No. 76
Ted Breaux:
Absinthe Makes the
Heart Grow Fonder
The Banter
The Guys talk about a new (2006) NY state law permitting distilling on a small scale and
two guys who are making an interesting vodka from apples.
The Conversation
The Restaurant Guys welcome Ted (T. A.) Breaux, chemist, microbiologist and absinthe expert. Ted talks about the misguided banning of absinthe and his leading the charge for its legalization. (It was legalized in the U.S. the following year.) He also described the history and ritual of absinthe including the unfounded rumors about its hallucinogenic properties. Hear about his quest to reanimate the Green Fairy.
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Ted Breaux
Theodore (T. A.) Breaux is a research chemist and absinthe expert. He lobbied for the legalization of absinthe in the United States. He founded Jade Liquers and revitalized the world of absinthe.
THE INSIDE TRACK
The guys are fascinated by Ted’s analysis of unopened antique bottles of absinthe which led him to developing modern absinthe that is true to its tradition.
“Well, it's akin to forensic chemistry. What I had to do was take samples from these unopened bottles and I subjected them to a chemical analysis. It took quite a while for me to go through and identify every significant compound in these absinthes.It opened up a whole new world of detail. I'm talking detail of…a list of herbs. Where those herbs are grown, how they're harvested are all key elements in the end result,”
Ted Breaux on The Restaurant Guys Podcast 2006
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