When absinthe was banned in France in 1915, Pernod moved their production across the border into Tarragona in Spain. It was also in Tarragona that Hemingway stayed, and enjoyed his absinthes. Absinthe was never banned in Spain and production have kept on ever since. Some of the brands available today, such as the Montana have been in production ever since "the old days". It is only a shame most of them have changed their receipts to be oil mixes, instead of sticking to the old traditional distilled absinthes. Probably because oil mixes turn out cheaper. Also in taste, not only in production, though. There is one well known Spanish brand, Segarra who is a true distilled absinthe. It is a bit special in the way that it is aged in old brandy oak barrels, which gives it a very delightful taste, found in no other absinthe. Click the thumbnails to view larger versions of the photos.
Created: 5/18/2003  
Philippe Lasala Absinth
Spain, 50% alc. vol. (100 proof), 1.0 liter
Many quite good absinthes come from spain, and this one is quite allright itself. I started out tasting it neat, which - to me - tasted a little like Swedish Tobacco! But it was good.
I was a little set off by the color though, it reminded me a whole lot of Ricard, or Pernod (pastis), and also the extreme louche after only a few drops of water certainly got me thinking that this was only a renamed pastis.
However, I must say it actually tasted very good. A smooth, not very bitter taste, with a quite dominant taste of lemon and anise. All in all I can say that I actually liked it, and that I would treat my friends to this any time. There is nothing very complex or floral at all about it, but it is enjoyable.
Created: 7/2/2003  
Serpis Absinth Classic
Spain, 55% alc. vol. (110 proof), 0.70 liter
My first thought was; Why make red absinthe?! What a lame marketing gimmick! And I still believe it is. Since the red color has nothing to do with the contents what so ever. On the back it is clearly stated the five (!!) color additives used to create the color. (European codes; E122, E123, E102, E132 and E124)
When it comes to the drinking experience itself, it's not at all as bad as I thought it would be. It's a quite pleasant taste, but I wouldn't call it the characteristic taste of an absinthe. There's quite a lot of anise and a very little taste of the wormwood somewhere in the back. It louches very well when adding water, but the color makes it look like some fruitpunch bought at Starbucks. All in all, it's a nice aperitif for a hot summers evening, but in not one of my favourites by far.
Created: 7/10/2003  
Perigan 68
Spain, 50% alc. vol. (100 proof), 1.0 liter
At my last visit to my sisters, her boyfriend treated me to this absinthe. I'm the one who introduced him to the green nectar in the first place, ofcourse. I didn't quite know what to expect, since the label reads Perigan 68, I presumed it would be at 68% alcohol, but that was all wrong. It's a mere 50%. That only shows the lame attempts of recreating something it is not.
Either way, I started out tasting it neat, and that was not exactly a pleasant experience. I've had moonshine that tasted better. However with a lot of sugar and water added to it, the worst taste of alcohol smoothened. Not that it's any good, but the worst taste mellowed out, out into nothing.
There's not much to say about the rest. A little taste of anise, but it's most just alcohol. I do not recommend this at all.
Created: 6/1/2003  
Mari Mayans - Collectors 70
Spain, 70% alc. vol. (140 proof), 0.7 liter
After a trip to London I finally got home and got the chance to start testing the five new absinthes I had bought. This was one of them. The Mari Mayans was known to be among the tastier ones, at a time before the more authentic absinthes started popping up. Still, it's quite tasty to some extent. It's loaded with anise, it's very strong and the flourescent green color is really... green. Even though it's at such a high alcohol level, it doesn't smell or taste too much alcohol. That's due to the fact that the anise takes out everything else. I tried it both with and without sugar, and either one works just fine. Upon the addition of cold water it gives a very nice louche, from star anise I presume. To sum it up, I'd say I actually enjoy it from time to time. As an aperitif a really hot summers night in a glass loaded with ice and water, it is quite allright. But it's nothing I'd sit sipping slowly, enjoying, with maybe a good cigar.
Created: 11/2/2003  
Montana Absenta 55
Spain, 55% alc. vol. (110 proof), 0.35 liter
This is one that I had been meaning to buy for a long time but never got hold of it. Now I got it, and I must say I'm quite pleased with it. It's color is very light yellowish, a little like the Un Emile, actually. It's been artificially modified, but it's very well done. The taste too reminds me of the Emile but not by far as complex and heavier on the anise. It also has the typical spanish absinthe lemon taste, but that is not as dominant in this one as in some other Spanish brands like the Lasala, it's there, but well balanced. I think they've managed to put together a nice drink here, with a smooth floral character, that I find very appealing. It produces a fine louche and adding sugar to it makes it really nice, but is not at all necessary. It doesn't quite reach the top though, but it's well worth the money spent, and I only wish the bottle I got was bigger. Having tasted a Vintage 1969 Montana Absenta, which is a true distilled absinthe, I can only say it's a pity they changed their recepy and started using mixes instead. There is now a Montana 68 available, and I hope that one is closer to the original Montana, since that one is actually very tasty.
Created: 11/2/2003  
Segarra Absenta 45
Spain, 45% alc. vol. (90 proof), 1.0 liter
I had heard so much about this one but was still not quite convinced that it could actually be all that good. At the "low" 45% it sounded like another renamed pastis or something. But I was wrong. It has a very nice taste. It's round, full, slightly bitter and the anise. Along with that a very specific taste only found in the Segarra. It's got this kind of woody finish, from the aging in old brandy oak casks. It's actually very good. The anise is quite dominant but not as sweet liquorice as in many others. And with the sting of the wormwood it's a very nice blend. Its color is light green and yellowish and it louches very nice into white when water is added. All in all I find this to be a very refreshing drink and I'll have many more of this. The only thing that really disappoints me though, is the bottle and the price. The label could definitely need some work, it's ugly. But once you get to the inside the bottle, it's a good experience.
Created: 5/31/2004  
Serpis Absinth Dry
Spain, 55% alc. vol. (110 proof), 0.05 liter
This particular variation of the Serpis Absinth is made without anise and is not as sweet as the other two (classic 55% and 65%), hence the name Serpis Dry. In the aspect of an absinthe, this is not even close - due to the fact that, as I said, there is no anise. Upon tasting it neat is presented a very heavy taste of alcohol and a little candy like flavour. Adding water to it obviously produces no louche at all and the taste is only watered down. There is really no need to further describe this drink other than that it has nothing to do with true absinthe, and more resembles a high alcohol Campari bitter than anything else. I do think that it would make a very good mixer for drinks, but that's it. The Serpis Classic is way better. If you want absinthe, stay away. If you want a mixer or a candy-bitter, go for it.
Created: 7/4/2004  
Absenta Tunel (green)
Spain, 70% alc. vol. (140 proof), 0.7 liter
Once again a very flourescent green absenta. Just like the Mari Mayans. Only this one is not as heavy on the anise. Upon opening the bottle one is immediately hit by a very strong smell of alcohol. There's nothing "herbal" about this one at all, since it is obviously artificially colored and only infused with wormwood oil and star anise.

Tasting the Absenta Tunel neat gives no surprises. Very much heat from the alcohol and mostly licorice. Not the taste of fine anise, but licorice. When diluted with water it presents a slight louche, actually a lot less than I had expected, since they use star anise. The taste is a bit more pleasant now, but far from the top quality absinthes. I tried adding a bit more water than I usually do, and by that - the Absenta Tunel actually turns into a very nice "summer cooler". Nothing I'd refer to as a good absinthe, but rather a refreshing cocktail. One funny thing here is a misspelling on the front label. Down in the right hand corner the word "Proof" is neatly spelled "Proff" - now that's quality.

All in all I'd say this is not close to what I consider a good absinthe, but nonetheless it's drinkable. Though, given the many better alternatives I doubt the bottle will ever be emptied.
Created: 12/5/2004  
Absenta Julian Segarra 68
Spain, 68% alc. vol. (136 proof), 1.0 liter
Thanks to the good people at Spirits Corner I got the opportunity to taste this one. I've been meaning to get a bottle for a very long time, but never got around to it, until now.

I've had the Segarra 45 many times, and I've always liked it a lot for its simplicity. Wormwood and anise distilled in high proof spirits. Aged at old brandy casks and then bottled at 45%. So, how does the Segarra 68 compare to that? In my opinion, Julian Segarra should stick to his 45 version, or modify the 68 quite a bit. The Segarra 68 comes in a nice enough bottle, but with a tad tacky labelling.
Upon opening the bottle it doesn't smell all that much. Not at all like the 45. I tasted it neat and at first it was quite allright. A good heat from the 68% alcohol, a slight bit of anise, and then it hits you. A very tense bitterness. Clearly the man, Julian Segarra, has used wormwood in the coloring step of this one. That is not a good idea. The bitterness is in no way a good one. It just stays there, on your tongue reminding you of every sip you go through.

I sweetened it with both one and two sugar cubes, but it just wouldn't smoothen out that bitterness. On the whole, I think it's really sad that this one, was such a disappointment compared to the 45. My suggestion to Mr Segarra is to simply stick to the recipe of the 45, but raise the alcohol level to 68, and there's a much better product.
Created: 12/5/2004  
Absenta Serpis 65
Spain, 65% alc. vol. (130 proof), 1.0 liter
Another one of the bottles I got from Fine Spirits Corner.

Right after pouring the remaining Segarra 68 out of the glass, and in to the zink, I poured myself a glass of the Serpis 65. Just as the regular Serpis Classic at 55%, this one is a glowing red color, and looks nothing like absinthe. The taste in this one differs a bit from the 55, though. It louches with that same 7-eleven slush drink orange-y color, but has a more real absinthe taste to it. Maybe they've altered the recipe a bit for this one, maybe not - but it doesn't taste quite the same.

So, how does it taste? First off, there is - as in most spanish absentas, a good bit of anise. However in this one, not at all as overwhelming as in the 55 version. I dilluted this one only at a ratio of 1:2 and it tastes really good. It's certainly an improvement. In all I really don't think there is all that much to say. It's a nice drink. Not the finest I've had, but better than the other Serpis varations. It beats many other brands I've had, and it definitely beats all the Czech and German brands I've come across.

Just as the classic 55, this one is a mighty fine refreshing drink, very well suited for a hot summer night. If you like your drinks a little sweet and light in taste, I would certainly recommend this one.

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Created: 3/1/2007  
Obsello Verte
Spain, 50% alc. vol. (100 proof), 0.7 liter
It's been quite a while since I last drank a modern Spanish absenta which I found even remotely interesting and I've been thinking about that for quite a while. Why is there nothing good coming from Spain today given the many good vintage absentas I've had. About two years ago I got an email from a person asking if I knew anything about setting up distilleries in Europe. He wanted to make his dream of distilling absinthe come true. So, two years later I recieve this mail saying he found a place in Spain. A while later I recieved a bottle of the final product, the Obsello verte. So, of course I had high hopes on this one - finally a true distilled absenta.

The color of the Obsello is a nice light green with a slight yellow tinge to it and as soon as it hits the glass the aroma starts spreading in the room. The aroma is quite floral and gives a nice first impression. Wormwood, coriander and anise is what is most noticable at first and then fennel and pontica is showing through as well. I believe I find star anise in there as well, both in the aroma and taste but it's far from overpowering and doesn't disturb anything.

Adding water to it presents a nice louche building steadily from the bottom ending up in a nicely opaque light green drink. The aroma mellows a bit by the water and I take a sip... The mouth-feel is good and quite rich. There's a slight dryness in it but nothing to complain about. The taste is good and well balanced. It's nice to see that the Obsello has features that have somehow become typical of Spanish absentas. The "absenta character" is there but instead of being a boring oil mix, it's a distilled and rather good product. The one thing I'd say is a bit sad is that it's easy to over water it since it's only at 50%. Other than that, I'd say it's a good absinthe and we can now forget the wormwood-and-anise-only "absenta" from Segarra and enjoy this instead.

The Obsello was entered into the 2008 San Fransisco World Spirits Competition and was awarded a bronze medal.

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