Fortune presents gifts not according to the book
When you expect whistles it’s flutes
When you expect flutes it’s whistles

‘Letrillas’ (1581) by the priest Luis de Gongora.

Thanks to the folk at Absinthesalon, we were supplied with a bottle of Nemesinthe, an absinthe produced by Liqueurs de France and distilled at the Timbermill Distillery in South West London.

As the product promotional speil goes, Nemesinthe Absinthe takes its inspiration from the ancient Greek Nemesis, although known as the Goddess of Vengeance and Retribution, Nemesis was also a distributor of fortune, in due proportion to each according to their deserts.

Well, my lotto numbers clearly did not come up tonight. And I obviously did something worthy of retribution to be presented with such disappointment.

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While enjoying the afternoon at the Absinthesalon, I had the opportunity to partake in a sneaky glass of absinthe, and chose to indulge in the Jade PF 1901 – yet another creation of the master, Ted Breaux.

PF1901 is a tribute absinthe to perhaps the most famous of absinthe’s, Pernod Fils, with the date reflective of the year that the famous Pontarlier absinthe distillery caught fire and was destroyed.

from the Melbourne “Argus”, 15 August 1901

This verte absinthe comes in at 68% alc/vol, in an attractive amber bottle with a ornate label highlighted in gold leaf.  The liquid was clear and intense in a convincing natural peridot colour, leaning more towards the olive yellow end of the spectrum.

My first long inhale was something of a surprise – to be honest I did not get the usual herbaceous hit of many absinthes, rather this absinthe had some similarities to a fine Pinot Noir.  It was an integrated perfumed nose, touches of violet and other sweet floral notes. It actually initiated discussion about the use of wine as a spirit base and to what degree this can influence the taste of an absinthe. The other surprise was I could smell a certain pleasant minerality that usually I only taste and generally seek out as one of my benchmarks for quality.

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It must be said that the location of Sydney’s Absinthesalon, halfway along a steep hilly Albion Street, is well placed – given that the natural effects of gravity can only but assist the imbiber down the hill towards Central train station and other responsible forms of public transport. Let this be ample encouragement to leave the car at home dear absintheur, and enjoy the full experience.

Bad timing, pregnancy and the global financial crisis have all plotted against me in my efforts to be able to fly into Sydney to get along to the new Absinthesalon premises before now, but now I am here outside the dark grey toned establishment.  You may sometimes read this in other reviews of the Salon, but I can myself verify that as you linger outside the door you may detect the tell tale aromatic signature of aniseed in the air.

Proprietors Joop van Heusden and Gaye Valttila are most welcoming and usher me inside into the front room of the salon – exposed rustic brickwork, displays of the extensive range of quality absinthe products and water fountains, a giant antique cash register adorning a counter serve as a prelude to the inner sanctum behind the draped curtain adorned doorway.

Behind the curtain is a most intimate and inviting environment that captures the feeling of a proper absinthe salon. Now, don’t get me wrong, Belle Époque in Brisbane is an excellent representation of retro-French dining, all gold leaf edging and fleur-de-ly’s, but Gaye and Joop have utilised the limited space typical of a period Surry Hills terrace to manifest a very different type of neo-Gallic experience.  The interior is illuminated with a ‘petite’ version of wrought iron street lamp posts, tasteful minimalism to the interior decoration, round mirrors and sparing use of stylistic wallpaper. The far wall is adorned with a graceful mural of La Fée Verte, the Green Fairy herself, a fine rendition of one of the most famous representations of her from the original heyday.

With room for at most 30-odd patrons, all seating is set around a pleasingly non-crowded arrangement of small café tables adorned with 4 tap water fountains for the absinthe ritual. And let’s be clear, the experience and discussion of absinthe is not unlike that of wine, it should be shared amongst convivial company. The spacial design suitably encourages this.

Friday and Saturday nights are generally booked out in advance so don’t be surprised if you rock up on a whim and unable to satisfy your curiosity.  Another aspect to be aware of is that there is a three drink limit per person. Some may find this as profoundly odd that a drinking establishment would be seeking to limit their own sales, but as any absintheur worth their salt will tell you, the consumption of each glass of absinthe should be prolonged, savoured, and well considered. When approached in this fashion most will be satisfied after two glasses, some even after one.

