Tuesday, November 24, 2009

Absinthe Original - Don't Believe the Hype




Over the past 2 years or so, we've seen an amazing shift in much of the marketing surrounding absinthe.

While proponents of authentic absinthe have always maintained that properly distilled absinthe is low in thujone, and that absinthe doesn't cause any deliterious effects aside from that of normal alcohol, others had used carefuly crafted misinformation and preyed on the club crowd with promises of aphrodisiacs and hallucinations.

Many of the brands who were touting their high thujone content before absinthe was again legalized in the US coincidentally and quietly began removing claims of hallucinations and other wild effects from their promo material. Many of them blatantly changed the thujone information on their websites without an explanation. All of them just so happen to now fall below the legal limit in the US of 10 ppm of thujone. Funny that.

But even with so many companies changing around their lies (no, not telling the truth, just telling different lies) to make a quick buck, some have steadfastly held on to their mantra of "drink now, ask why the effects didn't happen later."

Enter the promotional material I received from Absinthe Original today via email. Here's what they had to say about their product:


The so-called absinthe available in the U.S. contains no thujone, the psychoactive element that gives real absinthe its kick. Other absinthe manufacturers, (particularly those selling in the US), are so scared at the stigma of thujone that they decide not to use wormwood in their beverages. Yet, without wormwood, many wouldn’t consider liquor a true absinthe. Such reasoning is appropriate, especially considering the fact that real absinthe is derived from wormwood’s scientific name, Artemisia Absinthium.
However, our range of REAL ABSINTHE ORIGINAL is made from 100% wormwood, so you can be assured you’ll be getting the real thing if you decide to order securely and safely online.


So, in response, I've put together some educational information for those of you out there still wondering whether there really is something to all of the hype doled out by unscrupulous marketers such as those above. Let's dissect the above paragraph:

The so-called absinthe available in the U.S. contains no thujone, the psychoactive element that gives real absinthe its kick. - While it is indeed true that the U.S. has a legal limit of 10 ppm of thujone, this sentence is still very misleading.

  1. Thujone is not a recreational drug. Thujone does not provide any enjoyable effects. In high enough levels, thujone can cause renal failure and seizures, but I wouldn't consider that desireable.
  2. The term 'real' absinthe should refer to what was being consumed during the height of absinthe's popularity in the Belle Epoque. That being the case, Absinthe Original doesn't posess the qualities of 'real' absinthe.
  3. 'Real' absinthe of the Belle Epoque did not have high levels of thujone, contrary to what antiquated scientific theories hypothesized. The most recent studies have shown that many Belle Epoque absinthes had thujone levels that fell BELOW the legal US limits! Almost all of those that were analyzed fell below the EU legal limit of 35 ppm.
  4. Many absinthes that claim to have high thujone levels in fact have very little if any thujone, according to EU analysis of many online brands.

Other absinthe manufacturers, (particularly those selling in the US), are so scared at the stigma of thujone that they decide not to use wormwood in their beverages. - This is patently false. There is only one brand in the US that has decided to use something other than the traditional wormwood (Artimisia Absinthium): Absente. They began using Southern Wormwood (Artimisia Abrotanum). All other brands (that I'm aware of) that have been produced and/or sold in the US since 2007's legalization utilize authentic Artimisia Absinthium.

Yet, without wormwood, many wouldn’t consider liquor a true absinthe. Such reasoning is appropriate, especially considering the fact that real absinthe is derived from wormwood’s scientific name, Artemisia Absinthium. - Absolutely true. The Wormwood Society does not recognize Absente as an absinthe.

However, our range of REAL ABSINTHE ORIGINAL is made from 100% wormwood, so you can be assured you’ll be getting the real thing if you decide to order securely and safely online. - If you're looking for the 'real thing', the spirit that was consumed during the Belle Epoque, Absinthe Original isn't it. Feel free to view the Wormwood Society's review. And if the product is made from 100% wormwood, then that technically (I'm nitpicking here, I know) would mean that they don't use any other herbs, thereby making this a Wormwood Bitters, NOT an absinthe.

Lastly, levels of thujone do not indicate quality of absinthe. There is absolutely no evidence to point to any mention of thujone levels in Belle Epoque advertizing of absinthe. It wasn't a factor. It only became popular during the 1990's when brands such as Absinthe Original began to hype it as a way to drive sales to club goers.

