- Ricard Pastis de MarseÃlle - Wormwood Society
Wormwood Society reviews and ratings of Ricard pastis
- FAQ | Wormwood Society
Pastis was invented as an absinthe substitute after absinthe was banned in 1915 Pernod, Ricard, Henri Bardouin, Herbsaint, and other pastis are substantially different from absinthe
- Henri Bardouin Pastis - Wormwood Society
Henri Bardouin Pastis Pastis Henri Bardouin takes its inspiration from recipes from Haute Provence that include many medicinal herbs, in addition to the exotic spices and herbs that can be found on the docks of the port in Marseille
- Review for Green Moon Vodka - The Wormwood Society
The color as poured is a pale greenish blue, very thin The louche takes a while to erupt and when it does is terribly thin and translucent The aroma before louche is anise anise anise, after, cat urine and anise The taste is cloyingly sweet and anisey, like sambuca or an anisette There is a bit of tongue numbing that subsides quickly Overall, get arak or ouzo or a pastis or anything I
- Wormwood Society | Discover Absinthe, Wormwood Recipes, and Thujone . . .
Explore absinthe brands, wormwood recipes, thujone info, and absinthe legality at Wormwood Society Connect with the community and discover the best absinthe in the USA
- Absinthe Substitutes Archives - Wormwood Society
Ricard Pastis de MarseÃlle 0 0 0 0 out of 5 stars (based on 0 reviews) Read More
- Absense - Wormwood Society
Wormwood Society Editor Comments: Another offering from the well-regarded Saar distillery Absense is a balanced, floral fruity Absinthe from SaarWhisky Distillery It is based on a complex recipe of 13+ different herbs Among them are lemon peel, orange peel, rosemary and lemon balm These botanicals characterize the top notes of the Absinthe, while the classic components of anise, fennel and
- Review for Trillium Absinthe Superieure - The Wormwood Society
Neat, I was surprised to see essentially no color at all From the bottle, I smelled mostly star anise, a faint hint of what seemed to be cardamom, and perhaps an undertone of green anise but I can't be sure Along with a little alcohol heat, it reminded me of nothing so much as Ricard pastis The louche seemed to happen all at once, after a brief delay that depended greatly on drip speed
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