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DesertWolf

What ya drinking tonight?

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Is this a relatively new bottle, or has it been stored for at least few months?

 

A new bottle, recently opened, though I'm not sure how long it sat before I received it. I don't see a date on the bottle.

 

There are a couple of absinthes I've had which I thought were rather peppery...La Berthe de Joux being the one in question. (The other was Vieux Carre, as I recall.) I don't know which ingredient gives absinthe a "white pepper" note...fennel, perhaps? But I do think there is too much in LBdJ and VC both. The former is somewhat better, I think.

 

I plan to keep trying this one periodically...if I notice any change over time, I certainly post.

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Last night, we had Berthe Du Joux, Leopolds, Walton Waters, Duplais, Akveld blanche, a taste of Vieux Carre, and a not-so-bad HG as well. :dev-cheers:

 

Tonight, I am sipping a beer or two and calling it a night. :paperbag3:

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I use coriander in beer sometimes (Belgian ales, for example) and so doubt it's the culprit (with the understanding that distillation may be a factor where fermentation is not). I'm not familiar with genepi.

 

White pepper, though...Shabba, I think you're on to something!

 

:biggrin:

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The white pepper flavor could also be genepi.
I thought the peppery flavor was definitely coriander. Someone unintentionally proved me completely wrong about that this summer. :laugh:

 

Martinis tonight. Well, there was that glass of absinthe before dinner but now it's time to unwind after a very long day shoveling a ton of snow and working in the distillery. Mmmm, "M" is for Martini.

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Last night, we had Berthe Du Joux, Leopolds, Walton Waters, Duplais, Akveld blanche, a taste of Vieux Carre, and a not-so-bad HG as well. :dev-cheers:

:devil: :yahoo:

 

Tonight, Pyramid Snow Cap (the only Pyramid beer I'm really into) and Vieux Carre.

 

Trying the BdJ was pretty interesting. When I hear "white pepper" I think of the spice melange in PF1914. What I got from BdJ was more of a sharp vegetal green bell pepper. There was another absinthe that had a batch with the green bell pepper thing (which mellowed noticeably with age), and my understanding was that it was due to some high powered angelica.

 

On the opposite end of the BdJ spectrum, I found some nice refined sweatness from the grape base along with a thin, soft layer of spice and floral notes.

 

Flavor and aroma opened up for me somewhere just past 2:1; the bottle had been breathing for about three or four weeks if I'm not mistaken.

 

On the whole I found it to more like an avant jazz arpeggio, rather than a tastily harmonious blues chord. Obvious quality and lots of fun to explore. Not my ultimate favorite, but I can see why folks love it for the adventure.

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The white pepper flavor could also be genepi. I don't remember if Vieux Carre uses coriander, but it definitely uses genepi.

But very little, and rupestris which is kinda muted therein. Peppery in the vein of "piquant" could be coriander or cardamom. The other genepis do not yield such a taste, mutellina is reminiscent of carrot, borealis is a mixture of pontica and earthiness.

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The white pepper flavor could also be genepi.
I thought the peppery flavor was definitely coriander. Someone unintentionally proved me completely wrong about that this summer. :laugh:

Ahh yes, sometimes grande wormwood can have a peppery note to it as well. :)

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Dang good to see you here DW. :)

 

Your thread is a busy place.

 

Drop in more often and check on us. :cheers:

 

 

Oh, have a very happy and prosperous 2011!

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Hey Bill glad to see some one is holding down the fort tonight, though I suspect as it gets later more will appear. Yes I am planning on trying to spend some more time, just put a little catch up/ yes I am still alive post on Tangents & Tantrums.

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