I actually prefer the cleaner taste of clear absinthe, and do not care at all about the louche. In fact, I prefer when there is no louche so I can proof a whole bottle down well ahead of time and let everything mellow out for a few weeks.
Longtime viewer and huge fan of your videos. If you continue down this whole absinthe trek recommend something like a Balancier to drip the water for a more ritualistic esque drip shots without having to dedicate to a whole fountain setup. Also @AdrienneLaVey is a fantastic creator who focuses a lot on different kinds of absinthe and working hard on dispelling the myths around this beautiful drink full of history.
I made a Half gallon jar and got supplies from my local Brewing supply. Mine was still 90% Abv. It was tough to drink. Even. Doing the sugar water with it
Recently discovered your channel dude. I'm from NZ but live in France, I'm so keen to ask around to see if anyone here has recipes that differ from yours. Love the content, keep doing what you do mate 🙌
7:37 star anise is a tropical plant so it's doubtful it was more available in Europe, but I think it has far more essential oils in it so it aids in louching.
@@murunbuchstanzangurEurope, quite famously, had some issues with international trade 1914-1918. Although Switzerland, also famously, isn't directly involved in such issues, they may have had to go without the Star Anise in 1915.
Hey Jesse, For future batches that you want to color, I did some experimenting with spinach that might be helpful. I made a batch that was roughly halfway between the 1700’s and 1800’s absinthe recipes. I’d seen Alan’s comment on the first absinthe recipe video (and I think he’d mentioned it in one of the podcasts, too) about drying the spinach for coloring, since you were disappointed in the lack of color on that first batch. After some experimenting, here’s what I found worked best: Dry the spinach in the oven at 210° F (or 98-99° C) for about an hour. I used some parchment paper just to ensure it wouldn’t stick. Then just crumble the dried leaves. Using 3 g spinach, 2 g lemon balm, and 2 g hyssop, it makes a great emerald green. But the crazy part was when I tried to make it an even more extreme green. I doubled the spinach (6g) and kept the others the same. It did add a very slight umami flavor, mostly in the finish - kinda like dried seaweed/nori. I really like it, but figured it’s worth warning that going too crazy with the spinach can affect flavor. The result was so dark that light wouldn’t pass through, and it looked almost red in the bottle (the spirit was still around 80%). In the glass, it pours a very dark green, but then becomes a brilliant emerald when louched. But here’s the best part: it hasn’t gone brown. After three months in a brown bottle in the cupboard, it has definitely faded, but it still pours and louches as a faded green, not brown. My next experiment will be to see if it’s possible to add a tiny bit of acid (probably will use powdered citric acid or vitamin c) to preserve the color without messing with the flavor too much. My end goal is to get an absinthe that still tastes amazing and also does the insane bright green like commercial brands, but using only natural ingredients.
Hi David, thanks for posting. I’d like to try this but I am not sure of the method to impart the colour. Do you simply steep the three ingredients in the spirit (at 60% ABV?) or is there a more elaborate procedure? TIA.
@@pierremarx1 It’s detailed in the other videos on here where he colors the absinthe, but really basically you take half of the total batch, steep the coloring herbs in that for about 10 minutes or however long, and strain it. Then, add the colored spirit back to the other half.
It would definitely be great to be able to preserve the color. I had wondered about acid as well. But I have not looked into it at all. I can see the benifit in using dried spinich. I missed that in the earlier video.
Pretty much, you split the absinthe colour half at temp for 20-60 min. strain it and blend back togeather. All of the other videos in this playlist use that process so you can check it out in one of those. th-cam.com/play/PLZEGsXzw_6OAQTKJQatKdI2CQcVNn6jbM.html
Hey Jesse, I'm just on here because it's the newest post you have so, so you know of our could you make a video of the exact (step-by-step) process of using "dunder" to flavor and color rum
whoa,, weird how things appear like like this, like the world is listening to everything we do and it all is connected somehow. I've recently made my first run of this and loved it , based on the earlier video recipes *but I didn't want to go thru the making it green part and just kept it clear. I was showing a friend the louching part of it and it was fun to show off a little science.
ha! awesome man. Yeah watching that louche is fun! You may want to give this recipe a nudge. I think its a little better balanced as it takes the lack of coloring botanicals into account.
Love the absinthe series; hoping to try my hand at it assuming I can find the botanicals. Btw: pretty sure blanchette is pronounced with a "shh" sound at the "ch"...
