Obsello Absinthe

Obsello Absinthe is an award-winning (Gold from BTI, Best in Class from Imbibe, made Wine Enthusiast’s Best of Year 2008,  “A” from DrinkHacker), twice distilled absinthe that is made with eight natural herbs including grande wormwood, anise and fennel. The exquisite absinthe is hand-crafted in small batches and made in traditional alembic stills using an un-aged brandy base from Penedès, Spain wine stock. Obsello embraces original absinthe production and therefore no artificial flavoring, coloring or essences are used in its production.

When I taste-tested Obsello it instantly reminded me of the absinthe I tasted at White Star (one of master mixologist Sasha Petraske’s latest ventures), in NYC because it doesn’t hit you with harsh bitterness. Given that it’s a Spanish absinthe it’s little surprise that it’s a touch sweeter and smoother (distinct hint of vanilla  on the palette), than  French absinthe.

Obsello officially launched in September 2008 in San Francisco and is available at a number of restaurants, bars and night clubs in S.F., Los Angeles, and, New York. Among the establishments to offer Obsello are White Star (which explains why when I sampled it, it instantly reminded me of the absinthe served by Petraske himself at the diminutive spot!), and Little Branch in New York, Hungry Cat in Los Angeles and Michael Minna’s establishment in San Francisco.

The pale yellow-green Spanish verte comes packaged in a gorgeous black champagne bottle. Please see below for more information from Obsello’s website!

June 1st, 2009 by Beverage Blogger | Posted in Reviews, Types | (1)