![]() Adding water further releases botanical oils into solution, deepening the louche and intensifying the heady, floral aroma. To bring out another level of vivid flavors and a lovely louche (milky cloudiness) that seems to glow from within, a single large ice cube is ideal. Because of the abundance of essential oils, it's rich and viscous on the palate-even at 120 proof (60% alcohol). It opens with spicy black licorice and then slowly evolves into citrus and grass profiles with a dose of sarsaparilla. George Absinthe Verte is a heady, herbaceous smack to the senses. George distiller, Lance Winters, perfected his absinthe, taking 11 years to perfect his formula. ![]() ban was still in place, it was illegal to sell absinthe, but not to distill it. Made from a host of real botanical ingredients, ours is a layered and evocative expression of this beguiling and highly spirituous herbal elixir. George Absinthe Verte is the first legal American absinthe released after the United States ban was lifted in 2007. George Absinthe Verte remains one of the most acclaimed and respected spirits in this category. The first legal American absinthe released after the U.S. Made with a brandy (grape) base, this deep-gold absinthe tinged with mossy olive louches to. You're welcome to check our excellent special spirit selection, find your favorite in the Top 10 list of other spirits, or explore the Best other spirits under $50.Real absinthe. We understand that some people are explorers at heart, and the classics just won't cut it.įor those people, many other unique spirits are not listed in the main categories but are still worth the mention, such as absinthe, aperitivos, and other Special spirits. Pick up a bottle today! About Other Spirits George Absinthe Verte earned the Gold Medal at the San Francisco World Spirits Competition in 2010 and was called "one of the most eloquent absinthes on the market today." The aroma opens up to notes of meadowsweet, tarragon and hyssop on the palate, and the addition of water creates an opalescent louche that subtly brings out the flavor of the lemon balm. George Absinthe has a heady, herbaceous aroma, with hints of citrus, anise and fennel. Then, Winters infuses the absinthe with a secret blend of botanicals, including lemon balm, hyssop, mint, opal basil and tarragon.Īs a result of this recipe, St. "The key to the process of making absinthe,"Winters says, "is to use a two-step process."First, Winters distills a grape-based brandy together with grand wormwood, anise and fennel through a 1,500-liter copper-pot still. "It was just a manic obsession with the ingredients that drove me to tweak the formula."As the ban on the sale of absinthe was being repealed, Winters finally perfected his recipe and in 2007, he released the first American-made absinthe in almost a century. For eleven years, Winters tinkered with the recipe looking to find the perfect balance of ingredients in order to "create a symphony of flavor,"he says. In 1996, Winters began experimenting with the distillation of absinthe using a recipe he found in Scientific American (while it was illegal to sell absinthe until 2007 in the United States, the law was not extended to the distillation of absinthe). Next to the dusty chalkboards caked with equations for the conversion of sugar to alcohol and intricate diagrams of molecular structures are bottles of experimental whiskies, vodkas and even an aging balsamic vinegar (it's 14 years old already). George uses star anise), fennel, hyssop, basil, tarragon, lemon balm. Winters, who is widely-known for experimenting with different types of spirits, has a laboratory dominated by a 10-liter test still in addition to the glass beakers and graduated cylinders that cover every inch of his counter space. The distillery, housed in an old World War II airplane hangar on a former naval base on the edge of San Francisco, is home to Lance Winters, mad scientist and St. George Spirits is one of the oldest craft distilleries in the United States. Founded in 1982 by German-born Joerg Rupf, St.
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