I've noticed that Leopold Bros.' absinthe utilizes grape based sprits in their absinthe verte (a very nice product). In the wormwood society's FAQ there is definite mention of maceration in, simply, "neutral spirits." Do the members of this forum have an opinion on grain vs. grape neutral spirits as absinthe base? It certainly seems that grape must be more traditionally French. On the other hand, it also seems that the inherent intensity of the herbal flavors in absinthe would almost completely mask any influence of grape or grain flavors in the final product..........Any thoughts?
p.s. Delaware Phoenix, if you're reading this, I just wanted to let you know that my buddy who manages Maison Premiere in Brooklyn thinks the world of you and your absinthe.... and he's really trying to spread the word.....