posted by admin on Jan 29
Vieux Carre Absinthe Superieure is named for what New Orleans locals call the French Quarter. The spirit is made at Philadelphia Distilling using grande wormwood, petite wormwood, fennel doux provence, green and star anise, melissa, genepi, hyssop and spearmint. Robert Cassell, the master distiller at the back Vieux Carre, got his start in the brewing industry, having spent time at Harpoon, Victory and River City Ale Works.
Absinthe is a liquor that has quite a bit of myth and art built on every side it. It was hugely popular in Paris for the period of the late 1800s and early part of the in conclusion century. It ended up being banned for many years in the U.S. and some other countries as it was alleged to have psychoactive properties. Prohibitionists also charged absinthe could even cause a call over of deadly illness. None of this was upright, but the drink’s negative perception spread quickly. The high proof and unchecked consumption of the twenty-four hours built absinthe’s reputation.
Many absinthe makers suggest serving the spirit using a process where water is dripped through a sugar cube and into a glass with absinthe. Philadelphia Distilling, in addition to offering up some cocktail recipes, urges you skip the sugar third power and instead cut it either 3:1 or 4:1 with give water to. I sampled it straight to get the soul essence and then cut it by water.
In its pure form the anise nose is strong and nearly overpowering. The inconsiderable green freshness of complexion is bright and winning. The 120 proof spirit is quite warming, but there is also a protuberance of additional flavors. The anise is up front, but plenty of sweet and candy notes emerge.
Mixed with water, the color clouds and turns slightly milky. The anise still dominates the nose, but the flavor mellows perfectly a bit. There are still some background notes to the anise and it feels like the spearmint comes a bit more to the front.
