Absinthe Blog

Spanish Absinthe – Una Fiesta Loca

In 1915, when absinthe was banned from production in France, Pernod crossed boarders and founded production facilities in Spain. The French loved their absinthe you see. They kept the tradition and mysteries alive by annexing production territory.

There was one such facility in Tarragona, Spain. This location became notorious through the decades because E. Hemingway chose this location to enjoy his own frequent escapades with the famed “Green Fairy”. It is said that he would imbibe a few absinthe drinks before running with the bulls, encierro, in Pamplona.

Today, most Spanish absinthes are products of herbal oil mixing instead of the classic twice-macerated, distilled production methods employed by the French and the Swiss. Oil mixes are cheaper to produce and to market than their authentic counterparts. They may lack the complex bouquets of the classically produced absinthes as well.

However, as a country that never banned absinthe production, even in the face of much of the rest of the world, Spain has and continues to produce, and therefore to maintain the mysteries that surround, absinthe worldwide. It is a known fact that the Spanish were enjoying absinthe on their own accord at the time of its banning in many European countries. Spanish absinthe production never ceased or even went underground. Therefore the Spanish absinthe producers have had much more overt practice at the art than many other prominent absinthe producing nations.

Certainly worthy of testing, Spanish absinthes have a rich and valued history, although it may not be as nostalgic as the French.

Mari Mayans absinthe from Spain is reportedly one of the tastier Spanish varieties. It packs 70% alcohol by volume (140 proof) and is flavored heavily of anise. It possesses an almost fluorescent green hue and is bottled in clear glass to accentuate that fact. On a hot summer night, it serves as an adequate aperitif when mixed with ice cold water. It opaques into an enticing louche and can be readily purchased online with relatively quick delivery worldwide. Having originated in the Balearic Islands on the Mediterranean since 1858, Mari Mayans is still produced by distillation and maceration techniques.

Continuing this trip to beach parties of the Mediterranean, Deva absinthe from Spain makes its appearance. This Spanish beauty dates back to 1845 and is also a distillate. Deva absinthe comes in both 50% and 70% alcohol by volume blends. Green in hue, this absinthe does not offend the nose or pallet with powerful alcohol tones. It louches to a lovely opaque green and the flavors blossom upon the addition of cold, crisp water. No sugar is needed as this absinthe is naturally pleasant tasting. Its bouquet is of anise married with earthy undertones. Modestly priced, easy sipping, and full of tradition, Deva is Spain’s best seller!

The final destination of these Spanish born Mediterranean absinthes is Serpis. It comes in both 55% and 65% varieties with the 65% being favored in most reviews. The most unusual characteristic of Serpis is that they are red in color. They louche into a wonderful apricot opaque and taste heavily of anise. The best reviews come from those who blend the beverage with cold, crisp water to a ratio of 2:1 to 3:1. Imbibers seem to agree that the red color, while attractive to the eye, seems unnatural in a product that historically prides itself on natural ingredients. Traditionally, the red hue was said to come from paprika. Natural or not, if you are in the mood to try an unusual absinthe, get a bottle of Serpis 65 and join your friends on the sandy beaches. Es una fiesta loca para todos!