My best Absinthe so far...

[pintoshine]

I already have this plant it is a weed here in Kentucky USA. I will know not to cut it all next summer.

http://plants.usda.gov/java/profile?symbol=ARAB3
http://biology.burke.washington.edu/her ... absinthium

[Samogon]

Hi, it is a theft, they are of the authorized thieves, to make you an example, 1 kg of green anise I pay him/it 11 euro (dollars 13?)
1 kg of seeds of fennel 7 euro

good luck

Yes, it is. The problem is that there seems to be no use for the A. pontica or large quantities of Florence fennel seeds other than for Absinthe, which is a very small market. One that Cascade is obviously catering to, since that is all they sell retail.

The Florence fennel seed seems to be only sold for planting (to grow fennel bulbs) and thus in very small quantities. Sweet fennel seed can be had at any grocery for around five dollars a pound. Someone stated on this forum that no fennel is preferable to using the regular sweet fennel, anybody have thoughts on this? I'm a little skeptical as fennel, wormwood and anise are the crucial three herbs for Absinthe.

[FAROM]

Yes, it is. The problem is that there seems to be no use for the A. pontica or large quantities of Florence fennel seeds other than for Absinthe, which is a very small market. One that Cascade is obviously catering to, since that is all they sell retail.

The Florence fennel seed seems to be only sold for planting (to grow fennel bulbs) and thus in very small quantities. Sweet fennel seed can be had at any grocery for around five dollars a pound. Someone stated on this forum that no fennel is preferable to using the regular sweet fennel, anybody have thoughts on this? I'm a little skeptical as fennel, wormwood and anise are the crucial three herbs for Absinthe.

You can use very well the FOENICULUM VULGARE, the same is all right, it is very important that as production is fresh, not very dry, ciao.

[KatoFong]

It really depends on where you get your fennel from. I can attest that sweet fennel can definitely cause really bad camphorous flavors in absinthe, though. It's nasty when it happens. I wouldn't recommend using sweet fennel from the grocery store, though. Find yourself a good source and go from there.

Or you can give Cascade a try. It isn't, as Farom has said, a form of theft. They're expensive, but the quality of their wormwood is excellent and they're about the only source for florence fennel in the U.S. Growing your own wormwood isn't a bad way to go if you can do it and know when the time is right to harvest it.

[Nigel]

The last batch of absinthe I just made turned out so great! Great louche, great color great flavor. very smooth and very clean.


This batch I can just add water, and no sugar and its got a very clean smooth enjoyable taste to it and its almost better to not use sugar at all with this.

anybody getting the same results? Ill post pics later

[brewzz]

Ok Guys,I have read,read,read,ALL the posts on this board multiple times,and would like a tried and true recipe from some of the posters that are very satisfied with their results...I have built a 2000ml alembic still and have all the herbs ,I think,that are needed.I want to try a few 1 liter batches until I come up with something to be proud of...some of the posts are quite old and I want something up to date.I really like REAL Absinthe,and am Not looking for any F,ing green fairiesor massive amounts of Thugone.I have tried Lucid and Kubler to date,and some crappy euro copies.So you guys,I'm an experienced distiller(been doing it for 8-9 years) and know the Absinthe process,Just need the herb amounts....Thanks in advance,and all info will be greatly appreciated...Hope to hear from someone soon..
Cheers,Brewzz
Texas,U.S.A.
Wish I could make up my mind...LOL

[brewzz]

Sure would like to hear from Farom and KatoFong on this.I was wondering what the Angelica root adds to the maceration.I think I'm going to start a 1 liter batch this weekend....

[dancatalyst]

="Nigel". Im thinking some sort of flower, but what flower would add flavor, and a slight blue to it. that would be so awesome.

Hydrangeas? Dunno what they taste like, however. Otherwise, roses seem to come in every colour under the sun, and taste OK.

**WARNING ABOUT THE HYDRANGEA**i would not recomend consuming the hydrangea plant or using it for colour.
Horticultural Society Encyclopedia:
It says "All parts of hydrangeas may cause mild stomach upset if ingested; contact with the foliage may aggravate skin allergies".

i know it is a mild allergent, but the upset stomach part worries me. i have a horticulture degree and will look up the best flower to use for its blue colour and post later.i know you can eat pansies and dafadills,but im not sure if they come in blue.ill get back to you later.