So as Joop himself may tell you, “Slow Down!”.
(I know this is counter-intuitive to most Sydney-siders, but advice well worth heeding. Hey, you got a booking, stay around and enjoy the ambience for a while.)

Also, don’t be surprised if your hosts take on the role of Sommelier, and in fact steer you away from initially diving head-first into the high-proof absinthe brands. They are there to help you enjoy the absinthe experience as much as possible, and as such they will guide you through appropriate entry level absinthes until you have a better appreciation for the flavours, the nuances and styles. There are many absinthes to try in a range of price brackets (from around $12 a glass upwards), many styles and regions to explore.

You’ll just have to keep coming back won’t you?

I know I will.

Stay tuned for review of Jade PF 1901 absinthe conducted in situ

Cheap puns and expensive liquor, yes siree, that’s what we are about here at Absinthe.com.au

Doubs Premium Absinthe has been on Australian liquor store shelves for a while now and probably overdue for a review.  Presented in a nice giftbox, this 500mL rectangular based bottle is adorned with a screw-cap printed with fleur-de-lys motifs, and so named after the region of Doubs at the base of the Jura Mountains in France, known historically for absinthe production (albeit the product is actually from South Africa). The product is 55% alc/vol, a little lower than some, and claims 7.4mg/L thujone - which is also a little at odds with the “maximum thujone” claim on the front label, which would be 10 mg/L.  But as we all know, the thujone content is not and should not be the determining factor of a quality absinthe, don’t we? (Repeat after me those thinking otherwise…)

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A casual stroll down through Brisbane’s Fortitude Valley when the sun has gone down was until recently not everyone’s idea of a safe and sensible excursion, however a considerable amount of urban renewal has transformed the BrisVegas Kings Cross into a somewhat more sociable place for dining and entertainment.

But when you get to end of the precinct, and persevere by going a little further down Anne Street you will encounter an altogether different and interesting residential/restaurant/retail development called Emporium that has a neo-Parisian vibe.

There amongst the soft neon my destination greets me. Belle Epoque.

Immediately I am taken by the surrounds. Dark stained wooden dining booths, crisp linen, red leather couches and frosted glass dividers. Rococo style wall mountings in a mandatory gaudy gold against dappled wattle orange walls and polished wall mirrors. They have gone for the late 19th century flair and achieved it - and while not the small intimacy of a petite bistro, have created something equally period on a grander scale where one can get full silver service, or something more casual.

I take my place up at the fresco laden bar and peruse the stylish bound menu.

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I had a most unusual realisation the other day.  I realised that I had grown up with British Musical Hall tradition tunes.  Now, being in my late thirties this may seem incongruous with a musical tradition that spanned the late Victorian and early Edwardian eras, a hey-day for absinthe.  But something triggered a long forgotten memory in my mind of spending a good part of the late seventies as a child watching ABC television on Sunday nights I believe, following a long-running BBC show called “The Good Old Days“.

For those post-Gen X, this was a somewhat gloriously hokey romp of a tv show (yea, camp even - Victorian Drag anyone ?) where the entire audience dressed up in period Victorian-Edwardian garb (today we might say old school Steampunk….) and sang along to old show tunes with the performers, often well known comedians and singers of the day, hamming it up on stage reliving the glory days of British vaudeville. Such was its popularity that it ran for 30 years.

That’s what people did before Torrent downloads of Joss Whedon shows and internet porn.

It must be said that with the meteoric Burlesque revival, the revival of Music Hall must surely not be far behind, or have a potential niche in these “new old times”.   And so it is with some delight that I stumbled across the Australian performing duo known as Bygone Error, who are making a mark in the Australian folk scene with their resurrected show tunes and bawdy British humour from these delightfully fruity times past.  Think of a musical ‘Are You Being Served?’ in a snazzy bowler & waistcoat and you’ve hit the vibe.

I think these chaps have potential to go wider than the folk scene - any promoters in the Fringe Festival or neo-burlesque milieu should go give them a listen now.  I can easily see them being an excellent support to the other revived lost vaudevillian arts now back in vogue - and to my mind the musical side has been the one component of these traditions largely overlooked with the exception of specialised cabaret chanteuses such as Meow Meow.  But there is so much more musically from this era, and I am glad for one that this dynamic duo are broadening the re-experience of entertainment history.

