I have trouble differentiating the specific herbs and other common descriptors in absinthe tasting notes. I'm guessing that the best way to familiarize myself with them is simply to get samples of the different herbs, so I'm going to do that.
I'm curious though -- are there any absinthes that you think epitomize one herb or the other (one that you'd describe as being particularly heavy on fennel, for instance, or one with a lot of hyssop?) Sort of like how, with Scotch, if someone asked me, "What do tasting notes mean when they say 'peatiness?'" I'd point them in the direction of Laphroaig or Ardbeg 10.
Edited by Shuichi Shindou, 08 February 2017 - 11:40 PM.