Absinthe Connoisseurs please?!
Whats the Best brand of absinthe Verde, Rouge or clear you have tried!?Www@FoodAQ@Com
Answers:
Those aren't brands, they're styles!.
Each has its own merit, so it's a matter of taste!.
Vertes are herbally complex due to the coloring stage!. If it's a shade of green that looks like it belongs in a lab, avoid it!.
Clear, or "blanche" or "La Bleue" is also good!. They'll have a slightly different finish and complexity than a verte as there's no coloring stage!. All the herbs used are in the distillation and thus the lack of color!. This does NOT mean a lack of flavor, though!.
Rouges are generally best avoided, as they're artificially colored swill!. Again, if the color looks like it came from a lab instead of a garden, stay away!. The drawback of rouges is that naturally colored rouges are very hard to come by and the natural coloring degrades over time from a nice vibrant red/fuchsia to more of a muddy, dead blossom, rust color!. There's no negative effect on the taste, but the visual appeal diminishes!. Traditionally the red is derived from hibiscus blossoms which add a slight tartness to the flavor!.
Which do I prefer!? No one in particular!.!.!.there are good and bad examples of all of them!.
Of the vertes, anything made by Jade is a winner!. There are a rising number of very well made American vertes as well!. Marteau and Leopold Bros!. both make fantastic vertes!. St!. George Verte is also good, but it's a very unorthodox love it/hate it kind of absinthe!.
Of the blanches, Clandestine La Bleue is a very highly regarded blanche!. Kubler is a good Swiss blanche available on US shelves, and Sirene, made in the US, is also exceptional!.
Of the rouges, Maitresse Rouge is the only one I'm aware of that's naturally colored!. I've not tasted it personally, but hear it's pretty good!.Www@FoodAQ@Com
Each has its own merit, so it's a matter of taste!.
Vertes are herbally complex due to the coloring stage!. If it's a shade of green that looks like it belongs in a lab, avoid it!.
Clear, or "blanche" or "La Bleue" is also good!. They'll have a slightly different finish and complexity than a verte as there's no coloring stage!. All the herbs used are in the distillation and thus the lack of color!. This does NOT mean a lack of flavor, though!.
Rouges are generally best avoided, as they're artificially colored swill!. Again, if the color looks like it came from a lab instead of a garden, stay away!. The drawback of rouges is that naturally colored rouges are very hard to come by and the natural coloring degrades over time from a nice vibrant red/fuchsia to more of a muddy, dead blossom, rust color!. There's no negative effect on the taste, but the visual appeal diminishes!. Traditionally the red is derived from hibiscus blossoms which add a slight tartness to the flavor!.
Which do I prefer!? No one in particular!.!.!.there are good and bad examples of all of them!.
Of the vertes, anything made by Jade is a winner!. There are a rising number of very well made American vertes as well!. Marteau and Leopold Bros!. both make fantastic vertes!. St!. George Verte is also good, but it's a very unorthodox love it/hate it kind of absinthe!.
Of the blanches, Clandestine La Bleue is a very highly regarded blanche!. Kubler is a good Swiss blanche available on US shelves, and Sirene, made in the US, is also exceptional!.
Of the rouges, Maitresse Rouge is the only one I'm aware of that's naturally colored!. I've not tasted it personally, but hear it's pretty good!.Www@FoodAQ@Com
