I really like this one! Much more affordable than Century, my all-time favourite, but still very, very good. Not only does Century contain a massive amount of the all-important thujone, it is also one of the best-tasting absinthes I have ever had - a rare combination! Hard to get and pricey, but definitely worth it. Whenever I can get hold of it, I drink the ever so.
If you’re a fan of exotic booze, you should give it a try. I’ve been told you can mail order Hill’s for shipment to the US, but I don’t know how or where. But surprisingly, at 140 proof, Hill’s is very smooth.
When the sugar bubbles and the flames die down, water is poured over the sugar and stirred into the absinth.Īs strong as the flavor of Hill’s is, it benefits from a little sugar. A little absinth is added to sugar cube in a slotted spoon, which is then lit The Czechs have replaced the water drip with a flaming sugar ceremony. The flavor is more herbal and less anise than the traditional absinthes. It is green, but doesn’t cloud when water is added. However, it is the presence of thujone that caused absinthe to be banned here and in some other countries. Some people believe thujone provides a narcotic high, though most dismiss this claim as romantic hogwash. Most of the traditional absinthes made these days contain little or no thujone.
It’s distilled entirely from macerated wormwood. It’s *very* different from the French/Swiss/German absinthes. Speaking of high proof booze, I picked up a bottle of Czech Abisnth in Prague on my last sojourn across the pond. Here’s an interesting observation from a food discussion group (austin.food)Īt well over 100 proof, a few drams of Ardbeg Uigeadail or any other cask strength single malt and fried cow pies can start to look pretty good… I recommend trying Hill’s using the old method of pouring water over the sugar cube into the Absinth and you will find it quite pleasent and don’t worry about it not turning milky, you don’t have to fool Allah that your drinking milk like Napolian’s muslim soldiers thought! Even though there were still producers of Absinth in Spain and Portugal, Hill’s was the choice of an English company Green Bohemia to import and market in the UK. The only slight change is less anise which produces less predominate licorish flovour which is what people enjoyed in Czech. It is made from Artemisia Absinthium (wormwood) and is not a flavoured vodka. Hill’s Absinth created the new interest in Absinth period. In summary Absinth has ancient beginnings in the whole of Europe. Anise is considered a medicine flavor by most people. We do have a French Style made using an old French recipes but not many people like it especailly when drinking it straight. These people shouldn’t drink such strong drinks because anyone who does has regarded Hill’s as being exceptionally smooth for its high alcohol content. It is an ancient drink.įor people saying it tastes horrible, they usually drink it straight and since it is 70% alchohol they can’t handle it. Otherwise the recipe is secret but like people have said no one country can claim the orgination and use of Absinthe. During WW2 Hill’s Absinth in Czech became hugely populer due to the ration placed on alcohol products and since Absinth was 70% it was a good deal compared to the same quantity of say 40% vodka. He had 7 different old recipes and Albin Hill has been producing Absinth since 1920. Then he had a request from a customer who was the pub owner in Slavonice to which the Hill’s disillery in Jindrichuv Hradec is close by, to make him Absinth again. So that you understand, Radomil was renowned for making high quality alocohol beverages and actually was featured in TIME magazine as one of Europes finest Craftsman. After the 1989 collapse of communism, he resurrected his distillery under the family name Hill’s Liquere. Radomil was employed as a production manager at a state owned distillery. Czechs were caught in the iron curtain for 40 years. His son Radomil Hill who was around his fathers distillery since he was a boy, grew up to go to university to become a master distiller. Hill’s Liquere is a business created by Albin Hill in 1920. My name is Tom Hill related to the Hill family. Here is a fascinating post about Hill’s absinth from Blog Critics:
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