A Liquor of Legend Makes a Comeback. (NY Times)
The division of the Treasury Department that approves alcohol packaging sent back his label seven times, he said. They thought it looked too much like the British pound note. They wondered why it was called Absinthe Verte when their lab analysis said the liquid inside was amber. Mostly, it seemed to him, they didn’t like the monkey.
“I had the image of a spider monkey beating on a skull with femur bones,” Mr. Winters said. But he said that the Alcohol and Tobacco Tax and Trade Bureau thought the label “implied that there are hallucinogenic, mind-altering or psychotropic qualities” to the product.
“I said, ‘You get all that just from looking at a monkey?’”
His frustration came to a sudden end last Wednesday, when he learned the agency had finally granted approval to his St. George Absinthe Verte, the first American-made absinthe on the market in almost a century.
Nyquil is faster.
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December 7th, 2007 at 6:26 am
veganfabulous
I think all restaurants that charge extra for side should read this. I am disappointed when I order a dish and the entree is the only thing on the plate. Also, it seems that the typical culprits are the over-price, pretentious joints.