Montana ist ein spanischer Absinth. Die Flasche, die wir zum Verkauf anbieten, stammt aus den 1960er Jahren. Die Montana Destillerie produziert auch heute noch einen Absinth, jedoch ist die Qualität nicht mehr vergleichbar. In den 1960er Jahren wurde der Absinth noch destilliert. Ende der 70er Jahre schwenkte die Destillerie leider auf die kostengünstigere Produktionsmethode der Ölmixe um. Dass es sich bei unserer Flasche noch um ein Destillat handelt, sieht man auch auf dem Etikett: "Destillacion" ist dort vermerkt.
Die Flasche besitzt des Weiteren noch nahezu ihren Originalfüllstand, auch die Etiketten und das Steuersiegel sind fast unversehrt. Wir haben diesen Absinth bedauerlicherweise persönlich noch nicht verköstigt, Markus Hartsmar, ein anerkannter schwedischer Absintheur, hat jedoch eine Rezension über diesen Absinth verfasst. Seine Flasche stammt ebenfalls aus den 1960er Jahren. Zusammenfassend kann man sagen, dass sein Eindruck durchweg positiv ausgefallen ist.
Montana Absinth Rezension von 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 dissapears 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 really good, easily enjoyable aperitif. 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 Quelle: www.absinthe.se