[Nigel]

hello, its been a while... I thought I would say hello...

I purchased a bottle of Lucid, and wow is it good! I suggest everyone buy one to get a feel for how your absinthe should turn out, because its really not that hard at all to come very close to. I can pretty much almost re-produce the stuff in my kitchen, which at a whoppin 65 dollars a bottle here in california, that aint cheap. If you didn't know.... Absinthe is LEGAL in california, and im sure the rest of the states will follow. The good thing is it lasts a long time. I still have some left. sadly I ran out of my own personal creation. Its amazing because I can walk to the bars by my house, and they all serve it. so its slowed my absinthe production down a little...

anyone else still into making absinthe around here?

[FAROM]

Hi, I succeed in making a good product, but I continue the same to make experiments to get an absinthe more and more complex , ciao.

[Marionette]

I think vajravarahi is stepping it up a gear. . .

[FAROM]

Hi Marionettes, as are you? I hope for you is well. You can repeat your intervention, I don't succeed in understanding, ciao.

[corrohner]

Nice You-tube picture of how they make Absinthe in France.

http://www.netzeitung.de/wissenschaft/1007537.html" onclick="window.open(this.href);return false;" rel="nofollow

greetings Cor.

[EuroStiller]

I deal with this company all the time any they are terrific!! Many of the herbs that I can't or don't grow, I buy from them. No, the don’t have A. pontica, but they do have A. absinthium. I think if enough people were to e-mail the customer service department and ask them to stock it, they would! They are a very obliging company! And yes, they do ship internationatly!

Main Webpage: http://www.botanical.com/products/bulkh ... kherb.html

Florence Fennel Seed (Foeniculum vulgare) Certified Organic
http://www.botanical.com/products/bulkherb/f.html
First one on the list.
1 Pound $5.00 US

Anise Seed (Pimpinella anisum) Certified Organic
http://www.botanical.com/products/bulkherb/a.html
15th item down on the list
1 Pound $7.00 US

Hyssop (Hyssopus officinalis) Certified Organic
http://www.botanical.com/products/bulkherb/h.html
Last on list
1 Pound 10.00 US

If anybody should happen to come across a site selling dried A. pontica, at a reasonable price, or the seeds so I can plant it, let me know! Thanks it advance!

Beve La Fata Verde!
EuroStiller- The Doctor

[FAROM]

Nice You-tube picture of how they make Absinthe in France.

http://www.netzeitung.de/wissenschaft/1007537.html" onclick="window.open(this.href);return false;" rel="nofollow greetings Cor.

From the film, risalireal is possible diameter of the neck of swan, the hand that grasps the pipe looking? The used boiler, of what diameter will it be? Ciao to everybody,

[vajravarahi]

I think vajravarahi is stepping it up a gear. . .

Hopefully going where fools have never gone before (in a good way).


You might be able to get small pontica plants from some online nurseries ($4-$5 each). The shipping is expensive (cause it's live plants). Seeds seem to be unavailable, and I've been told they're very difficult to germinate, and when they do, seedlings tend to die easily. And just so folks know, they are perennials, so you don't yank the whole plant out of the ground when harvesting.

[phanmo]

If anyone is still looking for some way to get a blueish colour, use violets.

[EuroStiller]

Blue Color In Absinthe

Another option for a very pale blue hue that will not effect the louce is to use the dried petals from the blue Bachelor’s Button (Centaurea Cyanus) in your coloration step. About 5g of dried petals/liter. Macerate to desired shade. If left for too long; however, they will impart a bitter flavor. I only use them when making sky blue Absinthe!

Translation for Farom
Scusa il mio dialetto, ma sono scrivo subito e piu semplice mer mi
Altri sono proposto i viola per fare il Assenzio/ Absinthe azzure. Io dopre i petale essicate di Fiordaliso azzuro (Centaurea Cyanus) a 5g per ogni litri di distillitati. Non affeto il louce. Doppo poco tiempo nelle processo di coloazione, si fa un bel liquore celeste. Non lasciare i petali sopra i distillati per troppo tiempo, perche vengono amaro. Questo il lo dopro solo quando rendere il Assenzio/Absinthe Celeste!

