Jump to content

 

Photo

Doc Herson's Green Absinthe


  • Please log in to reply
38 replies to this topic

#31 Gwydion Stone

Gwydion Stone

    Founder

  • Root Admin
  • PipPipPipPipPipPipPipPipPip
  • 11,383 posts

Posted 06 December 2015 - 10:44 AM

Is that above-referenced FB thread still there?  There's a lot to go through, and since I didn't post in it I can't search my activity log for it.


Maker of Marteau Absinthe and Foxtrot London Dry Gin

Please don't forget to sign up for our newsletter, and consider a subscription donation.
Every bit helps the further development of the site and future events.


#32 Songcatcher

Songcatcher

    Old timey

  • Bronze Member
  • 2,451 posts

Posted 06 December 2015 - 06:26 PM

Is that above-referenced FB thread still there?  There's a lot to go through, and since I didn't post in it I can't search my activity log for it.

I went and looked and didn't see it. I'm not friends with them, but there page is open. Although I did find this one and said....wtf?

 

And so... The 1st legal batch of Doc's Absinthe has begun. And thus... The 1st Absinthe distillery in New York City is born. Step #1... Ferment spelt and malted barley... Stay posted!

https://www.facebook...?type=3


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'.

#33 Evan Camomile

Evan Camomile

    "Mr The Judge"

  • Content Team
  • PipPipPipPipPipPipPip
  • 1,843 posts

Posted 07 December 2015 - 09:23 AM

DUNY has this absinthe and has the following copy from the description.

 

Doc Herson's "Green" Absinthe Verte starts its journey by fermenting organic grains of malted barley and malted spelt from upstate New York. The fermentation is performed with sugar, yeast and New York tap water. The wash is then run through a column still to produce the grain neutral spirit. The distillate is then steeped with 10 different dried botanicals including Grand Wormwood, Anise, Fennel, dried lemons and mint from around the world for one week. After one week of steeping, the distillate and the herbs goes through a fractional distillation to collect the hearts and parts of the tails containing the herbaceous oils and flavors. The final distillate is diluted down to a whopping 66% ABV using New York tap water, and then additional herbs including fresh mint leaves are added to color and flavor the absinthe. Minor filtering is performed before the absinthe is bottled, wax sealed and hand labeled.

 

The trinity is there so maybe they listened and reformulated, although the levels of anise could still be low. It also sounds really minty.

Does "Green Absinthe Verte" remind anyone of the phrase "Chili con Queso with cheese" or "ATM Machine"?  ;) 

I know "Green" is intended in the environmental sense and "Verte" is for the color but the phrasing is still funny to me.


American Absintheur
Blog | FB | Twitter


#34 Georges Meliès

Georges Meliès

    Member

  • Member
  • PipPipPip
  • 269 posts

Posted 08 December 2015 - 11:29 AM

Or "VIN number". ;)



#35 Brian Robinson

Brian Robinson

    Shabba

  • Advisory Board
  • PipPipPipPipPipPipPipPipPip
  • 12,903 posts

Posted 23 December 2016 - 02:06 PM

REVIEW PAGE ADDED


Answers to common newcomer questions.

List of WS articles from across the web.


Help other absintheurs and newcomers by submitting a review. Click here to go to the main review page to submit your entry.

Rantings of a DC Gourmand.
WS on the Mutineer Blog!

#36 fingerpickinblue

fingerpickinblue

    Hallucinations Sold Separately

  • Content Team
  • PipPipPipPipPipPipPipPipPip
  • 3,679 posts

Posted 25 December 2016 - 03:53 AM

I had kind of forgotten about this one. Can't wait to see the review.

I gotta' say, the writing on thier website just about causes me physical pain. However, the promotional work they're putting into this is impressive. Glancing through their FB page, the number of tasting events is staggering. If they are providing the tasting samples and talent for these events, that is a significant investment of money and time. It would be interesting to know what sales are like.

I couldn't agree more with some of the earlier comments in this thread concerning craft distilling. I'm currently in a position to buy for a retail store, and you wouldn't believe the number of odd "craft" products I see regularly that, personally, I think have no legitimate place in the market... everything from just poorly executed or significantly flawed distilling to products so far off the mainstream paradigm for their type that they are sometimes barely recognizable as that type. I don't think those kind of products do the market any good and it's unfortunate that those who don't consider these issues, as much as some of us here do, have been trained to think that just because someone slaps the label "craft" or "small batch" on something that that is any guarantee of quality.
blind man see her, dumb man call her name - Ed Bell

#37 fingerpickinblue

fingerpickinblue

    Hallucinations Sold Separately

  • Content Team
  • PipPipPipPipPipPipPipPipPip
  • 3,679 posts

Posted 01 January 2017 - 11:32 PM

I had kind of forgotten about this one. Can't wait to see the review.


More or less what I expected.
blind man see her, dumb man call her name - Ed Bell

#38 Brian Robinson

Brian Robinson

    Shabba

  • Advisory Board
  • PipPipPipPipPipPipPipPipPip
  • 12,903 posts

Posted 02 January 2017 - 07:08 AM

It's really irritating to see distillers still trying for this 'anise free' style.  It's not like there's a dearth of information on the topic of traditional absinthe anymore. 


Answers to common newcomer questions.

List of WS articles from across the web.


Help other absintheurs and newcomers by submitting a review. Click here to go to the main review page to submit your entry.

Rantings of a DC Gourmand.
WS on the Mutineer Blog!

#39 fingerpickinblue

fingerpickinblue

    Hallucinations Sold Separately

  • Content Team
  • PipPipPipPipPipPipPipPipPip
  • 3,679 posts

Posted 03 January 2017 - 10:30 AM

If it were represented as that style, it would be an improvement in thier marketing (in terms of honesty, at the very least). But in reading through their own tasting notes on their website, it isn't really clear that what you're in for is a significantly altered version of absinthe. This is right in line with the criticism I made in post #36 of so many craft distillers making products that are so idiosyncratic that they barely resemble their type. I get why a producer would want to differentiate themselves from others in the category, but when it comes to offering an inauthentic version of a product, I find there to be, at the least, an arrogance in thinking that all the more mainstream players somehow don't have it right. Like it or not, Tanqueray didn't get to be Tanqueray by being way off the mark.

Kinda' like the "mixologist" who comes up with the "Jelly-Doughnutini", this is another example of someone trying to run before they can walk.
blind man see her, dumb man call her name - Ed Bell


1 user(s) are reading this topic

0 members, 1 guests, 0 anonymous users

Copyright © 2017 The Wormwood Society Absinthe Association