Great video! A spirit that would be fun to make. I split the plugs on my air still so I can control the power input to the heating element while keeping full power to the cooling fan. It sure works well for spirit runs. Your machine may be different but worth a try if you are able. I just looked back at your review of your air still and your electrical plugs look similar to mine.
Hi from England another good episode enjoyed it have you ever tried orange wine and distilled it I've just done a 5 gallon and it's my new favourite try it you will like it and it will make a good vid 😊
I love that jar, difficult to pour, I bet, but it's such a cool container none the less. I have all square 3.5l jars with glass lids that 4 fit neatly in milk crates. Not as cool as that big scientiffic looking bottle, but they are fairly practical. I've been following along and just made an Absinthe, shooting for an early Belle Epoque so I can use a low rec brandy substitute... I really can't stand using table/beet sugar. I was really surprised at just how strong the flavor is. It was fairly close to yours, leaning slightly toward the 1700's recipe you did to make it somewhat like a pre Phylloxera Belle Epoque if that makes sense... Anyway, man, keep the awesome videos coming. I've been loving this Absinthe series...
Hi Jesse, enjoying the absinthe uTube. Have been making on a small scale in the Pyrenees for several years. My understanding of history may be questioned but wasn't absinthe developed by a French chemist as a preventative fot malaria for the French soldiers fighting in Algeria in the 17'00s? My understanding is the chemist left france for the safety in Switzerland during the revolution. Yes the soldiers had healthy tastes for it on returning that coincided with the wine producer's predicament... let the story continue 🙏
Thanks for all your work very interesting videos which would be difficult at best for people to film in US. I am curious, do you know if the thujone distills over with the alcohol or would it all stay in the still with the herbal waste materials?
If you were going to make it from raw beets yup. Cook em, use enzymes or malted barley. But Napoleon had kicked of the production of sugar from beets roughly 100 years earlier. He wanted to be self sufficient and not rely on cane sugar from the Caribbean. So I'm thinking they had access to beet sugar even then.
Yup I have tried it in the past. I think it helps get more wood flavor quicer. But doesn't help with the aging part of things which is the real problem.
Get the temperature controlled version of this still. Much more useful. You can even sous-vide in it. Hold a hot punch... make essential oils (need a bit more gear for that) other things I am sure. :)
A sugar wash is a term we use to describe any recipe that uses table sugar for most of its sugar. It's often used for vodka, but there are other recipes that approximate things like bourbon. Try googling ujssm. A "real" bourbon would be made with no table sugar 51+% corn and some barley and potentially other grains. The enzymes in the barley convert the starch to sugar in the mash. But yep, after distilling it would be aged in new American white oak.
Not something I have specifically looked into. I'm not sure if it would provide a good flavor. A quick Google sugests it is not poisonis bit I'm also not sure if your red oak is the same. www.google.com/search?q=is+red+oak+wood+poisonous&oq=is+red+oak+wood+poisonous+&gs_lcrp=EgZjaHJvbWUyBggAEEUYOTIICAEQABgWGB4yDQgCEAAYhgMYgAQYigUyDQgDEAAYhgMYgAQYigUyDQgEEAAYhgMYgAQYigUyDQgFEAAYhgMYgAQYigUyDQgGEAAYhgMYgAQYigUyCggHEAAYgAQYogQyBwgIECEYjwLSAQg5NjA0ajBqNKgCDrACAQ&client=ms-android-samsung-ss&sourceid=chrome-mobile&ie=UTF-8
Most of the sugar from the United States is sugar beet. Anything that's not important or directly say made from cane sugar 100% cane sugar. It's sugar beet sugar
I've made wormwood cordial a couple of times. I made the mistake of tasting a tiny amount of wormwood in its raw state. Bad, bad idea. It's beyond bitter into some sort of hell...
Absinthe generally has a light to quite spectacular green Hue. A lot of the commercial stuff is green food die as the natural stuff tends to go brown pretty quick. Check out this video for a reference: th-cam.com/video/1yO6iS5kFOc/w-d-xo.htmlsi=KnjRMC4aohf8anGj Or this one: th-cam.com/video/YBzBajvQ-WM/w-d-xo.htmlsi=nTdcR7R7o274-qSb Cheers mate
he never tests the thujone levels in these which is very important, in history the thujone levels were controlled by country and still are today In the US its reduced in Europe its increased dont know what the legal limits are in NZ but home brew we do what we want!
