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Absinthe, anyone? * 2
    #28795859 -




After about a decade, bought a bottle of Pernod Absinthe.
In 2014 Pernod changed the swill they churned out since 2005 to a proper Absinthe after fierce criticism that -the- Absinthe brand of old was passing off fake stuff for real, so they started to make it right again.

I poured 1oz, added 5oz ice cold water..

It was missing something and it wasn't sugar!

I spiked the bottle with 2 drops of Artemisia Absinthium essential oil which immediately dissolved in the 68% ABV.

Now it actually tastes better and the Absinthe feeling is far more pronounced. :dontspillme:

Alcohol is half benzo, half dissociative. Thujone from wormwood antagonizes the benzo effect somewhat, making the alcohol more dissociative and thus, entheogenic.

Pernod Absinthe has a meager <2mg/l thujone, this 2 drop/700ml spike brings that closer to 10mg/l with the full 35mg/l thujone the EU allows if the wormwood oil was very high in wormwood.

Its muuuch more psychoactive this way.


Extreme screwage warning: Pernod Absinthe retails about €30 in europe. In the US, sometimes $60 is charged. Distil Import your own!


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Edited by Asante (06/01/24 08:02 AM)

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Re: Absinthe, anyone? [Re: Asante] * 1
    #28795885 -

You need to buy the swiss stuff that is made by former bootleggers who continued to make their same recipes from before the ban. This idea that much absinthe isn't 'authentic' doesn't apply to a number of european producers, who are making the same absinthe they always did.

I like this stuff -


But anything from the val de travers should be made according to old recipes.

To me it is not that dissociative, maybe a little, but what I feel in addition to the alcohol is more akin to something like caffeine and I feel more aware.


Quote:
Pernod Absinthe has a meager <2mg/l thujone, this 2 drop/700ml spike brings that closer to 10mg/l with the full 35mg/l thujone the EU allows if the wormwood oil was very high in wormwood.



A study found that swiss absinthe often has more thujone than that, up to 70mg/l or more... but even authentic pre-ban samples have much less, sometimes. So maybe that component is not essential for an authentic absinthe.

Do be careful with the essential oil, as it's one of the most toxic essential oils out there. Frankly it probably doesn't taste near as good as stuff made properly from macerating the herbs.

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Re: Absinthe, anyone? [Re: Asante] * 1
    #28795887 -

Funny, I was looking into this a few days ago in search for a good review or comparison. Didn't find anything to my liking. I'm looking for a good, distilled (Swiss as opposed to "Bohemian style") absinthe with a balanced flavor bouquet. I'm not particularly interested in the entheogenic effect (thanks for the explanation about the thujone/ethanol interaction though!)

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Re: Absinthe, anyone? [Re: koraks] * 1
    #28795895 -

koraks said:
Funny, I was looking into this a few days ago in search for a good review or comparison. Didn't find anything to my liking. I'm looking for a good, distilled (Swiss as opposed to "Bohemian style") absinthe with a balanced flavor bouquet. I'm not particularly interested in the entheogenic effect (thanks for the explanation about the thujone/ethanol interaction though!)


I still haven't found a really good absinthe that won't hit you right in the wallet. I really love that one I linked, green velvet. If you look up that region (Val de travers) you will find some others to compare it to.

There are actually a few good american absinthes. The brand Jade makes historical recipes. I tried the Jade sampler package and liked it - especially their 'espirit edouard' and their '1901'. The brand 'St George' makes an absinthe that is not entirely authentic, because it uses star anise, but I still like it and it's pretty accessible (it's in the liquor store near me).

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Re: Absinthe, anyone? [Re: koraks]
    #28795898 -

"Bohemian style" is crap, generally.

"Bohemian style" = we wanna copy Swiss but we don't know how.
It tastes so crap people set it on fire, as a gimmick and to caramelize the sugar to cover the crap flavor.

Present day Pernod Absinthe is made pretty much as they used to make it in 1805, but shy on the wormwood to be legal on the US market. Two drops of pure organic wormwood oil per 70cl bottle fixes that.

When you add the wormwood, you can taste something falls into place that needs to be in there.

Regular Pernod Absinthe "tastes like more" as we Dutch say, but with the oil spike, one glass feels like its enough.

Many dont know this but Pernod Absinthe basically was the Coca Cola of Absinthes in the Belle Epoque. It was -the- mass consumed name brand Absinthe for a century.


