Sample louched December 2008, from an unknown bottling (it was a gift in trade). Louched to 4:1, with 1/2 sugar cube.

The color when neat is a perfect light green, which louches up beautifully. The louche begins at the very bottom of the reservoir, and builds fairly slowly from the bottom, until about 2:1, when just a thin line separates the unlouched top layer from the other 7/8 of the glass. It doesn't go completely milky until just short of 3:1.

The aroma when neat is a slightly minty alcohol. During the louche, it fills the room with anise, and quite noticeably so. Upon stirring, the aroma sniffed up close reminds me of Egg Nog, and in a very good way - it's milky, boozy, and quite alluring. It could just be that I sampled it the week before Christmas, but this definitely has notes of cream, nutmeg, and smoky bourbon.

The first taste is quickly mint, then fennel/anise, then a long finish of very bitter wormwood. The wormwood stays with you for quite a while, until you take another sip just to mitigate the bitter. I really didn't enjoy it as much as I expected I would.

The Edouard surprised me with just how bitter it is on the finish. It's reminiscent, as another reviewer noted, of Lucid, though much less "earthy" than Lucid. It's not difficult to taste the family resemblance, both being Ted Breaux productions. I need to try the others in the line, but Edouard didn't strike me (admittedly with my first sample) as one I'd buy a whole bottle of.

Color: A vibrant, deep peridot green. Very attractive.



Louche: Slow forming, nice building/layering action. Morphs into an opalescent milky jade color. It just doesn't get much better.



Aroma: Anise is predominant. An ensemble of alpine herbs are noticeable. The wormwood takes a bit of a back seat but it's there. I also get mint and toasted honey. During louche once again the anise is the predominant note, but the alpine herbs blossom into a nice bouquet. I think I can also detect a faint baby powder scent.



Flavor: Again, it's that anise that makes it's presence most noticeable. This certainly isn't an anise bomb like the VS but it's quite forward. Those alpine herbs aren't far behind imparting a nice crisp, refreshing taste. There's something spicy going on in there as well, but I don't know what to attribute it to. The wormwood is easily detectable but plays second fiddle to the other flavors.



Finish: I find the finish to be pretty standard. The wormwood finally comes through a bit more imparting a slight lingering bitterness. I wouldn't describe the duration as long either.



Overall: It's obviously a quality made traditional offering. When it first came out I was a huge fan but after expanding my palate a bit and trying other commercial offerings I find this rather average by comparison (but certainly not bad).

Louche: Nothing grabbed me, but it louched. It's different from the others I've tried because it didn't have that swirly cloud effect, it gradually clouded up equally throughout the glass.



Aroma: Peculiar is fitting, and the aroma matches the flavor.



Flavor: There's definitely a spiciness with a hint of mustiness to it, like an old abandoned house.



Finish: Definitely present, but unremarkable. Not sure if the batch I had was different from the one mentioned in the other thread inquiring if Ted changed the formula, but mine, dated Oct 06, has a prominent alcohol burn - which doesn't compliment the musty flavor and aroma.



Overall: Acceptable, but that rustic taste and aroma isn't for me.

If you remember the beutifully deep and vibrant colour of the early Jadedouards, that batch, that rose so many controversies at FV, will be a great disappointment. It looks exactly like strongly undercoloured Swiss les bleues turned verte at 55%, but that is 72%!

Louche is alright, exactly the one the pre-ban should produce.

If the spirit smells of glue, it means that that is high in ethyl acetate, so seems to be the case, first glue, then herbs. What has happened?

Flavour is spicy, there is wormwood in it, but the glue aftertaste and marc base have their predominant say spoiling the goodness it might offer once we go past the glueiness.

I haven't had the pleasure of tasting pre-ban Edouard, but that particular batch seems to be far, far away from what has been offered previously under that very name.

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