Tasting & service
Taste the transformation
Absinthe is designed to change with water. A good tasting follows that change slowly enough to notice aroma, texture, bitterness, sweetness, and the point where the spirit feels most coherent.
Prepare a measured pour
Use a stable glass and a known measure. Smell briefly at full strength, but reserve judgment: concentrated alcohol can hide as much as it reveals.
Add cold water slowly
A thin stream makes the transition easier to observe. Watch the louche rise and pause to smell as the glass opens. Start near a three-to-one water ratio and adjust to the bottle and your palate.
Taste for structure
Name the leading aroma, then the supporting herbs. Notice whether sweetness and bitterness frame the anise, whether alcohol stays integrated, and whether the finish remains clear rather than tiring.
Write a note you can compare later
Record bottle data, water ratio, aroma, texture, balance, finish, and serving context. A short consistent template is more useful than a paragraph of dramatic adjectives.
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