I'll post what I use for other colorants, even though I prefer clear Absinthe.
Io inscrivo altri cosi con I dopra per colorante, ma mi piace il Assenzio/ Absinthe chiaro.


EuroStiller- The Doctor

[EuroStiller]

These are some other color/ flavors that I have experimented with and have found palatable enough to share without incurring the wrath of the group

To Color Absinthe/ Per Colorae il Assenzio/ Absinthe

Red- Rosso
1)Hibiscus Flowers- Fiore di Karkade (Adds negligible flavor- Aggiungre insignifacnte sapore)
2)Hawthorn Berries, very ripe- Bacche di Biancospino, tante matrue (Adds tartness, light red- Aggiungre rosso leggero e aspro)

Purple- Viola
1)Damson Plum Skins, peeled and dried-scorza pelate e essicata di Susino selvato(Color only- Solamente colore)

Yellow-Giallo
1) Cowslip flowers, dried- fiore di Primula Veris (Light yellow, enhanched euphoric/ relxant effect slightly, minimal flavor impact- Giallo leggero, effeto di euphoria/ riposante aumentato un 'po, piccolo effeto nel sapore.

I have others but I know that many people in this group are purists. Just though I would share a few.

Hai altri ma si vede quel molto gente nell questo pagina sono puristi. Io solo sono scirtti poco. Farom, un altra cosa. Si voi cambi ricetii qual che volta, fammi sappere.


EuroStiller- The Doctor

[Pervak]

This is an awesome thread that makes me very exited!
I really like Absinthe and will defiantly try to make a batch myself (need to get all the ingredients beside ethanol).
When drinking commercial Absinthe from Europe I can defiantly feel a little "magic" beside alcohol. Could anyone please comment on the Green Fairy effects of their Absinthe.

-Pervak in search of Green Fairy

[brewzz]

I think it's something like the "different high" you get from Tequila...Just has something to do with the botanicals....Brewzz

[Kirko]

"If anybody should happen to come across a site selling dried A. pontica, at a reasonable price, or the seeds so I can plant it, let me know! Thanks it advance!"

Hello, I'm selling artisanal grown dried Artemisia Pontica (Roman Wormwood).
You will never find a higher quality Pontica, Hyssop, absinthium or artemisia Genepi than what I grow.
I am growing this myself and guarantee it is fresh, picked at it's peak and dried to perfection.
I have supplied herbs to Cascade in the past and my hyssop has been used in commercial absinthe. My herbs are grown and hand picked by me in the mountains of southern Virginia.
I have also stocked a selection of commercially grown herbs .
While trying to source commercial herbs, I have thrown away more than I have offered for sale, most commercially grown herbs are little more than saw dust. The commercial herbs I sell are the best that can be sourced, I have Fennel Doux or fennel of Provence @ $20 a pound and Turkish fennel for $10 a pound. My imported Anise is $10 a pound.
The Turkish fennel is high quality green fennel seed, perfect for any distillation.
The fennel of Provence is absolutely the best, most sought after fennel in the world, used by
distillers in France, this is the ideal. Prices change and availability fluctuates, please stop by and see what's in store. http://absintheherbs.com/index.php Free shipping!

[brewzz]

$50 an ounce for Pontica???I'll still buy from Cascade for $15....

[Zman]

Kirk's stuff is good, and he's a great guy to deal with. The herbs Kirk gave Cascade Herbs was for the owner's private use, Cascade never sold what he gave them. However, I would strongly disagree with his assertion that the Fennel of Provence (doux) is better than true Florence fennel (azoricum). The main reason why the distillers in the EU don't use true Florence fennel is because of the price difference and availability issues. Florence fennel is about twice the wholesale price as Provence (doux) fennel.

[vajravarahi]

Whether commercial distilleries in the EU use FF or FD for price or availability reason, I don't know, but I'm sure very good absinthe can be made with either of these, depending on what you want to do and what kind of flavor you want. Top quality herbs with a very clean base, imo, will go a really long way to producing a very nice absinthe. Of course, how to run the still and the recipe are part of it too. jmo.

