Absynthe Finally Allowed in US

[chadknowslaw]

Dammit!! I have never tried it and not going to give up 8+ years being sober to try it now....

http://www.sfgate.com/cgi-bin/articl.../MNQJTO9FM.DTL




It was the drink of choice for 19th century painters, poets and writers.

Vincent van Gogh sliced off his ear while sipping it, Edgar Degas and Pablo Picasso painted it, French poet Paul Verlaine cursed it as he lay dying in his bed.

For nearly 100 years, the United States and many other nations banned it.

Absinthe. "It leads straight to the madhouse or the courthouse," declared Henri Schmidt, a French druggist urging his own countrymen to outlaw the green liquid in the early 1900s, which they did.

Now it seems that no one can remember exactly why it was prohibited. Some say it was the chemical thujone found in the herb wormwood, used to make absinthe, that affects the brain. Others say it was a plot by the wine industry to put the popular spirit out of business. And there are those who believe it was a case of baseless hysteria, not unlike "Reefer Madness," the 1936 propaganda film about marijuana.

Earlier this year, a lone Washington, D.C., lawyer took on the Alcohol and Tobacco Tax and Trade Bureau in an attempt to lift the ban. After some legal wrangling, the agency agreed - with some limits.

[Lee]

Its actually been legal to buy in the US for about 2 years, it been a watered down version without as much Wormwood in it though

We bought some last Christmas and got totally smashed on it one night LMAO

Regards,

Lee

[chadknowslaw]

Customs took some away from me in 2005

I was being my typical naive self and declared it. The customs officer gave me the option of dumping it out or taking it from me, putting nasty things on my passport and having the former East German Women's Weightlifting Champion give me a body cavity search.

I dumped it out~

[MrYellow]

It's a horrible drink. Gone out of fashion for good reason.

-Ben

[Lazer]

wow.

Absinthe is the drink of choice for tourists to Prague, because it's legal here, since it's illegal just about everywhere else.
However, even the absinthe here, unbeknownst to most travelers, is really just very strong, minty alcohol, containing no wormwood at all....

Lost ears and curses aside, one can only hope this means a new, more bohemian future for the States... :sunny:

[SPACE GLIDER]

tastes like black licorice or nyquil

[mistermee]

I love it! Since we live in Europe (Rome) part of the year, we had the chance to try it years ago. It is seriously powerful and you need to respect the fact. It's also one of those wonderful things whose protocol really matters so invest the extra dollars (euros) in a real Absinthe spoon and permit yourself the luxury of drinking it as it was meant to be drunk.

[deanb]

It would be interesting to try it! I have always been curious about it. I was also curious about Salvia. I was in San Francisco this past weekend and found some, and tried it, and it (salvia) definately wasn't as good as it is cracked up to be. I am guessing Absynthe will probably be the same.

Its kinda like "My Big Fat Greek Wedding" if you didn't see it in the first week at the theater and rented it at home, its just like "thats it?"

[Squirt]

eck I've tried Absynthe, the real Absynthe, the proper way, and it was a nasty little beast, not to mention it dehydrates you very quickly, sucking all the water from your brain. bleah

[MistahTaylor]

tastes like black licorice or nyquil

*pukes* that is all I have to say.
Love MISTERTAYLOR.

[Chilihost]

I think I will stick with Bolli and Veuve, thanks

[IdolKnights]

Slightly same story - longer and with more to it
Source: NYTimes



EARLIER this year, when Lance Winters heard that absinthe was being sold in the United States again for the first time since 1912, he shrugged it off. Then he reconsidered. He’d spent 11 years perfecting an absinthe at St. George Spirits, the distillery where he works in Alameda, Calif., and considered it one of the best things he’d ever made. Why not sell it?

The company’s Absinthe Verte will be in stores later this month.
Over the past few months, he must have wished he’d stuck to his first instinct.

The division of the Treasury Department that approves alcohol packaging sent back his label seven times, he said. They thought it looked too much like the British pound note. They wondered why it was called Absinthe Verte when their lab analysis said the liquid inside was amber. Mostly, it seemed to him, they didn’t like the monkey.

“I had the image of a spider monkey beating on a skull with femur bones,” Mr. Winters said. But he said that the Alcohol and Tobacco Tax and Trade Bureau thought the label “implied that there are hallucinogenic, mind-altering or psychotropic qualities” to the product.

“I said, ‘You get all that just from looking at a monkey?’”

His frustration came to a sudden end last Wednesday, when he learned the agency had finally granted approval to his St. George Absinthe Verte, the first American-made absinthe on the market in almost a century.

Since the start of the year, at least four absinthes, including two from Europe and one from South America, have been cleared for sale. At the same time, hundred-year-old legends about its ties to murder and madness have been discredited. For years, absinthe’s chief appeal has been its shady reputation and contraband status. It was said to have caused artists like Van Gogh to hallucinate. Now that it is safe and legal, will anyone still drink it?

To find out, I tried the two absinthes on sale in New York along with an early sample of St. George Absinthe Verte. And I was astonished by how delicate, gentle and refreshing they were. Astonished in part because of my earlier run-ins with absinthe. There was the Portuguese stuff that looked like radiator fluid and tasted like a mouthful of copper. There was the Czech product that a friend smuggled past customs in a mouthwash bottle. I would have preferred the mouthwash.