Lemme guess, the weak version that only has minimal alkoloid content....yes the strictly alcoholic version is just nasty tasting alcohol. BUT! The original absinthe is NOT just a brewing/distilling process. There's a few more ingredients, that we're not allowed to show. Sorta like LSD is a tiny bit lysergic (intentionally mispelled) and tons of solvents. On film, you will never see real absinthe, aside from the trash that has 0% alkaloids.
FYI , a lot of "cane" sugars are blended with sugar derived from sugar beets. C & H sugar in the US (California & Hawaii) is partly made from sugar beets grown in California, unlike the advertisement says it is not "pure cane sugar." I would be willing to bet your so-called "cane" sugar isn't entirely from cane as well.
Interesting, Alan mentioned his go to brand to get pure beet sugar in the USA in the podcast (I forget it right now). Down here we get none (perhaps a very expensive nag at a specialty health store or something). All our sugar is Australian cane.
Most of the white sugar from the United States that's from USA harvest is from sugar beet it's roughly 90% of the sugar. So any USA sugar company that doesn't list sugar cane on their product. Is sugar beets. 😊 Most companies just won't write it on there it just says sugar
Specifically aloha thujone. And guess what has a whole BUNCH of alpha thujone? Wormwood! Wormwood is what makes absinthe absinthe. Wormwood happens to have alpha thujone. If you took the wormwood out and added sinthetic thujone then it definitely would NOT be absinthe.
@@StillIt Вы нарушили технологию производства и ваш "абсент" просто спиртной напиток , пустой. Он у вас прозрачный а должен быть на выходе золотым . Вы всё самое ценное оставили в кубе. Я тоже с этого начинал, только на 4 раз добился нужного эффекта изменения сознания. Если у вас в стране запрещено содержание туйона больше 10 мл на литр то надо говорить об этом сразу. Удачи.
Your videos are always packed with so much interesting info, I love it
A very interesting and informative video about the history and making of Absinthe Jessie 👍
Love the absinthe videos. It's one of my favorite drinks and something I really want to make.
Awesome! This series has taught me to love it as well. There is something pretty cool about making your self.
@@StillIt I've really started to appreciate those flavors. And things like aperol, amaros, anisette...
thanks bro you shut my lights off lol
Hahaha shit, sorry. I had meant to bleep out the "google" !
Absinthe is the G.O.A.T.
The more I make it and enjoy it the less I would be able to argue with that haha
I actually prefer the cleaner taste of clear absinthe, and do not care at all about the louche.
In fact, I prefer when there is no louche so I can proof a whole bottle down well ahead of time and let everything mellow out for a few weeks.
👏👏 thanks for the full abbreviated history I just learned a little more
Longtime viewer and huge fan of your videos. If you continue down this whole absinthe trek recommend something like a Balancier to drip the water for a more ritualistic esque drip shots without having to dedicate to a whole fountain setup. Also @AdrienneLaVey is a fantastic creator who focuses a lot on different kinds of absinthe and working hard on dispelling the myths around this beautiful drink full of history.
I made a Half gallon jar and got supplies from my local Brewing supply.
Mine was still 90% Abv. It was tough to drink. Even.
Doing the sugar water with it
Next level distilling. My little Air Still is in for a shock.
Recently discovered your channel dude. I'm from NZ but live in France, I'm so keen to ask around to see if anyone here has recipes that differ from yours. Love the content, keep doing what you do mate 🙌
Nice! There is a HUGE variance in absinthe recipes / flavor. Have fun exploring!
I love every kind of herbal liqueur!
I may need to try some of the others
@@StillIt You need to introduce yourself to akvavit.
I’m in, got to make it. Also going to expand my herb garden this next season.
Yeah this one is definitely worth a nudge!
“Hypothetically” I need to try this. The 1855 Pontarlier absinthe is a good recipe, this one sounds even better.
7:37 star anise is a tropical plant so it's doubtful it was more available in Europe, but I think it has far more essential oils in it so it aids in louching.
Europe, quite famously, has a long history of getting tropical spices from afar going back long before that.
Yeah there was a lot of trade hapening
@@murunbuchstanzangurEurope, quite famously, had some issues with international trade 1914-1918. Although Switzerland, also famously, isn't directly involved in such issues, they may have had to go without the Star Anise in 1915.
