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Join Adrienne and I in an hour as we discuss our shared love of absinthe and sample some 100 year old Absinthe Pernod Edouard and it's modern re-creation by Ted Breaux discussed in this conversation!
@Dion Pryor It used to be outlawed due to purported psychoactive effects, those were blamed on thujone, a compound in the wormwood. It's not a psychoactive compound, especially not in the doses you would get consuming absinthe, any possible psychological effects or hallucinations were due to some combination of contamination and the fact that absinthe is sold up to 140 proof at least. Absinthe is now made without thujone to satisfy TTB requirements, but there is no evidence that it is what caused the absinthe illnesses reported in Europe
@Dion Pryor Well i don't know about the U.S, but in Europe you can buy Absinthe without wormwood. Some Eastern European countries started making it with wormwood again , and you can buy it online.
Glad to see an awesome video on the topic! I'm watching this while doing lab work; my lab specializes in the analytical chemistry of wine and some oaked spirits, so seeing a chemist working with the botanical end is super cool! Given the time period, it's not out of the question that one of the adulterants was copper arsenate - a brilliant green dye and very toxic
Astute observation. Picture yourself as a reasonably well-heeled Victorian, comfortably ensconced in your Scheele's green laced fleur-de-lis wallpapered drawing room, sipping your favorite absinthe aperitif, while conversing with your wife modeling her latest Scheele's Green-dyed Parisian ball gown. Not only could you unwittingly be quaffing arsenic but inhaling it as well. Pervasive asbestos was another problem.
Wow…two of my favorite worlds collide…I had no idea you two knew each other. Let alone worked together..Ted could have done anything, he chose to fight and revive this beautiful drink. He fought tirelessly to lift the ban in the States. He is the spear of the movement, many thanks for your efforts. By the way …he makes the best modern absinthe in the world…imo.
Primarily, I would think, because getting high or drunk often leads to behaviors that are socially unacceptable. If we are more speculative, maybe it also has to do with the fact that the people that get visions that they find meaningful tend to end up having random believes that are likely to be heretical. So that made them more suspicious of substances that cause altered states of consciousness.
Well the church (I'm assuming you mean Catholic) didn't have a big problem with alcohol, in fact the clerical class had control over brewing for centuries.
I assumed the Thujone being a Serotonin 3 antagonist and a GABA-A antagonist would block those receptors from being activated by the Alcohol which would make for a more clearheaded headspace and potentially would allow for more Alcohol to be consumed without vomiting (due to blocking the Serotonin 3 triggering by the Alcohol that would otherwise trigger nausea/vomiting), as well as without the GABAergic intoxication, potentially allowing for Alcohol's NMDA antagonism to become more noticeable/active which could potentially cause some dissociative-like effects. I still think that could be possible though, depending on how strong of an NMDA antagonist Alcohol is and if Thujone is strong enough to counteract the emetic and GABAergic properties of Alcohol which at least from what i've seen i know Thujone is said to be able to cause seizures and convulsions in a high enough dose indicating it's effects as a GABA-A antagonist (though you wouldn't need so much it causes seizures/convulsions), but idk how strong it's Serotonin 3 antagonism may be, however there are other plants with Serotonin 3 antagonism as well, so just a thought. It does bring up an interesting point/thought/experiment/study though, in my mind at least bridging with my fascination with Ayahuasca (solo-style) and what i've learned from it about the power and potential of herbal combinations and how many different herbs and some other things can be mixed with Ayahuasca for various reasons to influence/alter/flavor/enhance/add many different aspects to the Ayahuasca, but can also certainly be applied to other Psychedelics as well. And so naturally the topic of Absinthe came to mind and so it's been something i've wondered about for awhile, even if non-Absinthe-related, it brings to mind the potential in herbal combinations with Alcohol or different kinds of Alcohol, to add to it, or take away certain side-effects, or otherwise alter/flavor the effects/experience that Alcohol can give, may even be able to add some liver protective herbs or what not to help with the toxicity of Alcohol. But it's interesting to think what all the compounds and goodies in botanicals could bring/add to the mix, not only in their effects but medicinal benefits and impact on the overall state of mind/consciousness.
The very first bottle of Absinthe I bought happened to be one of Ted’s imported by Alandia. Jade Verte Suisse (V.S. 1898) My intuition served me well. Great interview! 🧚
When morphine was first isolated it was touted as a _cure_ for opium addiction. (if you can imagine that). Move up in time a bit and the addicts that developed were said to be suffering from _morphinism_ which heroin, after it was invented (which is basically acetylated / concentrated morphine) & it was touted as a cure for 'morphinism'. . *If you ever want to read a great history on this subject, I suggest Opium: A History by Martin Booth. **Not that this has anything to do w.your comment.. it just reminded me of this.
