I've been distilling absinthe for over a dozen years and love the background and traditions. Trying to educate the general public can be tiresome and then I see this. This was such a breath of fresh air compared to other things I've watched. Good job and I've subscribed. Cheers!
Thanks for sharing Jeff, great video, great story ! I live in Switzerland, 45mins from Val-De-Travers and I also make distilled absinthe at home, you and Kübler explained the process right ! Kübler rocks and you are participating to re-born of this beautiful absinthe !! Absinthe still suffer from the bad picture the peoples have and you are clearing it !!
Bastien Tararan thanks so much for the comment. My goal for all episodes is for others in the industry and from the country we visit to say we got it right. A lot of work goes into this and it makes it all that much more rewarding to get feedback like this. Thanks so much. -Jeff
I commend you on your choice of Kübler as the distillery to exemplify authentic absinthe in its traditional style and delicate complexity. Shortly after Absinthe was finally re-legalized in the United States, Kübler was, at the time, the finest extant example of true absinthe...and it remains the finest example of true absinthe to this day. Cheers to your excellent content which showcases the vintners', brewers' and distillers' artform so very well, indeed. I only wish I had found this channel as you were producing each of these videos in real time.
Thanks so much for writing this. I spend a lot of time researching breweries, wineries, distilleries to find the best stories like Kübler. I’ve learned so much and I can tell you during this pandemic I’ve worked a lot on pre production and making the stories even better. I’m going to be focusing more on beer styles, whisky from Texas to Tasmania and how spirits like Armagnac and Mezcal are made. I’m excited for what the future holds and couldn’t do this without support from people like you. I appreciate it and will continue to get better at my craft and share what I’m learning with the world . Cheers and let me know what you would like to know more about in beer, wine, and spirits. -Jeff
all of your videos are at 50fps and i'm more than impressed at how clear and smooth these videos look compared to some 60fps videos, they do sort of have the "soap opera" effect, but very mild. Truly pleasing to watch. dont change a thing.
Austin, thanks brother. I have some amazing videographers I work with to help bring my stories to life. Sounds like you know a thing or two about video production and editing. If there is anything you think I can improve on let me know. Cheers and thanks for taking time to comment. -Jeff
@@drinkdestinations Ha thanks but to be honest I'm not well versed in video production, I just have a very keen eye when it comes to clarity and smoothness to video. There are some things I could nitpick on the videos but I'm quite certain it's TH-cam's video compression, not the editors. Keep on truckin' bro. I'd love to see a video on mezcal!
Great educational video Jeff! I tried absinthe for the first time about 10 years ago. I rather liked the taste. Growing up in an Italian- Canadian household, I’ve been accustomed to drinking apertivi and digestivi aromatic beverages including anice, amaro, sambucca, centerbe, etc. Salute!
I had the pleasure of partaking in the outlaw ritual many, many years ago while stationed briefly in Europe. We were also using a Hooka pipe at the time. I experienced psychedelic visuals. Its possible something was spiked. It was a nice atmosphere. I enjoyed it. The meal served beforehand was filled with delicacies.
Sounds like one hell of a party my friend. Next time invite me Hahahaha cheers and thanks for sharing this awesome story. Now that would have been a cool episode. -Jeff
Really appreciate the comment and I felt the same way learning about Absinthe while I was in Switzerland. I absolutely love learning about this stuff. Cheers, -Jeff
This was such a cool message to Get. Thanks so much for commenting. Literally working on 4 episodes at the moment and ensuring I come up with an amazing story to tell. It’s comments like this that give you that boost, that clarity you need when your blocked creatively. can’t thank you enough. -Jeff
Another interesting name, this time German. As you probably know, lots of family names are derived from professions and this is also the case here. "Kübler" is a regional name for the profession "Küfer", other regional names are Faßbinder, Bender, Böttcher or Schäffler among various others. One name is also "Küper" or "Kuper". Kuper in German is pronounced cooper and here you can already see what profession it is since the English name for the profession is indeed cooper: Somebody who makes barrels. Very fitting for a producer of spirits. Although... "kübeln" is also a colloquial term for vomiting so the less nice translation would be "Puker" or something like that which would make it less attractive for a spirit producer unless you take it as a warning not to drink too much even though it tastes deliciously. :D
Very interesting and enjoy reading this information. Is this a hobby or related to field of work for you? Thanks for taking time and writing this info for me and others to read.
@@drinkdestinations Thanks for the nice comment. No, I am a neuroscientist so not much to do with names. It was so far just coincidences that the names struck me.
