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Absinth - Sebor
Martin Sebor- Czech Republic

 

 Click for a larger picture of Absinth Sebor

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Sebor Absinth
PROOF: 110 (55%)
TYPE: Czech, Green, Mixed and Macerated,10 mg/kg Thujone,
AGE: N/A
PRICE: $50.00 1L (roughly) plus shipping

 

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Note: This is a Czech Absinth which uses 13 different herbs with high grade alcohol and no artificial coloring (a lot more than can be said about the bulk of its competitors). It uses a blend of Czech, French and Swiss recipes to arrive at the final product.

First Impression: Anise and mint - almost enough to curl your nose hairs, alcohol in background rather than foreground. Sweetish pastis/licorice, and mint smell overall with traces of coriander and hyssop.

Appearance: Clear, algae green (not to say pond scum) color - no attempts to color or dope it with dyes which to me is a good thing.The color is appropriate for a fresh absinthe extract (use of dried wormwwod leads to a yellower color). On swirling, leaves a thin coat on the glass with scalloping and very thin legs developing. Louche is poor to nonexistent compared to a French Absinthe.

Taste: Not overly complex- mint and wormwood hit you first, coriander on its heel coating your tongue.Very pastis-like ending (think Pernod) in some ways. Decently made, if a somewhat unorthodox taste to it.

Drinks: The French absinthe ritual involves water fountains, sugar, spoons, and you pour the absinthe in the glass then put the spoon over the glass put a sugar cube on it and drip water from a purpose built fountain over until it louches (opalesces, turns cloudy, etc.) and the right amount of dilution (to personal taste-variable) is reached.The Czech method is more fraught with danger (especially if you have had a few already) as it involves fire and highly combustible liquids. You put the spoon over an empty glass then place the sugar cube on the spoon, then pour the absinthe over the sugar,soaking it thoroughly and then torch the sugar cube, letting it burn down and caramelize the sugar, you then pour the water over the remains of the sugar cube and stir it in.

Photos of this particular method are availableon www.absintheium.com . Caution must be exercised to avoid spilling the flaming liquid or having the glass shatter from the heat. Frankly I find the Czech method showy, dangerous, and tedious, all at once.

Other: Due to the relatively low proof I reccomend a 3-1 max dilution (most are 6-1 dilution) - if you must add water.

Bottle: Clear squarish flask glass bottle shapewith green and gold labels, green screw cap.

Final Thoughts: Pleasant enough, a trifle different taste. Distillation is good. A bit pricey for what it is, but less toxic than many of its competitiors from the Czech Republic.

Website:http://www.absinthefever.com

Excellent, quick-loading web page with attractive graphics, drinks recipes, and loads of information for the novice to expert. Highly recommend as a reference source for all things absinthe and great links.

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