St. George Absinthe - Reviewed by Experts and Consumers at The Wormwood Society

3.2 (2)
3.4 (22)

Editor reviews

Overall rating
Back to Listing
2 results - showing 1 - 2
(Updated: July 20, 2011)
Overall rating
The colour is bright golden green. Far more attractive than any pictures I'd seen of it. The louche action is ugly and fast. I started the drip and looked away from the glass for 5 seconds. When I looked back it was completely opaque and hadn't risen out of the reservoir of my Pontarlier glass. As I added water I could see more clouds swirling and thickening in the already-thick absinthe. The result is an extremely thick, mustard-yellow drink.

Aroma before louche is star anise dominant with a bit of heat. Sweet and candy-like. Notes of wildflower honey and something that resembles artificial cinnamon like in Big Red gum. After louche I think I can kind of smell a little bit of wormwood, but otherwise the other flavours are simply stronger than before. No floral wormwood.

Flavour is dominated by that Big Red flavour, which seems to be a result of the combination of distilled anise, basil, and tarragon. Mostly basil. As it lingers on the palate the flavours separate so that they're more individually distinct. Star anise gives it an acrid, absenta-like attack and it's very numbing. The flavour reminds me of the aroma in my parents' greenhouse in North Carolina when I was 6. I can detect a faint wormwood camphour but it's well-hidden. The sweetness of the aroma doesn't really carry over into the taste; it's dry and slightly bitter.

The finish is dominated by basil with hints of wormwood peeking through. It's not very complex or lasting. What does last is the tongue-numbing effect.

I'm very perplexed by this absinthe. It tastes very wrong to me but I am enjoying it for what it is. All the more unusual because I'm not generally a fan of star anise. It's unlike any other absinthe I've ever had. In fact, of any I've had it strays the farthest from a traditional absinthe flavour while still being absinthe. I think it needs some tweaking; pull back the basil some (I'm a fan of basil but it's a little out of balance), bring forward the wormwood, and substitute at least half of the star anise with green anise and I think it would be quite a good product. As it is I think it's nice and interesting enough but not worth half its price tag.

Edit: As I continue my glass it seems gradually sweeter. I wouldn't go so far as to remove my comment that it's more dry, but it definitely is changing as I slowly sip it. I suppose that's not a bad thing.
Report this review Comments (0) | Was this review helpful? 17 4
A whopping flavor.
(Updated: October 03, 2009)
Overall rating
Updated review 10-3-09:
Not much has changed other than the color is now a bit too dark for me and the louche is just way too thick, bringing the color and louche down a bit for me.

Updated review 9-13-08:
Overall, much of my original opinions persist, however, it seems like the recent batches have been made a bit thicker. Maybe additional star anise? Either way, I'm having a hard time drinking it while properly diluted now. It's just too thick on the tongue. If I overwater it, the mouthfeel is better, but the flavor is thin. This has brought down my reviews for flavor, finish and overall from 4's to 3's. Updated overall score: 3.5

Original review: This is a very intriguing absinthe. A highly respectable first absinthe from the US in ages.

Color is a deep peridot green. Quite appealing.

The addition of ice cold water via dripper brought about a quick forming louche. The trails were quite nice. The color after louche is a milky greenish white. Very appealing.

The aroma is one of the nicest things about this absinthe. Extremely crisp and clean. Lots of floral notes. The lemon balm comes through quite clearly. The basil adds a nice depth as well.

The flavor is extremely spicy. It's going to be a dividing factor I think. Those who enjoy unique flavored absinthes like Montmartre will really like this. Others may think its a bit overpowering, but sugaring will help even it out. There's a nice wormwood bitterness that's enhanced by the nettles and tarragon. It's quite intriguing. Although I don't add sugar to my absinthe, I do believe that this one will highly benefit from it.

The finish is a combination of light sweetness from the basil and just a touch of astringence from the wormwood. It's really a great aftertaste, although I'd like it to last a bit longer.

Overall, this is a great start for US absinthes. It's certainly setting the bar high for other US based producers. I think the strength of flavors might drive a small few away, but I think it will garner a lot of attention from those with sophisticated palates. OVERALL RATING 4.2

Report this review Comments (0) | Was this review helpful? 9 3
2 results - showing 1 - 2
Post a Comment