Reviews Directory Vintage Absinthe

Vintage Absinthe

 
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50cl 68% abv (136 proof)

The modern absinthe revival owes a lot to the German fascination with the drink and its history. A small group of serious enthusiasts, dedicated to improving absinthe's misunderstood image, are found on-line at the forum of Absinth-Guide.de. In 2005, this group decided that they had had enough with the over-all poor quality of German-made absinth(e)s and held a contest to develop a true, quality distilled absinthe - Made in Germany. A noble experiment, and about 15 different home-made (know as Hausgemachts or HG) absinthes were entered, with the winner to be placed into small-scale production just for the pleasure of the German forum members. The winning recipe, by Michael Weinzierl (known as Deep Forest) was up-scaled to just 30 liters, which created an instant success with the forum members and others who had the chance to taste it and, not satisfied with a 'one-off' experience, they demanded commercialization.

Michael had previously visited the Eichelberger Distillery in Taxöldern, because it was near his hometown. Located in southeast Germany in the picturesque and forested Bavarian region called Oberpfälzer Seenland, the Eichelberger (in English - Acorn Mountain) Distillery is a family run, hobbyist enterprise owned by Dr. Lili and Rudi Wild. This modern, yet very small distillery, is capable of distilling only 30 liters at a time, but always with utmost care and attention to quality. As passionate advocates of liqueurs and eau-de-vie, they were enthusiastic when approached with the idea of distilling a 'specialist's' absinthe. They offered their services to distil the first, historic run of Michael's creation, what is now known as 'Eichelberger Absinth 68,' using the German spelling that drops the 'e.'
 
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An extremely limited production of one of the first known written absinthe recipes discovered, written down for posterity in 1797 and attributed to Abram-Louis Perrenoud, Henri-Louis Pernod's father. Translated from old French and put into production by two absinthe historians using anicient measurements and colouring techniques, along with only local Pontarlier absinthe plants, it shows another side to absinthe that had been modified so many times during the 19th century. It is more herbaceous and slightly medicinal, as it was most likely originally intended, yet quite tasty, and it has a louche that is more of a light, opaque olive green instead of milky white. This may have been what absinthe was like before the Pernod son went main-stream and is certainly an interesting historical experiment.
 
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