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Absinthe: How to successfully ship to Ireland.
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I going to get this from Alandia next week, Suisse La Bleue, clear blueish absinthe from Val De Travers region in Switzerland, 53% 70CL and perhaps a bottle of Verte de Fougerolles 72% 70 CL French green absinthe.
If you want to get into it, you got to get out of it. (Hawkwind 1982)
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bodhrandude wrote: »I going to get this from Alandia next week, Suisse La Bleue, clear blueish absinthe from Val De Travers region in Switzerland, 53% 70CL and perhaps a bottle of Verte de Fougerolles 72% 70 CL French green absinthe.
Do you add sugar and water to it ?0 -
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Well in my recent excursions I ordered two bottles this time from Alandia.de, the Suisse La Bleue and the Vert de Fougerolles, I also ordered a Pontarlier reservoir absinthe glass and a brouiller which sits on top of the glass, the brouiller made of steel has three small holes in the centre and you fill this with ice, while the water trickles in to create a beautiful louche.
I also ordered a bottle of Scottish absinthe called Murmichan Absinthe from the Whisky Exchange in London, which was delivered the day after the other two, you may wonder where was I getting the money for this, well my birthday was last Monday so some of the money from that as well.
Suisse La Bleue 53% 70 CL.
Vert de Fougerolles 72% 70 CL.
Murmichan Scottish Absinthe 64% 50 CL.
Suisse La Bleue.
I was dying to taste my first Swiss absinthe and the Suisse La Bleue I thought was a first great choice. When I uncorked this bottle the aroma gave of a bit of a wine base as well as wormwood, fennel, hyssop, fruits and herbs meadow fresh if you like and strange kind of Alpine smells which I presume to be herbs growing in the Val de Travers mountains in Switzerland. A short sip neat gives a nice bite and flavour for its 53%. Using the Bruiller for the first time with ice gives this great visual of the louche in making, making appear more creamy looking than it is. The taste and mouthfeel is incredible, beautiful and healthy like a really good tonic. Strangely when absinthe sprung up in the late eighteenth century it was considered a pick me up tonic, its amazing how its reputation changed in the space of a hundred years to being banned for almost a century. Finish was a very long satisfying contentment. Second glass later was still great but not as mind blowing as I did have my first Vert de Fougerolles beforehand which was amazing. (10/10)
Louched glass of Suisse La Bleue.
Vert de Fougerolles.
The biggest shock from buying booze online was this mighty beast at 72% made it to my front door, after the disaster in 2016 trying to get a bottle of Mari Mayans at 70% from Spain and having it seized by customs, Alandia's system seems to work no problem here. Uncorking the Vert releases an abundance of aromas, the grape base, citrus like with lemon balm, cardamon, with a lovely wormwood umph, fennel, anise and hyssop in the mix. Putting it to the louche test was magnificent as can be witnessed on the top video in the post, turning to a milky white amber, one of the most amazing louche's I have ever seen. After been diluted with spring water the aroma takes over the room in a perfumed atmosphere. Mouthfeel is incredibly creamy and rich with wormwood, cardamon and citrus herbs coating the tongue and the really nice warming subtle heat of the alcohol power. Finish is a long lasting contentment, this one is as good as Breaux's Jades. General recommendation though is if you are going to have a few glasses of this, just make it two of them as this is very potent(10/10)
the Louched glass of Vert de Fougerolles.
Murmichan Scottish Absinthe (Vert).
Being brought up as a Scot but now living in Galway I was proud to try this, Scotland's and Lost Loch's first ever green absinthe which I ordered through the Whisky Exchange in London as this was the only place online I could buy this and have it delivered to the Republic. This was delivered to me this morning and I uncorked to try a few drops neat, delicious, smoked taste, mint, bramble leaves, an abundance of herbs, heathery breeze herbs like the flowing Irish reel and distilled with water from the springs around the Cairngorm mountains. Yes these few sips revealed a delicious drink using the old methods of absinthe distilling but with new ideas and herbs mixed with the wormwood, anise, fennel and hyssop. When adding water, I love this brouiller effect of the drip, drip which causes the water to cloud in layers, fantastic to watch until the glass is filled. Mouthfeel is incredibly rich and creamy, invigorating, still getting a nice taste of heather flowers and the smoked taste of a single malt, a lovely zing of citrus and wormwood coating the tongue. Finish is nice and lasting, a very decent first absinthe from Scotland and hopefully not the last. (10/10)
Murmichan absinthe in its louche.
The Brouiller.
The Brouiller.
The Pontarlier Reservoir Absinthe Glass.
If you want to get into it, you got to get out of it. (Hawkwind 1982)
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Well having collected the annual bin bill from the rest of the householders at end of February I've built up some reasonable finance again so this time I've ordered from Sensatonics.de, another German shipping vendor from Berlin. I wanted to order four bottles this time and try the free shipping deal if you spend more than 160 Euro. So the bottles I ordered are another bottle of the Philippe Lasala, only this time its an introductory offer of the litre bottle with two absinthe glasses and two absinthe spoons, a litre bottle of the Francois Guy at 45%, a bottle of Absinthe Charlotte La Capricieuse which is the stronger version of the 53% La Clandestine La Bleue at 72% 70 CL from Switzerland and a bottle of Absinthe Angelique Verte Suisse at 68% 70 CL also by the same La Clandestine makers in Switzerland. So I should get these at the latest by Friday or Monday next week. Looking forward to it.
Absinthe Angelique Verte Suisse
Absinthe Charlotte La Capricieuse
Francois Guy
If you want to get into it, you got to get out of it. (Hawkwind 1982)
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Well my new stock landed in 19th March but I had to go down to Cork that same day for family business so I didn't get to sample any till the following Monday and I scribbled a few brief notes about my first two drinks.
Francois Guy 1 Litre 45% ABV. Verte/straw coloured.
The Francois Guy simply rocks, it might be 45% but it certainly has that umph! that experienced absintheurs would probably like. Its a nice refreshing drink to have in a sunny afternoon. Absinthe in its simplicity, not as complex as others but its main give is the green anise rather than star anise and the rarer Pontarlier wormwood and still a nice bite at 45%. I actually louched it at a 3.1 ratio and it still gives a nice buzz, taste and finish. Priced at double the price of the Lasala its still extremely good value at 55 Euro for a litre. The Lasala being great though uses star anise so the taste is much better from Francois Guy. A nice everyday absinthe that can make great cocktails and mixed drinks too. 8/10
Angelique Absinthe 70 CL 68% ABV Verte from the La Clandestine absinthe makers.
First impressions is that this is very powerful, a lovely herbal smell of pine, Swiss meadows and mountain plants. A lovely natural peridot green that louche's to a pale green opaque with hints of orange and yellow highlights.
Can be louched between 3.1 or 4.1 and still retain an attractive opaque.
A luscious mouthfeel and finish makes this one of the best for me from Switzerland so far and my first Suisse green absinthe.10/10 If you want to get into it, you got to get out of it. (Hawkwind 1982)
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