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Hi Jenn! Great pix of you all but you are missing in action in them most of the time..TISK TISK…TEE HEE!
Faith had colic and was a very hard to please baby as she screamed like she had horrible gas pain continually. The doctor had us change her formula a million times and we finally found one that seemed to help but she still screamed a bunch. I used to put her bouncy seat on the dryer, take her for long car rides provided I did not feel like I was going to crash the car from the high pitch screaming. I finally bought this vibrating thing for her crib and that helped a bunch. Also she loved the swing while she was screaming. We went through two swings while she was colicky. She actually burned the motor out on the first one. Once Faith got to her 5 th month she was much better. There is so much to adjust too in the beginning months and you are sleep deprived so things are just amplified for you all. Hang in there and I love you all!!
Rebekah20 Feb 2004
One month already?!? Wow!! The time flew by!!!
One month already?!? Wow!! The time flew by!!! :frog: You must be having so much fun!!!! :baby: Have a blessed weekend! **HUGS**It would take on the flavor of the wood, which IMO, is not especially desirable.
I do wonder what absinthe would taste like if aged for a few years in some nice casks....
The line to sign up might get pretty crowded.
Jay
Delahaye's book says that barrels (presumably wood) and stoneware vessels were deemed more suitable for storage than copper or glass, but that seems to me based upon the economics of the time more than anything else. It's hard to understand how you could top glass (clean, odorless, nonpermeable), unless as Don points out, you *want* something to go from the vessel into the liquor, such as color and flavor does from charred barrels into whiskey.
I find that fresh absinthe has a grassy taste that only goes away with time. It's probably not months, but it's definitely more than mere hours. I believe Ted mentioned this too some time back in a discussion of some of his stuff that was tasted in Texas.
I look forward to the results of your experiments, Don. Too bad I can't be the guinea pig.
The'marriage of the flavors' takes place in a few days or a week and does so just as well in glass as in wood. And in my opinion that is all that those references are talking about, a short laying down. Charring the interior of barrels is not involved. It isn't like aging liquors that are pot-distilled with congeners present (whiskey, brandy). Absinthe is made from clean neutral spirits and herbs, and all the flavor comes from the herbs. That's why I object to the use of the word 'aging' which begs comparison to irrelevant liquors.
With absinthe the difference between right out of the still, and a week later, is very subtle.
Try that with whiskey some time. Whiskies are aged because they must be to taste right and that's why it is a matter of law, to protect the quality. Same with brandy, of course. Both liquors also develop their color ONLY from aging, whereas absinthe is properly colored ONLY by the coloration step, not by wood.
Yes, Artemis, I know you never said this aging was same as aging whiskey or brandy, and I agree that there isn't a handy word to substitute, but I wish there was, for sake of clarity.
All JL products will be adequately matured before they are shipped. Just how we go about that is one of our little secrets.
I intend to conduct some tests and experiments.
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This is no more sensitive for us than for La Fee or Spirits Corner or eabsinth.com.
of beer
Artemis:
As a homebrewer, too, we (you, me, Grim, anyone else who homebrews) use aging in that same vein. Or I do, anyway...
BC
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One... places it into barrels to age. It is time which finishes the quality.
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... it is well to appreciate the fact that it is only with aging that absinthes acquire the smoothness which consumers appreciate...
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Even with the most careful manufacture, freshly made extracts had not yet acquired all their qualities. It was necessary to give them time to age so that the acrid flavors created in distillation disappeared, the aroma developed, and the scent became smoother. The extract was filtered and then placed into barrels, where it clarified before delivery for consumption.
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I Would Call That Part of the Process
Blackjack, we are no more and no less black/gray/off-white-market than any other absinthe.
This is no more sensitive for us than for La Fee or Spirits Corner or eabsinth.com.
There is no compartison between aging of whiskey or brandy, and aging of a liqueur, and therefore I would not even use the same terminology.
All that is necessary is for the marriage of the flavors to take place, a matter of hours or days, at most weeks.
Barrel aging is at least partially to remove some undesirable congeners; we do that in the purification of alcohol prior to the absinthe making, so aging for this purpose is not required.
This is not whiskey, brandy, rum, or tequila.
Does one 'age' gin? Or vodka? No, because it isn't part of the process.
I think the main issue here is that, from what I have gathered, Jade has a very specific market, and they is us. Not just the forumites, mind you, but peple interested and knowlegeable enough to do the research and actually seek out proper absinthe. I don't suspect they are really looking for a huge market, for shelf-space at the local off-license/ABC, if for no other reason than that they would then be bound by the various regulations of the countries in which they were marketing. If the point is to re-create hundred-year-old recipes, you don't want the EU and the FDA and whoever regulates booze in Bangladesh telling you what to put in it.
I suppose I may have touched on a sensitive subject here, but the JL products are, if not grey-market, certainly off-white. I am sure that Don's actual production and export enterprises are going to be in keeping with Thai law (I mean, it's taking long enough...) but the legalities of actually IMPORTING the stuff into the various nations are, as this thread shows, pretty damn abstruse. I suspect (and will duly exhorted if I'm wrong) that they have little desire to go much beyond the "personal use" levels of distribution.
And if either of the men involved would rather I not discuss this, lemme know and I'll have Kallisti kill this post.
ian,
'fils de pute' (son of a whore)
seems to work best...
i believe it was also a cheap pernod 'copy-cat' brand...
> Are the JL products meant to taste aged out of the bottle or is the intention to produce something like wine that can/should be laid down?
The JL products are aged sufficiently enough to drink (as absinthes are supposed to be), but are packaged such that long-term storage is practical. Fine absinthes will age slowly in the bottle.
> If so, are there are any environmental conditions that should be observed?
As you would for wine.
> My understanding of high proof liquors is that aging is only effective at the distillerie in aging barrels.
If the aging process involves seeking to obtain a character from the wood of the barrels, this is true. Fine absinthe ages more like a fine wine, albeit it much more slowly.
Ted-
Are the JL products meant to taste aged out of the bottle or is the intention to produce something like wine that can/should be laid down? If so, are there are any environmental conditions that should be observed?
My understanding of high proof liquors is that aging is only effective at the distillerie in aging barrels. However, absinthe appears to be quite a different thing as it is fundementally an herbal extract and the same rules may not apply.
"... I don't think we can compare short term aging (less than 2-3 years) with the aging of an 18 years old scotch..."
Agreed, and I'm confident that's what Don meant. As I'm sure he's aware, the old French references on absinthe production all stress that absinthe only develops its best flavor with age. Experiments with DIY efforts have proved the truth of that to me beyond any doubt.
The best products (Pernod for sure) were most certainly aged, but I doubt it was anywhere near two years, much less 18. The idea is just to let any acridity mellow somewhat and let the flavors blend.
'the sopranos' is dubbed in french, OK Peter I have to ask, how is'mother fucker' translated?
jeez...i really just wanted to find a loop-hole for JL to market in france...the idea is that the first one noticed becomes the reference...hills still outsells la fée, and