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New American Rouge


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#1 Evan Camomile

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Posted 20 September 2011 - 05:19 PM

This guy mentions reds being popular in eastern Europe which has me skeptical about whether or not this will be a real absinthe. Then he said hibiscus, so maybe he does know what he is doing. Anyone have more information?

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Having just reviewed some rouge absinthes I'm still looking for more. I know they are rare now as they were back then (if they ever existed), and so far I'm still more curious than anything. I like hibiscus tea and I think that the flavor could blend well with absinthe, but you would really have to work at it.

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#2 Père Ubu

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Posted 20 September 2011 - 06:33 PM

The Godfather needs to pay them a visit. Or one of the veteran online personalities should at least chat them up.

#3 Père Ubu

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Posted 20 September 2011 - 06:45 PM

I just invited them to join us, and tell us all about their lil ol' enterprise.

#4 baubel

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Posted 20 September 2011 - 07:20 PM

I'll try most rouges out there, so this is interesting to me. "Looking at a portfolio of spirits" sounds to me like they're approaching it from the money making side of distilling, and not so much the crafty art producing side of distilling, but what do I know? Perhaps it'll end up being the best rouge on the market.

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#5 TheLoucheyMonster!

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Posted 20 September 2011 - 07:59 PM

Nice find Evan, and good job Miguel ! :cheers:

#6 Joe Legate

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Posted 21 September 2011 - 03:22 AM

My experiences working with Hibiscus have been mixed. It starts out beautiful but the color fades quickly.
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Personally, I have never developed much of a taste for red absinthe but it is an intriguing thought.

Haas and Venczel hope to release Toulouse Red by the first quarter of 2012, barring any unforeseen regulatory hurdles.

Most sincerely, good luck with that. ;)

#7 Jack Griffin

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Posted 21 September 2011 - 07:07 AM

la Mattress Rouge?

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#8 baubel

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Posted 21 September 2011 - 07:24 AM

My experiences working with Hibiscus have been mixed. It starts out beautiful but the color fades quickly.
Posted Image



Are you sure the problem isn't Bill sized doses? It's easy to over water those. :laugh: :pirate:

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#9 Père Ubu

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Posted 21 September 2011 - 07:46 AM

I like hibiscus tea, but it does not stay bright red. It does not even begin like that. I hope FD&C red is not too tempting to them, and if they do use it, that they still bother to make it a tasty drink.

Red works like crazy on hummingbirds though. :)

#10 Absomphe

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Posted 21 September 2011 - 08:03 AM

Are you sure the problem isn't Bill sized doses? It's easy to over water those. :laugh: :pirate:


From what I've heard, the answer could be just that thimble. :paperbag3:

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#11 Julie Legate

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Posted 21 September 2011 - 08:39 AM

The rouge in the pic is all natural. No artificial coloring added. That being said, red is a very challenging color to stabilize and maintain over time.
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#12 baubel

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Posted 21 September 2011 - 09:12 AM

Are you sure the problem isn't Bill sized doses? It's easy to over water those. :laugh: :pirate:


From what I've heard, the answer could be just that thimble. :paperbag3:


It's sew easy to overlook the obvious sometimes.

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#13 Père Ubu

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Posted 21 September 2011 - 09:17 AM

Jules, the tea my mom used to make was boiled for a long time in a pressure cooker, so the red didn't have a chance. As a little kid I hated it, but learned to like it later. We called it Jamaica Rose Tea.

Still, would be an intresting booze, in weather opposite than the one pictured. (I trully admire those that can live in such northern climes)

#14 Gwydion Stone

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Posted 21 September 2011 - 11:08 AM

I'm not seeing anything there that suggests that these guys know anything about absinthe, but I'm not going to speculate beyond the data.

My experiences working with Hibiscus have been mixed. It starts out beautiful but the color fades quickly.

Hibiscus seems to have become the first thing folks run to to make something red. There are so many other botanicals that are not only more stable, but very absinthe-friendly. I have a rouge absinthe in R&D that sat in a clear bottle in front of a window for three years before going yellow.

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#15 Ambear

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Posted 21 September 2011 - 11:27 AM

How does one get on the R&D guinea pig team? ;)
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#16 OMG_Bill

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Posted 21 September 2011 - 01:40 PM

I knew a guy that reduced a bottle of red wine down to about 2 ounces and just added a couple drops per glass. It was some very pretty booze. Just sayin'

One must think outside the box from time to time. :cheers:
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#17 Evan Camomile

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Posted 21 September 2011 - 02:27 PM

Rose petals?

