Absinthe
Absinthe
Out of context: Reply #9
- Started
- Last post
- 18 Responses
- ********0
Bull - I participated in a rural "aguardente" session once (aguardente=uisge beata, for the Irish). In the traditional way, the first 20 bottles that comes out of the distiller (around 70-80% alc.) are pure knock-outs, which you need to sip and test to control the fire below. When your job is done you're just in a state of pure madness, and it doesn't even need sugar. I guess that where's most of devilish traditional stories usually sprung from. It's really a knock-out and you see things that weren't even there.