Clandestine absinthe or La clandestine absinthe is among the most ideal absinthes available. Because of the overwhelming focus on green absinthe this fine absinthe is known only to the authentic connoisseurs www.absintheliquor.com. Clandestine absinthe differs from traditional green absinthe in many ways than one.
Absinthe was first invented in Switzerland by the French doctor Dr. Pierre Ordinaire at the conclusion of the 18th century. It was initially used to treat stomach ailments and as an anthelmintic. Even so, by the start of the nineteenth century absinthe had obtained recognition as a fine alcoholic drink. Commercial production of absinthe was began in France at the start of the nineteenth century.
Val-de-Travers an area in Switzerland is considered to be the historical birthplace of absinthe. The climate of Val-de-Travers is considered especially conducive for the several herbs that happen to be used in absinthe. Val-de-Travers is also recognized for its watch making business. Val-de-Travers is the coolest location in Switzerland and temperatures here go as low as -35°C to -39°C. Mountain herbs important for making fine absinthes grow well within this place, also nicknamed as the “Swiss Siberia”. Another area in which the climate and the soil are thought very favorable for herbs is near to the French town, Pontarlier. These two places are as vital to absinthe herbs as places such as Cognac and Champagne are for grapes used in wines.
Absinthe was perhaps the most desired drink in nineteenth century Europe. Many an incredible masters from the realm of art and literature were passionate absinthe drinkers. Absinthe is manufactured out of several herbs, the primary herb being wormwood or Artemisia absinthium. Wormwood includes a chemical ‘thujone’ which is a mild neurotoxin. It had been widely believed while in the late nineteenth century that thujone was answerable for triggering hallucinations and insanity. The temperance activity added fuel to fire and by the beginning of the twentieth century absinthe was restricted by most European countries; nevertheless, Spain was the only real country that failed to ban absinthe.
As countries in Western Europe started placing constraint on the production and consumption of absinthe most distillers shut shop or began making other spirits. Some transferred their stocks to Spain while others went underground and carried on to distill absinthe. Some enterprising absinthe distillers started producing clear absinthe to deceive the customs regulators. This absinthe was called by a number of nicknames including “bleues”, “blanches”, and “clandestine”. This is why clandestine absinthe was born.
Clandestine absinthe is apparent and becomes milky white when water is added in. Unlike green absinthe, clandestine absinthe is mostly served without sugar. Throughout the period when absinthe was restricted generally in most of Europe; distillers in Switzerland continued to distill absinthe clandestinely in modest underground distilleries and sell it throughout Europe. Each batch of absinthe was handcrafted using the finest herbs and each bottle hand filled.
As the ban on absinthe started lifting all through Europe at the turn of this century several underground distillers came over ground and began trying to get licenses to legally create absinthe. A gentleman referred to as Claude-Alain Bugnon, who had been earlier distilling absinthe within his kitchen and laundry, became the first person to be provided a license to legally make absinthe.
Claude-Alain’s ranges of Swiss and French absinthes are considered one of the finest. La Clandestine, a brand of Claude-Alain’s occupies the most notable spot in the listing of great absinthes.
Absinthe is still restricted in the United States; nevertheless, US citizens can get absinthe on the internet from non-US makers immediately.