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Pre-ban's original's taste


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#1 greytail

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Posted 08 February 2012 - 07:31 PM

So, people can taste pre-ban absinthe. Has just the color changed, or has the flavor profile really changed? Comparing absinthe to spirits such as scotch whiskey and wine, one can only conclude, that yes, age does in fact affect taste (in this case for the better).

However, what did it taste like when first bottled. That first pour at the bar. The patron would not have known about "better" tasting stuff like we do. We have the luxury of having modern distilled absinthe and then comparing that to pre-ban absinthe.

Until a time machine (that works better than the one on Napoleon Dynamite) is invented, I guess we'll never know for sure, but it makes for an interesting thought does it not?


Topic should read Pre-ban's original taste (singular).

Guess my point is this. I see some distiller's attempting to re-create that "pre-ban" taste profile. I can understand to a degree what their reasoning is, but during the Belle Epoch, people were not drinking 100 year old absinthe. They were drinking absinthe as fresh as we drink. Oh well, just another pointless question, but what do you think?

Edited by greytail, 08 February 2012 - 07:43 PM.

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#2 Evan Camomile

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Posted 08 February 2012 - 07:41 PM

I believe that many distillers work with surviving recipes and historically accurate equipment to attempt this very thing.

Or you can chemically analyze a bottle like the ever famous T. A. Breaux and reverse engineer what you find (3 of the Jades).

I think you are correct that we may never truly know. Herbs can be effected year to year by environmental changes, just like grapes can vary year to year with wine. How much has the European climate changed since 1910-1915? Or for that matter wherever they sourced their herbs from?

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#3 Père Ubu

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Posted 08 February 2012 - 07:41 PM

Ted and Marc sure have done their best to replicate that new pre ban taste. I heard Ted's lab samples were out of this world good.

#4 Joe Legate

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Posted 08 February 2012 - 07:46 PM

Until a time machine (that works better than the one on Napoleon Dynamite) is invented, I guess we'll never know for sure, but it makes for an interesting thought does it not?

Indeed. That is why I put a few bottles of Ridge back. I want to try them in 2110! Everyone with at least 100,000 posts on WS is invited to join me. :cheers:

#5 greytail

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Posted 08 February 2012 - 07:52 PM

I better start posting more often then. :laugh:
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#6 Ambear

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Posted 08 February 2012 - 07:55 PM

Everyone with at least 100,000 posts on WS is invited to join me. :cheers:



I better start posting more often then. :laugh:


Don't worry, this means Absomphe will be invited, but of course, won't bother to show up...so there will be at least one empty seat. ;) :laugh:
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#7 Maredudd

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Posted 08 February 2012 - 07:58 PM

Indeed. That is why I put a few bottles of Ridge back. I want to try them in 2110! Everyone with at least 100,000 posts on WS is invited to join me. :cheers:

Hmmm, I guess I need to start posting more then as well . . . :thumbup:

Edited by Maredudd, 08 February 2012 - 07:59 PM.

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- The question is should you . . .

#8 greytail

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Posted 08 February 2012 - 07:59 PM

:yahoo:

But what is a party without a clown?
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#9 fingerpickinblue

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Posted 08 February 2012 - 08:17 PM

Indeed. That is why I put a few bottles of Ridge back. I want to try them in 2110! Everyone with at least 100,000 posts on WS is invited to join me. :cheers:


I think Miguel might be knocking on your door year after next! :twitchsmile:
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#10 Absomphe

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Posted 08 February 2012 - 09:06 PM

:yahoo:

But what is a party without a clown?


Safe. :devil:

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?


#11 Absomphe

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Posted 08 February 2012 - 09:07 PM

Ted and Marc sure have done their best to replicate that new pre ban taste. I heard Ted's lab samples were out of this world good.


Indeed, but let's not forget about Stefano. :worshippy:

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You got a problem with that?


#12 fingerpickinblue

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Posted 08 February 2012 - 09:28 PM

Damn! Stefano. I gots to email him back!

Stefano, will be in touch soon.
blind man see her, dumb man call her name - Ed Bell

#13 Ron

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Posted 08 February 2012 - 09:43 PM

Everyone with at least 100,000 posts on WS is invited to join me.

I think Abs' odometer has rolled over twice already. Does he get extra drinks?
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#14 baubel

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Posted 09 February 2012 - 12:34 AM

Only if he shows up. That alone would be worth celebrating.

A little technological fix to a spiritual problem.


#15 Clement Arnoux (Aggelos)

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Posted 09 February 2012 - 01:17 AM

Arguably, Pernod Fils bottles which were still green had a different taste, as if aging had had less effect on em. Mere conjecture though.

I believe that many distillers work with surviving recipes and historically accurate equipment to attempt this very thing.

And here is a place to tip my hat to the Vert d'Absinthe guys, Luc in particular.
Not only do they look for the original recipes but they also :
- Compare the evolution of recipes over the years in the distillation treaties
- Have annotated version of these treaties (such as one authenticated by B. Noël as being the one of the Pernods) to be historically accurate
- Look for any historical items containing clues to the techniques of the time.

And man, do they experiment :) There is what they sell, and what they try.
I have tasted an experimental sample they made to test a technique that would not be ashamed facing a pre-ban (the technique, which they did not disclose, was too unpredictible for mass production though).

So my guess is... We are probably not pretty far from what used to be the best absinthes of the time.

But still... What we are lacking often is true high quality for the raw materials compared to the time : tasty, bitter, fruity and well balanced grand wormwood, high quality green anise and fennel (believe me, an organic Alicanthe green anise is something wonderful), etc.
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#16 greytail

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Posted 09 February 2012 - 03:26 AM

Thanks for that above information. This is really not a comparison with how modern absinthe pairs up with pre-ban samples. I certainly would not know as I never have and probably never will taste pre-ban. I do agree that the quality of ingredients were better then, but I think some are beginning to grow better herbs now days. Just a matter of finding them and of course organic is going to cost more resulting in a pricier product.


