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My absinthe tastes better the slower I drink it.


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#1 greytail

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Posted 23 January 2012 - 06:00 PM

How about you guys? As it warms up, it seems to open up more. What makes that happen?
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#2 OMG_Bill

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Posted 23 January 2012 - 06:04 PM

Your palate is relaxed and not cold so you can experience the subtle changes taking place. I prefer mine near room temp.
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#3 greytail

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Posted 23 January 2012 - 06:11 PM

Yes, I guess that is why beer tastes better to me at just a chilled state rather than ice cold where all I can taste is the liquid as it rushes down my throat.

Is it better to start out with frozen water for the louche though? I never experimented with louching up with room temp water.
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#4 Gwydion Stone

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Posted 23 January 2012 - 06:22 PM

It's most customary to have the water as cold as you can get it, and the louche results are much better that way. Many here sing the praises of an absinthe that has slowly come to room temp. I'm not one of them, I prefer to keep it cold and will add ice if necessary. Suum cuique.

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#5 Gwydion Stone

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Posted 23 January 2012 - 06:25 PM

Vah, denuone Latine loquebar?

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#6 greytail

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Posted 23 January 2012 - 06:26 PM

Ahhhh. Thanks Gwydion. How have you been?
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#7 Ambear

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Posted 23 January 2012 - 06:28 PM

It's most customary to have the water as cold as you can get it, and the louche results are much better that way.


Agree 100%. I have a tendency to leave my absinthe lying around the house forgotten...it's always a bit more difficult to finish it a few hours later (I find.)
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#8 Gwydion Stone

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Posted 23 January 2012 - 06:29 PM

Ever have it un-louche on you after a few hours?

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#9 greytail

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Posted 23 January 2012 - 06:34 PM

I can't manage to make my glass last more than 45 minutes let alone "half a day".
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#10 Ambear

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Posted 23 January 2012 - 06:40 PM

Unlouche? Eww! Is that possible? :shock:

Typically if I mix the drink properly and it's a great brand they're hard to forget because the taste lingers...if I accidentally overwater or if it's a mediocre absinthe, I tend to forget I have one waiting for me in the other room, or that I misplaced it in the kitchen, etc.
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#11 Père Ubu

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Posted 23 January 2012 - 06:42 PM

I have crashed before finishing a glass (what began my shot glass thing), and in the AM it's un louched and tastes like xit unacuz the abv is low enough to allow for spoilage. That's the reason you can't sell pre louched absinthe. Ted told that when I asked. I felt quite silly not realizing the obvious answer.
Tonite I have a full glass of Marteau, so I'm making sure to drink it.

Edited by Miguel, 23 January 2012 - 06:46 PM.


#12 Phoenix

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Posted 23 January 2012 - 06:55 PM

Unlouche? Eww! Is that possible? :shock:

Absolutely possible. I've had it happen as well.
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#13 Joe Legate

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Posted 23 January 2012 - 07:05 PM

...tastes like xit unacuz...

Did I wake up in a high school chat room? Absomphe, is that you?

... the abv is low enough to allow for spoilage. That's the reason you can't sell pre louched absinthe. Ted told that when I asked. I felt quite silly not realizing the obvious answer.

I don't believe it. Let's say you like your absinthe around 18% abv. Higher than the vast majority of wines and beers. I should believe a commercial producer couldn't can or bottle a product at 18% without spoilage becoming a factor? If that were true, every food and beverage product would be death-in-a-can.

More realistically, would a canned or bottled louched absinthe maintain the louched if it were refrigerated? Or would it regain it's louche if chilled? I don't know...yet. Pardon me while I head to the refrigerator. :cheers:


<slight pause>
I now have a sealed glass container filed with Ridge Verte at 4-to-1 in the fridge. I can't wait to see how this works out. If it holds the louche, the next experiment is to "un louche" a glass and then refrigerate it. She Blinded Me with Science! :twitchsmile:

#14 greytail

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Posted 23 January 2012 - 07:26 PM

Joe, you should not waste your absinthe on experiments. If you want to throw it out, send it to me ;)
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#15 jcbphd

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Posted 23 January 2012 - 07:27 PM

Oh goody. I love science! :clap:
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#16 Bluewolf Pete

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Posted 23 January 2012 - 07:38 PM

Seconded! :arrr:
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#17 fingerpickinblue

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Posted 23 January 2012 - 07:40 PM

How about you guys? As it warms up, it seems to open up more. What makes that happen?


Simply, increased temperature. Go back to basic chemistry. All chemical changes happen more rapidly at higher temperature.

People that really know wine will always tell you that here in the US, most white wines are drunk too cold, and most red wines are drunk too warm. Too cold for wines dulls the aromas and flavors and exaggerates the alcohol, acidity, and tannin. Too warm makes the fruit "tubby" and evaporates alcohol too fast. I find most high quality absinthes best at a good red wine range of temperature (lower to mid 60s F).

My favorite brown booze cocktail is the Sazerac. And besides it's alluring complexities, to me, one of the most intriguing facets of consuming one is watching the evolution of its character as it comes up in temperature over 30-45 minutes.