I am writing a paper on absinthe production and found there to be very little information online so this really helps. one question i have is to what temperature is the mixture heated to (post maceration) in order to start collecting the distillate? is it around 95-100 Deg C?
Great question and I’m sure if you ask different distillers your answers to those temperatures may vary and the reason is temperature of your still varies in different spots. There are three key places on your still where you should monitor the temperature - the pot boiler, the top of the column, and the condenser coil. For Absinthe you will start the distillate at a range of 173 - 195 degrees F or above 78.4ºC in the still. The alcohol boils at a lower temperature than water, so the steam that rises will be mainly alcohol. Hope this helps, and let me know if you have any questions. Cheers and glad the video helped. -Jeff
@@drinkdestinations Thanks alot man! its definitely helped guide me a bit. Good on you for getting back to comments like this, most folk wouldn't bother, cheers.
I am still trying to figure out how TH-cam works and this thing they call the algorithm. But I’m sure glad to hear things like this. Hope you enjoy the content and thanks so much for the support. Cheers, -Jeff
So awesome to get this message. I’ve learned so much over the past two years and excited in what the future holds. We are always improving and getting better. That’s are main goal. Cheers and thanks for taking time to write this message
Its a really beautifully produced video and great content! But if you are running for youtube as a career i think 10min++ video would give you more adsense. You can add a scene of you telling your experience while going through the factory or you describing the taste of absinthe for those who never tasted it.. (so you can get more money so you can keep producing great contents)
thanks so much for the comment and the information. We are actually looking to make longer form content, as We are adding more culture to the story. Again learning everyday, and testing different formats to see what direction I need to go. Cheers and appreciate the information. -Jeff
There’s great stuff like in the video that has been properly distilled and then there is bad stuff that has been macerated with added colouring and will give you the worst hangover ever. Look for the stuff from Val de Travers in Switzerland and you can’t go wrong. -Jeff
@@drinkdestinations Drop on by to St. Georges Distillery and I will gladly tell you a few. At the time I was just living my life, never thought of them as being amazing. Keep up the good work.
Hahahaha, thanks you, I think! Lol. I initially started my episodes, “hi I am Jeff from America,” but quickly realised that I didn’t need to do that😀😀😀 I have a lot of friends around the 🌎 who have said this to me. I’m still laughing and smiling about the comment! Cheers, -Jeff
DBU Cheers 🍻 I remember dreaming about doing this also, until I made it a reality. It’s been an amazing journey so far. Can’t wait to see what the future holds. -Jeff
Issac Newton I will def. take your word for it and will pass based off what you just said. Ok, who am I kidding, I will probably forget, try it and remember after about you telling me not to try wormwood tea. 😀😀😀
@@drinkdestinations I warned you lol. I knew it would be bitter, so I put a shit ton of honey in it. Nope. First sip and my throat actually close right up! Crazy.
Well I've seen a few of your videos and I have not subbed. I think I'm going to have to because they are some of the best I've seen. Thanks from Vancouver Canada,
Really appreciate the support especially from Canada. Literally didn’t even know how to film an episode about beer, wine, and spirits 20 months ago when I first started. I’m learning everyday and the goal is to be better than yesterday. I continue to do this because of the support of people like you. Thanks for taking time to comment. Cheers, -Jeff
Did they explain why they choose to purchase neutral spirits instead of making their own? I can understand if it's for ease or price but I was curious if there was another reason
0:57 WARNING: Drinking Absinthe may cause visions of backward waterfalls. Blessings be upon you every endeavor of travel. - Former 11b4p 82nd 1/504 '74
Sold to be Diers hahahahaha exactly. Thanks so much, respect and thanks for your service. I was in the 173rd, 101st, Special Operations Command and NATO SOF HQ during my 20 year career. -Jeff
@@drinkdestinations Just another buck sgt. serving under 2nd Lt. John Abazaid's first command. Tickles me now to recall; how he never corrected me in pronouncing his last name Abishai -but would just smile a whisper knowing it was one King David's Leaders. Can't drink like I used to, but subbin' might educate my curiosities enough to learn their histories. Here's a few words I'd been allowed to whittle out in a thank's of Truth for all who've picked up the sword... ''For none are closer to - the author of pain & sacrifice Himself... Than those who choose to - perform it for the sake of others.'' -William Gilpin 12820
I've ALWAYS wanted to try Absinthe but here in America you cant find real absinthe so I'll do without. What a shame. I'm 68 years old and should be able to decide what I ingest and what I dont.
Kubler and La clandestine sell In The states and are traditional absinthe distilleries from Switzerland. Depending on which state your in you can order on line.