I don’t even drink, but this is so entertaining😂
haha awesome. That makes me happy!
I don't drink either, and I agree, very entertaining.
Hey Jesse,
For future batches that you want to color, I did some experimenting with spinach that might be helpful.
I made a batch that was roughly halfway between the 1700’s and 1800’s absinthe recipes. I’d seen Alan’s comment on the first absinthe recipe video (and I think he’d mentioned it in one of the podcasts, too) about drying the spinach for coloring, since you were disappointed in the lack of color on that first batch.
After some experimenting, here’s what I found worked best:
Dry the spinach in the oven at 210° F (or 98-99° C) for about an hour. I used some parchment paper just to ensure it wouldn’t stick. Then just crumble the dried leaves.
Using 3 g spinach, 2 g lemon balm, and 2 g hyssop, it makes a great emerald green.
But the crazy part was when I tried to make it an even more extreme green. I doubled the spinach (6g) and kept the others the same. It did add a very slight umami flavor, mostly in the finish - kinda like dried seaweed/nori. I really like it, but figured it’s worth warning that going too crazy with the spinach can affect flavor.
The result was so dark that light wouldn’t pass through, and it looked almost red in the bottle (the spirit was still around 80%). In the glass, it pours a very dark green, but then becomes a brilliant emerald when louched.
But here’s the best part: it hasn’t gone brown. After three months in a brown bottle in the cupboard, it has definitely faded, but it still pours and louches as a faded green, not brown.
My next experiment will be to see if it’s possible to add a tiny bit of acid (probably will use powdered citric acid or vitamin c) to preserve the color without messing with the flavor too much. My end goal is to get an absinthe that still tastes amazing and also does the insane bright green like commercial brands, but using only natural ingredients.
Hi David, thanks for posting. I’d like to try this but I am not sure of the method to impart the colour. Do you simply steep the three ingredients in the spirit (at 60% ABV?) or is there a more elaborate procedure? TIA.
@@pierremarx1 It’s detailed in the other videos on here where he colors the absinthe, but really basically you take half of the total batch, steep the coloring herbs in that for about 10 minutes or however long, and strain it. Then, add the colored spirit back to the other half.
It would definitely be great to be able to preserve the color. I had wondered about acid as well. But I have not looked into it at all.
I can see the benifit in using dried spinich. I missed that in the earlier video.
Pretty much, you split the absinthe colour half at temp for 20-60 min. strain it and blend back togeather. All of the other videos in this playlist use that process so you can check it out in one of those.
th-cam.com/play/PLZEGsXzw_6OAQTKJQatKdI2CQcVNn6jbM.html
be carefull with spinach, you could get kidney stones, best to use mint.
In the US, sugar is beet sugar unless specified as cane sugar that's required by the Food and Drug Administration
Hey Jesse, I'm just on here because it's the newest post you have so, so you know of our could you make a video of the exact (step-by-step) process of using "dunder" to flavor and color rum
Whats up mate, yeah I need to get back to some more rum action! Not sure when I do but I will.
whoa,, weird how things appear like like this, like the world is listening to everything we do and it all is connected somehow. I've recently made my first run of this and loved it , based on the earlier video recipes *but I didn't want to go thru the making it green part and just kept it clear. I was showing a friend the louching part of it and it was fun to show off a little science.
ha! awesome man. Yeah watching that louche is fun!
You may want to give this recipe a nudge. I think its a little better balanced as it takes the lack of coloring botanicals into account.
Absinthe is a very interesting drink
Cant agree more!
Love the absinthe series; hoping to try my hand at it assuming I can find the botanicals.
Btw: pretty sure blanchette is pronounced with a "shh" sound at the "ch"...
ha, I knew I was butchering it. Thanks mate.
Great video! A spirit that would be fun to make. I split the plugs on my air still so I can control the power input to the heating element while keeping full power to the cooling fan. It sure works well for spirit runs. Your machine may be different but worth a try if you are able. I just looked back at your review of your air still and your electrical plugs look similar to mine.
Awesome smart man!
Hi from England another good episode enjoyed it have you ever tried orange wine and distilled it I've just done a 5 gallon and it's my new favourite try it you will like it and it will make a good vid 😊
I really think you should try out for master distillers
hahah that would be a laugh
5:00 Damnit Jesse!
