When absinthe production was banned in most of Western Europe in the early twentieth century, other countries started to produce similar drinks. The Czech part of Czechoslovakia (now two countries) was one of the first Central European regions to do so, led by the Hill family with other local distillers not far behind.

The Czechs preferred their absinth (spelt without the "e") without anise, producing drinks that were more bitter, but nevertheless highly appealing both to drink and to look at (bright blue/green products were and still are predominant). Czech absinths have also tended to be high in alcohol with local duties historically charged on the size of the bottle, and not on its strength.