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Re: Absinthe, anyone? [Re: CreonAntigone]
    #28795909 -

CreonAntigone said:
There are actually a few good american absinthes. The brand Jade makes historical recipes. I tried the Jade sampler package and liked it - especially their 'espirit edouard' and their '1901'. The brand 'St George' makes an absinthe that is not entirely authentic, because it uses star anise, but I still like it and it's pretty accessible (it's in the liquor store near me).



Jade 1901 is literally reproduced from a 1901 bottle of Pernod Absinthe, shy on wormwood.

If you want the real thing..






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Re: Absinthe, anyone? [Re: CreonAntigone] * 1
    #28795954 -

CreonAntigone said:
I still haven't found a really good absinthe that won't hit you right in the wallet. I really love that one I linked, green velvet. If you look up that region (Val de travers) you will find some others to compare it to.



Great, thanks so much; actually saw your post as I entered mine; I was kind of slow. Yes, the Swiss traditions is where it's at because of the maceration followed by distillation and then coloring as opposed to the Bohemian "throw some weeds into a vat of vodka and call it good" method.

I was actually wondering about the Dutch absinthes that should exist (but just haven't looked into it) because there's a fairly long post-ban tradition of absinthe in The Netherlands. Combined with the common presence of small-scale distilleries, I'd expect a couple of people should be making interesting absinthes, too. They're unlikely to be well known due to low volumes and mostly local profile.

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Re: Absinthe, anyone? [Re: Asante] * 1
    #28795956 -

Asante said:
CreonAntigone said:
There are actually a few good american absinthes. The brand Jade makes historical recipes. I tried the Jade sampler package and liked it - especially their 'espirit edouard' and their '1901'. The brand 'St George' makes an absinthe that is not entirely authentic, because it uses star anise, but I still like it and it's pretty accessible (it's in the liquor store near me).



Jade 1901 is literally reproduced from a 1901 bottle of Pernod Absinthe, shy on wormwood.


This is an interesting controversy for me, since Ted Breaux (owner of Jade) claims that it isn't light on wormwood. He says that when he makes it according to the historical recipe, it still conforms to US law. And he references that study I linked (and similar ones) to show that even many historical absinthes didn't have a lot of thujone.

He goes further and claims that absinthe doesn't have any psychoactive effect beyond the alcohol - I definitely disagree with that claim. And the fact that current swiss absinthes exist that are double the EU legal limit of thujone in the study I linked (71mg/l) suggests that many absinthes do contain a high amount.

Still, if he's not lying about his recipe, it would seem he actually can make a US-legal product without changing anything from the historical recipe. As to why it doesn't have more thujone, perhaps different sources of wormwood contain very different amounts.

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Re: Absinthe, anyone? [Re: Asante] * 1
    #28795990 -

I can't speak to the thujone content (although I've tried absinthe from many purveyors and at fancy absinthe bars with the slow-drop contraption over the sugar on a slotted spoon ordeal and even tried kits proclaiming to allow you to steep your own batch in high proof grain alcohol), and I keep coming back to Leopold Brother's Absinthe Verte out of Colorado here in the USA.  I love the flavor.  In all of my absinthe experiences, I haven't noticed any meaningful difference from a standard alcohol intoxication, I just really like the flavor intensity of the beverage as a slow sipper.

   


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Re: Absinthe, anyone? [Re: geokills] * 1
    #28796019 -

Doesn't absinthe taste like black licorice? If so then I would like it.


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Re: Absinthe, anyone? [Re: spirit_shadow] * 2
    #28796097 -

ive been making my own absinthes for almost 20yrs on/off using various recipes and tweaking them to my own liking.
heres one i made.... much earlier , its about 3 yrs old in this bottle so is starting to oxidise/discolor .

*this was made using dale pendell's recipe from pharmako /poeia - i just used more calamous root in this version and recoloured with mint and lemon balm.


Edited by pugster (06/01/24 12:20 PM)

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Re: Absinthe, anyone? [Re: pugster] * 1
    #28796115 -

That bottle is very cool.


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Re: Absinthe, anyone? [Re: geokills]
    #28796148 -

geokills said:
That bottle is very cool.


i used to collect old decanters , this one is called a glug glug decanter ( from around 1900/1920).

* i forgot to add in last post, drinking good quality absinthe feels a bit different from normal booze - almost like a clear head drunk body feeling - of course if you drink too much you just go into the standard normal alcohol wankered feeling.

Edited by pugster (06/01/24 12:56 PM)

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Re: Absinthe, anyone? [Re: pugster]
    #28796271 -

There is the Parisian method..

The "Bohemian method"..

And, well, there's the US



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Re: Absinthe, anyone? [Re: Asante]
    #28796884 -

I never tried absinthe I don't drink anymore but wanted to try it.


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