I love that jar, difficult to pour, I bet, but it's such a cool container none the less. I have all square 3.5l jars with glass lids that 4 fit neatly in milk crates. Not as cool as that big scientiffic looking bottle, but they are fairly practical.
I've been following along and just made an Absinthe, shooting for an early Belle Epoque so I can use a low rec brandy substitute... I really can't stand using table/beet sugar. I was really surprised at just how strong the flavor is. It was fairly close to yours, leaning slightly toward the 1700's recipe you did to make it somewhat like a pre Phylloxera Belle Epoque if that makes sense... Anyway, man, keep the awesome videos coming. I've been loving this Absinthe series...
Let's go !!!
Yeah this one was fun!
Hi Jesse, enjoying the absinthe uTube. Have been making on a small scale in the Pyrenees for several years. My understanding of history may be questioned but wasn't absinthe developed by a French chemist as a preventative fot malaria for the French soldiers fighting in Algeria in the 17'00s? My understanding is the chemist left france for the safety in Switzerland during the revolution. Yes the soldiers had healthy tastes for it on returning that coincided with the wine producer's predicament... let the story continue 🙏
That's definitely different to what I have been lead to believe. I will need to look into it. Cheers mate
Awesome 👌
Cheers mate
im adding blue bell morning glory to mine!
you make a video on how that plug in still works? curious
i wonder if there is a boiler that you can dial in and hold at 60c for 1 hour.
Describing Wormwood Flavor... Maybe as a strong quinine flavor? Closest thing I can think of anyway.
Hmmm I could see that!
Is that anise seed? Trying to find the herbs to try this out
So what about straining out the solids after digestion and then putting them in a gin basket?
Thanks for all your work very interesting videos which would be difficult at best for people to film in US.
I am curious, do you know if the thujone distills over with the alcohol or would it all stay in the still with the herbal waste materials?
Could you barrel age absinthe to see how it would change the flavour ?
You most certainly could! Its on my list of things to play with.
Has your reach gone down? I've been subscribed for ages but haven't been notified about the last 4 or 5 vids
The recipe calls for anise and fennel. Just to be clear, do you mean anise seed and fennel seed?
Yes. Green anise (aniseed), sweet/vulgar/Florence fennel, and grand wormwood (artemisia absinthium (A.A.))
Don't forget about Bohemian Absinthe 👍
you should try to make Chartreuse
ahhhh that would be fun!
@@StillIt ya cant get it anywhere rn, would be dope to try to formulate a clone recipe
Lickily all the farmers around here have collected all their beet aha
But how would they have done this, any enzymes etc. Cheers
If you were going to make it from raw beets yup. Cook em, use enzymes or malted barley. But Napoleon had kicked of the production of sugar from beets roughly 100 years earlier. He wanted to be self sufficient and not rely on cane sugar from the Caribbean. So I'm thinking they had access to beet sugar even then.
@@StillIt I'm in the UK and most of our sugar comes from them ^^
Would you ever dip your toes into ulrra-sonic aging.
I am curious about the difference vs traditional aging (something you have laying around)
Yup I have tried it in the past. I think it helps get more wood flavor quicer. But doesn't help with the aging part of things which is the real problem.
Get the temperature controlled version of this still. Much more useful. You can even sous-vide in it. Hold a hot punch... make essential oils (need a bit more gear for that) other things I am sure. :)
What all would you leave out so it doesn't taste like licorice?
You can leave out both the anise and fennel to get rid of the black licorice taste but you won't have absinthe. Try an aquavit?
So if I'm new witch I am a sugar wash is a vodka? But if you age in America white oak to become a bourbon?
A sugar wash is a term we use to describe any recipe that uses table sugar for most of its sugar. It's often used for vodka, but there are other recipes that approximate things like bourbon. Try googling ujssm.
A "real" bourbon would be made with no table sugar 51+% corn and some barley and potentially other grains. The enzymes in the barley convert the starch to sugar in the mash.
But yep, after distilling it would be aged in new American white oak.
Hi, I'm from Iran and I don't have access to white oak. Is red oak poisonous for aging whiskey?
