edit: Pernodí recept je známý, viděl jsem originální, rukou psaný výrobní postup Pernod Fils. Byl počítaný na 6000 litrů, přesné váhy v destilační části, ale bez váhy barvících bylin. Ty byly pouze 2, pontika a yzop. Žádné kopřivy a žádný badyán!!
edit 2: vřele doporučuji Artemisův překlad Pernod Fils katalogu z roku 1896, pdf koluje po netu:
edit 3: Brian z WS to už koštoval a říká:One starts by macerating, in spirits distilled from wine, grand wormwood, melissa with a
delicate aroma, fennel of Gard, and anise of Tarn or Andalusia. After this maceration
comes distillation, which is done in a double boiler heated by steam. This process is
slower than distillation by direct steam, but quite preferable in that it avoids burning and
does not allow the heavy oils to become entrained with the alcohol saturated with the
aromatic principles of the plants.
It's very wormwood forward; tannic almost. Not the disturbingly bitter dryness of macerated wormwood, but more of a tannic dryness. Star anise is dramatically reduced. In fact, anise as a whole has been dialed down a lot. The wine base isn't very prominent. No tongue numbing like previous versions.
It doesn't taste like any pre-ban Pernod I've had.
Musel bych si uříznout hlavu, kdybych si koupil více než jednu láhev. Recenze bude za chvíli.