Really? you didn't leave a bottle there? I've made my own,both green and white,back in the early 90's. Just one bottle at a time. With a LOT of fresh Wormwood. Good stuff.
Dean, thanks so much for the feedback and thought enjoyed the story. My goal when first starting was to hopefully show the evolution or growth of the channel from me being more comfortable in front of the camera, to filming, editing and upgrading our equipment we use. I still have a lot to learn but for me it’s cool to look at my first episode and the last and see improvement and how far I’ve come. Cheers, -Jeff
Thanks brother! India is definitely on the list of places to visit. I’ve heard so much about it and heard India is making some great whisky there. -Jeff
Don’t try more than once it’s addictive very addictive. Had it once in my twenty’s after reading a certain ripper book which described how to do it only because of opportunity 🙈
Check out my episode on how to drink absinthe. It shows some barrel aging of absinthe. It takes along time for the barrel to influence the absinthe because the anise is so strong. Literally 4 plus years in a barrel and still barely noticed any flavors from the barrel. -Jeff
Also might mess with the color of the spirit. I found what the distiller said to be true about the age of the spirit as well. 3 or 4 years and some of them get very funky tasting. One herb may take over or they can get musky tasting
@@drinkdestinations I could understand most of what he was saying, but it would be nice if you could match the music volume to the talking better. Had to keep changing the volume as the music was so much louder. Interesting seeing the process though.
Dan, I really haven’t had language barriers. Actually filming this episode mostly everyone spoke french, but we were able to get through it. other than that most people speak English and I know the basics of hello, good bye, I want a beer in so many different languages, so no troubles really 😂😂. Lol
I would say cost has a lot to do with it and being a neutral high proof ethanol (over 90 % ABV) what herbs are added and quantity of each then being distilled afterThey macerate, finally proofed down still makes a quality product in my opinion. Thanks for the comment, -Jeff
M Row most of the Absinthe will since the main ingredient is Anise. Just like ouzo or Sambuca when Anise is an ingredient it’s pontent and usually the dominant flavor or what you will taste. Thanks for the comment and mixing root beer or mint syrup will mellow the flavor and tastes pretty awesome. -Jeff
So no distilling here at all? Just buy herbs and 96% alcohol, leave it for a week, filter it, put some osmose water to it. leave for 2 weeks, filter, bottle. Drink after 6 months. Doesn't sound like how absinth should be made.
Definitely distilled after maturation and we had some great shots of distillation. This episode was about making Blanche (clear) and didn’t get into making the verde(green) in this episode as there are additional steps for this as well and didn’t get a chance to film.
@@drinkdestinations I like mine just over 1 ice cube. I'm from Danmark & an absolute licorice fiend. Licorice (black) you may not understand or enjoy with salt & ammonia chloride. The stronger the better. Definitely an aquired taste, do some exploring.😉✌
Henry Swantner thanks for your comment and I won’t stop saying it, but I will work on pronouncing it better for next time. Thanks for the feedback! -Jeff
@@drinkdestinations Even better. Though, sorry, that was probably unnecessary. Just one of those nails on a chalkboard, knee jerk reaction sort of things. You should come back in June for the Fête de l'Absinthe de Boveresse.
Henry Swantner no worries brotha. It isn’t the first time I say the wrong pronunciation and won’t be the last. But your right, I need to do better at pronouncing words and saying better. 👊🏻👊🏻👊🏻-Jeff
Man, I thought I screened people in my videos better! I’m assuming you are talking about one of the paintings? If your talking about me, I’m innocent man. I didn’t do it!!😀😀Cheers, -Jeff
Hahahaha that is the best compliment I have ever received. But I will tell you looking back I need to try to pronounce words better when I travel. It’s really bad! I recognise it and will fix it in future episodes. -Jeff
@@drinkdestinations hello jeff,nice same like me tho each one of my tattoo olso have my story in it,btw thanks for your service and enjoy you retirement,olso dont stop making your youtube video. cheers 🍻🍻🍻
@@drinkdestinations I can see some Indian/Sanskrit script on your inner right arms, of which one word I can read as "jeev" means "life", others I couldn't decipher Lol 😀😂
Hugh-John Fleming thanks for the feedback. literally all I could afford at the time. I’m trying to do the best I can with the resources I can buy. Always looking to improve so please let me know your thoughts on how I can go from synth music and generic drone shots to a higher standard that won’t be gacked at. Thanks, -Jeff
![[LIVE] : ONE ลุมพินี 89 | คู่เอก "ยอดไอคิว vs คิริลล์"](http://i.ytimg.com/vi/Z3vYkHJ_5Ig/mqdefault.jpg)
I've been distilling absinthe for over a dozen years and love the background and traditions. Trying to educate the general public can be tiresome and then I see this. This was such a breath of fresh air compared to other things I've watched. Good job and I've subscribed. Cheers!
