Clandestine absinthe or La clandestine absinthe is one of the finest absinthes available. Because of the overwhelming focus on green absinthe this fine absinthe is recognized only to the authentic connoisseurs. Clandestine absinthe is different from traditional green absinthe in more ways than one.
Absinthe was first 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. On the other hand, by the beginning of the nineteenth century absinthe had acquired recognition as a fine alcoholic beverage. Commercial production of absinthe was started in France at the beginning of the nineteenth century.
Val-de-Travers a district in Switzerland is considered to be the historical birth place of absinthe. The weather of Val-de-Travers is considered especially conducive for the several herbs that happen to be employed in absinthe. Val-de-Travers is also noted for its watch making business. Val-de-Travers is the coldest spot in Switzerland and temperature ranges here go as low as -35°C to -39°C. Mountain herbs important for making fine absinthes grow properly in this particular place, also nicknamed as the “Swiss Siberia”. Another area in which the climate and also the soil are believed very conducive for herbs is near to the French town, Pontarlier. These two places are as important to absinthe herbs as places like Cognac and Champagne are for grapes used in wines.
Absinthe was probably the most desired drink in nineteenth century Europe. Many an incredible 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 has a chemical ‘thujone’ which is a mild neurotoxin. It was widely believed while in the late nineteenth century that thujone was in charge of triggering hallucinations and insanity. The temperance movement added fuel to fire and in the beginning of the twentieth century absinthe was banned by most European countries; even so, Spain was the only country that did not ban absinthe.
As countries in Western Europe began placing restriction on the production and usage of absinthe most distillers shut shop or commenced producing other spirits. Some transferred their stocks to Spain whilst some went underground and continued to distill absinthe. Some enterprising absinthe distillers started creating clear absinthe to fool the customs authorities. This absinthe was called by a number of nicknames including “bleues”, “blanches”, and “clandestine”. This is how clandestine absinthe was created.
Clandestine absinthe is apparent and turns milky white when water is put in. Unlike green absinthe, clandestine absinthe is usually served without sugar. In the period when absinthe was banned in the majority of of Europe; distillers in Switzerland continued to distill absinthe clandestinely in tiny underground distilleries and then sell it throughout Europe. Each batch of absinthe was handcrafted using the finest herbs and every bottle hand filled.
As the ban on absinthe started out lifting throughout Europe in the turn of this century several underground distillers came over ground and began obtaining licenses to legitimately make absinthe. A gentleman known as Claude-Alain Bugnon, who had been earlier distilling absinthe within his kitchen and laundry, had become the first person to be given permission to legally produce absinthe.
Claude-Alain’s ranges of Swiss and French absinthes are viewed among the list of finest. La Clandestine, a brand name of Claude-Alain’s occupies the top spot in the listing of great absinthes.
Absinthe remains to be banned in the United States; even so, US citizens can buy absinthe on the web from non-US suppliers instantly.