Philippe Lasala Review:

By Ben and Richard

-Country of Origin: Spain

-50% alcohol

-large 1 litre size
 

Richard and I actually met up for a small absinthe tasting party with a few friends.  Afterwards, we sat down with a bottle of Lasala and a tape recorder for the review.  The edits and revisions were minimal, so for the most part this is the raw conversation.  Please enjoy our first group review!

Ben:  The guests seemed to like to Lasala more overall.

Richard:  Yes, it looked like they were enjoying the Versinthe better initially, but one by one they converted to the Lasala.  I noticed not everyone added sugar, but even then they stuck with it the rest of the tasting.

Ben: Anyway, let's get to the review at hand.  Your initial impressions of Lasala?

Richard:  I like it.  It had more of a bitter flavor than I'm used to, but I enjoy it with or without sugar.  I usually like it one way or the other, but this one is an exception.

Ben:  Agreed.  I also enjoyed it both ways. The flavours are not as distinct as I had hoped, but this is really quite good for the budget price.  It's got a typical Spanish-style label, but the tall 1 litre with tinted glass looks quite clean and well presented.

Richard: The melissa was a tad softer than I had imagined, but now that I've tasted it as it is, it's probably for the better.

Ben:  It was about the potency I had expected.  I know you don't care for mint used in absinthe, but I think just a touch with the melissa toned down a stitch would have made it much tastier.  Ha ha, I still like it how it is, of course.

Richard: It didn't louche that well, though.

Ben: True. I know it sounds strange, but it  looked more dusty and particle-ish than a standard smooth louche.  It was just odd, and not in a good way.  Then again, I didn't taste much anise, so I'm not surprised.  The post-louche colour is good, an off-white of sorts.

Richard: Before I forget, the first whiff of this really turned me off.

Ben: Not exactly a heavenly bouquet.  A sort of alcoholic funk, with the lemony ring to it very noticeable, but just not right somehow.

Richard: Wasn't as bad post-louche, though.

Ben: Alright shifting back to the taste, then: the melissa is notable front and centre, with a nice wormwood finish.  The anise is very mild, but seems to lightly compliment the melissa nicely.  I found the lingering aftertaste to be more tart than bitter, myself.

Richard: With the amount of wormwood used, 1 sugar doesn't sweeten things up much.

Ben: I thought it was best at 1 sugar, but then I prefer bitter.  Most people will probably serve this with 2.

Richard: You know, I just realized we haven't tried it straight yet.

Ben: Alright, let's take a minute and try it that way.

-------We proceed to do so.-------

Ben: A bit overwhelming, I'd say.

Richard:  Not terrible, but there's really no reason to drink it this way.

Ben: Agreed. I think that about wraps things up.  We should probably think up a little tagline for our dramatic conclusion...

Richard: We should.  Uh,...what should it be?

Ben: Being impromptu, I haven't really planned that far ahead...

Richard: Maybe next time.

Ben: I'll think of one beforehand next tasting.  In the meantime, I say this; you've got to have some appreciation for bitter to fully enjoy this one, so absinthe virgins may want to steer clear until they've had a few contrasting brands. So long as you meet that criteria, I'd say in a nutshell it's a pretty good standby.  Go for it.

Presentation: 5.5

Louche: 4.5

Taste: 6.5

Value: 9.5

Overall: 6.5

Posted 9/28/2007