Wednesday, February 24, 2010
Thursday, February 11, 2010
Lucid Absinthe
As something of an Absinthe novice, I'm going to endeavor to avoid a common mistake that I find in other reviews of this lovely beverage: I'm not going to expressly tell you what you should and should not drink. Too often on absinthe review sites I find the author attempting compare modern Absinthes with the Absinthes of the 1800's. Since very few bottles of "classical" Absinthe still exist, I'd like to know just how they are divining what constitutes a thumbs up or thumbs down from Rimbaud or Baudelaire. This comes across to me as nothing more than elitism and unhelpful hero worship.
While I appreciate the sentiment, I found these reviews to be no help at all; as an Absinthe novice, I suddenly found my choices to be extremely limited (unless I wanted to face the mockery of the putrescent Rimbaud and Baudelaire). Because of this, I've decided that my reviews of Absinthe, of which there will probably be many, will strive to move beyond the history or mystery of the product and focus on the appeal (or lack thereof). I do so apologize if this offends any of my favorite dead poets.
Lucid Absinthe
In their words:
Absinthe, first commercialized in the early 1800’s, emerged as a powerful icon of freedom during the Belle Epoque period, and it was during this time that the highly perfumed spirit reached unparalleled popularity and cult status among the worlds of art, literature, and fashion. Once proclaimed to fuel the fires of creativity, and subsequently demonized, Absinthe has recently reemerged on the world stage as a high quality, fine alcoholic libation recalling those earlier artistic times.
LUCID is formulated by world renowned Absinthe expert T.A. Breaux, and is distilled in strict accordance to traditional French methods. LUCID is crafted in the historic Combier distillery, founded in 1834 and designed by Gustave Eiffel in the fabled Loire Valley of France. Each bottle of LUCID is carefully prepared by skilled craftsmen, using ancient copper Absinthe alembics. Unlike most contemporary imitators,
LUCID is distilled entirely from spirits and European herbs, and uses no artificial additives or dyes. LUCID recalls the rich tradition of Absinthe, and is crafted using a full measure of Grande Wormwood (Artemisia absinthium), Green Anise, Sweet Fennel, and other fine European herbs traditionally used in making fine Belle Epoque Absinthe.
We invite you to enjoy LUCID in the traditional French manner:
- Pour 1.25 – 1.5 oz. of LUCID into an appropriate glass.
- Place a sugar cube atop a flat, perforated spoon that rests on the rim of the glass. Using the sugar is optional.
- Slowly drip 4-5 oz. of ice cold water on top of the sugar cube (or directly into the glass), which slowly dissolves into the Absinthe.
- The cold water causes the Absinthe to louche (“loosh”) into an opalescent cloud as the herbal essences emerge from the Absinthe and perfume the room.
- Enjoy!
In my words:
Though I never read anything negative about Lucid, a number of reviewers seemed to dismiss this brand as a "beginner's" Absinthe. This may be due to the fact that Lucid was the first brand to be approved for sale in the U.S. after the ban was lifted.
I use one shot of Lucid to four shots of water and two Domino "Dots" sugar cubes (these seem to be smaller than regular sugar cubes, but are the only kind my local grocery store carries). Cool water is the key; too warm and you have an unbearably strong (as though someone dumped a spice rack in your mouth) taste. Too cool makes the drink a bit too piquant.
Right out of the bottle Lucid is a lovely pale green/yellow; it louches into a nice opal/skim milk color (which is more pleasant than it sounds).
On the nose you can't miss the strong fennel and anise aromas; these carry right over to the palate. Lucid leaves a curious numbness on the tip of the tongue as you sip it, while the finish is pure black licorice.
All in all, I was quite pleased with Lucid. I tend to drink it as an aperitif as I'm cooking dinner; Absinthe is said to aid digestion and, also, I don't find that it pairs well with too many of the meals I cook. As an after dinner drink it might be iffy, though you could enjoy it as a refreshing sipper over the course of a lazy afternoon.
While I appreciate the sentiment, I found these reviews to be no help at all; as an Absinthe novice, I suddenly found my choices to be extremely limited (unless I wanted to face the mockery of the putrescent Rimbaud and Baudelaire). Because of this, I've decided that my reviews of Absinthe, of which there will probably be many, will strive to move beyond the history or mystery of the product and focus on the appeal (or lack thereof). I do so apologize if this offends any of my favorite dead poets.
Lucid Absinthe
In their words:
Absinthe, first commercialized in the early 1800’s, emerged as a powerful icon of freedom during the Belle Epoque period, and it was during this time that the highly perfumed spirit reached unparalleled popularity and cult status among the worlds of art, literature, and fashion. Once proclaimed to fuel the fires of creativity, and subsequently demonized, Absinthe has recently reemerged on the world stage as a high quality, fine alcoholic libation recalling those earlier artistic times.