🙏🙏🙏🙏
they must be getting a ton of methanol out of this, are destillers also selling it?
Thanks for sharing Jeff, great video, great story ! I live in Switzerland, 45mins from Val-De-Travers and I also make distilled absinthe at home, you and Kübler explained the process right ! Kübler rocks and you are participating to re-born of this beautiful absinthe !! Absinthe still suffer from the bad picture the peoples have and you are clearing it !!
Bastien Tararan thanks so much for the comment. My goal for all episodes is for others in the industry and from the country we visit to say we got it right. A lot of work goes into this and it makes it all that much more rewarding to get feedback like this. Thanks so much. -Jeff
I commend you on your choice of Kübler as the distillery to exemplify authentic absinthe in its traditional style and delicate complexity. Shortly after Absinthe was finally re-legalized in the United States, Kübler was, at the time, the finest extant example of true absinthe...and it remains the finest example of true absinthe to this day. Cheers to your excellent content which showcases the vintners', brewers' and distillers' artform so very well, indeed. I only wish I had found this channel as you were producing each of these videos in real time.
Thanks so much for writing this. I spend a lot of time researching breweries, wineries, distilleries to find the best stories like Kübler.
I’ve learned so much and I can tell you during this pandemic I’ve worked a lot on pre production and making the stories even better. I’m going to be focusing more on beer styles, whisky from Texas to Tasmania and how spirits like Armagnac and Mezcal are made. I’m excited for what the future holds and couldn’t do this without support from people like you. I appreciate it and will continue to get better at my craft and share what I’m learning with the world . Cheers and let me know what you would like to know more about in beer, wine, and spirits. -Jeff
im alaskan native, ive recently taken the journey to expirement with differenet alchols and i find your videos super infromative
So awesome to get this message! Thanks so much and glad you’re enjoying the episodes. -Jeff
all of your videos are at 50fps and i'm more than impressed at how clear and smooth these videos look compared to some 60fps videos, they do sort of have the "soap opera" effect, but very mild. Truly pleasing to watch. dont change a thing.
Austin, thanks brother. I have some amazing videographers I work with to help bring my stories to life. Sounds like you know a thing or two about video production and editing. If there is anything you think I can improve on let me know. Cheers and thanks for taking time to comment. -Jeff
@@drinkdestinations Ha thanks but to be honest I'm not well versed in video production, I just have a very keen eye when it comes to clarity and smoothness to video.
There are some things I could nitpick on the videos but I'm quite certain it's TH-cam's video compression, not the editors.
Keep on truckin' bro. I'd love to see a video on mezcal!
Austin Schlatter Mezcal is in the works brother. As soon as everything gets back to “normal”.
@@drinkdestinations I'm looking forward to it! Thanks for the chat and stay safe!
Austin Schlatter thanks brother, same for you. Cheers
Great educational video Jeff! I tried absinthe for the first time about 10 years ago. I rather liked the taste. Growing up in an Italian- Canadian household, I’ve been accustomed to drinking apertivi and digestivi aromatic beverages including anice, amaro, sambucca, centerbe, etc. Salute!
Absinth makes the heart grow fonder.
Hahahahaha love it🤘🏻🤘🏻🤘🏻sounds like a title to a song. 😀😀-Jeff
🤣😂😜
I had the pleasure of partaking in the outlaw ritual many, many years ago while stationed briefly in Europe. We were also using a Hooka pipe at the time. I experienced psychedelic visuals. Its possible something was spiked. It was a nice atmosphere. I enjoyed it. The meal served beforehand was filled with delicacies.
Sounds like one hell of a party my friend. Next time invite me Hahahaha cheers and thanks for sharing this awesome story. Now that would have been a cool episode. -Jeff
I had no idea about the history and how many "common" ingredients go into it. thank You for the great presentation
Really appreciate the comment and I felt the same way learning about Absinthe while I was in Switzerland. I absolutely love learning about this stuff. Cheers, -Jeff
damn bro, this is such a cool concept. I wish you all the best with it. I look forward to following your journey!
