Vintage Absinthe Montana

Montana is a Spanish Absinthe, the bottle we offer for sale is from the 1960s. The Montana distillery is still active, and they produce various spirits in Badalona, a city close to Barcelona. The Montana Absinthe we sell has 68% alc. vol and the labels and tax seals are still in perfect condition. The filling level is almost as high, as 50 years ago. This means no alcohol has vanished. Unfortunately we have not sampled this Absinthe ourselves, but Markus Hartsmar, a well regarded Absintheur of the worldwide Absinthe community, has published tasting notes of a bottle dating to the late 1960s. His review is quite positive, therefore we can assume that the content of this bottle is similar or even better. Because many distilleries changed their production process from distillation to essential oil mixes in the 1970-1980´s. This production method is cheaper, but sadly it also destroys the fine taste of a premium Absinthe. Markus bottle and ours is still a distillate, which is also indicated on the label. We are happy to share his review:

Montana Absinthe Review by Markus Hartsmar

"This one was definitely a surprise, and I can safely say, I am very sorry that the Montana distilleries have given up the distilled absinthe, and turned to oil mixes instead. This was a very good absinthe. Not the best of the vintage ones, but very good. I'd actually say, even better than the Pernod Tarragona. When Pernod moved its production across the border to Tarragona, Spain, after the ban in France, they tried convincing the Spanish distillers, that they should stop absinthe production. However, the Distilerias Montana didn't care. They kept producing, and they still do today. A wise choice, I say. Upon smelling it, it brings a nice floral bouquet, with the anise quite dominant, but leveled with the freshness of citrus, as always in the Spanish absentas. The citrus is not at all as harsh as in many of the modern absentas, but it is there. There is a slightly detectable bitterness, but it is very nicely balanced.

Tasting it neat gives a nice, full-bodied mouth of a good blend of herbs. It does have quite the heat from the high degree alcohol, but that disappears after a while and bring out the great taste of a very good absinthe. Adding a bit of water to it, produces a thick, fine louche. The smell of the anise mixing with the bitter wormwood fills the glass, and it is very good. The taste smoothens into a perfect, easily enjoyable apéritif. As I said, this is a very good absinthe, or - absenta, and it is just a pity that the modern Montana, although quite nice, is not as good. At the time I sampled this one, Montana was on the verge of releasing a new Montana 68, which I have yet to try. It would be great if they actually turned back to their old, original recipe, but I take it they still use oils to produce a cheaper drink. Too bad. This one, though, was mighty fine, and the one that surprised me the most. I'd love to get hold of a bottle, and I wouldn't hesitate drinking it."

Original source: www.absinthe.se