tag:blogger.com,1999:blog-7171372316344074696.post1578113161465963801..comments2024-03-27T00:31:58.184-07:00Comments on The Institute for Alcoholic Experimentation: Absinthe and chocolate—the ultimate decadent pairing?Clayton Hartleyhttp://www.blogger.com/profile/14216238797201636919noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-7171372316344074696.post-8790646413466569122014-03-18T11:28:41.566-07:002014-03-18T11:28:41.566-07:00Incidentally, I was talking to Jenny from Sipormix...Incidentally, I was talking to Jenny from Sipormix, who handles La Maison Fontaine in the UK, last week and she revealed that the chocolate-absinthe liqueur actually uses just wormwood, and not the other typical absinthe ingredients of anise, fennel, etc. Ted Breaux of Jade was there too and he confirmed that wormwood alone is generally considered to be not that nice, hence the usual partnering with other, sweeter herbs and spices. In this case the chocolate is clearly intended to play that role, but for me I guess it isn't working. In any case, this would explain why this product has a precise aroma which I didn't recognise from any other absinthe: clearly this is the smell of wormwood on its own.Clayton Hartleyhttps://www.blogger.com/profile/14216238797201636919noreply@blogger.com