As a parting gift, I leave you with a passage from the Lancet, published in 1868 in response to the original assertions that Absinthe itself deliterious effects:


“For our own part, we have never been convinced that there is anything in the symptoms of acute or chronic absinthism as they are described, essentially different from those of acute or chronic alcoholism which has been produced by the imbibition of innumerable drams of any spirit.
We have repeatedly seen the whole train of symptoms, which are now so much talked of, produced by the constant drinking of brandy or rum. As for hallucinations, there is nothing more common. At any rate, it will take a good deal of very solid and precise evidence to convince us that the trifling amount of essence of wormwood contained in the liquor called absinthe, adds any considerable poisonous power to the natural influence of some 20 or 30 ounces per diem of a highly concentrated alcohol.”


- “Absinthe,” The Lancet, Volume 91, Issue 2332, 8 May, 1868


Thursday, June 11, 2009

May and June's Goings On

Not only was June a good month for my bar (see previous post), it was good for a multitude of other reasons as well. May had quite a few good memories as well! Here's a rundown of some of the major points:

1) Boston Trip: The trip up to Boston was wonderful. I was able to interview 16 different fund managers to get some insight into their funds and the markets, which gave me some great talking points. After the conference, I met up with Scuto and RJordan from the Wormwood Society and Fee Verte so we could head to 'Drink' for a few cocktails.

The bar was fantastic, with great atmosphere, fantastic mixologists, and unbelievable drinks. We had one cocktail newb, and one non-drinker in the party (I was neither), so it was a interesting group for a cocktail bar. We were lucky enough to pair up with Misty Kalkofen, mixologist extraordinaire and founder of LUPEC Boston, who got right down to asking us what types of drinks we liked, then began her art of drink construction from there. Over the course of the next few hours, she made for me multiple cocktails with Rye and Absinthe as a base, and branching out into Chartreuse amongst other things. Of those I took note, I had a Diamond Back, a Sazerac, a Vieux Carre and a Lawhill. We also got to sample some of their tasty Hibiscus Punch. Scuto got some of those, but other goodies as well. I was happy to see how his experience totally blew away his expectations! I think we've got a convert.

I highly recommend you seek out Drink and Misty if you're ever in Boston.


2) The long awaited Absinthe article I'd been working on for Mutineer Magazine was published last week! I pulled Gwydion Stone from Marteau Absinthe and the WS as well as Ted Breaux of the Jade and Lucid brands to help put together a kind of Absinthe 101. Lots of history and information, but high level enough that it could hold anyone's attention. It's a fantastic magazine anyway, so I suggest EVERYONE buys a subscription. It's so cheap, and it's totally worth it.





3) Monteleone Cocktail Competition - For the 60th Anniversary of the Carousel Bar in the Hotel Monteleone, the hotel, in conjunction with the organizers of the Tales of the Cocktail, held a contest to create the new Monteleone Cocktail. Entries came in from around the world, from some of the best mixologists. The entries were pared down to 5 finalists based on ingredients, ease of preparation, taste and relation to New Orleands. Those 5 cocktails were judged by the finalists of last year's Top Chef competition.


According to the organizers, my cocktail was the overwhelming favorite! So now my cocktail will be a feature on the cocktail menu at the Carousel Bar and I'll also get a 4 night stay for free at the hotel during the TotC! Here's a picture of the Top Chef crowd with my cocktail and following that is the recipe:



2 oz Sazerac Rye
1 1/2 oz St. Germain Elderflower Liqueur
1/2 oz Domaine De Canton Ginger Liqueur
2 dashes Fee Brothers Orange Bitters
Splash of Ginger Ale

Shake ingredients and strain into a julep cup or cocktail glass with crushed ice. Garnish with orange slice.

4) Lastly the Wormwood Society is now on Twitter and also on Facebook. We will be doing Top Ten lists and plenty of other cool information about absinthe each week. Make sure to follow us!

June Bar Update

June was a busy, busy month for me, both professionally and also outside of work. Several business trips allowed me to seek out some great liquor stores in my free time so I was able to find some things I can't normally get in the DC area. I got some goodies this month!

Stirrings Simple Syrup
Stirrings Grenadine (Imbibe magazine's top Grenadine)
Fentiman's Fermented Tonic Water (AWESOME!!)
Carpano Antica Vermouth
Delaware Phoenix Walton Waters Absinthe
Delaware Phoenix Meadow of Love Absinthe
Del Maguey Pechuga Mezcal
Del Maguey Chichicapa Mezcal
Del Maguey Tobala Mezcal
Del Maguey Crema de Mezcal (Mezcal with Agave syrup)
Corzo Plata tequila
Centenario Hibiscus tequila
Hudson Valley Rye
Spirit of the Hudson Apple vodka
Absinth Supreme
Voyager Gin
Compass Box Asyla Whisky
Compass Box Oak Cross Whisky
Clear Creek Eau de Vie Limosine Cask aged
Nonino Chestnut Honey distillate (distilled honey taken from bees who only foraged on chestnut trees)
Nonino Citrus Tree Honey distillate (same as above, only with citrus trees)

Pretty good month!

