Clandestine absinthe or La clandestine absinthe is one of the premier absinthes available. Because of the overwhelming focus on green absinthe this fine absinthe is recognized only to the genuine connoisseurs. Clandestine absinthe is different from traditional green absinthe in more ways than one.
Absinthe was initially invented in Switzerland by the 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. Even so, by the start of the nineteenth century absinthe had obtained recognition as a fine alcoholic beverage. Commercial manufacture of absinthe was began in France in the beginning of the nineteenth century.
Val-de-Travers a district in Switzerland is recognized as the historical birth place of absinthe. The weather of Val-de-Travers is regarded as especially approving for the several herbs that are used in absinthe. Val-de-Travers is likewise recognized for its watch making sector. Val-de-Travers is the coolest place in Switzerland and temperature ranges here go as low as -35°C to -39°C. Mountain herbs important for making fine absinthes grow properly within this place, also nicknamed as the “Swiss Siberia”. Another area in which the climate and also the soil are thought very good for herbs is near the French town, Pontarlier. These two places are as important to absinthe herbs as places like Cognac and Champagne are for grapes utilized in wines.
Absinthe was probably the most desired drink in nineteenth century Europe. Many an excellent masters from the arena of art and literature were enthusiastic absinthe drinkers. Absinthe is manufactured out of several herbs, the main herb being wormwood or Artemisia absinthium. Wormwood contains a chemical ‘thujone’ which is a mild neurotoxin. It was widely believed 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 20th century absinthe was banned by most European countries; however, Spain was the only country that failed to ban absinthe.
As countries in Western Europe began placing constraint on the manufacturing and usage of absinthe most distillers shut shop or started making other spirits. Some relocated their stocks to Spain whilst some went underground and continued to distill absinthe. Some enterprising absinthe distillers started creating clear absinthe to deceive the customs regulators. This absinthe was called by a few nicknames such as “bleues”, “blanches”, and “clandestine”. This is why clandestine absinthe came to be.
Clandestine absinthe is evident and becomes milky white when water is added. Unlike green absinthe, clandestine absinthe is usually served without sugar. In the period when absinthe was prohibited generally in most of Europe; distillers in Switzerland continued to distill absinthe clandestinely in modest underground distilleries and then sell it across Europe. Each batch of absinthe was handcrafted making use of the finest herbs as well as every bottle hand filled.
As the ban on absinthe began lifting all over Europe at the turn of this century a lot of underground distillers came over ground and began applying for licenses to lawfully produce absinthe. A gentleman known as Claude-Alain Bugnon, who was earlier distilling absinthe within his kitchen and laundry, had become the first person to be provided a license to legally make absinthe.
Claude-Alain’s ranges of Swiss and French absinthes are thought one of the finest. La Clandestine, a brand name of Claude-Alain’s occupies the very best spot in the set of great absinthes.
Absinthe continues to be prohibited in the United States; even so, US citizens can purchase absinthe on the internet from non-US suppliers directly.