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A crash course in tasting descriptors?

tasting notes tasting

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#1 Shuichi Shindou

Shuichi Shindou


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Posted 08 February 2017 - 11:34 PM

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.

#2 Grim



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Posted 09 February 2017 - 08:38 PM

I'd suggest getting El Massaya Arak to get an idea of how anise and non-neutral, wine-derived base alcohol interplay. And be cautious with eating herbs... there is a lot going on in the taste of these herbs. Some of what you taste when you eat a spice, or herb, is left behind when an alcoholic spirit is made from them, some is concentrated and some have a synergy with the other components that is near impossible to consider apart.


Good luck!

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#3 fingerpickinblue


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Posted 10 February 2017 - 07:28 AM

Try this thread.

blind man see her, dumb man call her name - Ed Bell

#4 Songcatcher


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Posted 10 February 2017 - 07:53 AM

El Massaya Arak

Love that stuff.
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'.

#5 Absomphe


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Posted 10 February 2017 - 12:43 PM

Indeed, it's my favorite.

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

You got a problem with that?

#6 Shuichi Shindou

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Posted 11 February 2017 - 10:53 PM

Try this thread.


I'd suggest getting El Massaya Arak

Thanks so much. That thread is fantastic!

Edited by Shuichi Shindou, 11 February 2017 - 10:53 PM.

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