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hartsmar

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Posts posted by hartsmar


  1. First of all, I'm sorry if some of this is a repeat, but I haven't read through every single post in its entity.

     

     

    Tom, so you joined in here...

     

    It is amazing to see how it appears to be the same things that are said over and over. I compared Hill's to mouthwash, because that is the taste it had to me.

    I can also say that I at occassion may "taste" the smell of gunpowder in Lebanese wines. So what?

     

    I don't owe you an apology for that.

     

    What's more funny is that you take for granted that you and your relatives seem to be the only ones that know anything about producing liqueurs and other spirits. We've had a long going conversation before Tom, and the same things were said then. You need to understand that even though the people at the Hill's distillery may be excellent distillers, doesn't make them excellent absinthe producers.

     

    The distillers at the Jack Daniel's distillery probably wouldn't make great absinthes either.

     

    During our ongoing conversation in the past you said you'd provide "evidence" of early Czech absinthe history. Then all of a sudden you couldn't because the evidence you refered to couldn't be found and then blamed that on communism. Seems to me there was no evidence in the first place.

     

    Since you constantly took for granted that no-one but the Hill's family knew how to distill spirits you, and whomever involved in your family, were invited to join in a civilized private forum where several professional distillers and distributors and some of the worlds foremost historians on the subject would take part. You declined that and was not to be heard from again.

     

    On a side note to that I may take this chance to ask you something I asked back then but never got an answer from other than your repeated reference to how TIME Magazine named your relative a master distiller etc. As if TIME Magazine is qualitifed to distill anything on their own, and then by your own standards wouldn't be qualified to tell if Mr Hill knew copper from aluminium...

     

    Please explain to me, and others, why a master distiller with extensive knowledge in distilling absinthe would want to triple distill his absinthe. This is what you said is done, was it not?

    Then please let all the "amateurs" here know how much of the initial taste is left after that triple destillation.

     

    You cannot expect anyone seriously involved in the absinthe industry and/or history to accept your ways to try and distort the history of the drink we know as absinthe. Especially when you decline the option of really getting a chance to discuss it with other professionals.

     

    But then again, to you we are all just amatuers who know nothing about absinthe, whilst you apparently know it all. You refer to people opposing you and your "knowledge" as to being experts in a day. Many people here have a long extensive background in researching the history of absinthe. Do not forget that.

     

    Now, Tom - have you seen "a different type of Ouzo" or "a different type of Cognac" or maybe "a different type of red wine"? I guess not. Why is that? Because an Ouzo is an Ouzo and a Cognac is a Cognac and I'll be damned if red wine isn't just that - red - and wine.

     

    Can something only five years "old" be called a tradition? No.

    The definition of tradition: http://dictionary.reference.com/browse/tradition

    '"the handing down of statements, beliefs, legends, customs, information, etc., from generation to generation"

    "something that is handed down"

    "a long-established or inherited way of thinking or acting"

    "a continuing pattern of culture beliefs or practices"

     

    In that aspect five years is but a blink of an eye.


  2. I just received a bottle of the Spanish Absenta Argenti from around 1940-1945. Looking at the bottle, it could be a couple of years earlier as well, but to be safe, I keep it on this side of the 1940 line.

     

    The condition of the bottle is very good and there's still some of the original wax seal left around and on top of the neck and cork.

     

    The alcohol level is measured to 67-68%.

     

    This one actually differs a bit from the regular Spanish ones as it's not as anise-heavy. There's the very classic pre-ban/vintage "woody" taste to it as well as of course anise and wormwood.

     

    So, I have four 50ml samples that I sell. Those who buy one of those also get the unique opportunity to add a 25ml sample of a 1970 Argenti for comparison to see how an absenta from the same distillery, branded the same, changed its formula over the years.

     

    Very reasonably priced. PM me for details...

     

     

    Photos:

    post-20-1175061360_thumb.jpg

     

    post-20-1175061375_thumb.jpg

     

    post-20-1175061391_thumb.jpg


  3. Oscar, since the shopping cart itself is in an iframe with an externally linked page source, it may be access-restrictions of cross-site referencing that may be the problem. I don't know exactly how the shoping-thingy is set up, but it could very well be something like that, thus making it perfectly normal for it to work from your home computer since I doubt you've got any such restrictions set up at home.


  4. I know the test is entirely different. That is why I wrote that using two different methods the Martini Rosso (available in the US) showed two very different results.

     

    If I'm not mistaken the FDA regulation text (found on the web) doesn't strictly apply to A absinthium but all Artemisias.

    If that is the case, even the Absente must have undergone testing for thujone. I could be wrong.

     

    It would be interesting to see how an absinthe that continously have tested in on 0.0 mg/l using GC and/or MS would test in the "FDA test method".


  5. Another interesting thing is that in the Emmert test Martini Rosso tested to have 14.4 mg/l beta-thujone using GC.

    When tested using MS it was corrected to 0.0mg/l.

     

    Question is, would it pass the 19080's test-method approved by the FDA if we tested that today?

     

    Hell if I know.

     

     

    Pernod-Ricard is probably the company to have the funds to pull anything like that off. However, Is the market big enough for them to bother for one single product?


  6. That is regarding your own importation.

    FDA regulates what can and cannot be distributed within the US. According to FDA regulations the Pernod would be legal. Right...?

     

    It has tested to be thujone free in more than one test, independent of each other. Given that Absente manages to be on the US market, claiming to use another cultivar of the Artemisia family, Pernod should be able to do the same. As would any other 0-level thujone drink.

     

    I don't know. There are probably other technicalities as well. But looking at the regulations alone, I cannot see why they shouldn't be able to. Maybe because the technique of analysis they must use isn't as exact?

     

    Almost anything they can do to help getting it legal would of course be good.


  7. That is true. Still doesn't make their absinthe any good.

     

    And, I think it would be perfectly legal in the US already... Ehrm:

     

    13. Pernod Absinthe

    Alpha thujon(GC)

    unter der Bestimmungsgrenze, BG: 0 (oder max. 1.9 mg/l)

    Beta thujon(GC)

    unter der Bestimmungsgrenze, BG: 0 (oder max. 1.9 mg/l)

     

    And attached table from Emmert analysis.

    post-20-1168423666_thumb.jpg


  8. If they brought back the original Pernod Fils, Edouard, whatever, it would revolutionize the market; and only they can do it.

     

    No they can't because they wouldn't know how to. They own the name. That's it.


  9. Well,

     

    About 11:50pm Eastern time I broke open a bottle of PF1901.

    I made Death in the Afternoon.

     

    Simply Horrible!!!! :shock:

     

    I dumped it and ended up having 3 glasses the traditional way to open in 2007.

     

    There must be a trick. A specific absinthe that goes with a specific Champagne.

     

    And you had the answer only three posts above yours! You deserve what you got.

    http://wormwoodsociety.org/forums/index.ph...ost&p=66403


  10. Well... We're about 40 minutes away from 2007 here...

    So, here's the wine list served at the New Years dinner here at Chateau Hartsmar this evening.

     

    A welcoming drink and some small "snacks"; A Coteaux du Layon.

    Then for the starter dish, a 1998 Vin Jaune.

    For the main course, first - a Masi Amarone Costasera.

    Second wine for the main course - Penfolds Bin 28 Kalimna Shiraz.

     

    In roughly 35 minutes, it's time for the Trouillard Champagne. Brut Extra Selection.

     

    Just now, 20 minutes ago, I enjoyed a glass of 1914 Pernod Fils.

     

    Merry Fucking New Year to you all!

    post-20-1167603839_thumb.jpg

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