Wednesday, May 6, 2009

Off to Boston!

Tomorrow I leave for a quicky trip to Boston to grill some fund managers. When I return, I plan to add a few new posts, including one on what is apparently the best cocktail bar in Boston: 'Drink'. We'll see. *Devil Grin*

Friday, April 17, 2009

Absinthe Tasting with Gary Vaynerchuck

So, here it is! After working on this for close to a year, we finally found a date that would work for both of us. Click below to be taken to the WS site where you can view the video (30 min.).






Here's the back story:

I've been watching Gary do wine tastings on his site, WineLibraryTV.com for quite a while now. I've always enjoyed his high energy, no pretense approach to wine. It brings it out of the stuffy shadows and snobbery that a lot of people equate with wine specialists. If you didn't know, his show is available on iTunes, so it can be automatically downloaded each day.

Anyway, back in July of last year, I was surprised to see an episode of Scotch pop up, and I got to thinking: if he is branching out and doing other things, he'd probably be interested in trying an absinthe episode.

I emailed him the next day, explaining to him who I am and a little about absinthe. I told him that in many ways, I liken absinthe to wine, in that after it's properly diluted, it has the same relative strength, and just as much depth of flavor.

I heard back within the day, with Gary saying he loved the idea! Planning the date proved to be harder than anticipated, but we finally nailed it down about two months ago.

All in all, it was a great experience. My only disapointment was that we were forced to cut out one of the brands I brought due to time constraints. Sorry to Marc Bernhard and his wonderful absinthe, Pacifique. I didn't have a choice in the matter.

Sunday, March 29, 2009

Monthly update: Latest acquisitions

Welcome to the first monthly bar acquisition update. Each month I'll at least try to remember what I've obtained for my bar. This month, it's pretty easy to remember, since most of it came in recently:

I took a jaunt downtown to visit fellow WS member, Joe Riley at Ace Beverage in NW DC after a meeting. While it's not the biggest store I've seen, as he said, "We make due with what we've got." That he does. They've got an amazing selection of some great liquors and wines that I haven't been able to find anywhere else, including all of the Del Magey Mezcal offerings, Marteau absinthe, the full line of Haus Alpenz offerings and a ton more. I took the opportunity to complete my Haus Alpenz collection as well as pick up some other syrups I'd been meaning to get.

Along with that, I received some nice goody bags throughout the month too.

Added:

Scarlet Ibis bespoke rum
Battavia Arrack
Fee Brothers Orgeat
Agave Syrup
La Fee X.S. (yuck)
Bob's Bitters from the U.K. - Lavender, Cardamom, Coriander, Vanilla, Licorice, Grapefuit, and Ginger






New Totals:
Absinthe (not including vintage): 135
Gin: 16
Rum: 15
Scotch: 57
Tequila/Mezcal: 10
Vodka: 16
Whiskey: 29

Others (cordials, schnapps, etc): 97

Latest Absinthe Tasting

It's been too long since I last updated the blog, but I've been overwhelmed with projects, both in my real job, and outside of it. Since noone here cares about my finance stories, I'll totally skip over that and update you instead on everything else!

1) Big news on the absinthe education front. I've enlisted the help of several Wormwood Society members to contribute to an upcoming absinthe feature in a prominant magazine. It will be both the cover story and also an 8+ page spread. It should be great! I'll hold off on announcing which publication until everything is finalized.

2) I'll be visiting with Gary 'Vay-ner-CHUCK' on WineLibraryTV to go over several brands of absinthe that are now available in the US. We tape on April 8th. I'll post airing info as it becomes available.

3) The latest date for the TasteDC Absinthe Tasting event has been set for May 14th again at the Chi Cha Lounge in NW DC. I believe the house absinthes will still be featured (Kubler, Lucid and Pernod) as well as several others that I've been able to procure, which at this point will probably be Marteau, Leopold Brothers and Obsello with a potential showing of Pacifique. The last event went fabulously, although I did have some trip ups with the history presentation. I'd tried to throw too much into too little time and it got a little sloppy. This time it should go much more smoothly, since I know exactly how much time I have.

4) Posted a point/counterpoint article regarding some new 'absinth' (notice there's no 'e') products coming to the U.S. market over on The Real Absinthe Blog.

Upcoming entries:
1) A post about the last absinthe tasting event
2) Another Scotch tasting event recap
3) A roundup of the WineLibraryTV taping

See you around!