LUCID is formulated by world renowned Absinthe expert T.A. Breaux, and is distilled in strict accordance to traditional French methods. LUCID is crafted in the historic Combier distillery, founded in 1834 and designed by Gustave Eiffel in the fabled Loire Valley of France. Each bottle of LUCID is carefully prepared by skilled craftsmen, using ancient copper Absinthe alembics. Unlike most contemporary imitators,
LUCID is distilled entirely from spirits and European herbs, and uses no artificial additives or dyes. LUCID recalls the rich tradition of Absinthe, and is crafted using a full measure of Grande Wormwood (Artemisia absinthium), Green Anise, Sweet Fennel, and other fine European herbs traditionally used in making fine Belle Epoque Absinthe.
We invite you to enjoy LUCID in the traditional French manner:
- Pour 1.25 – 1.5 oz. of LUCID into an appropriate glass.
- Place a sugar cube atop a flat, perforated spoon that rests on the rim of the glass. Using the sugar is optional.
- Slowly drip 4-5 oz. of ice cold water on top of the sugar cube (or directly into the glass), which slowly dissolves into the Absinthe.
- The cold water causes the Absinthe to louche (“loosh”) into an opalescent cloud as the herbal essences emerge from the Absinthe and perfume the room.
- Enjoy!
In my words:
Though I never read anything negative about Lucid, a number of reviewers seemed to dismiss this brand as a "beginner's" Absinthe. This may be due to the fact that Lucid was the first brand to be approved for sale in the U.S. after the ban was lifted.
I use one shot of Lucid to four shots of water and two Domino "Dots" sugar cubes (these seem to be smaller than regular sugar cubes, but are the only kind my local grocery store carries). Cool water is the key; too warm and you have an unbearably strong (as though someone dumped a spice rack in your mouth) taste. Too cool makes the drink a bit too piquant.
Right out of the bottle Lucid is a lovely pale green/yellow; it louches into a nice opal/skim milk color (which is more pleasant than it sounds).
On the nose you can't miss the strong fennel and anise aromas; these carry right over to the palate. Lucid leaves a curious numbness on the tip of the tongue as you sip it, while the finish is pure black licorice.
All in all, I was quite pleased with Lucid. I tend to drink it as an aperitif as I'm cooking dinner; Absinthe is said to aid digestion and, also, I don't find that it pairs well with too many of the meals I cook. As an after dinner drink it might be iffy, though you could enjoy it as a refreshing sipper over the course of a lazy afternoon.
Tuesday, February 2, 2010
Domaine Andre et Mireille Tissot Cremant de Jura Brut NV
The stubbornness of the champagne manufacturers has increasingly driven me into the loving arms of the various cremants. Not only do I enjoy sampling sparkling wines produced from varietals other than the "Big Three", I've been (by and large) impressed by the innovation and comparable class when compared to champagne. Cremant producers seem to be trying just as hard (if not more so), with a great deal less recognition. Given this situation, I'm always pleased when I find a new cremant to share.
In their words: ...
In my words:
This cremant is produced like a traditional champagne: the lead off on the nose is wet biscuit, followed by pears, lemon rind, chalk, and just a hint of walnuts. It's a lovely brass color with fat, but contained, bubbles. Ripe and astringent on the palate (and with an emphasis on the chalk notes), Domaine Andre et Mireille Tissot Cremant de Jura Brut NV makes for a classy introduction to the evening.
According to the producers, Domaine Andre et Mireille Tissot Cremant de Jura Brut NV is sixty percent Pinot Noir and forty percent Chardonnay.
In their words: ...
In my words:
This cremant is produced like a traditional champagne: the lead off on the nose is wet biscuit, followed by pears, lemon rind, chalk, and just a hint of walnuts. It's a lovely brass color with fat, but contained, bubbles. Ripe and astringent on the palate (and with an emphasis on the chalk notes), Domaine Andre et Mireille Tissot Cremant de Jura Brut NV makes for a classy introduction to the evening.
According to the producers, Domaine Andre et Mireille Tissot Cremant de Jura Brut NV is sixty percent Pinot Noir and forty percent Chardonnay.
Traveller's Tales #1: Los Angeles
I feel I haven't been fair with the lot of you; as I travel the countryside, I do go out of my way to sample the best beer, wine, and spirits that I can find where ever I land. I've been meaning to keep track of these things and share them here on the blog, but various distractions, bouts of laziness, and intoxication have kept me from making the proper recordings for posterity. I now intend to rectify this tremendous selfishness on my part.