This was such a cool message to Get. Thanks so much for commenting. Literally working on 4 episodes at the moment and ensuring I come up with an amazing story to tell. It’s comments like this that give you that boost, that clarity you need when your blocked creatively. can’t thank you enough. -Jeff
Beer, Wine and Spirits thanks again, the filmography is really amazing, and the story is fascinating. 🥃🍻🍾🤘🏼🤘🏼
Mr. Bill Martz, I am a distiller from Argentina and I want to do absentha, could you share a recipe, Thank you
Thank you for your service sir found my new favorite channel👍
Awesome brother, thanks so much for the support and reading this comment made my day. 👊🏻👊🏻👊🏻cheers, -Jeff
Another interesting name, this time German. As you probably know, lots of family names are derived from professions and this is also the case here. "Kübler" is a regional name for the profession "Küfer", other regional names are Faßbinder, Bender, Böttcher or Schäffler among various others. One name is also "Küper" or "Kuper". Kuper in German is pronounced cooper and here you can already see what profession it is since the English name for the profession is indeed cooper: Somebody who makes barrels. Very fitting for a producer of spirits.
Although... "kübeln" is also a colloquial term for vomiting so the less nice translation would be "Puker" or something like that which would make it less attractive for a spirit producer unless you take it as a warning not to drink too much even though it tastes deliciously. :D
Very interesting and enjoy reading this information. Is this a hobby or related to field of work for you? Thanks for taking time and writing this info for me and others to read.
@@drinkdestinations Thanks for the nice comment. No, I am a neuroscientist so not much to do with names. It was so far just coincidences that the names struck me.
I am writing a paper on absinthe production and found there to be very little information online so this really helps. one question i have is to what temperature is the mixture heated to (post maceration) in order to start collecting the distillate? is it around 95-100 Deg C?
Great question and I’m sure if you ask different distillers your answers to those temperatures may vary and the reason is temperature of your still varies in different spots. There are three key places on your still where you should monitor the temperature - the pot boiler, the top of the column, and the condenser coil.
For Absinthe you will start the distillate at a range of 173 - 195 degrees F or above 78.4ºC in the still. The alcohol boils at a lower temperature than water, so the steam that rises will be mainly alcohol.
Hope this helps, and let me know if you have any questions. Cheers and glad the video helped. -Jeff
@@drinkdestinations Thanks alot man! its definitely helped guide me a bit. Good on you for getting back to comments like this, most folk wouldn't bother, cheers.
Your welcome. I’m grateful for people watching what I create. It’s the least I could do. Cheers and sounds like your paper is going to kick ass. -Jeff
Very interesting I think can get very technical.👍
Nebojsa Demir yes it can. I keep it basic for now.
Your channel popped up on my feed so you have another subscriber 👍
I am still trying to figure out how TH-cam works and this thing they call the algorithm. But I’m sure glad to hear things like this. Hope you enjoy the content and thanks so much for the support. Cheers, -Jeff
Hey Jeff! Your content is amazing! Absolutely love it!
So awesome to get this message. I’ve learned so much over the past two years and excited in what the future holds. We are always improving and getting better. That’s are main goal. Cheers and thanks for taking time to write this message
Its a really beautifully produced video and great content! But if you are running for youtube as a career i think 10min++ video would give you more adsense. You can add a scene of you telling your experience while going through the factory or you describing the taste of absinthe for those who never tasted it.. (so you can get more money so you can keep producing great contents)
thanks so much for the comment and the information. We are actually looking to make longer form content, as We are adding more culture to the story. Again learning everyday, and testing different formats to see what direction I need to go. Cheers and appreciate the information. -Jeff
I'm a bourbon guy but i love me some absinthe on rare occasion. I just love anise and fennel!
Dude, I just found your channel. Well done sir. Thanks for the info.
Hell yeah🤘🏻🤘🏻🤘🏻and Thanks for the support my man. -Jeff
Rivers tend to shape and form their own paths.
Here in America our absinthe is botanical infused brandy but it has wormwood. I usually get Saint George
I had absinthe in Budapest, what an experience.
There’s great stuff like in the video that has been properly distilled and then there is bad stuff that has been macerated with added colouring and will give you the worst hangover ever. Look for the stuff from Val de Travers in Switzerland and you can’t go wrong. -Jeff
The quality of the videos of this chanel are out of this world. Love from Sri Lanka
Damith Pathirana can’t thank you enough for the comment and from Sri Lanka, that is super cool. Glad you are enjoying the videos. Cheers, -Jeff
I like your channel, very detailed.
Really appreciate it! Still learning so much and getting better with each episode. Cheers and thanks for your support ana comment. -Jeff
Excellent video!
Thanks so much brother and really glad you enjoyed the episode! Cheers, -Jeff
Very interesting my friend, I really enjoyed it.
Almost unable to drink Absinthe without my eyes welling up with tears. Very precious memories from long ago and a far off place.
