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DesertWolf, February 12, 2006 in General Absinthe Discussion
Belvedere straight from the ice cold freezer..
Old Stock Ale '13.
Thinking about green mint tea.
Homebrew: It's like comfort food.
A 2011 South African Pinotage. Excellent.
Fremont Bourbon Abominable.
I just opened up a bottle of 2012 L'Ancienne. I've done a reversal lately with this absinthe... I used to enjoy it most at a higher dilution, but these days, thick and full is best for me... I'm at about 3.5:1-4:1 with half a sugar cube, when 5:1 is where I lived. Man, the flavors are strong and rich this way. Good stuff.
Anise, mint and green tea. Thinking about something with a little more anise though...
In the gutter with an ice cold bottle of Mad Dog 20/20 Electric Mellon. "An electrifying and tangy treat". (Tomorrow morning's gonna suck)
Tonight will start off with a Jade N.O. in the back garden followed up by a nice South African red at the local Vietnamese Pho restaurant with my lovely wife.
Did a vertical tasting of some vintage PF last night. One glass from c1900 from the Bordeaux cache, and one glass from the c1900-1910 Cannes cache. Amazing how different they were. The former louched up a butterscotch color, with aromas of hyssop and wormwood. Anise was dialed down a bit, and there was some heat on the finish as well as a bit of corkish astringency on the finish. The Cannes cache louched up a greener color with hints of amber. Anise was much cleaner and well balanced with less woodiness and no heat.
Shared the experience over Google+ with Scott (who helped provide the Bordeaux sample) and Joseph. A good night! Hopefully we'll have more attendees next time.
Brian - I definitely notice the "woodiness" in the PF c1900. Could detect it in the aroma (neat) but didn't place it until it was actually louched up and tasted. Didn't find it offensive or anything - just "present"... at ~114 years old... I'd probably taste a little woody too
Going to sample this again later today with a small bit of sugar.
at ~114 years old... I'd probably taste a little woody too
Must resist...must resist...must resist...
Pelican Brewing's Mother of all Storms today.
I knew you'd take that one.
To rise a laugh from a Clown™... I must get some sort of badge for this achievement, no?
Some VP for the Green Hour before dinner but still deciding what to have later on.
Voyager & tonic.
Vilya Verte and then some Vieux Carre for me.
A Sazerac made with Montana booze.
Nice setting Joe, its 37C and dry here...
Surprisingly warm here for the "dead of winter" and frighteningly little snow pack although great for poking a fire and contemplating life's mysteries. A Sazerac never hurt the contemplation process.
Apricot brandy. In the woods.
2013 The Abyss and Melvin Brewing 2x4.
Bourbon and branch.
Loup Garou. A tasty Stout from my neck of the woods.
A tasty stout from my kegerator.
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