Sebor Absinth Arrives for Review
We've just gotten our hands on a bottle of Sebor Absinth, a Czech absinthe we've seen before but never tried (or at least never tried in a non-blacked out in college state). They've sent us a bottle along with all sorts of paraphernalia including an absinthe spoon, pipe, and glass, and they even threw in some sugar cubes. Not too shabby.
Chances are, if you or your friends have tried/heard of absinthe before, this is the stuff - it seems to be the ubiquitous choice, and we're really interested in comparing it to some of the other absinthes we've tried. Another interesting point is these guys advocate the concept of fire as part of the absinthe ritual - sounds pretty badass on paper, but it's something we won't be partaking in since we try to minimize the interaction of flames and overproof alcohols ever since "the incident."
Read up on Sebor at SeborAbsinth.com, and expect a review with some soonness. See below for a Wikipedia information on the role of fire in the absinth ritual.
The Czech- or Bohemian-style absinth lacks many of the oils in absinthe that create the louche, and a modern ritual involving fire was created to take this into account. In this ritual, absinth is added to a glass and a sugar cube on a spoon is placed over it. The sugar cube is soaked in absinth then set on fire. The cube is then dropped into the absinth setting it on fire, and water is added until the fire goes out, normally a 1:1 ratio. The crumbling sugar can provide a minor simulation of the louche seen in traditional absinthe, and the lower water ratio enhances effects of the high-strength alcohol.
It is sometimes claimed that this ritual is old and traditional; however, this is false. This method of preparing absinth was in fact first used by Czech manufacturers in the late 1990s and used as a marketing tool, but has since been accepted by many as historical fact, largely because this method has filtered its way into several contemporary movies. Amongst many of the more traditional absinthe enthusiasts, this method of preparing absinthe is looked down upon, and it can negatively affect the flavour of traditional absinthe.
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Posted by Jake Jamieson at April 3, 2007 2:26 PM
"Absinthe of the month club?"
What is with you guys? The absinthe market would collapse if purchase/consumption dipped that low.
Remember that the French used to drink it every day in the so-called Green Hour that lasted from 5 pm - 7 pm (maths never being their strong point). And did it do the French any harm?
Absinthe of the week, please. At the very least.