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I don't recall exactly what had already been discussed before things were wiped other than a lot of us were rather skeptical/worried after reading up on his production methods. I also thought the distiller was either being misleading or was simply out of touch with his comment that other absinthe "only wished" they could be naturally sweet.

Also to recap, Brian has a bottle on the way, so hopefully he can shed some light on this before long. I shot him an e-mail a while back but never heard back. Ah well, can't win 'em all.

EDIT: "him" being the distiller. Also, I think someone on FV posted some more details on it. If anyone has the link to this thread, or additional info, please post it here.

EDIT: Several posts have been moved for obvious reasons HERE if anyone cares.

UPDATE: Got in touch with them this evening and will have a bottle before long. I now have Crispin's direct e-mail, so I will be shooting him some questions. I'll post the response back here.

Also, for anyone interested, it just went on sale online ($38):

http://www.caddellwilliams.com/catDetail.php?id=3

I'm curious to hear folks' thoughts.

I hope it's not another weird "American interpretation" of absinthe, that's all.

Just got my bottle of Germain Robin.

Here's the promo verbiage:
Former Germain-Robin apprentice Crispin Cain has been perfecting his absinthe for over 18 years. He starts with an old family recipe for apple-honey mead, then distills it by hand in small batches on the original Germain-Robin pot still.

Cripsin macerates select hers in the brandy: rose geranium, lemon balm, wormwood, hyssop, lemon verbena, star anise, fennel seed, and lemon peel, among others. Then he carefully distills the brandy with the herbs. Subtle, complex, and absolutely beautiful.

Now for my review:

Color: absolutely clear
Aroma: before water, there seems to be quite a bit of cinnamon and spice. The star anise is quite pungent. Ater water, it becomes more citrussy and floral with almost a dairy-like silkiness. The honey distillate aroma is quite obvious.
Louche: Literally begins the moment the first drop of water hits. Quite thick at 3:1. It's attractive, but I'd actually penalize it for the quickness and thickness of the louche. Obviously the star anise plays a big part here.
Flavor: Surprisingly light. You've definitely got the star anise there, but you also have some 'rooty' qualities like with Gentiane, as well as a sort of menthol-like cooling sensation which evolves from the wormwood (which is present, but light). It's quirky, but tasty and refreshing. There is a hint of sweetness from the mead as well. I do miss the green anise though. At 3.5:1, the anise gets toned down a lot and you're left with the vegetal and citrus hints along with the cooling.
Finish: Here's where you definitely feel the cooling sensation. Hyssop and some citrus. Quite complex.
Overall: Overall, this is an enjoyable beverage. It's definitely not your traditional absinthe profile, so it's going to have its detractors. I like it better than the St. George though. It's not on the same level as something like CLB, but it's enjoyable. I don't know if I like the menthol sensation though.

So, all in all, I'm on the fence. It's tasty, but it's on the same level (maybe a little less) as St. George in regards to the 'is it absinthe' debate.

You don't mention any wormwood flavor. Based on your description, it sounds like a flavored (star) anise-flavored beverage, but not absinthe.

It's there. But it kind of morphs into the cooling sensation. Odd, I must say. But it's more of an absinthe to me than St. George.

Edit: updated review to clear up WW question.

I don't doubt that it's more of an absinthe than St.G. On the other hand, St.G. is more of an absinthe than is crème brûlée. But that doesn't mean that St.G. is absinthe.

If this is bottled at 44% abv as was detailed over at FV then I'm surprised that with all the badiane it isn't already pre-louched in the bottle. No surprise that it would start with the first drop though. And then watering at a standard 3:1 (or higher) I'd expect flavors to be rather muted, overwatered and dull. Not really light, but insipid. Did you try a nip neat? How does it stand on its own? The menthol sounds fucked-up.

You'd be surprised at how much flavor it still has at 3:1. Neat, it's still too hot. At 2:1 it seems a bit too earthy for me. 2.5:1 - 3:1 seems to be a good balance. It lets enough of the oils to come out to balance it.

Do you have any idea as to why it's not made with green anise and bottled at a higher proof?

I guess it's due to distiller's discretion. Lance decided to use Star Anise instead of green as well. I don't like the choice, but I guess they are free to make that decision.

Three distinct sources of citrus flavor seems a tad extravagant, too. Any kind of apple-y notes in the base? A little fruit salad on the side, maybe?

Ah, Uhmerika, land of unbridled freedoms.

Still better than the freedoms those Czeckerlanders took with absinthe...

Sounds ridiculous to me. We. Need. A. Definition.

I'm out the door here in a few, but I did louche up just a small taste, as I received my sample about an hour ago from the FedEx chap.

I second Brian's evaluation, especially the menthol aspect. In my opinion it is not intrusive. I'd also have to agree that it actually doesn't taste watered-down at 3:1. Even with, as PnB said, three sources of citrus flavour, it stays well balanced.

Does it taste like absinthe? It's quite good, but not quite absinthe in my opinion. Star anise only, wormwood is more of a nuance, and the mead base REALLY affects the aroma. And the menthol, while I do enjoy it, the assertion found here is out of place for an absinthe.

I'll sit down and do a full tasting tomorrow night. Maybe I just haven't had enough and my opinion will change, but it seems unlikely.

I forgot to mention, I did notice a new e-mail from them this morning, I just haven't had time to go through my e-mail yet today. I will post back if I get any answers to my questions.

**UPDATE: Just checked the e-mail and it was just the the tracking number. Still have not heard back from Crispin.**

Cynical of Pro, but at least half-true. The point ought to be, though, that definitions assist those that DON"T want to buy crap in NOT buying crap. Or at least not being cynically manipulated into buying crap.

The way I understand it gov't definitions will never go so far as what you're hoping for. These days a few minutes research at a keyboard somewhere can easily help save you fifty dollars or more. Not to mention the injustice of subjecting yourself to crap. But then, some people like crap, I guess.

Quote:These days a few minutes research at a keyboard somewhere can easily help save you fifty dollars or more

You might want to copyright that quick, or Ben'll have it on the front page of the forum somehow!

I don't know anybody that likes crap, only people who compromise and drink crap or can't tell the difference and thus don't care. I know a guy who swears Burnett's Vanilla Vodka is the same as Stoli, until I have him taste them both neat side by side. Then the cheapskate gene kicks in, and viola, "nobody needs vodka that tastes good". Ha!

I need another drink if this is gonna keep up.

Aren't we always?

edit: Brian beat me to posting. I was referring to absinthehour's pictograph.