Thanks for the comment and I bet you have some amazing stories to tell. Cheers brother. -Jeff
@@drinkdestinations Drop on by to St. Georges Distillery and I will gladly tell you a few. At the time I was just living my life, never thought of them as being amazing. Keep up the good work.
Old Man And the Sea thanks so much and one of my favourite things to do is share a few amazing stories over a few drams. Cheers
Absinthe makes your farts go HONDA.
Probably the funniest and most random comment I’ve received so far. Hahahaha 🙌🏻🤘🏻🤘🏻🤘🏻-Jeff
I loved this video. You have to be in good shape to hike in the Swiss alps.
Joanne Roberts thanks so much. I absolutely love hiking and it’s even better when it’s in Switzerland. -Jeff
I like it how this guy makes everything look AMERICAN.
Hahahaha, thanks you, I think! Lol. I initially started my episodes, “hi I am Jeff from America,” but quickly realised that I didn’t need to do that😀😀😀 I have a lot of friends around the 🌎 who have said this to me. I’m still laughing and smiling about the comment! Cheers, -Jeff
You are living my dream.. Cheers
DBU Cheers 🍻 I remember dreaming about doing this also, until I made it a reality. It’s been an amazing journey so far. Can’t wait to see what the future holds. -Jeff
I have tried drinking wormwood tea. If you ever think about it; DON'T.
Issac Newton I will def. take your word for it and will pass based off what you just said. Ok, who am I kidding, I will probably forget, try it and remember after about you telling me not to try wormwood tea. 😀😀😀
@@drinkdestinations I warned you lol. I knew it would be bitter, so I put a shit ton of honey in it. Nope. First sip and my throat actually close right up! Crazy.
It is absolutly discustingly bitter! Tried cooking with it once as well 🤮
Well I've seen a few of your videos and I have not subbed. I think I'm going to have to because they are some of the best I've seen. Thanks from Vancouver Canada,
Really appreciate the support especially from Canada. Literally didn’t even know how to film an episode about beer, wine, and spirits 20 months ago when I first started. I’m learning everyday and the goal is to be better than yesterday. I continue to do this because of the support of people like you. Thanks for taking time to comment. Cheers, -Jeff
@@drinkdestinations Just keep doing what you are doing. Wish I was your sidekick.
Love the video, really cool story.
Neven Vorkapic thanks so much brotha. Really glad you enjoyed the episode. Cheers and as always, thanks for your support. 👊🏻. -Jeff
Did they explain why they choose to purchase neutral spirits instead of making their own? I can understand if it's for ease or price but I was curious if there was another reason
No other reason than that! Cost
0:57 WARNING: Drinking Absinthe may cause visions of backward waterfalls.
Blessings be upon you every endeavor of travel. - Former 11b4p 82nd 1/504 '74
Sold to be Diers hahahahaha exactly. Thanks so much, respect and thanks for your service. I was in the 173rd, 101st, Special Operations Command and NATO SOF HQ during my 20 year career. -Jeff
@@drinkdestinations
Just another buck sgt. serving under 2nd Lt. John Abazaid's first command.
Tickles me now to recall; how he never corrected me in pronouncing his last name Abishai -but would just smile a whisper knowing it was one King David's Leaders. Can't drink like I used to, but subbin' might educate my curiosities enough to learn their histories.
Here's a few words I'd been allowed to whittle out in a thank's of Truth for all who've picked up the sword...
''For none are closer to - the author of pain & sacrifice Himself...
Than those who choose to - perform it for the sake of others.'' -William Gilpin 12820
Sold to be Diers respect man and amazing quote. 👊🏻👊🏻👊🏻
Loved this episode
it’s one of my favourites also. Thanks, -Jeff
I've ALWAYS wanted to try Absinthe but here in America you cant find real absinthe so I'll do without. What a shame. I'm 68 years old and should be able to decide what I ingest and what I dont.
Kubler and La clandestine sell In The states and are traditional absinthe distilleries from Switzerland. Depending on which state your in you can order on line.
Really? you didn't leave a bottle there? I've made my own,both green and white,back in the early 90's. Just one bottle at a time. With a LOT of fresh Wormwood. Good stuff.
Thanks so much for the comment. Did you macerate it or distill it? No I didn’t leave it, I gift the bottle to the next distillery I visited. -Jeff
I'm curious bout the taste cus it's hard to find it in Asia country.
Of Absinthe? It’s like a black licorice taste. Have you tried Sambuca or Ouzo from Greece? Similar to this.
@@drinkdestinations oh I see!
Interesting story, great video...I subscribed!
