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Segarra 45

Average Score: 68
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Country of Origin: Spain
Type: Distilled
Alcohol Level: 45 %
Vendors: ♣

Description: Julian Segarra gathers the wild plants of wormwood at the optimal moment; he puts them to macerate in wine alcohol during the period of necessary time so that they give off all his aromatic and tasty potential; he combines the oil of the wormwood with anise to mitigate the bitterness. Segarra is supposedly aged for some time in old brandy oak barrels.
Absinthe Segarra 45 at


Reviewed by hartsmar 10/25/2006

Extremely pale yellow. Considering the ingredients this is not very strange, but it's by no means a typical absinthe-color.

Builds up quickly but clearly not in an unnatural way. Considering the low proof and the short list of ingredients, this is expected.

Quite white but actually with a slight greenish tone. Not the thickest I've seen but very nice.

AROMA 20/30
A nice anise nose in tune with a fruity base alcohol. After adding water it presents a nice balance between wormwood and the anise. Pleasant but obviously not very complex or "interesting".

Smooth and ok. A slightly dry finish though that takes away the finest parts but it's ok.

TASTE 12/20
Quite alright. It's clean but presents too little "body". A slightly woody taste in the finish which just might be from the barrels it's supposed to be aged in. It's a bit disturbing but not enough to make it a really bad drink.

Considering that this product has been around for a while and, as noted, the short list of ingredients I'd say I like it even though it's not very complex. It's not even very interesting but it does a good job as a thirst-quencher if some sugar and iced water is added to it.

hartsmar scores Segarra 45 62 out of 100

Reviewed by Justabob 10/25/2006

Really don't know how to rate the color. It is not colored in the traditional sense, either with
coloration herbs or artificially.

Ted Bearux has stated, "The dark amber color looks to be derived from caramel" Looks to be derived? Oak barrel aging will indeed impart an amber color to the distillate, if it is further enhanced by the use of essences is a matter of speculation.

Begins to louche at about 1:1. Keeping with the score sheet guidelines and watered from a fountain at 3:1 the louche is what one would expect from green anise only as an essential oil. Very pleasing but not entirely opalescent.

Only slightly off white, one would not refer to it as Feuille Morte.

AROMA 20/30
At 45 degree alcohol content the nose is not over powered and lets the herbal notes come through. The aroma seems to defy the simple recipe, emitting a woody presence due to the oak barrel aging. After water: woody scent is reduced somewhat but is still noticeable, Very pleasant overall.

Again the feel on the tongue is complex despite the simple recipe.

TASTE 16/20
Diluted at 3:1 the taste is somewhat thin and subdued.
I normally enjoy this absinthe at 2:1 due to the low abv. I never use sugar. Still overall the taste is wonderful. Smooth and clean, with a slightly bitter component.

I believe this product has few shortcomings. It is by no means as complex as a well crafted Swiss or Pontarlier style Absinthe. It is in fact the only commercial product I drink on a regular basis.

Justabob scores Segarra 45 72 out of 100

Reviewed by absinthist 2/4/2009

Slivovitz straw, so points will fall. Similar situation as with FG

Develops a brown (burnt sienna) film that is deeper and darker than its initial colour. Quickie and speedy

Warm and blanche-y

AROMA 28/30
Wine but good vintage, very transcendental

Heavy, similar to pastis

TASTE 14/20
Wormwood in the front, anise in the back, some oak in the aftertaste. Not too much but nonetheless enough

Better than absentas, worse than some CO's, will benefit from a richer herb-bill

absinthist scores Segarra 45% 71 out of 100

Older reviews:


A light brown, very much like Lasala, but fainter in color. The bottling is poor, with home computer printed labels, but the contents are actually really good.

What, in a prior batch, seemed very similar to any other Pastis -- with a poor louche and a weak flavor, is now one of the better balanced products.

It louches beautifully, even at room temperature -- soy-milk white and opalescent -- something I couldn't make it do when I was in Madrid. The scent is distinctively one of wormwood. Unquestionably. The flavor is strongly anis with just the slightest hint of artemesia pontica's bitterness. The product is woodsy and unsweetened, but is mild enough to be consumed without sugar (though sugar improves it greatly). This absinthe competes favorably with Lasala.

[Ted Breaux]

"The flavor is strongly anis with just the slightest hint of artemesia pontica's bitterness."

Unlike the other Spanish products, this one is a departure because it doesn't really present the flavor of a modified pastis. I disagree with the quote above, as being that I've worked with A. pontica quite a lot, I don't taste the peculiar flavor of that herb in this all. In fact, I can't think of *any* modern product which employs that particular herb, this one notwithstanding. Therefore, my revelation comes as no surprise.

Nevertheless, this product tastes like some effort went into it, and the flavor comes off as a peculiar balance of both anise and a couple of atypical aromatic essences, the combination of them giving almost a pleasant 'cough-syrup' like aroma and flavor. The texture of the flavor tells me something about how the herbs were prepared, and unlike the other Spanish products, it doesn't taste like any 'oily' adulterants were added to the distillate. Tasting the liqueur neat, I don't taste the pointed flavor of absinthium right off, but rather I get the heady scent of other aromas which present an alternate, unobtrusive bitterness. Don't mistake this for absinthium, it isn't. What I notice here is that the bitterness from the other essences seems to hit the bitter receptors rather quickly, so that's what you'll taste most prevalently.

The dark amber color looks to be derived from caramel.

All things considered, the only negative thing I have to say about this product is that it is only 45 degrees, which would have qualified it as a lower grade, but FWIW, contributes to the peculiar softness of its aroma.

This product is priced about double that of the other Spanish products, and if I had to judge from experience, I'd say that it is made with considerably more care (and expense).


As I write I have a glass of Segarra. It cost $40 and I bought in in a mall from a man with the worst breath I ever smelled.

When I got back from Spain, three years ago, I tried Segarra and hated it. At the time, I posted a review here. Drinking from the same bottle, I can say the flavor is wonderful (I am drinking it without sugar). It louched in room temp water. What I remembered as a delicate drink with a HARSH after taste is as smooth as silk. I think it is better than Lasala (but it is so delicate for absinthe, it is a bit uncanny). I have no result on the effects. I know three years ago, there were none to speak of. THE STUFF JUST GETS BETTER WITH TIME.


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