Another European brand is “the color of reactor cooling fluid and there’s nothing natural about that,” said Mr. Winters, who would know. Before turning to alcohol as a full-time job, he worked as an engineer on a reactor on board a nuclear-powered aircraft carrier.

Absinthe aficionados agree that a lot of absinthe isn’t very good.

“Before Hurricane Katrina destroyed a lot of my things, I had a very extensive collection of bad absinthe,” said T. A. Breaux, a former resident of New Orleans who designed one of the new absinthes, Lucid. Most of Mr. Breaux’s bad absinthe is modern, but the taste of absinthe has been problematic for centuries. The word comes from the Greek apsinthion, which means undrinkable. The essential ingredient in absinthe, a medicinal herb called grand wormwood, is profoundly bitter. How bitter?

“Ever take malaria pills?” Mr. Winters asked. “Ever bite into one?”

Mr. Winters had never tasted absinthe when he started making his own. Nor did he hope to sell it. He was just playing. “You know, give a boy a still,” he said. He worked from a recipe in a back issue of Scientific American, then adjusted the formula. “It was just a manic obsession with the ingredients that drove me to tweak the formula.”

After a few tries, Mr. Winters found that grand wormwood was best used in just the first step of absinthe making, when it is infused into grape brandy along with anise and fennel and then distilled, so its bitterness could be left behind in the still. In the second step, he infused a portion of what came out of the still with lemon balm, hyssop, tarragon and other botanicals, including a much less bitter cousin of grand wormwood. Finally this flavorful infusion is mixed back into the result of the first distillation.

Mr. Breaux, too, muffles the wormwood with fennel and anise. An environmental chemist with access to gas chromatography mass spectrometers, he had analyzed unopened samples of absinthe from before the ban.

They are just beautiful pieces of craftsmanship,” he said. “They were artisanally made with the best herbs and there’s just no comparison between that and something that has green dye and ‘absinthe’ stamped on the bottle.” The two kinds have as much in common, he said, as “a good Bordeaux and a bottle of cheap wine that one buys in a roadside convenience store.”

That, more or less, is what I’d say about the difference between the absinthes I cut my teeth on and those produced by Mr. Breaux, Mr. Winters and the Kübler distillery in Switzerland.

I tried each straight (eye-opening, but not for everybody), and diluted with water. The sugar cube of legend is not needed with a skillfully made absinthe, which all of these were.

The Kübler Absinthe Supérieure ($56.99), at 53 percent alcohol, is the easiest to understand. Fans of Pernod and other absinthe substitutes will find the flavors familiar. But while Pernod speaks of anise, Kübler tastes like licorice. It says only one thing, but says it very pleasantly.

With Lucid ($67.99), things get more complicated. Mr. Breaux makes it in a French distillery based on his analysis of vintage absinthes. Besides a bracing dose of fresh anise and a back-of-the-tongue bitterness, on one tasting, I thought I detected asparagus. A second encounter was more minty. Both times, Lucid kept pulling me back in for a fourth, seventh, twelfth sip. It was alarmingly easy to imagine exploring it while a long afternoon slipped away.

St. George, which will cost around $75, is the most layered of the three. Mr. Winters has a history of capturing delicate aromas in a bottle (a vodka of his called Hangar One smells just like mandarin blossoms) and his Absinthe Verte is full of fresh green herbs. Anise and fennel make their scheduled appearance but hardly dominate.

While the United States may be in the throes of an absinthe renaissance, distillers suspect that new bottles will arrive slowly. Absinthe was banned in America in 1912 because of health concerns fanned by some of the same anti-alcohol forces who would later push through Prohibition. Due to a reorganization of the government’s food-safety bureaucracy, the ban was effectively lifted before World War II, although it took decades before anybody realized it.

One absinthe that will try to brave the regulators next year is a spirit distilled by Markus Lion in Germany for the performer Marilyn Manson. Called Mansinthe, it is “designed to please newbies as well as long-term absinthe lovers,” Mr. Lion said in an e-mail message.

Mr. Breaux has crafted several other absinthes that are sold in Europe, but he and his American importer, Viridian Spirits, are not ready to face the Tax and Trade Bureau again just yet.

“I’m trying to recover my sanity first,” said Mr. Breaux. “There’s this perception that we opened a door and now anybody can walk in. But it’s not like that. It’s like everything is still on probationary status.”

Jared Gurfein, who founded Viridian, agreed. “There’s no question they’re watching us,” he said. “I’m just not sure what they’re watching for. I hope it’s not for somebody to cut their ear off.”

[Squirt]

Slightly same story - longer and with more to it
Source: NYTimes

That was a great article! :thumbsup:

[Lee]

Oh how interesting...

One of our distributors for the club told me last week they have just received their first shipment of Absinthe.

At the present time, our club is going to be the only one in the Daytona Beach area (gay or straight) that carries the product

Regards,

Lee

[Mansized]

I love it! Since we live in Europe (Rome) part of the year, we had the chance to try it years ago. It is seriously powerful and you need to respect the fact. It's also one of those wonderful things whose protocol really matters so invest the extra dollars (euros) in a real Absinthe spoon and permit yourself the luxury of drinking it as it was meant to be drunk.

Ah yes, came across a place in Nice, France that had a very nice selection.
At least I think it was France, but after imbibing, all the countries sort of look the same.