Comments on: Absinthe, Absinthe every where… (Part III)

By: KD

KD — Tue, 11 Aug 2009 02:30:41 +0000

St. George absolutely shines in a Sazerac. All of the myriad flavors that you say muddy the palate in the tasting make for a terrific nose on the glass. I can’t go back to using Herbsaint or pastis for my rinse since trying the St. George. I also love it as a background note used to proof up a Peychaud Sour.

By: Brian Robinson

Brian Robinson — Sun, 12 Apr 2009 16:29:51 +0000

cocktailVixen,
That’s probably not the best place to find an accurate comparison, since the majority of that thread was just a bickering battle between myself and the starter of the thread who has a grudge against Gwydion.

As for the drink itself, the new Marteau has a completely different flavor profile. It’s more traditional with a touch more spiciness and earthiness than the Suisse Marteau. He didn’t include the celery seed that was in the original, so that takes out the uniquely sweet vegetal flavor.

I like both, but for me, the new Marteau definitely is a better product.

“My desr [sic] friend is going to tape the event so that I can listen in and share it with some friends. It is always interesting to listen to Brian’s opinions.”

These comments are so amusing.

By: CocktailVixen

CocktailVixen — Sun, 12 Apr 2009 11:16:11 +0000

Anyone done a comparison of the two that you know of?….Mike, it is discussed here:

http://www.feeverte.net/forum/index.php?showtopic=5048

By: Mike S.

Mike S. — Sun, 29 Mar 2009 19:09:22 +0000

St. George is, so far, my favorite by a good margin…but now I really want to try the Marteau. I have a split of his original formula (the one made in Switzerland a few years ago) and like it very much, but I’ve heard the new formula (made in the U.S.) is better. Anyone done a comparison of the two that you know of?

By: Jonas

Jonas — Thu, 26 Mar 2009 15:47:33 +0000

“Wormwood Society Founder and absinthe producer Gwydion Stone, and Wormwood Society Editor and Media Contact Brian Robinson will join us to discuss the history and tradition of absinthe and answer questions about present day absinthe production, tastes, and challenges”

Unfortunately I am unable to attend. My desr friend is going to tape the event so that I can listen in and share it with some friends. It is always interesting to listen to Brian’s opinions.

By: Dr. Bamboo

Dr. Bamboo — Wed, 25 Mar 2009 19:49:02 +0000

Since I’m such an utter absinthe newbie (and have only tried a small handful), I’m loathe to pollute the discussion. But when did that ever stop me before?

~ I simply can’t understand the fuss over Kubler. It seems so flat and unremarkable. I like it just about the least of any I’ve tried…both drip and mixed. But I realize I’m deeply in the minority here.

~ I enjoy Obsello tremendously and it might just be my go-to. (at least for drip).

~ La Fee I also like, and it’s been my fave for mixing. It really seems to shine and hold it’s own in almost anything I blend it with.

~ If I had to pick an all-around favorite, it would be Pernod. Again, I realize I’m probably in the minority. It would almost certainly be my “desert island” absinthe…if it wasn’t priced where it is (fatal flaw on line two!)

I’m also OK with Mata Hari as well.

Alrighty…let the rotten fruit & veggies fly!

By: Gabriel

Gabriel — Wed, 25 Mar 2009 15:24:52 +0000

Robert: Good to see you here; thanks for the kind words regarding the post. I can understand liking St. George as it certainly stands alone in the absinthe pantheon and it may suit some people perfectly. However, I can’t understand anyone passionately defending Pernod (not that you’re necessarily doing this, but Pernod over Lucid? Naaaaah), especially considering what it *should* be given its pedigree.

I think you’ll like the Obsello and I look forward to reading your thoughts on it.

By: Gabriel

Gabriel — Wed, 25 Mar 2009 15:18:15 +0000

Concierge: I am facing this as a simple way of approaching the product to judge it on its own merits as clearly as possible. I actually struggled with whether to just leave the analysis at “Neat” and “Drip” tastings alone. Using absinthe for mixing is an important element in evaluating them, but not what i wanted the purpose of this piece to be.

For reference though, my favorite mixing absinthes, of those reviewed so far, would be Kubler, Obsello, and Marteau. St. George and La Fee, for me, bring *too* much to the party for good measure and the others either are too shaky in their structures to stand out in a mixed drink (Apsinthion, LTV) or are best left to their own devices to be appreciated (Lucid, Pernod).

By: Robert Simonson

Robert Simonson — Wed, 25 Mar 2009 14:56:40 +0000

Nice post. Very thorough. You’re much more patient with absinthe than I am. To have to drink six brands in drip and frappe form sounds to me like a mild form of torture. I prefer it as a component in cocktails dominated by other liquors. I’ve tried the Lucid (eh), Kubler (good), St. George (also good), Pernod (I like this better than you do). Obsello’s to arrive soon.

By: The Concierge

The Concierge — Tue, 24 Mar 2009 23:55:10 +0000

This is another well done installment of the Absinthe Series. Great analysis. However, one thing puzzles me. I appreciate the methodical manner by which the comparison is performed, but can’t quite grasp the frappe as a second measure for comparison as being better than another mixed drink. This is simply because of my view that most people will drink it neat, drip, or in a mixed drink before trying the Frappe. Perhaps this view is due to lack of experience will dedicated Green Fairy Imbibers.

In any case, this will definitely prompt me to purchase Marteau.

Also, since my limited exposure to absinthe has involved St. George and Pernod, it seems as those I will be purchasing either Obsello and Kubler, both of which are available in NYC for $50.
Personally, I find that St. George has an interesting quality and texture to it neat and, for me, it works very well in a Corpse Reviver No. 2. Of course, I am looking forward to reevaluating this as a neat and drip product against the Marteau and as a mixer against Kubler and/or Obsello. I am too curious to see, if St. George’s complexity doesn’t, in fact, offer something that others do not in a mixed drink. However, your point about the Kubler being a good absinthe for experimenting and developing drinks is well taken.

I will look forward to the next installment.