Traveller's Tales are going to be down and dirty; whatever information I can get (be it from the bottle, the wine list, or the bartender) I'll dutifully record and pass on. Otherwise, it's going to be straight up tasting notes. For the record, I'm guessing the Traveller's Tales are going to consist primarily of beer recommendations; I've seen some remarkably bad wine lists lately, while a great many restaurants have begun pushing their extensive microbrew selections.
Maredsous 10
In their words:
A full-bodied TRIPLE with elegantly balanced sweetness, fruitiness, and hopping.
In my words:
The nose comes across quite simply: rich malt, a pleasant yeastiness, and just a hint of lime. On the palate you get all this plus dried apples and fresh cut wheat, delivered with a slightly raisiny character. The finish is round and full of dry hoppiness.
Unibroue La Fin du Monde
In their words:
The excellence of triple fermentation through a special blend of yeasts gives this malt beverage LA FIN DU MONDE (The End of the World) an exquisitely robust flavour of exceptional refinement.
In my words:
Another very simple nose; smoked cedar is accentuated by a faint yeastiness. On the palate the yeastiness is a little fuller, and the taste of dried apricots rises to the surface. La Fin Du Monde is very smooth, despite the driest of hop finishes, and quite savory.
Kasteel Rouge
In their words:
Belgian ale with cherries and cherry juice added.
In my words:
On the nose, cherry flavored Robitussin accompanied by a faint maltiness. On the palate you get this in spades. Kasteel Rouge was soft and round in the mouth feel; with little ABV, it seems made for dessert or easy drinking.
Gueuze Fond Tradition Lambic
In their words:
Bier van sputane gisting. Biere de fermentation spontanee. Spontanvergorenes Bier. Spontaneously fermented beer. Birra a fermentazione spontanea. Cerveza de fermentacion espontanea. Zutaten: Wasser, Malz, Weizen, Hopfen.
In my words:
An amazingly complex beer. The nose is slightly misleading; there's a mix of dried fruit (trail mix style), slight yeastiness, and an even fainter scent of hops. On the palate, however, these aromas become the beer equivalent of a fine champagne or cremant. Gueuze Fond Tradition Lambic is crisp, tight, and bright in the mouth feel with a long, clean finish. This would make an excellent aperitif.
Traveller's Tales are going to be down and dirty; whatever information I can get (be it from the bottle, the wine list, or the bartender) I'll dutifully record and pass on. Otherwise, it's going to be straight up tasting notes. For the record, I'm guessing the Traveller's Tales are going to consist primarily of beer recommendations; I've seen some remarkably bad wine lists lately, while a great many restaurants have begun pushing their extensive microbrew selections.
Maredsous 10
In their words:
A full-bodied TRIPLE with elegantly balanced sweetness, fruitiness, and hopping.
In my words:
The nose comes across quite simply: rich malt, a pleasant yeastiness, and just a hint of lime. On the palate you get all this plus dried apples and fresh cut wheat, delivered with a slightly raisiny character. The finish is round and full of dry hoppiness.
Unibroue La Fin du Monde
In their words:
The excellence of triple fermentation through a special blend of yeasts gives this malt beverage LA FIN DU MONDE (The End of the World) an exquisitely robust flavour of exceptional refinement.
In my words:
Another very simple nose; smoked cedar is accentuated by a faint yeastiness. On the palate the yeastiness is a little fuller, and the taste of dried apricots rises to the surface. La Fin Du Monde is very smooth, despite the driest of hop finishes, and quite savory.
Kasteel Rouge
In their words:
Belgian ale with cherries and cherry juice added.
In my words:
On the nose, cherry flavored Robitussin accompanied by a faint maltiness. On the palate you get this in spades. Kasteel Rouge was soft and round in the mouth feel; with little ABV, it seems made for dessert or easy drinking.
Gueuze Fond Tradition Lambic
In their words:
Bier van sputane gisting. Biere de fermentation spontanee. Spontanvergorenes Bier. Spontaneously fermented beer. Birra a fermentazione spontanea. Cerveza de fermentacion espontanea. Zutaten: Wasser, Malz, Weizen, Hopfen.
In my words:
An amazingly complex beer. The nose is slightly misleading; there's a mix of dried fruit (trail mix style), slight yeastiness, and an even fainter scent of hops. On the palate, however, these aromas become the beer equivalent of a fine champagne or cremant. Gueuze Fond Tradition Lambic is crisp, tight, and bright in the mouth feel with a long, clean finish. This would make an excellent aperitif.
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