Since the fine folk at Absinthesalon provided me this bottle during a recent imbibing over excellent tapas, I’ve been waiting for good spring weather to review this absinthe with some professional distance and concerted contemplation. I tasted something very special over my garlic prawns that night -  but I needed a clean palate and fresh air to re-evaluate my first impressions.

And as it is a cottage-industry made absinthe, what is more appropriate than to review it in the garden of a cottage?

Those of you more familiar with the modern commercial absinthe offerings may not have heard the term used in some absinthe circles - Hausgemacht. Homemade. Prior to the global re-legalisation there was a lot of clandestine Hausgemacht absinthe being made and shipped secretly amongst the global absinthe community. Some laid the foundations for new global enterprise. Some served as a substitute for draino.

Eichelberger (Acorn Mountain) Spezialitaten Vert 68 is a special artisan absinthe made in Germany with its origins amongst the then clandestine teuton community, who challenged themselves to arrive at a quality crafted brew worthy of larger commercial production. The distiller Michael Weinzierl, under the pseudonym of Deep Forest, paved the way for his peer-supported absinthe to undergo production at a family run distillery in Bavaria owned by Dr Lili and Rudolph Wild. Production is usually limited to a quite small but special 30 litres per batch.

While it may seem small scale on production size and presentation - it is big on impressions.

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For the confused, a number of tourist retailers in Austria carry T-shirts with the above slogan. It would be funnier if it wasn’t for the fact that many an importing absintheur in Australia has in fact had their packages turn up in Austria instead.

However, I digress from the intention of this post.

Recent browsing through the Australian Trademarks Registry has alerted us to the fact that those mighty fine Fischer folk at the Vienna Schnapps Museum are in the process of finalising the legal leg work to bring two absinthe products to our antipodean shores from Austria.

The first is Absinth Grüne Fee - I must admit initial nervousness that this might be a ‘Czech’ style ‘absinth’, however referral to the company website indicates that it does louche, so I will hold any judgement until a proper review can be conducted.

The second is Mata Hari - Mark 2. I for one am pleased to see this product now coloured naturally instead for the vibrant radioactive green of past formulations. It still retains its ‘niche’ of being low on the anise to make it an accessible entry point for those otherwise adverse to this particular flavour.

Details are indeed sketchy at this time. However dear reader, as soon as we know more we shall ensure you know as well. Formal trademark approval was only granted late July 2008, so I well expect that we may see these on our markets before the years end.

Ok, we have been a little quiet lately - what, with one of us in a study frenzy while the other is still catching up on life’s demands after a trip to the US.

But here, this week, in Enmore, old Sydney town, its new, its blue….

its the Blue Moon Cabaret!

(And apologies to members who received multiple emails from us on this - we had some slight technical difficulties)

There will be burlesque, magicians, music, and our fine friends at Absinthe Salon will be lubricating the evening with the finest of the green muse.

And all you can eat. All for only $45 a ticket. This Thursday, 7th June.

Buy your tickets on line now at Under The Blue Moon.

What does one do on their first night in a strange city like San Francisco?

Taking a stroll downtown to go visit the Absinthe Brasserie & Bar should be considered a must for any absintheur. As I am swanning through this fair city for a mixture of work and pleasure, it would be remiss of me to forgo visiting this fine establishment and letting you, dear Absinthe.com.au reader, know all about it. Particularly as their website is absinthe.com (to our absinthe.com.au), we feel a little fraternal affinity from an interweb point of view.

Situated on an easily identifiable corner position between Gough and Hayes Street, this popular establishment has a rich and luxuriously laid out dining area and easily accessible bar area where food may also be purchased alongside ones imbibing. The decor and ambience reflects the French Cafe atmosphere one would desire for a night on the green.

Upon my arrival I was warmly greeted by a namesake, Jonathan (Jonny Raglin), the Principal Bartender for Absinthe. Soon our mutual love and interest in absinthe laid the foundations for comparisons of the Australian and US experiences with absinthe. Of course such conversations should be lubricated with a glass of absinthe. Perched on the bar were two four tap water fountains waiting for my decision….Lucid or the San Franciscan produced St George Absinthe. Neither of which are currently available in Australia.

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