You know, I'm tired of the Puritans on alcohol. I made a joke today about slipping on the ice in my driveway after shoveling for an hour here in Maine, and requiring some medicinal rum to relieve the shock and anger at winter. The person I was with suggested I get help for dependence on alcohol. For eff's sake!
I'm having difficulties with this video. I first came into contact 50 years ago when I moved to Switzerland, initially through my wife's grandmother and later when I moved to French Switzerland, where I met actual illegal distillers. All this time I was told that it was the very high alcohol content that caused the problems - I never measured but their finished product was certainly around 80 - 90 % alcohol. This guy is talking as though he is a pioneer in distilling absinthe. The old illegal distillers probably still exist but absinthe is now available at 45% and it doesn't taste the same at all. Pernod these days? Wouldn't spend money on it.
As much as I enjoy watching those videos, I am always aware that it's also a US-centric view, scientific facts aside. There's more than a handful of individuals who simultaneously fought for the legalisation of Absinthe in Europe. Yet it's always Ted who's presented as the "savior and resurrector" of Absinthe. Aside from that he's of course enjoying his reputation due to his activism and knowledge, sure.
I would like to try absinthe at least once I understand it has a licorice flavor and I can't stand licorice so I probably will not like it. But I can't judge it until I've tried it.
Thank you for the video! I enjoy making a good Sazerac. Just a few drops of absinthe, admittedly. But a Death in the Afternoon is a great absinthe -heavy cocktail.
I have a way to make a new bottle taste 100 years old. You just put your (closed) bottle into an ultrasonic jewellery cleaner. Works for pretty much all alcohol.
Fascinating subject. So interesting the process of melting sugar, etc. Frappe? Cold? Could one add Simple Syrup? Yeah I was hoping for the "Green Fairy". LOL
22:42 I would think that the higher the alcohol content, the greater the evaporation, no? Like with isopropyl alcohol, 90% isopropyl is not an effective disinfectant because it evaporates too quickly. That's why 70% is used.
A bit off-topic and (still perceived as) more low-brow I guess, but your comment @46:18 makes me wonder i you have tried wild ales fermented with Brettanomyces yeast? ‘Fresh’ brett beer tends to be more fruity but when aged beyond a few months it starts to taste leathery. Or as those who are not fond of the funk associated with Brettanomyces describe, of “barnyard”, “horse blanket” or “sweat.” All depending of how your tastebuds receive aged funk!
It's so bizarre to hear about widespread myths about absinthe when I wasn't even aware of them. Other than that I tried it but unfortunately I can't stand licorice or anything star anise flavored, lol!
Make Sure to Subscribe & Consider supporting Esoterica by
becoming a monthly Patron - www.patreon.com/esotericachannel
a one time donation - www.paypal.me/esotericachannel
or the Super Thanks - Your support is profoundly appreciated!
Join Adrienne and I in an hour as we discuss our shared love of absinthe and sample some 100 year old Absinthe Pernod Edouard and it's modern re-creation by Ted Breaux discussed in this conversation!
@Dion Pryor It used to be outlawed due to purported psychoactive effects, those were blamed on thujone, a compound in the wormwood. It's not a psychoactive compound, especially not in the doses you would get consuming absinthe, any possible psychological effects or hallucinations were due to some combination of contamination and the fact that absinthe is sold up to 140 proof at least. Absinthe is now made without thujone to satisfy TTB requirements, but there is no evidence that it is what caused the absinthe illnesses reported in Europe
@Dion Pryor Well i don't know about the U.S, but in Europe you can buy Absinthe without wormwood. Some Eastern European countries started making it with wormwood again , and you can buy it online.
Glad to see an awesome video on the topic! I'm watching this while doing lab work; my lab specializes in the analytical chemistry of wine and some oaked spirits, so seeing a chemist working with the botanical end is super cool! Given the time period, it's not out of the question that one of the adulterants was copper arsenate - a brilliant green dye and very toxic
Astute observation. Picture yourself as a reasonably well-heeled Victorian, comfortably ensconced in your Scheele's green laced fleur-de-lis wallpapered drawing room, sipping your favorite absinthe aperitif, while conversing with your wife modeling her latest Scheele's Green-dyed Parisian ball gown. Not only could you unwittingly be quaffing arsenic but inhaling it as well. Pervasive asbestos was another problem.
