TheLoucheyMonster! Report post Posted September 17, 2013 An Absenta fron Argentina. Looks like it is traditionally distilled following traditional French-Swiss methods. ( Not a cheep oil mix). It is also nice to see on the facebook page they don't like burning. websites in Spanish: https://www.facebook.com/LosTigresdelaIra I like the 'tiger eye' absinthe spoons, and the small 65 L. copper still. another webpage http://tigresdelaira.wordpress.com/sobre-nosotros/ It looks like they have two styles. Share this post Link to post Share on other sites
Evan Camomile Report post Posted September 18, 2013 Argentina seems to be overlooked in absinthe history. The "Men of Tango" were known to be very fond of absinthe, and you can find many versions of this song from back in the day. Share this post Link to post Share on other sites
baubel Report post Posted September 18, 2013 Me gustaria probarlo. Share this post Link to post Share on other sites
Cajun Magic Report post Posted September 18, 2013 (edited) ¡Igualmente! ¡ME TAMBIEN! Edited for punctuation (upside down excamation point added. Edited September 18, 2013 by Cajun Magic Share this post Link to post Share on other sites
Brian Robinson Report post Posted September 18, 2013 Claro que si! Share this post Link to post Share on other sites
Absomphe Report post Posted September 18, 2013 Lo que dijeron. Share this post Link to post Share on other sites
tigres de la ira Report post Posted February 3, 2014 It's great that you be interested in the absinth made in our small distillery. We use a handmade copper still of 65 liter -made by an a local artisan. We performed 2 recipes, one using the traditional recipe of Portanlier published by P. Duplais and other personal variation, where in addition to traditional herbs I used some local herbs that give a lemony touch. The first maceration of this "special edition" it´s made by repose as the coloring, finally we put it 3 months in oak barrel. From the classic Suisse Verte we have done 6 editions, has a good louche and deep green color, has been enjoyed and well valued by absintheurs circuit of Buenos Aires and other regions an next countries. The "special edition" comes out every 6 months (coinciding with the solstices ), we have done only one edition of 60 bottles. All our bottles are numerated and hand-labeled but with a personal aesthetic, the Tigres logo and typography was created by a friend and the label was designed by me, as the tigers eye spoons, made by a goldsmith friend (https://www.facebook.com/photo.php?fbid=1427382734150489&set=a.1427381880817241.1073741839.100006363276401&type=1&theater). We are small homemade distillery with the delicated art of the handmade with attention to all technical and chemical processes and doing the appropriate movements to get inside the norm ... that now it´s the most difficult part. Salud!​ Share this post Link to post Share on other sites
Joe Legate Report post Posted February 3, 2014 We are small homemade distillery with the delicated art of the handmade with attention to all technical and chemical processes and doing the appropriate movements to get inside the norm ... that now it´s the most difficult part. And also, the most fun part! Welcome to the club. Best of luck in your endeavors. Share this post Link to post Share on other sites
Absomphe Report post Posted February 4, 2014 What he said! Share this post Link to post Share on other sites
TheLoucheyMonster! Report post Posted February 4, 2014 Best of success with your distillery! It is always nice to see true and traditional absinthe re born all over the world! Share this post Link to post Share on other sites
Evan Camomile Report post Posted February 4, 2014 Cheers to that! Any word on U.S. distribution or online availability? Share this post Link to post Share on other sites
tigres de la ira Report post Posted February 13, 2014 (edited) Disculpen mi inglés, no es fácil escribir en su jodida lengua tan falta de verbos, sustantivos y metáforas, pero me esforzaré en explicarme mejor. When I talk about " doing the appropriate movements to get inside the norm ... that now it´s the most difficult part." I mean that we are a illegal distillery and we are doing all the process to be in order. The alchemical process It´s the best, I love to have a transparent alambic to watch what is happening inside (in addition to the heard and the smell)... I guess that the "illegal part" is related with the fact that we don´t have U.S. distribution, neither online availability, we only made some shipments inside the country. But maybe if you know of someone that comes to Buenos Aires we will be happy to send you a bottle. These days a journalist from Canadá (Jeff Campagna: http://jeffcampagna.com) it´s making a coverage about the "new escene of Absinth in Buenos Aires". I have some questions about the first macerate with herbs ¿It´s some thread in the forum to follow? ... and if something it´s not clear about my "tarzanian" english, let me know to correct it. (p´k si me wevean me pongo a hablar como longi y ahí si que no entienden ni una wea´) Salud! Edited February 13, 2014 by tigres de la ira Share this post Link to post Share on other sites
Joe Legate Report post Posted February 13, 2014 Your English is fine. The occasional word choice makes me smile but don't worry, you are communicating well. If you want to discuss distillation technique, free free to ask here on this thread or if you wish, send a personal message to any of the commercial distillers here. Share this post Link to post Share on other sites
tigres de la ira Report post Posted February 18, 2014 I have a question about maceration. I use two methods for two diferents kinds of absinthe, the basis is the same traditional sequence: - maceration - distillation - coloration - reduce alcohol To the 74% vol/alc edition (named "especial") the herbs are macerated with ethanol 86%vol for 42 days, then place it in the alambic for disitill. It´s necessary to add a period of maceration with heat or just the distillation process? I think the heat over the distillation is enough. Share this post Link to post Share on other sites
Evan Camomile Report post Posted March 11, 2014 An interesting blog article about this distillery, Argentinian absinthe-culture, and the obstacles they face. Like most blogs I'm sure it could use some fact checking but at least a decent amount of people in the area seem to be well educated about absinthe. Share this post Link to post Share on other sites
