Clandestine absinthe or La clandestine absinthe is among the most premier absinthes available. Because of the overwhelming focus on green absinthe this fine absinthe is known only to the real connoisseurs absinthesupreme. Clandestine absinthe is different from traditional green absinthe in more ways than one.
Absinthe was initially invented in Switzerland by a French doctor Dr. Pierre Ordinaire at the conclusion of the eighteenth century. It had been initially used to treat stomach ailments and also as an anthelmintic. However, by the start of the nineteenth century absinthe had obtained recognition as a fine alcoholic drink. Commercial production of absinthe was began in France in the beginning of the nineteenth century.
Val-de-Travers an area in Switzerland is considered to be the historical birth place of absinthe. The climate of Val-de-Travers is considered especially conducive for the several herbs that are utilized in absinthe. Val-de-Travers is also known for its watch making sector. Val-de-Travers is the coolest location in Switzerland and temperature ranges here go as low as -35°C to -39°C. Mountain herbs important for making fine absinthes grow well in this particular place, also nicknamed as the “Swiss Siberia”. Another area where the climate and also the soil are believed very good for herbs is near the French town, Pontarlier. Both of these places are as essential to absinthe herbs as places such as Cognac and Champagne are for grapes utilized in wines.
Absinthe was probably the most in-demand drink in nineteenth century Europe. Many a great masters from the realm of art and literature were avid absinthe drinkers. Absinthe is manufactured out of several herbs, the primary herb being wormwood or Artemisia absinthium. Wormwood has a chemical ‘thujone’ that is a mild neurotoxin. It had been widely believed while in the late nineteenth century that thujone was in charge of causing hallucinations and insanity. The temperance activity added fuel to fire and in the beginning of the 20th century absinthe was banned by most European countries; however, Spain was the only country that didn’t ban absinthe.
As countries in Western Europe began placing constraint on the manufacturing and consumption of absinthe most distillers shut shop or commenced making other spirits. Some relocated their stocks to Spain while some went underground and continued to distill absinthe. Some enterprising absinthe distillers began producing clear absinthe to mislead the customs regulators. This absinthe was called by a few nicknames such as “bleues”, “blanches”, and “clandestine”. Here’s how clandestine absinthe was born.
Clandestine absinthe is apparent and transforms milky white when water is put in. Unlike green absinthe, clandestine absinthe is mostly served devoid of sugar. During the period when absinthe was banned in most of Europe; distillers in Switzerland went on to distill absinthe clandestinely in modest underground distilleries then sell it throughout Europe. Each batch of absinthe was handcrafted using the finest herbs as well as every bottle hand filled.
As the prohibition on absinthe started out lifting all through Europe in the turn of this century a lot of underground distillers came over ground and began applying for licenses to lawfully manufacture absinthe. A gentleman called Claude-Alain Bugnon, who was earlier distilling absinthe in his kitchen and laundry, took over as the first person to be given permission to legally produce absinthe.
Claude-Alain’s ranges of Swiss and French absinthes are considered among the finest. La Clandestine, a brand of Claude-Alain’s occupies the top spot in the set of great absinthes.
Absinthe continues to be forbidden in the United States; even so, US citizens can get absinthe on the internet from non-US producers instantly.