Obsello Absenta
Obsello Absinthe Verte, or simply "Obsello" is a brand of absenta or Spanish absinthe.
Obsello is an award winning "Verte" or green absinthe that is manufactured by distillation from eight herbs including grand wormwood[1]. The brand is unique among absinthes in that it is distilled from un-aged Spanish brandy or "eau de vie" made from Penedès wine[2][3][4]. Obsello is distilled in Catalonia Spain by an American expatriate[5] and it is exported around the globe[6][7][8]. The brand has won many awards and is considered one of the highest quality absinthes available internationally[9][10][11][12][13].
Production Process
Few countries have a formal nomenclature, or legal definition, governing absinthe production[14] therefore virtually anything in a bottle can be labeled absinthe. Obsello is a distilled verte, meaning that it is distilled from whole herbs steeped in alcohol, and colored using chlorophyl extracted from the herbs in a secondary maceration[15]. According to the companies website, it is a natural product made in a historical manner[16]. The ingredients include wormwood, Alicante anise, fennel, and five other herbs, spices, roots, and flowers as well as brandy distilled from Penedès wine[2][17].
The product contains less than 10mg per kg of thujone in its final bottled state of 50% alcohol. It is therefore legal for sale in the EU and the USA[18].
Coloring
Like may spirits verte absinthe improves materially with age and micro-oxidization [19][20][21]. This is attributed in part to the slow breakdown of the chlorophyl suspended in the bottle[22].
Obsello is a natural verte absinthe and is thus colored with chlorophyl extracted from herbs in a secondary maceration process[23]. This not only gives the drink its color but also imparts additional flavor of the drink. To prevent sunlight damage Obsello is bottled in UV resistant packaging and must be kept away from prolonged sunlight exposure[24].
Grape Varietals
Obsello Absinthe uses a white brandy or "eau de vie" base distilled from wine grapes grown in the Penedés region of Catalonia[25]. The area is well known for the native Macabeo, Xareal-lo, and Parellada grapes used to make Cava, a Spanish sparkling wine similar to champagne[26]. Obsello uses a base spirit comprised of the three grape varietals. The company markets the regional nature of the product by touting the grape varietals used in its production[27].
Distribution
Obsello Absinthe is available in:
Australia
-Sydney [28]
EU
US
-California [31] -Louisiana [32] -Georgia [33] -Nevada [34] -New York [35]
Location
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Obsello is located in the northwestern part of Catalonia, in a village called Lleida. It is near the French border and Pyrenees Mountains[36].
Distillery
Obsello absinthe is a product of the 13,000 square foot Esmeralda Distillery[37]. The Spanish microdistillery was founded in 2007 by distiller Bryan Alexander Davis (B. Alex) and partner Joanne Haruta[38]. A partnership of two Americans originally from the Napa Valley area of California. The two now live and work in Lleida Spain were Bryan Alexander Davis oversees all distillations[39].
Accolades
-Gold Medal 2008 the Chicago Beverage Testing Institute.[40]
-Silver Medal 2009 San Francisco World Spirits Competition[41].
-Bronze Medal 2007 San Francisco World Spirits Competition[42].
-Featured in the Wine Enthusiasts "Best Of 2008 Issue".
-Tied for "best in class" Imbibe Magazine side by side absinthe comparison [43].
-92 points -Anthony Dias Blue[44].
External links
References
- ^ http://blog.mixoloseum.com/qa-with-obsello-absenta/
- ^ a b Obsello, Premium Absinthe
- ^ http://www.klwines.com/detail.asp?sku=1040847
- ^ http://www.drinkupny.com/Obsello_Absinthe_Verte_p/s0615.htm
- ^ http://rookielibations.blogspot.com/2009/04/q-obsello-absenta.html
- ^ http://lanugo.egloos.com/2279972
- ^ http://absinthe.com.au/reviews/
- ^ http://www.alandia.de/absinthe/index.php/language/en/cat/c7_Classic.html
- ^ http://www.tastings.com/scout_spirits.lasso?id=186102
- ^ http://www.sfspiritscomp.com/pdfs/09ResultsClass.pdf
- ^ http://www.obsello.com/rev1.pdf
- ^ http://www.nytimes.com/2009/05/13/dining/reviews/13wine.html
- ^ http://www.sacbee.com/1109/story/1506696.html
- ^ http://www.wormwoodsociety.org/index.php?option=com_content&task=view&id=379&Itemid=214
- ^ http://www.absinthe.se/
- ^ http://www.obsello.com
- ^ http://www.twoatthemost.com/obsello-abinthe-verte/
- ^ http://www.obsello.com
- ^ http://www.oxygenee.com/La-Nature-1894-English.pdf
- ^ http://www.absintheonline.com/acatalog/faq.html
- ^ http://www.wormwoodsociety.org/index.php?option=com_content&task=view&id=184&Itemid=137&limit=1&limitstart=9
- ^ http://www.bestabsinthe.com/production.htm
- ^ http://obsello.com/usa.html
- ^ http://www.absinthesalon.com.au/persistent/catalogue_files/products/Obsello.pdf
- ^ http://www.astorwines.com/SearchResultsSingle.aspx?p=2&search=21418&searchtype=Contains
- ^ http://spainforvisitors.com/archive/features/cava.htm
- ^ http://www.drinkupny.com/Obsello_Absinthe_Verte_p/s0615.htm
- ^ http://www.absinthesalon.com.au/persistent/catalogue_files/products/Obsello.pdf
- ^ http://www.spiritscorner.com/scriptsing/buscar.asp?K=Detalle&IdProducto=11856
- ^ http://www.absinthe.de/index.php
- ^ http://www.bevmo.com/Shop/ProductDetail.aspx?N=4294965740&area=spirits&ProductID=27929
- ^ http://www.neworleans.com/food/area-news-releases/141078-a-spirited-tasting-with-absinthe-and-gin.html
- ^ http://www.leonsfullservice.com/drinks.html
- ^ http://lasvegasnewz.com/?p=3144
- ^ http://newyorkbuzz.org/2008/10/09/obsello-absinthe-verte-the-real-deal/
- ^ http://www.cidem.com/catalonia/en/pressroom/2008/03/absenta.jsp
- ^ http://www.cidem.com/catalonia/en/pressroom/2008/03/absenta.jsp
- ^ http://www.drinkhacker.com/2008/08/05/pre-release-review-obsello-absinthe/
- ^ http://www.wistradio.com/page.php?page_id=19236&jock_id=4418
- ^ http://www.tastings.com/scout_spirits.lasso?id=186102
- ^ http://www.sfspiritscomp.com/pdfs/09ResultsClass.pdf
- ^ http://www.absinthe.se/reviews/spain.html?obsello
- ^ http://www.drinkupny.com/Obsello_Absinthe_Verte_p/s0615.htm
- ^ http://obsello.com/rev1.pdf