What was in a historical rouge? I'm more wondering about the Rosinette recipe if it is still, or was ever, in existence.

Not to downplay experimentation, I actually love going in new directions. But you have to know your directions first.

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#18 TheLoucheyMonster!

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Posted 21 September 2011 - 03:36 PM

I would go for a rose, or something else delicate, over hibiscus.

#19 Brian Robinson

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Posted 21 September 2011 - 03:43 PM

Rose has a much stronger flavor and aroma than hibiscus.
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#20 Joe Legate

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Posted 21 September 2011 - 04:38 PM

I knew a guy that reduced a bottle of red wine down to about 2 ounces and just added a couple drops per glass. It was some very pretty booze. Just sayin'

Indeed, it was quite beautiful. Without being too obscure about it, I can add he is one of the more creative people I've ever met and extremely helpful in getting Ridge started. He wouldn't admit it, though.

The wine reduction worked like a champ to color booze. I think odds are real good that I would probably burn it. :rolleyes: I think it would be very interesting to color a small batch that way just get a good feel for how it might impact the flavor. I still have issues with the louched color but perhaps it is something I might get over eventually.

#21 Père Ubu

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Posted 21 September 2011 - 05:29 PM

Rose has a much stronger flavor and aroma than hibiscus.

Amen. I know using rose water, that a tiny bit goes a LONG way. With a gallon of iced tea, more than a capful and it's un drinkable because of the overpowering aroma.

#22 baubel

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Posted 21 September 2011 - 05:47 PM

There's a rose hip tea that I enjoy, it's 75% rose hip and 25% hibiscus. It has a pretty strong rose hip flavor, but a very deep red color.

Prickly pear fruit can make an interesting purple/fuscia looking absinthe, without adding too much flavor. They don't have much flavor to begin with, kind of like a mild melon.

I'm with Gwydion, there are plenty of untapped natural red coloring agents out there.

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#23 TheLoucheyMonster!

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Posted 21 September 2011 - 06:42 PM

Rose has a much stronger flavor and aroma than hibiscus.

Amen. I know using rose water, that a tiny bit goes a LONG way. With a gallon of iced tea, more than a capful and it's un drinkable because of the overpowering aroma.


Your both right now that I think about it, I just use so little rose water when do use it.

#24 fingerpickinblue

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Posted 21 September 2011 - 07:54 PM

I knew a guy that reduced a bottle of red wine down to about 2 ounces and just added a couple drops per glass. It was some very pretty booze. Just sayin'

One must think outside the box from time to time. :cheers:


I have thought for some time that bone-dry Pinot Noir, for coloring, could be an excellent compliment to a well crafted absinthe.
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#25 Clement Arnoux (Aggelos)

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Posted 22 September 2011 - 01:19 AM

Rose and absinthe... :shiver: Seriously, I've tried that Neue Liebe thing, and it's a dreadful memory.
The rose flavor is overpowering everything else and with anise and wormwood... Yuck

Good luck to anyone trying to do something good with rose.
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#26 Père Ubu

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Posted 22 September 2011 - 03:51 AM

I was afraid that would be the case with roses. Hibiscus on the other hand, would make a nice summer type drink.

#27 Clement Arnoux (Aggelos)

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Posted 22 September 2011 - 04:44 AM

Then again, not sure. I know an excellent distiller who produces one of the best products I know who recently tried to create a red absinthe for the 140th anniversary of the french "commune" (yeah, it's not a crime to be a socialist in France).

Tried hibiscus like many, but wasn't satisfied. Can't recall what he chose though
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#28 Père Ubu

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Posted 22 September 2011 - 06:24 AM

I think it would work best on a mediterranean style better. And therefore enjoyed by people who prefer that style.

I'm not losing sleep waiting for a hibiscus rouge either.

#29 Evan Camomile

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Posted 22 September 2011 - 10:30 AM

I wonder if they would do better with a rose or pinkish color? Instead of trying to pound the red in them which may be throwing off the flavor. Balance it out and be okay with the color pink. No sense in trying to match the artificial reds out there, as artificial and natural vertes can be worlds apart in color.

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#30 Père Ubu

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Posted 22 September 2011 - 10:45 AM

A little red coloring goes a long way. Between un balanced flavor and unatural color, the latter is a lesser evil IF, the flavor is any good. If they market it to the Bourbon street crowd ...


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