I prefer mine near room temp.


Delish! :thumbup:


I have a tendency to leave my absinthe lying around the house forgotten...it's always a bit more difficult to finish it a few hours later (I find.)


Delouche. :thumbdown: And we need to find you a more beguiling absinthe.


I can't manage to make my glass last more than 45 minutes let alone "half a day".


Funny, I've always found somewhere around 35-45 minutes per glass to be the natural ultimate timing.
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#18 Brian Robinson

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Posted 23 January 2012 - 07:43 PM

Joe, back when we did the OC tasting, we bottled up a lot of the leftovers that weren't given out, but we're already prepared. We left them in the fridge. They apparently stayed there for the next six months. When we visited the next time, I took them out to empty them n the sink, as I didn't see them being well preserved after that long. About half of the 20 or so sample bottles were amazingly still louched. The other half was as clear as before they were prepared. I wish I would have taken the time to note which was which.
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#19 baubel

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Posted 23 January 2012 - 07:45 PM

I'm not one of them, I prefer to keep it cold and will add ice if necessary.


Same here. I'll quote you on that next time my brother freaks out when I do it.

Unlouche? Eww! Is that possible? :shock:

Absolutely possible. I've had it happen as well.


I've seen it happen here and there. What intrigues me are the ones left sitting for several hours that don't delouche.

Edited by baubel, 23 January 2012 - 07:51 PM.

A little technological fix to a spiritual problem.


#20 Brian Robinson

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Posted 23 January 2012 - 07:45 PM

I've always found somewhere around 35-45 minutes per glass to be the natural ultimate timing.

I've always known I drink quickly, but man, you just make me look like a lush.
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#21 Joe Legate

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Posted 23 January 2012 - 07:50 PM

45 Minutes? Not unless I'm terribly distracted.

The other half was as clear as before they were prepared.

I can name a couple of those. :laugh:

#22 fingerpickinblue

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Posted 23 January 2012 - 07:52 PM

I've always known I drink quickly, but man, you just make me look like a lush.


Yeah well, that's me. All hedonistic endeavors savored over ample time. But then, I don't have a family to manage! :cheerz:
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#23 crow

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Posted 23 January 2012 - 08:13 PM

I prefer my absinthe with ice, but I also like it with a little lime juice too and some slices of cucumber. Still my favorite way to drink it.

Edited by crow, 23 January 2012 - 08:14 PM.

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#24 Père Ubu

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Posted 24 January 2012 - 02:39 AM

Abs is trying to teach me inglish. :)

Whether spoiled or not, the leftovers didn't taste so good, and the longer at room temp, the worse the taste gets. By louching a 1cc dose in a shot glass, I stretch my booze, and avoid the sad sight of a half a glass being left behind. Now if I could get Pontarlier glasses with a 1cc reservoir... :)


Edited to avoid the pointless castration of sheep.

Edited by Miguel, 24 January 2012 - 07:32 AM.


#25 fingerpickinblue

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Posted 24 January 2012 - 03:02 AM

Are you sure you mean 1cc (which is the same as 1ml)? At 4:1 that would result in a drink of 5cc or 0.16907011279450002 ounces. You'd have to louche that with an eyedropper. I would think my average sip would be bigger than that.

But, if true, you're getting 750 drinks to the bottle. Put that in your per drink analysis, BR!
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#26 Absomphe

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Posted 24 January 2012 - 05:13 AM

Abs is trying to teach me inglish. :)

Wether

:laf:

Apparently unsuccessfully, but I'll keep at it.

Noblesse oblige, yuo know. :euro:

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#27 Père Ubu

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Posted 24 January 2012 - 06:13 AM

Oops, I didn't mean to castrate any sheep. Whether that affects your social life, or not, I can't help it.

FPB, my math bad, I meant 10cc, or roughly 1/3*fl_oz.

Edited by Miguel, 24 January 2012 - 06:14 AM.


#28 fingerpickinblue

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Posted 24 January 2012 - 08:15 AM

What I figured. That takes it out of the realm of particle sciences. So now you're at 75 drinks per bottle, or $0.88 per drink at DUNY pricing. I've been looking for ways to get my 2012 budget under control...
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#29 Hedonmonkey

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Posted 24 January 2012 - 08:42 AM

You may be at 75 drinks per bottle, but now instead of having two glasses a night, you're having four. ;)

No matter how you drink it, there's still the same amount of booze in the bottle.
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#30 Père Ubu

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Posted 24 January 2012 - 09:14 AM

I'm drinking the same amount, I'm just not forgetting, and tossing, the other 2/3rds of a full dose. :no: Unless I'm having a crabby day, then I do have a full glass. If I'm having a downright shitty day, out comes the half liter ale stein. :)
But I have found the 'demi-verres' do aid in stretching my stash until I can afford more, or some extra cool WS-ers donate to the poor. (Or the poorly managed).

Edited by Miguel, 24 January 2012 - 09:16 AM.



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