Absenta Argenti was made for several decades but production ended in the early 1970's. The recipe changed over time and this here represents the very last version. It's easy to see that more and more producers resorted to mixing essences and taking shortcuts.

I was thrilled to find this as it gave me the possibility to compare it with the same brand, 30 years younger. Needless to say they should've kept to this older recipe.

Another nice absenta true to traditional absinthe with the typical Spanish touch.

A terrific absenta made in Barcelona with a long history and a long lingering taste. Where did all these great brands go...?

One of the first vintage Spanish absentas I ever tried. It made sure I kept hunting for more. Montana is still made today but nothing like this - sadly.

It's not very common to find old bottles from before 1900 which is why this is even more interesting than these vintage absinthes usually are. Of course it doesn't hurt that it's actually really really tasty as well.

The Swiss producer C.F Berger did as most others and started to make Pastis and other anis liqours. The Berger Pastis is still in production today but not nearly as interesting as this pre WWII representation.

A true gem among the vintage absinthes I've had the pleasure of tasting. The C.F Berger was also one of the first pre-ban absinthes I ever tasted. It certainly made that trip to Paris extra special.

The once famous Oxygenée brand of absinthe was replaced by substitutes of various kinds. This is nowhere near absinthe as it's a simple anisé and very sweet.

Cuba isn't exactly the first country that comes to mind when thinking of absinthe makers. But considering Hemingway went there a lot and that he drank absinthe there, surely not all could have been imported...