Absinthe

Absinthe has a specific character that isn't universally appealing and I respect that. Some people find the character overwhelming. Served neat it's at its most polarising — full flavour, no hiding. For those it clicks with, the payoff is enormous. I'm firmly in that camp and have been for years. I…

After 40 years of drinking Absinthe I'm still finding bottles that surprise me. The category has more depth than it's given credit for by people who haven't explored it properly. Served neat at its best, the finish continues to evolve in interesting directions. My advice to anyone starting out: don…

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…

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…

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…