Not something I have specifically looked into. I'm not sure if it would provide a good flavor. A quick Google sugests it is not poisonis bit I'm also not sure if your red oak is the same.
www.google.com/search?q=is+red+oak+wood+poisonous&oq=is+red+oak+wood+poisonous+&gs_lcrp=EgZjaHJvbWUyBggAEEUYOTIICAEQABgWGB4yDQgCEAAYhgMYgAQYigUyDQgDEAAYhgMYgAQYigUyDQgEEAAYhgMYgAQYigUyDQgFEAAYhgMYgAQYigUyDQgGEAAYhgMYgAQYigUyCggHEAAYgAQYogQyBwgIECEYjwLSAQg5NjA0ajBqNKgCDrACAQ&client=ms-android-samsung-ss&sourceid=chrome-mobile&ie=UTF-8
Most of the sugar from the United States is sugar beet. Anything that's not important or directly say made from cane sugar 100% cane sugar. It's sugar beet sugar
They only sell it in the US without wormwood. It's still good to drink, though, just not with the shroom like hallucinogenic properties.
All wrong. Go do your research.
I've made wormwood cordial a couple of times. I made the mistake of tasting a tiny amount of wormwood in its raw state. Bad, bad idea. It's beyond bitter into some sort of hell...
HAHAHAH right!?
Isn't absinthe normally only green once added to water? the essential oils precipitate out, causing the change in color?
Absinthe generally has a light to quite spectacular green Hue. A lot of the commercial stuff is green food die as the natural stuff tends to go brown pretty quick. Check out this video for a reference: th-cam.com/video/1yO6iS5kFOc/w-d-xo.htmlsi=KnjRMC4aohf8anGj
Or this one: th-cam.com/video/YBzBajvQ-WM/w-d-xo.htmlsi=nTdcR7R7o274-qSb
Cheers mate
he never tests the thujone levels in these which is very important, in history the thujone levels were controlled by country and still are today In the US its reduced in Europe its increased dont know what the legal limits are in NZ but home brew we do what we want!
How Mad was it?
First!
Ayyyyeeeeee nice dude
I have a Pyrex jug exactly like yours and man does it have the worst spout design, spills all the time.
It's not a good idea to try freshly made drinks. You need to let them sit in the dark for a couple of weeks so that all the flavors can marry.
Someone drak too much when giving this video a title.
Lemme guess, the weak version that only has minimal alkoloid content....yes the strictly alcoholic version is just nasty tasting alcohol. BUT! The original absinthe is NOT just a brewing/distilling process. There's a few more ingredients, that we're not allowed to show. Sorta like LSD is a tiny bit lysergic (intentionally mispelled) and tons of solvents. On film, you will never see real absinthe, aside from the trash that has 0% alkaloids.
FYI , a lot of "cane" sugars are blended with sugar derived from sugar beets. C & H sugar in the US (California & Hawaii) is partly made from sugar beets grown in California, unlike the advertisement says it is not "pure cane sugar." I would be willing to bet your so-called "cane" sugar isn't entirely from cane as well.
Interesting, Alan mentioned his go to brand to get pure beet sugar in the USA in the podcast (I forget it right now).
Down here we get none (perhaps a very expensive nag at a specialty health store or something). All our sugar is Australian cane.
Most of the white sugar from the United States that's from USA harvest is from sugar beet it's roughly 90% of the sugar. So any USA sugar company that doesn't list sugar cane on their product. Is sugar beets. 😊 Most companies just won't write it on there it just says sugar
@@NatepwnsuIt's marketing. In my experience people think of beets as earthy and not something you want in a cake.
Это не абсент, нет главного ингредиента Туйон... Это просто травяной сбор.
Specifically aloha thujone. And guess what has a whole BUNCH of alpha thujone? Wormwood!
Wormwood is what makes absinthe absinthe. Wormwood happens to have alpha thujone. If you took the wormwood out and added sinthetic thujone then it definitely would NOT be absinthe.
@@StillIt Вы нарушили технологию производства и ваш "абсент" просто спиртной напиток , пустой. Он у вас прозрачный а должен быть на выходе золотым . Вы всё самое ценное оставили в кубе. Я тоже с этого начинал, только на 4 раз добился нужного эффекта изменения сознания. Если у вас в стране запрещено содержание туйона больше 10 мл на литр то надо говорить об этом сразу. Удачи.
@@andreyprosto5770 LOL dude you have compleatly missed the point of this video. Im going to assume its a translation issue.
@@StillIt абсент при дистилляции жёлтый . А у вас белый прозрачный. Не бывает рабочего абсента прозрачного. 250 мил внутрь 8-10 часов нирваны