Reviews written by LeRoy Meline

4 results - showing 1 - 4
 
 
Traditional Absinthe
Reviewed by LeRoy Meline     August 03, 2008
Last updated: August 03, 2008
Overall rating 
 
2.3
Appearance 
 
2.0
Louche 
 
3.0
Aroma 
 
3.0
Flavor / Mouthfeel 
 
2.0
Finish 
 
2.0
Overall 
 
2.0

Verte?

I am reviewing this from a sample that was sent to me. As I open the bottle the first thing I notice is the smell of anise (star anise)...

Traditional Absinthe
Reviewed by LeRoy Meline     May 09, 2008
Last updated: May 10, 2008
Overall rating 
 
3.7
Appearance 
 
3.0
Louche 
 
5.0
Aroma 
 
4.0
Flavor / Mouthfeel 
 
4.0
Finish 
 
3.0
Overall 
 
3.0

Well done, North Shore Distillery

I applaud North Shore for a well made American Absinthe! The olive green color color is nice, but maybe a little too dark. The...

Reviewed by LeRoy Meline     October 16, 2007
Overall rating 
 
4.2
Appearance 
 
4.0
Louche 
 
5.0
Aroma 
 
4.0
Flavor / Mouthfeel 
 
4.0
Finish 
 
4.0
Overall 
 
4.0

Tasty

A nice natural green color. A very nice louche that builds from the botom and becomes opaque. The aroma is full and pleasant. A nice dry spiciness of fennel, wormwood...

Traditional Absinthe
Reviewed by LeRoy Meline     October 16, 2007
Last updated: October 18, 2007
Overall rating 
 
4.4
Appearance 
 
5.0
Louche 
 
4.0
Aroma 
 
4.0
Flavor / Mouthfeel 
 
5.0
Finish 
 
4.0
Overall 
 
4.0

Balanced

Balance pours a nice green color. The louche is fast, and not opaque. I detect a strong fruity, citrus, aroma. The flavor gives way to a coriander, followed...

4 results - showing 1 - 4
 
 
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A Classic Cocktail

Imperial Topaz No. 2

Image
1 oz light rum
2 oz fresh pineapple juice
1/4 oz absinthe
2 or 3 dashes of Peychaud's Bitters
1 dash of orange flower water
simple syrup, to taste (or not)
 
Shake and strain into frosted cocktail glass.
 
Gwydion Stone, 2008 

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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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