Dean, thanks so much for the feedback and thought enjoyed the story. My goal when first starting was to hopefully show the evolution or growth of the channel from me being more comfortable in front of the camera, to filming, editing and upgrading our equipment we use. I still have a lot to learn but for me it’s cool to look at my first episode and the last and see improvement and how far I’ve come. Cheers, -Jeff
Hi Jeff. Peace from India. Visit India as well.
Thanks brother! India is definitely on the list of places to visit. I’ve heard so much about it and heard India is making some great whisky there. -Jeff
Opium on a sugar cube on a mesh on a glass.absinth poured over the cube. Light it and drink. Happy dreams🎉
Hahahhahaha
@@drinkdestinations let the cube melt through the mesh and drink💥
Don’t try more than once it’s addictive very addictive. Had it once in my twenty’s after reading a certain ripper book which described how to do it only because of opportunity 🙈
Why not try barrel aging?
Check out my episode on how to drink absinthe. It shows some barrel aging of absinthe. It takes along time for the barrel to influence the absinthe because the anise is so strong. Literally 4 plus years in a barrel and still barely noticed any flavors from the barrel. -Jeff
Also might mess with the color of the spirit. I found what the distiller said to be true about the age of the spirit as well. 3 or 4 years and some of them get very funky tasting. One herb may take over or they can get musky tasting
I couldn't understand what he was saying. Subtitles next time please.
My fault brother and next time if I’m in doubt I will add subtitles regardless. Thanks for letting me know. Cheers, -Jeff
@@drinkdestinations I could understand most of what he was saying, but it would be nice if you could match the music volume to the talking better. Had to keep changing the volume as the music was so much louder. Interesting seeing the process though.
First time l ever tried absinthe the door ways weren’t co-operating anymore, had to grab onto both sides and pull myself true 🤣🤣
@@pietsnot7002 hahahhahahaha I can only imagine 😀😀😀
It's cheaper in Switzerland but expensive at other place.
I 💯💯 agree and you can find the real and great tasting absinthe from some amazing distilleries.
I don't know why, but I'm always amazed at how many people speak English. Have you run into a lot of language barriers on the travels Jeff?
Dan, I really haven’t had language barriers. Actually filming this episode mostly everyone spoke french, but we were able to get through it. other than that most people speak English and I know the basics of hello, good bye, I want a beer in so many different languages, so no troubles really 😂😂. Lol
I want to know why they don't ferment their own ethanol too I was a bit disappointed that all they do is mascerate it
I would say cost has a lot to do with it and being a neutral high proof ethanol (over 90 % ABV) what herbs are added and quantity of each then being distilled afterThey macerate, finally proofed down still makes a quality product in my opinion. Thanks for the comment, -Jeff
you need sub titles for this because the english that is spoken is very hard to understand most of the time!
Thanks Randy, I will keep that in mind and do a better job determining adding subtitles for all future episodes. -Jeff
like Jaegermeister
You forgot the Jimson weed. Most important ingredient
Hahahaha I think with the other comments we have a new Absinthe recipe I can pass on to the distillers. 😀😀😀
I learned a little but not enough. Two of the nine ingredients weren't mentioned - how remiss!🤔 😅😂
Hahahahahaha😂😂😂
WTF...I went there and the BOX was empty! That was Bull Shit!
The Absinthe I've tried tastes like black liquorice.
M Row most of the Absinthe will since the main ingredient is Anise. Just like ouzo or Sambuca when Anise is an ingredient it’s pontent and usually the dominant flavor or what you will taste. Thanks for the comment and mixing root beer or mint syrup will mellow the flavor and tastes pretty awesome. -Jeff
Khoobokhen 🥂✌️
🥂🥂🥂🥂👍🏻👍🏻👍🏻👍🏻👍🏻
Love from Kerala😍
🙏🙏🙏🙏 right back at you brother
So no distilling here at all? Just buy herbs and 96% alcohol, leave it for a week, filter it, put some osmose water to it. leave for 2 weeks, filter, bottle. Drink after 6 months. Doesn't sound like how absinth should be made.
Definitely distilled after maturation and we had some great shots of distillation. This episode was about making Blanche (clear) and didn’t get into making the verde(green) in this episode as there are additional steps for this as well and didn’t get a chance to film.
Have you ever came to India?
Not yet! It’s on the list. It’s a large country and a lot of research, logistics I working on at the moment. But it is on the list. -Jeff
I LOVE absinthe!
I’m seeing a lot more cocktails with Absinthe in them. I actually tried it with a mint syrup and it was amazing.
@@drinkdestinations I like mine just over 1 ice cube.