Then again, I'm no gardener. ;)

I had forgotten that there have been some pre-ban bottles with the coloration sill on the green side.
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#17 Père Ubu

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Posted 09 February 2012 - 03:30 AM

Indeed. That is why I put a few bottles of Ridge back. I want to try them in 2110! Everyone with at least 100,000 posts on WS is invited to join me. :cheers:


I think Miguel might be knocking on your door year after next! :twitchsmile:

Working on it. :devil:

#18 OMG_Bill

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Posted 09 February 2012 - 04:12 AM

See you in 2110 Joe. :cheers:
Some folks may cringe each time I use the term "Booze" regarding these high quality drinks.
I mean no offense. There are bottles of extraordinary booze out there. I've tasted a few. Relax.

#19 Absomphe

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Posted 09 February 2012 - 05:31 AM

I think Abs' odometer has rolled over twice already. Does he get extra drinks?


If I showed up, I'd bring my own glasses.

Who'd need extra drinks? :laugh:

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?


#20 Ambear

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Posted 09 February 2012 - 10:08 AM

Just a matter of finding them and of course organic is going to cost more resulting in a pricier product.


I know a few absinthes that are already sourcing organic...getting the absinthe itself certified is of course a different matter, but this practice for the herbs seems to be fairly common.
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#21 Père Ubu

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Posted 09 February 2012 - 10:15 AM

And those that do not wildcraft or grow their own, can get them from Kirk, or folks like him.

#22 Julie Legate

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Posted 09 February 2012 - 10:18 AM

I garden a bit. It is how we are able to offer Ridge in the price range we do. While not certified organic we follow organic and sustainable practices. We source certified organic herbs when supplementing what we cannot grow ourselves. Quality in, quality out. I makes practical sense to me. I can definitely taste the difference too.
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#23 Songcatcher

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Posted 09 February 2012 - 11:06 AM

Damn! Stefano. I gots to email him back!

Stefano, will be in touch soon.



You mean this Stefano?


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"I am Stefano, I am an italian man"

Edited by Songcatcher, 09 February 2012 - 11:12 AM.

The room it smelled heavy of drinkin',  

and the sad silent song, made the hour twice as long,

as I waited for that sun to go sinkin'.


#24 Père Ubu

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Posted 09 February 2012 - 11:07 AM

I think the biggest difference would be a process one, especially for really big outfits. Back then Pernod made vast quantities of high quality absinthe. Nowadays it would be difficult to have a factory floor with a couple dozen 900L stills, mannded by a dozen Joes and a dozen Jules ( or Marcs, or Teds, or Cherlys), with the same pride and care as above mentioned folks, and with a corresponding amount of herbs of the same quality as those found in Ridge absinthe. Modern day large corportations do not operate like that anymore.

But our modern day artisanal distillers are getting better by the batch, making $$$$ pre ban bottles look less desirable by the day. :cheers:

#25 Père Ubu

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Posted 09 February 2012 - 11:13 AM

Damn! Stefano. I gots to email him back!

Stefano, will be in touch soon.



You mean this Stefano?


Posted Image

I think he means the dude behind the tasty frog:
http://www.stefanorossoni.com/
https://www.facebook.com/#!/profile.php?id=1507075326

#26 Absomphe

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Posted 09 February 2012 - 12:31 PM

You mean this Stefano?


Posted Image


"I am Stefano, I am an italian man"


Funny, he looks a lot like actor Peter Stormare, Swedish man.

Although, until I effin' Googled his arse, I always thought he was Italian.

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?


#27 greytail

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Posted 09 February 2012 - 12:56 PM

Yes, from my understanding Kirk's Hyssop is in the DP offerings. Read a bit on his cultivation of it. Very interesting.
Nos adepto quis nos mereo. Nos mereo quis nos adepto.

#28 billnchristy

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Posted 09 February 2012 - 03:31 PM

Ha, I just posted something similar in the stupid thread about "no real absinthe in US"

I've been thinking about this and I have formed an opinion.

Everyone that has tried pre-ban talks of its exquisite character but we are all missing something. You are drinking a 100+ year old spirit. You have no clue what it tasted like in 1901 when it was bottled.

I'm not saying it went from Grande Absente to Jade NO in that time period, there is no doubt the stuff was good. Take an 8yo Macallan vs. a 25yo Macallan and you will know immediately. It HAS to be the same for absinthe, especially when we are talking about a very intimate mix of herbs.

We only know what a 1901 tastes like in (Insert year here). We only know what a modern absinthe tastes like right now. People in 2112 are going to be raving about a bottle of MoL that was dug up.

Know what I mean?


Edited by billnchristy, 09 February 2012 - 03:33 PM.


#29 OMG_Bill

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Posted 09 February 2012 - 04:22 PM

I will have that unopened bottle or the kids or grandkids will. They will be armed with this year's reviews attached to said bottle. How F'n cool would that be?

There will be more than one bottle stashed back with orders not to be opened until then. But in 2112, I doubt I will care.........I sure would want to though. :)
Some folks may cringe each time I use the term "Booze" regarding these high quality drinks.
I mean no offense. There are bottles of extraordinary booze out there. I've tasted a few. Relax.

#30 Brian Robinson

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Posted 09 February 2012 - 04:44 PM

Ha, I just posted something similar in the stupid thread about "no real absinthe in US"]

good to see you found this. No need for me to post a link in the other thread. :)

I believe Clem has addressed everything you had concerns about in his posts.
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