[Kirko]

$50 an ounce for Pontica

$10 an ounce, not $50, but Cascade's is great stuff too.

Cascade never sold what he gave them

My mistake, thanks for straightening that out.
The fennel issue is up in the air, I know some distillers prefer it for more than reasons of cost, but I'd like to hear more about it, certainly both fennel types I carry are excellent for absinthe.

[Kirko]

I respect Zman. We have disagreed on small details concerning the subject at hand but the emphasis is on small.
I strongly disagree with the cost factor. I did not choose either of my fennel based on cost, it was the furthest thing from my mind and never entered into the decision. I can buy a good quality "florence" fennel much cheaper than I pay for the Doux. My decision was based on how it tastes in absinthe. Let's begin with the definition of " Doux"; doux, douce: soft; sweet; mild; gentle; smooth; filer doux: to submit, to sing small; tout doux:gently en douce: on the quiet.
Most of the florence fennel on the market is overripe, dried brown seed. It is predominantly grown for the seed crop market, not the culinary market. You would no more want to make absinthe with this than you would want to make sausage with it. For absinthe (and for sausage) you want a plump, green, sweet (doux) seed.
You may argue that the florence fennel yields more oil and this may be true, and yet not good.
Florence fennel, (any fennel) may yield oils which are counter productive to achieving a flawless absinthe.
The premier labels of the Belle Epoch all have fennel secondary in the flavor profile to anise; indeed, green anise is the star of the show, fennel only making a supporting appearance adding depth and texture to the anise. much of the commercial European absinthe today contains no fennel at all.
Also, a good absinthe, in my opinion and experience, uses only herbs are that are "in no way brown". This would apply to fennel as well as all the other herbs used in making absinthe.

[EuroStiller]

First off, congratulations for getting an Alpine plant to grow in Virginia! I am amazed. I usually have mine shipped to me from Italy, which is my native country. I have tried many times to get it to grow here, with no luck. I have gotten Edelweiss to grow and bloom, but not Ginepi! Secondly, what species are you growing? Artemisia mutellina, A. spicata, A. umbelliformis and A.glacialis? All are considered ginepi. Your post peaked my interest. Luckily my A. absinthium does well and I have a good source now for A. pontica for garden next year! Good luck in your business venture!

EuroStiller- The Doctor

[Kirko]

Thanks, the Genepi does do well here, I started with one plant two years ago and I harvested about 4 pounds this year. It is a little touchy but I start new plants each year from cuttings to keep it viable. I think the altitude helps although I'm nowhere near alpine, ( app. 1700 ft) it's very verdant here.
I believe it's glacialis, I bought the first plant from Sandy Mush nursery and she said she thought it was glacialis. I'd be glad to send you some for a sample if you think you can help identify it for sure. Do you know of any other source for live genepi plants?

[EuroStiller]

I do not know of any source for live genepi, sorry. Sometimes I go to the Botanic Gardens and "borrow" and root clippings. Whenever I add something to my garden here, 9 times out of 10 it is from seed. For example: This year I planted Peony Poppies. My brother brought me the seeds from the UK. Awesome bloom! I kept the seed heads/ pods, so now I can re-sew them next year. The genepi seeds I have for planting next year are A. spicata and A. umbelliformis, as I have been told by a botanist friend that there is a good chance I may actually get them to grow! Cross your fingers. I've built 4- 6' x6' cold frames, so intend to start the genepi in late February/ March so they get that initial cold they need. The rest lies in God's hands.

I wish I could help you identify the species you have. If it is A. glacialis, the leaves will be a dark green on one side and silvery/ hairy on the other. Flowers should be clustered together and be bright yellow and smell sweet, like chamomile tea. The plant is rather bushy, and it likes to have lots of room to spread. I have harvested this myself in Italy. It is the preferred Genepi for liqueur making, I don’t know about Absinthe making. I'm sure it would be a terrific addition to a basic Absinthe formula to augment the aromatic quality. I will have to try it!

EuroStiller- The Doctor