I smell them and taste them. Tangerine-cello with a ton of tasty wild wormwood?

Share this post


Link to post
Share on other sites

I keep reading good things about it. The "wild" part makes me re-think the $$$.

 

For some reason, I keep having all these weird ideas about pre-ban absinthe that used cultivated wormwood and it's still pretty dang tasty. It's just me, I'm sure.

 

<--------- Cautious optimist. :)

Share this post


Link to post
Share on other sites

Tough call on wild vs cultivated. I'm sure they are very selective on their herb choices. Some of the herbs we wildcraft are wonderful but less than 50' away are herbs of terrible quality. The herbs we grow can be nurtured and harvested at the best possible moment but after trekking miles into the back country, it's a temptation to take as much as possible regardless of the condition.

 

I'm particularly excited about the herbs being found far from highways and road pollution. That's the only way to do it! :thumbup:

Share this post


Link to post
Share on other sites
The same can be said about people far from the same highways and road pollution. I know, as I met a few this year.

 

I think you may need to re-watch Deliverance et al. :laugh:

Edited by Absomphe

Share this post


Link to post
Share on other sites
I'll finally get to taste the Sauvage tomorrow, or so I hear.

 

I'm not tasting it quite yet, but my "sample" that an old forum buddy sent me, just arrived.

 

Um, that is, it was supposed to be a nice double sized sample, but it turned out to be a sealed bottle!!! :shock:

 

I told him that he was out of his damned mind, thanked him profusely, and promised him a bottle from the next (hopeful) distillation of L'Ancienne.

 

Now, to louche up a glass...

Share this post


Link to post
Share on other sites

Please sign in to comment

You will be able to leave a comment after signing in



Sign In Now

×