Absinthe H. Bazinet Jeune circa 1910

Absinthe H. Bazinet Jeune circa 1910

 
4.7
 
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Editor reviews

Color was a wonderful straw color with still a few hints of green. A great example of typical Feuille Morte.



I had to take off a point for the louche because it was very slow and didn't build into a very good opalescent hue. Became cloudy, but meh, nothing amazing.



Before water, the wine base alcohol was quite evident, but not in an unpleasant way. Nose of fennel and wormwood, with almost a nutty undertone. Fresh and clean.



The aging imparts hints of caramel into the light anis and fennel flavors, as well as rounds out some of the bitterness from the wormwood. I'm assuming the aging has mellowed some of the flavors, as they weren't as strong as one would expect. All in all, it still tastes delicious, but the aftertaste left me wanting.



Overall, I'm very happy that I made the investment to try this great example of a well renowned absinthe in its heyday.
Overall rating 
 
4.7
Appearance 
 
5.0
Louche 
 
4.0
Aroma 
 
5.0
Flavor / Mouthfeel 
 
5.0
Finish 
 
4.0
Overall 
 
5.0
Reviewed by Brian Robinson June 24, 2007
Last updated: July 16, 2007
#1 Reviewer  -   View all my reviews (171)

A very nice pre-ban

Color was a wonderful straw color with still a few hints of green. A great example of typical Feuille Morte.



I had to take off a point for the louche because it was very slow and didn't build into a very good opalescent hue. Became cloudy, but meh, nothing amazing.



Before water, the wine base alcohol was quite evident, but not in an unpleasant way. Nose of fennel and wormwood, with almost a nutty undertone. Fresh and clean.



The aging imparts hints of caramel into the light anis and fennel flavors, as well as rounds out some of the bitterness from the wormwood. I'm assuming the aging has mellowed some of the flavors, as they weren't as strong as one would expect. All in all, it still tastes delicious, but the aftertaste left me wanting.



Overall, I'm very happy that I made the investment to try this great example of a well renowned absinthe in its heyday.

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A Classic Cocktail

Corpse Reviver (No. 2)

1 oz lemon juice
1 oz Kina Lillet
1 oz Cointreau
1 oz dry gin
1 dash absinthe
 

Shake with ice. Strain into cocktail glass.

Note: Four of these taken in swiftsuccession will unrevive the corpse again.

Savoy Cocktail Book, 1930

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Absinthe Tasting Journal

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The WS Absinthe Tasting Journal

With room for over 200 tastings, provides novices and experts with a primer in absinthe history and facts, as well as instructions on how to conduct scorings and blind tastings.

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