This channel is no diamond in-the-rough.
This gem is cut, polished and set in a solid gold facing, darling.
So disappointing to find out I won't see green fairies 🧚♂️
A man can dream.
You can if you add a lil something extra hehe
Just put a piece of green glass in front of the right side of the video.
Wow…two of my favorite worlds collide…I had no idea you two knew each other. Let alone worked together..Ted could have done anything, he chose to fight and revive this beautiful drink. He fought tirelessly to lift the ban in the States. He is the spear of the movement, many thanks for your efforts. By the way …he makes the best modern absinthe in the world…imo.
Yes!
Absinthe makes the heart grow fonder. L'chiam!
Our ancestors got high all the time. Why the church felt getting high or drunk was so bad? 😂
Primarily, I would think, because getting high or drunk often leads to behaviors that are socially unacceptable.
If we are more speculative, maybe it also has to do with the fact that the people that get visions that they find meaningful tend to end up having random believes that are likely to be heretical. So that made them more suspicious of substances that cause altered states of consciousness.
Well the church (I'm assuming you mean Catholic) didn't have a big problem with alcohol, in fact the clerical class had control over brewing for centuries.
Most religions and philosophy stress moderation. It was mostly the Puritans that refrained from alcohol.
Silly Puritans!
@@Bildgesmythe The Classic Maya (certainly the priests) seem to have been an exception.
I assumed the Thujone being a Serotonin 3 antagonist and a GABA-A antagonist would block those receptors from being activated by the Alcohol which would make for a more clearheaded headspace and potentially would allow for more Alcohol to be consumed without vomiting (due to blocking the Serotonin 3 triggering by the Alcohol that would otherwise trigger nausea/vomiting), as well as without the GABAergic intoxication, potentially allowing for Alcohol's NMDA antagonism to become more noticeable/active which could potentially cause some dissociative-like effects.
I still think that could be possible though, depending on how strong of an NMDA antagonist Alcohol is and if Thujone is strong enough to counteract the emetic and GABAergic properties of Alcohol which at least from what i've seen i know Thujone is said to be able to cause seizures and convulsions in a high enough dose indicating it's effects as a GABA-A antagonist (though you wouldn't need so much it causes seizures/convulsions), but idk how strong it's Serotonin 3 antagonism may be, however there are other plants with Serotonin 3 antagonism as well, so just a thought.
It does bring up an interesting point/thought/experiment/study though, in my mind at least bridging with my fascination with Ayahuasca (solo-style) and what i've learned from it about the power and potential of herbal combinations and how many different herbs and some other things can be mixed with Ayahuasca for various reasons to influence/alter/flavor/enhance/add many different aspects to the Ayahuasca, but can also certainly be applied to other Psychedelics as well. And so naturally the topic of Absinthe came to mind and so it's been something i've wondered about for awhile, even if non-Absinthe-related, it brings to mind the potential in herbal combinations with Alcohol or different kinds of Alcohol, to add to it, or take away certain side-effects, or otherwise alter/flavor the effects/experience that Alcohol can give, may even be able to add some liver protective herbs or what not to help with the toxicity of Alcohol. But it's interesting to think what all the compounds and goodies in botanicals could bring/add to the mix, not only in their effects but medicinal benefits and impact on the overall state of mind/consciousness.
I came here to make the same points about thujone/GABA, but you beat me to it, and put it much better than I would have. You’ve really done the work.
The very first bottle of Absinthe I bought happened to be one of Ted’s imported by Alandia. Jade Verte Suisse (V.S. 1898) My intuition served me well. Great interview! 🧚
Esotetica- what a fabulous channel
Thank you as always 🙏
Absinthe-ism was the original reefer madness
When morphine was first isolated it was touted as a _cure_ for opium addiction. (if you can imagine that). Move up in time a bit and the addicts that developed were said to be suffering from _morphinism_ which heroin, after it was invented (which is basically acetylated / concentrated morphine) & it was touted as a cure for 'morphinism'. . *If you ever want to read a great history on this subject, I suggest Opium: A History by Martin Booth. **Not that this has anything to do w.your comment.. it just reminded me of this.
