|Absinthe Premier Fils 65%
An exceptional absinthe bottle: an intact ABSINTHE PREMIER FILS, one of the greatest brands
of the Belle Epoque era. As you’ll see in the photos, it has the complete original branded
capsule, quite wonderful!
|Comoz "Absinthe des Alpes"
Established in 1870 in Chambery in the Savoie region, C. Comoz specialized in a unique
vermouth blanc (white vermouth) and an equally remarkable absinthe "Absinthe des Alpes",
based on a local recipe, and using mountain herbs.
The absinthe is extremely pale amber in colour, and louches almost white. My belief is that
this absinthe was originally a blanche, and the slight colour now is simply a result of a century
of ageing. It's not possible to say this with absolute certainty, it may instead have been an
exceptionally pale verte. The aroma and flavour of this absinthe are quite wonderful, very
floral, licorice root and green anise of the very finest quality are both noticeable, the louche
is thick and rich, and yet the absinthe has an extraordinarily refined feel in the mouth, very
feminine and perfumed in character. Really quite remarkable!
|Absinthe Pernod Fils "Garanti Fabriqué en 1913"
This is the classic "benchmark" Pernod Fils with the labels overprinted "Fabriqué en 1913"
(made in 1913). This is a very rare bottling - these bottles were the very last stock produced
by Pernod before the ban in 1914. They were sent to Holland for safekeeping and a small
quantity were released 25 years later for export in 1938 with this special overprinted label.
The balance of the stocks was unfortunately destroyed by bombing during the war. Photos
show the bottle still covered in the original cellar dust!
|Bourbon, Tennessee Whiskey & Rye
Born in the USA Whiskies
"First Ya' Swaller....Then Ya' Holler...."
|Among the first settlers who brought their whiskey making traditions to the US were the Scotch-Irish of
Western Pennsylvania. Although whiskey was produced throughout the colonies (George Washington was
among the noted whiskey producers of the time), these settlers of Pennsylvania are where bourbon's roots
began. To help finance the revolution, the Continental Congress put a tax on whiskey production. So
incensed were the settlers of Western Pennsylvania that they refused to pay. To restore order in the
ensuing "Whiskey Rebellion" of 1791, Washington was forced to send the army to quell the uprising. To
avoid further troubles with the tough and stubborn Scotch-Irish settlers, Washington made a settlement
with them, giving incentives for those who would move to Kentucky. The significance of this is that while
the earliest whiskies were made primarily from rye, this was about to change with their move and
"Bourbon" would be born.
The Governor of Virginia, Thomas Jefferson, offered pioneers sixty acres of land in Kentucky if they would
build a permanent structure and raise "native corn". No family could eat sixty acres worth of corn a year
and it was too perishable and bulky to transport for sale; if it were turned into whiskey, both problems
could be solved. This corn based whiskey, which was a clear distillate, would become "bourbon" only after
two coincidentally related events happened. The French, having at that time their own territories in North
America, assisted in the War of Independence against the British. In acknowledgment of this, French
names were subsequently used for new settlements or counties. In the Western part of Virginia, the then
county of Kentucky, was subdivided in 1786. One of these subdivisions was named Bourbon County, after
the French Royal House. Kentucky became a state in 1792 and Bourbon one of its counties.
Although Evan Williams, in 1783, might have been the first commercial distiller in Louisville, Bourbon is
sometimes considered to have begun with the Reverend Elijah Craig from Bourbon County. The legend
goes that to save money he used old barrels to transport his whiskey to market in New Orleans. He
charred the barrels before filling them, thus after his whiskey made the long trip to market, it had
"mellowed" and taken on a light caramel color from the oak. Read more.
|Some previously sold bottles of vintage bourbon and rye:
|A remarkable collection of 10 rare pre-prohibition
bourbon and rye bottles
|Topaz Corn Whisky - Jack Daniel Distillery
1950's flask-shaped bottle, extremely rare and important.
|Old Bridgeport Rye Whisky
Small flask bottle. Pre-prohibition, scarce.
|The "Hannisville Cache". Rye whisky believed distilled 1863
2 carboys of magnificent pre-prohibition rye
2 carboys of pre-prohibition whiskey
1 carboy of superb pre-prohibition gin
This remarkable cache of pre-prohibition rye, whiskey and gin is
believed to originate from casks purchased by John Welsh of
Philadelphia, US ambassador to Great Britain in the late 1870's.
The original owner writes:
The Hannisville Rye you purchased has been in my family since
1913 if not longer. Family lore has it that the Hannisville Rye
was distilled in 1863, was held in oak barrels for 50 years or
until 1913 when it was put into the carboys now in your
possession. The rye was purchase by my great-great grandfather,
John Welsh of Philadelphia who had served as Ambassador to the
Court of Saint James, 1877-1879. He purchased these rare spirits
along with some other friends in Philadelphia; I have located
another family that has some of the same Hannisville Rye. They
too treat it as a family heirloom. The carboys you have were
initially stored at the Merchants Cold Storage and Warehouse Co.
of Providence, RI. The storage tags were stapled to the crates.
The carboys were then moved to my great-father's summer
home, Shadow Farm in Wakefield, RI where they remained until
1985, when at my grandmother's death they were moved to my
parent's home in Saunderstown, RI. In 2003 the carboys came
into my possession at my mother's passing. For the first time in
almost 100 years the Hannisville Rye has passed from my family.
I hope that you and your aficionados of rare fine spirits will
Tasting notes on the rye, from Dave Hughes, acclaimed author
and internationally respected wine and spirits judge for over 30
The initial nose is kind of ethereal and somehow mysterious
!There is a slight whiff of vanilla which disappears rapidly
leaving a nose as clear as a bell with resounding high notes of
ginger, fruitcake, some burnt toast and dry, brown spice
followed by a hint of licorice. There is a slight caramel note
along with some treacle. All very intense and giving the
impression of "sweetness". Yet turns out to be decidedly dry in
Rich, deep and haunting in the mouth with massive fruit edging
seamlessly into mint. Then the sweet impression gives way to a
gentle oiliness which in turn surrenders to a very dry palate.
There are flashes of honey wax which adds to the overall
On a second sip there appears an underlying, rich fruitiness with
hints of tangerine, orange and even lemon. All of which seem
fairly youthful and belies the age of the whiskey. Always ending
dry and crisp.
With time in the glass a whole host of aromas accumulate. Hints
of old honey from a bushveld hive, some smokey notes, hint of
charcoal. Mint and lemon zest. Intensity builds all the time. The
ginger and licorice seems to hover there abouts most of the time.
Impossible to nail down a simple description as each sniff and
sip delivers different characters. It definitely has no clear start
or finish. It simply rolls on forever !
I left a fraction in the glass overnight and it was just the same in
the morning. Had lost nothing of it's fascination and was still
delivering a full measure !
A fascinating product and a once in a life time experience.
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