Absinthe

I resisted Absinthe for a long time based on a bad early experience. Then a friend insisted I try a properly made version served as a long drink with ice and everything changed. The depth of flavour I'd missed the first time was suddenly the point. Been drinking it regularly for about six months no…

Absinthe has become my slow-evening ritual. Served on the rocks, no distractions, and you start to notice things — the finish, the way it develops in the glass. It's a drink that rewards attention in a way most don't. I've introduced a few friends to proper Absinthe and the reaction is always the s…

One of the things I love about Absinthe is the regional variation. The same category produced in different parts of the world tastes completely different. The balance between sweetness and bite shifts dramatically depending on origin, and served with a splash of water those differences are most appa…

Over the past year I've tried 2 different expressions of Absinthe, ranging from entry-level to premium. My conclusion: the complexity on the palate is the most reliable indicator of quality across price points. Served in a proper glass at room temperature, the differences are pronounced and educatio…

Something I've noticed with Absinthe: the season changes the experience significantly. In summer neat it's lighter and more refreshing, the character sitting differently in warm weather. In winter the same drink served the same way feels richer and more substantial. I now think about Absinthe seaso…