Reviews written by mthuilli

9 results - showing 1 - 9
 
 
Vintage Absinthe
Reviewed by mthuilli     September 04, 2014
Overall rating 
 
4.9
Appearance 
 
5.0
Louche 
 
5.0
Aroma 
 
4.5
Flavor / Mouthfeel 
 
5.0
Finish 
 
5.0
Overall 
 
5.0

Edouard Pernod was definitely the best!

Appearance: yellow/dead leaf with greenish hues (it was perfectly stored I guess) Aroma (before water): aged wine alcohol (exquisitely woody), and green anise. Louche: excellent, neither too thick...

Traditional Absinthe
Reviewed by mthuilli     December 18, 2009
Last updated: December 18, 2009
Overall rating 
 
2.4
Appearance 
 
3.0
Louche 
 
3.0
Aroma 
 
3.0
Flavor / Mouthfeel 
 
2.0
Finish 
 
1.0
Overall 
 
2.0

Good for cocktails?

Color: (a bit too) vivid green with some yellowish glances. Louche: instant! Very milky, you can't see through, internal rims of the glass are very oily, very unusual to...

Traditional Absinthe
Reviewed by mthuilli     July 19, 2009
Last updated: July 19, 2009
Overall rating 
 
2.9
Appearance 
 
3.0
Louche 
 
3.0
Aroma 
 
4.0
Flavor / Mouthfeel 
 
2.0
Finish 
 
2.0
Overall 
 
3.0

unbalanced, bitter but....

Aroma : grande absinthe, angelica and mostly anise Louche : very(too) quick and opaque Flavor : the aroma was predicting something excellent but the flavor deceives. We find...

Traditional Absinthe
Reviewed by mthuilli     July 11, 2008
Last updated: July 11, 2008
Overall rating 
 
3.5
Appearance 
 
4.0
Louche 
 
4.0
Aroma 
 
4.0
Flavor / Mouthfeel 
 
3.0
Finish 
 
3.0
Overall 
 
3.0

A bit monotonous...

Color: nice green olive with an amber shade, a little too deep for a modern absinthe imo. Louche: not opalescent but still nicely formed. But pay attention, you have...

Vintage Absinthe
Reviewed by mthuilli     July 04, 2008
Overall rating 
 
5.0
Appearance 
 
5.0
Louche 
 
5.0
Aroma 
 
5.0
Flavor / Mouthfeel 
 
5.0
Finish 
 
5.0
Overall 
 
5.0

One word: wonderful!

Color: Splendid feuille morte with a beautiful orange tint, a forest in autumn. Louche: Quick and thick, beautiful, the color gets more amber/peachy. Aroma:...

Traditional Absinthe
Reviewed by mthuilli     July 01, 2008
Last updated: July 01, 2008
Overall rating 
 
2.5
Appearance 
 
2.0
Louche 
 
4.0
Aroma 
 
2.0
Flavor / Mouthfeel 
 
2.0
Finish 
 
2.0
Overall 
 
3.0

Just for fun...

Color: artificial flashy-green, La Fée-like, not really unattractive though. Louche: nice opalescent louche that forms quickly. Maybe a bit too quick to be 'clean' but attractive nonetheless. Aroma:...

Traditional Absinthe
Reviewed by mthuilli     June 27, 2008
Last updated: June 27, 2008
Overall rating 
 
2.4
Appearance 
 
3.0
Louche 
 
4.0
Aroma 
 
2.0
Flavor / Mouthfeel 
 
2.0
Finish 
 
1.0
Overall 
 
2.0

Not my cup of tea...

Color: pale green with a slight bluish tint. Louche: good and honest. Aroma: hard to define, something weird in it. Primarily it smells wine base Marc. Then a veronica-like scent....

Traditional Absinthe
Reviewed by mthuilli     June 26, 2008
Last updated: July 01, 2008
Overall rating 
 
1.5
Appearance 
 
3.0
Louche 
 
2.0
Aroma 
 
1.0
Flavor / Mouthfeel 
 
1.0
Finish 
 
1.0
Overall 
 
1.0

Please keep on producing pastis!

Color: that olive color is somewhat attractive, nothing that looks really artificial here, just a bit unusual. Louche: the louche is too slow to form and does not complete....

Traditional Absinthe
Reviewed by mthuilli     May 29, 2008
Last updated: May 29, 2008
Overall rating 
 
3.0
Appearance 
 
3.0
Louche 
 
3.0
Aroma 
 
4.0
Flavor / Mouthfeel 
 
2.0
Finish 
 
3.0
Overall 
 
3.0

A good (Czech) step in the right direction but....

Color : nice dark olive with an amber tint but too deep. Louche : louches correctly with slow iced water drip and specially with sugar. Quickly overwaters, needs great...

9 results - showing 1 - 9
 
 
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A Classic Cocktail

Macaroni Cocktail

1/3 Italian vermouth
2/3 absinthe

Shake with ice. Strain into cocktail glass.

Savoy Cocktail Book, 1930

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Absinthe Tasting Journal

front cover th
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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