Don't put it off for too long!
I will try not to!
What she said! They have made the process easy, with all kinds of instructions, and advice.
I do not doubt this, I just want to be able to place both the brands and the different aromas and flavors into a context I feel confident talking about. Maybe I just have a different perspective on reviews because I mostly read and study reviews of literature, and maybe this perspective is not applicable on reviews of drinks and foods etc, but when you review books knowledge is really important. For example: when you compare a work of one author to that of another you place that author into a literary tradition and shape the view of that author in the eyes of the contemporary and future literary world. Even though your influence may be small it is still there. Reviews are very important, especially when written by someone who is considered an authority on literature.
Now, absinthe is still a spirit shrouded in mystery to most people. There are not that many brands of absinthe as compared to other spirits. There are not that many bottles of absinthe in the world either. Not many people really know what it is. There are very few authorities on absinthe. I'm not sure if I am right, but The Wormwood Society and La Fee Verte seem to be the two largest "publications" on absinthe there is. What this means is that each review of a brand of absinthe will be much more important than a review normally would be in a more popular field. So you do want to know what you talk about when you contribute, however small your influence might be.
Star anise. It will make for a very quick and thick louche. One of Hartsmar's criticisms is that they use too much; and that it hides some of Valkaria's finer complexities.
Ah, I think I've read about star anise having that effect on louching somewhere. I am not able to discern between different flavors yet, though.
Absinthe is an apéritif It will get those digestive juices going. I can't drink it, or anything else actually, on a totally empty stomach.
Many have noticed this and commented on it. Definitely not your imagination. As to why that is so, that is something still under investigation, perhaps due to oxidation or the more volatile elements evaporating.
Thanks for clearing these things up!