So, you just paid out $100 for that bottle of absinthe you've wanted forever. But have you given any consideration to appropriate preparation for the drink? When prepared properly, your absinthe will taste and smell as amazing as a spring day. Though mix it improperly and you'll have a $125 bottle of swamp water (clue: maybe there is a reason why absinthe fountains are getting so popular). We should take a peek at why you should pamper this one-of-a-kind liquor.
During distillation, unique botanicals and spices are used that are unique to absinthe. The herbal mixture is held in solution due to the very high alcohol content of absinthe which is usually 110 to 150 proof. The addition of water brings down the alcohol concentration permitting the taste and nose of the herbs to be released from the liquor. This is the process typically called "la louche" derived from the French term for "cloudy" or "disturbed" water. A good absinthe is actually judged by the look of the louche which must possess a creamy, opalescent, white appearance. Precisely what is the key to obtaining the ideal louche?
Absintheurs in the Belle Epoque Age immediately learned that the method of preparation they used made a huge difference between making a dreadful absinthe to creating a magnificent one. The hidden-secret was passed down by generations and is in fact still practiced today. The intricate method of preparation is just one of the many things that make absinthe such an interesting drink. The procedure is simple and easy so let's check it out .
We know already that the addition of water is what converts absinthe from a simple high proof liquor into a beautiful experience that only the fortunate few who may have indulged may properly explain. But do you know how the water is added is the most critical aspect? You see, if you add water too quickly you only will release approximately 60% of the bouquet and taste. If the essential oils are exposed to air to quickly, they oxidize and lose much of their taste and aroma. If water is added to quickly, you expose the oils to air to quickly and sacrifice a large portion of your herbs to oxidation. When you add water slowly, the alcohol proof drops gradually. This allows each molecule of flavor and fragrance to become separated from the water and completely come to existence.
The ultimate way to add water is to drop it directly into the glass using an absinthe fountain or dripper. These tools were created to drip water to absinthe at just the right rate. If you don't have access to one of these, it is possible to use a carafe. When using a carafe however, it's best to pour a really narrow stream of water at the slowest rate you possibly can. It is fascinating to note that through the Belle Epoque, French bistros employed a waiter specifically taught to pour water from a carafe for absinthe customers. This ability has been handed down from father to son that would take the father's place of the establishments absinthe pourer in the event that he passed away.
During distillation, unique botanicals and spices are used that are unique to absinthe. The herbal mixture is held in solution due to the very high alcohol content of absinthe which is usually 110 to 150 proof. The addition of water brings down the alcohol concentration permitting the taste and nose of the herbs to be released from the liquor. This is the process typically called "la louche" derived from the French term for "cloudy" or "disturbed" water. A good absinthe is actually judged by the look of the louche which must possess a creamy, opalescent, white appearance. Precisely what is the key to obtaining the ideal louche?
Absintheurs in the Belle Epoque Age immediately learned that the method of preparation they used made a huge difference between making a dreadful absinthe to creating a magnificent one. The hidden-secret was passed down by generations and is in fact still practiced today. The intricate method of preparation is just one of the many things that make absinthe such an interesting drink. The procedure is simple and easy so let's check it out .
We know already that the addition of water is what converts absinthe from a simple high proof liquor into a beautiful experience that only the fortunate few who may have indulged may properly explain. But do you know how the water is added is the most critical aspect? You see, if you add water too quickly you only will release approximately 60% of the bouquet and taste. If the essential oils are exposed to air to quickly, they oxidize and lose much of their taste and aroma. If water is added to quickly, you expose the oils to air to quickly and sacrifice a large portion of your herbs to oxidation. When you add water slowly, the alcohol proof drops gradually. This allows each molecule of flavor and fragrance to become separated from the water and completely come to existence.
The ultimate way to add water is to drop it directly into the glass using an absinthe fountain or dripper. These tools were created to drip water to absinthe at just the right rate. If you don't have access to one of these, it is possible to use a carafe. When using a carafe however, it's best to pour a really narrow stream of water at the slowest rate you possibly can. It is fascinating to note that through the Belle Epoque, French bistros employed a waiter specifically taught to pour water from a carafe for absinthe customers. This ability has been handed down from father to son that would take the father's place of the establishments absinthe pourer in the event that he passed away.
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Want to learn more about the absinthe fountain and how it works? Just visit William Pontarlier's site for information on absinthe fountains and other absinthe accessories.
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