@@a_lucientes that’s fascinating, it really makes “you’ve got ghosts in your blood, here’s some cocaine.” sound reasonable by comparison
🤙Aloha Dr ⚒️ and Ted Yes Ted mahalo for your dedication to resurrection of Absinthe
Nice! What a treat! Cheers! 🍸🍾🍸🍾
Your mercy is genuinely amazing! Thank you!
Mr. Breaux! I have been enjoying your absinthes starting with Nouvelle Orleans. Glad to see you interviewed
You know, I'm tired of the Puritans on alcohol. I made a joke today about slipping on the ice in my driveway after shoveling for an hour here in Maine, and requiring some medicinal rum to relieve the shock and anger at winter. The person I was with suggested I get help for dependence on alcohol. For eff's sake!
I love absinthe! I once got crazy drunk off of it 20 years ago, now I enjoy it in moderation, LOL. Thanks for doing this interview!
You got Ted too. You are the man.
I'd like to hear Justin Sledge and Alan Bishop rap about mysticism and distillation.
I'm having difficulties with this video. I first came into contact 50 years ago when I moved to Switzerland, initially through my wife's grandmother and later when I moved to French Switzerland, where I met actual illegal distillers. All this time I was told that it was the very high alcohol content that caused the problems - I never measured but their finished product was certainly around 80 - 90 % alcohol. This guy is talking as though he is a pioneer in distilling absinthe. The old illegal distillers probably still exist but absinthe is now available at 45% and it doesn't taste the same at all. Pernod these days? Wouldn't spend money on it.
As much as I enjoy watching those videos, I am always aware that it's also a US-centric view, scientific facts aside. There's more than a handful of individuals who simultaneously fought for the legalisation of Absinthe in Europe. Yet it's always Ted who's presented as the "savior and resurrector" of Absinthe. Aside from that he's of course enjoying his reputation due to his activism and knowledge, sure.
Ooohhh nice I just found this after seeing the sampler session🎉
My mums 91 and she used to make Anisetta- aniseed liquor and put a stem of the plant in the liquid.
Some people drink absinthe with Faust, I prefer to take mine with mushrooms.
Always loved this drink even got the same nickname as it when I was a teen
I would like to try absinthe at least once
I understand it has a licorice flavor and I can't stand licorice so I probably will not like it. But I can't judge it until I've tried it.
Its got strong licorice flavor it hits like a ton of bricks and the intensity of the flavor is mindblowing
Thank you for the video! I enjoy making a good Sazerac. Just a few drops of absinthe, admittedly. But a Death in the Afternoon is a great absinthe -heavy cocktail.
Absinthe frappe?! Color me intrigued!
Being from New Orleans I never knew anything about it other than its an alcoholic drink. Interesting.
I have a way to make a new bottle taste 100 years old. You just put your (closed) bottle into an ultrasonic jewellery cleaner. Works for pretty much all alcohol.
Fascinating subject. So interesting the process of melting sugar, etc. Frappe? Cold? Could one add Simple Syrup? Yeah I was hoping for the "Green Fairy". LOL
Is absinthe good for getting the creative juices flowing?
Suddenly I feel like playing bioshock lol
I heard of the green dragon also
22:42 I would think that the higher the alcohol content, the greater the evaporation, no? Like with isopropyl alcohol, 90% isopropyl is not an effective disinfectant because it evaporates too quickly. That's why 70% is used.
A bit off-topic and (still perceived as) more low-brow I guess, but your comment @46:18 makes me wonder i you have tried wild ales fermented with Brettanomyces yeast? ‘Fresh’ brett beer tends to be more fruity but when aged beyond a few months it starts to taste leathery. Or as those who are not fond of the funk associated with Brettanomyces describe, of “barnyard”, “horse blanket” or “sweat.” All depending of how your tastebuds receive aged funk!
Yep, I've done a ton of brewing with brett, lacto, etc., great stuff! Long live Gueuze!
Artificial aging is old technology. It's getting pretty good now that a couple of chemists have gotten the esterification down better.
I like Malört. 🥳
Wait is this low key a Purim special?
Day early and no megillah but, sure, why not ?
It's so bizarre to hear about widespread myths about absinthe when I wasn't even aware of them.
Other than that I tried it but unfortunately I can't stand licorice or anything star anise flavored, lol!
Not lol
I don't drink alcohol and feel like I need a crash course with all these terms you're throwing around. Lol
I thought it was still illegal lol I been missing out
i was like oh huh i guiess the spirit was named after some old spirit (lol), but nah you all are just talking about the spirit. cool
🙃
A pair of fives in the comments
Fake Absinthe should be called Synthsinthe.