I'm from Danmark & an absolute licorice fiend.
Licorice (black) you may not understand or enjoy with salt & ammonia chloride. The stronger the better.
Definitely an aquired taste, do some exploring.😉✌
it is made with pure evil essence
Hahahahaha I thought I added that ingredient during the episode! 😂😂😂
ORIGINALLY GREEN BECAUSE OF ANTI-FREEZE!
Hahahahaha yeah your right, it couldn’t be from the chlorophyll. Definitely anti-freeze 😂😂😂
Adipoli
What did he say? Dunno, pretty video tho!👏😁
Thanks yeah, didn’t add subtitles, but hearing the comments I should have. When in doubt I will add them next time. Cheers, -Jeff
@@drinkdestinations thanx, if you DO repost with subtitles pls hit me?😁 I'll watch it again! ❤ its pretty!
love from india
🙏🙏🙏🙏 I’m feeling the love from India. Can’t thank you enough. Cheers, -Jeff
"Capitalism Works" on t-shirt. Well, if you want to make wine on Antarctica, than it surely works.
😕 Could you stop saying "Val-de-Travers"?
Thanks.
Henry Swantner thanks for your comment and I won’t stop saying it, but I will work on pronouncing it better for next time. Thanks for the feedback! -Jeff
@@drinkdestinations Even better.
Though, sorry, that was probably unnecessary. Just one of those nails on a chalkboard, knee jerk reaction sort of things.
You should come back in June for the Fête de l'Absinthe de Boveresse.
Henry Swantner no worries brotha. It isn’t the first time I say the wrong pronunciation and won’t be the last. But your right, I need to do better at pronouncing words and saying better. 👊🏻👊🏻👊🏻-Jeff
Pronunciation sucks !
Adrian Payne 💯💯agree. It’s a lot better after a glass of Absinthe. Thanks and will make sure it’s better next time. -Jeff
I like your tshirt lol capitalism does indeed work!
Hahahahaha you should of seen the looks I got while Traveling Europe. Hahahaha
@@drinkdestinations The look must have been priceless! As someone very acquainted with French culture they must have been mortified 😂
@@BabyBugBug hahahahaha exactly so funny because I think we can both visualise the looks. Hahahahaha I’m laughing while reading this. Thanks brother.
Lovely. One guy murders French, the other murders English.
Man, I thought I screened people in my videos better! I’m assuming you are talking about one of the paintings? If your talking about me, I’m innocent man. I didn’t do it!!😀😀Cheers, -Jeff
Absinthium is a medicine of Homeopathy..
When Absinthe was invented, Homeopathy was very popular. It still is regarded in some countries.
Wow cool story . That's stuff is dangerous. ..I would take in the woods just in case I turn into a ware wolf. Woooww
joe Joe hahahahaha, this was an absolute blast and the mountains of the Val de Travers is beautiful. Absinthe is flowing here. -Jeff
You don’t have a wife or kids I guess, Jeff. Free to travel all around the world.
Exactly.
So American.
Hahahaha that is the best compliment I have ever received. But I will tell you looking back I need to try to pronounce words better when I travel. It’s really bad! I recognise it and will fix it in future episodes. -Jeff
Like e Wait said two days ago.....SUBTITLES please.
Thanks, for future episodes I will add subtitles to episodes like this. Great learning experience and feedback from everyone. Thank you. -Jeff
who
i like his tattoos hahaha
You keep talking like that and you will make my Christmas lists Hahahaha. Thanks and they all have meaning and a story behind them. Cheers, -Jeff
@@drinkdestinations hello jeff,nice same like me tho each one of my tattoo olso have my story in it,btw thanks for your service and enjoy you retirement,olso dont stop making your youtube video.
cheers 🍻🍻🍻
@@drinkdestinations I can see some Indian/Sanskrit script on your inner right arms, of which one word I can read as "jeev" means "life", others I couldn't decipher Lol 😀😂
@@annieng5109 yes it is Sanskrit. It means live each day as if it was your last. Or death has no calendar.
Absinth horrible stuff.
Hahahahaha it’s definitely an acquired taste to say the least. Im sure you don’t Like Ouzo or Sambuca. Similar tastes to Absinthe.
Generic drone shots and synth music... gack.
Hugh-John Fleming thanks for the feedback. literally all I could afford at the time. I’m trying to do the best I can with the resources I can buy. Always looking to improve so please let me know your thoughts on how I can go from synth music and generic drone shots to a higher standard that won’t be gacked at. Thanks, -Jeff
Absinthe makes the heart grow fonder.
😀😀😀😀💯💯💯