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Everything posted by Obsello

  1. Thanks for the info Songcatcher. I really appreciate it. If I may offer a plausible explanation to your confusion. Try to remember what the last thing you ate/drank/smoked was that day. I find certain foods, drinks, cigars, can totally change my palette for up to 10 hours. Just my 2 cents. Cheers, Bryan P.S. Some of the Spanish Obsello was 2+ years old by the time the bottles got to you. A bit of breathing time wont hurt anything.
  2. Likes to drink everyday. You are making me rethink the pricing! I don't want to be morally responsible for anyones downfall... Except my own of course.
  3. Sadly all 1000l of it was incinerated by the Spanish government when we left (tax thing) . But alas I still have the recipe... Maybe that will be the next project... Or maybe I have already done it...
  4. Ditto. And about 6 oz left of the interesting Special Reserve. Might have to do a vertical. By the way, Bryan, have you been receiving my messages? I replied to your email via several different media, but haven't heard back. I know it's a bit classless to say that here in public, but I've tried all other methods. My apologies. Hey Brian, I got at least one of your messages. Sorry about my tardy response. It's just that in the old days we had a small army working for us so I had time to do things like answer email and sleep . These days it's just Joanne and I so I have been out working on broken equipment or making booze pretty much all the time. You should have a sample in the next day or two!!!
  5. No offense taken to the previous post. I have long supported establishing a standard. Thanks for the support!!!
  6. Wahoo! I need to design a new version of the spoon now
  7. Hey Todd, I am not so much looking for approval as much as I am looking for moral support. I would like to see some form of an established standard. However, all attempts in the past have lead us no where. The truth is the time when this was a relevant debate may well be behind us. When absinthe went mainstream was when we needed something to help the uninitiated customers understand the difference between the real deal and the... not so real deal... These days absinthe is back where it was when we all came under the spell - a cult elixir. At this point I think most absinthe drinkers already get it. The above essay aside it wouldn't hurt anything to establish some form of definition.
  8. Thanks for noticing! I tried to make a subtle clue to it by posting in the which absinthe will be the first to get to $35 thread. We have long wanted to see absinthe priced like this. But everyone talked us out of it. We shall see if this works or... maybe we will go bust trying! Viva la absenta!! Thanks for the kind words!
  9. The alcohol is 55% this time. Still low but closer to original. : ) We cant make it the 68% I would like because the concentration of the botanicals gets too high to accommodate modern legislation (I think that sentence is troll proof). I don't want to get quoted out of context again.
  10. Hello Amber, So far we have shipped it to NY and CA. But I don't know what retailers are picking it up? I know DUNY will have it soon. I assume Katskill cellars will pick it up as well but I have no confirmation on that. SWEET! I cant wait to hear what you guys think!!!
  11. Thanks again guys! I can't wait to hear what you guys and gals think!!!!
  12. Estamos aqui para reconquista. Wait... were actually originally from California... What is CC? I am feeling out of the loop here... Quero provar esse absinto! Gracias amigo. Estamos encantado con el sociedad de ajenjo. Sounds better as Wormwood Society doesn't it.
  13. I doubt any has made it anywhere yet. It only shipped a few days ago. I bet if you call high times they will get it sooner rather than later! We adjusted the price to reflect our closer location, and desire to shake things up a bit so I suspect you will be pleasantly surprised when you find it. You can tell by the packaging which is which. The new ones have a subtle II under the Obsello and they are printed on matt paper with a wine closure on top. Thanks again for the support!!! It means a lot to us. -Bryan
  14. The minty-ness is something I liked, and sometimes disliked, about Obsello I. One day it would hit the spot, and other times found it distracting. Anise cookies and rum works for me all day long. I hope everyone enjoys it as much as I enjoyed making it! I also discovered the absinthe waste makes great mulch in the japanese garden!!
  15. Hey Brian, We will get you a sample ASAP so you can do an official review. Thanks for the info Pere. I remember talking with the catskill folks a while ago. Of course we were out of inventory by then. I should look that email up! Thanks for reading the thread guys.
  16. Nice to meet you. I suspect DUNY will have it shortly. Some cases went out in California this week as well but I don't know where they went. I am hoping enough people will request it from DUNY to get them to carry it quickly.
  17. Estamos aqui para reconquista. Wait... were actually originally from California... What is CC? I am feeling out of the loop here...
  18. I cant wait to hear what you think!!!
  19. Sadly we are pretty much out of the spoons. I know DRUNY has some in stock. I think when we get more cut I am going to make a new design. I had so much fun drawing that spoon!
  20. Hello guys, I just thought I would write and introduce Obsello II. As many of you know we sold the distillery in Spain and moved back to California some years back. With that we are proud to introduce our domestically distilled absinthe - Obsello II. Since American absenta sounds a bit... well... odd, we decided to go for uncharted waters. We started with rum and then began rebuilding the formula around the rummy base alcohol. Since I focused on the notes in the rum I changed some things in a big way. Mainly the nectar is more wormwood forward with a touch of bitterness to balance the sweet rum and I eliminated the mint. It's still heavy on the anise and lemon balm so the citrus notes take a front seat. We also cask rested her for a bit before shipping. The cool thing is the anise takes on more of an anise cookie like character with the rum base and oak rest. As usual I made it for a sugar cube, especially since this one is more wormwood forward, but to each his own. Most importantly we kept the production process traditional. Macerated herbs, properly distilled, natural coloring, no added anything. As it should be. I hope you guys enjoy it. I spent a lot of time working to make something new but still a fitting sequel. Cheers, Bryan P.S. Cases arrive in NY next week! Edit: Review page added
  21. Not to try to beat a dead horse but... We have always loved this thread and spent many hours contemplating what would happen if the prices were more accessible... Please continue this conversation on the new Obsello II thread .
  22. Hello Evan, We like to keep you drooling, it is our job after all! Sadly the gin is likely not coming back. At least not in that incarnation. However we will likely make something in the family again one day. Especially if enough people ask us for it Cheers, Bryan
  23. Meet Flintlock and Musket - the distillery guard dogs. Hmm maybe not the most intimidating picture
  24. Can't think of anyone here.. Yes Brian that post was specifically for you : )