![]() Otherwise, this is just way too much of a coincidence… I could be wrong, but something tells me you’re the sore loser in my last Youtube comment battle, Mr. If you want to write to Kamal from DUNY be my guest, though the producer of Grande Absente has no say in what DUNY stocks, so I don’t know what you were going on about with that… I have nothing against him, if that’s what you’re insinuating. ![]() In fact, in other reviews I’ve actually complimented him. Now, when it comes to non-absinthe, I think he’s quite alright. I was criticizing the “host” because his review is absurd. I’ll be sure to use the phrase “canine bowel movement” next time just for you. If you can’t take the word “dog poo” you must be a very sensitive man. Those in the absinthe community are well-aware of who I am and would vouch for me any day of the week. Promoting? Because I linked my site and made a review reference? HARDLY.Īnyone that knows TARN is well aware that I have a very sarcastic style, but the occasional crude one-liner has nothing to do with my credibility. Update: Recipe reformulated in 2014, see full review.Ī / $70 / Anyway, it stands as a word of warning for those ordering Pernod in a bar: Make sure you’re getting what you pay for.Īt $70 a bottle, the new Pernod isn’t cheap, but the premium is probably worth it - if not for the flavor alone, then at least for the history inside. Many have surmised that the new Pernod is drawn more from the pastis than from the pre-1915 recipe but I’ve got no 100-year-old absinthe here to compare against, alas. The absinthe is stronger, obviously, but the flavor profile is about the same maybe a little less sweet. Side by side with Pernod pastis, the similarities are uncanny, perhaps unsurprisingly. Pernod is deceptively milder than its 68% alcohol would indicate and can easily get you into trouble. Like Obsello, this is a very easy-drinking absinthe, but it packs a real wallop. The flavor is very mild for absinthe anise is predominant but hardly overpowering, and the sugar really balances the bitterness perfectly. Served with sugar and just a little water (maybe 2:1), it louches beautifully and reveals itself as a very fine product. Hitting 136 proof, the re-released Pernod absinthe ties with La Fée for the most alcoholic of absinthes that I’ve sampled to date. At 86 proof, it’s powerful stuff, but Pernod’s pastis still ain’t absinthe. ![]() Pastis is an anise-flavored liqueur, but it isn’t absinthe. ![]() “Pernod” the brand has never gone away, and in fact has been probably the most popular pastis for decades. Now, with absinthe back on the market, so is Pernod, selling an authentic absinthe worldwide once again. After that, the company moved to Spain and continued to make the stuff. The company started making absinthe in 1792 (which earns it the title of the “original” absinthe producer) and was the biggest brand of absinthe up until the 1915 ban. If you’re looking for major names in absinthe, they don’t get much bigger than Pernod. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |