In 1917 after the absinthe ban swept most brands off the market, Catalonia Spain became the worlds largest producer. Though the Spanish altered some of the botanicals to fit their tastes the soul of the product remained unchanged, meaning it was still distilled from wormwood, anise, and fennel in a wine alcohol bath. As a result of the Catalan rebellion in the Spanish civil war, most production ceased by the 1940s.

Obsello absinthe is a faithful recreation of the historical style of Spanish absinthe, called absenta. The product is the brain child of American born distiller and entrepreneur Bryan Alexander Davis. He lives in Catalonia and produces distills the spirit in the distillery he and partner Joanne Haruta founded in 2007.

The product is marketed under the slogan “Absinthe as it was 100 years ago” and is produced in flame heated, Galician copper stills, as it was done in the 19th and early 20th century. The wormwood, anise, and fennel concentrations mirror historical formulas. This absinth is unique in that people often pick out subtle flavors uncommon to absinthe like chocolate, nuts, vanilla cream, and citrus.

Obsello is small single batch distilled from 100% natural herbs and wine alcohol in the Esmeralda Distillery, located in Lleida Spain.

Currently, Obsello can be found in Select cities and bars around the world including Barcelona, Edmonton, Sydney, Las Vegas, New York, New Orleans, Atlanta, and Seattle.

The first batch of Obsello was released in July, 2008. It is the first proper distilled absinthe to be exported from catalonia, in nearly 70 years.

• 91 points -Gold Medal (Absinthe category), BTI 2008
• 92 points, Anthony Dias Blue
• “Best in Class” Imbibe Magazine 2009
• Featured in Wine Enthusiasts “best of 2008 issue.”
• Top Ten List, NY Times
• Silver Medal, SF world spirits awards 2009

• Wormwood Society reviews Obsello
• Spirits Review looks at Obsello
• Drink Hacker reviews Obsello
• A Muddled Thought's Obsello Review

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