Absenta (Spanish-style)
Spanish absinthe, known as absenta, developed in the late 19th century as Catalan and Valencian distillers adapted the Swiss-French anise spirit to local tastes and botanicals. The tradition flourished in coastal Spain—particularly in Alicante, where Destilería Teichenné and the Serpis brand took root—while the French and Swiss bans of the early 1900s ironically preserved Spanish production. The style survived into the 20th century largely undisturbed by prohibition, making Spanish producers some of the longest continuously operating absinthe houses in the world.
Flavor Profile
Absenta leans sweeter and more heavily anise-forward than its Swiss or French counterparts, often showing pronounced star anise and licorice alongside softer herbal notes. The wormwood presence is gentler, allowing citrus peel, fennel, and sometimes vanilla to emerge in the mid-palate. The overall character is rounder and more accessible, with less of the bitter, resinous finish associated with Pontarlier-style vertes.