Clandestine absinthe or La clandestine absinthe is among the premier absinthes available. Due to the overwhelming attention given to green absinthe this fine absinthe is well known simply to the genuine connoisseurs. Clandestine absinthe differs 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 18th century. It had been initially used to treat stomach ailments and as an anthelmintic. On the other hand, by the start of the nineteenth century absinthe had acquired recognition as a fine alcoholic beverage. Commercial manufacture of absinthe was started in France in the beginning 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 regarded as especially favorable for the several herbs that happen to be employed in absinthe. Val-de-Travers is usually recognized for its watch making industry. Val-de-Travers is the coldest spot in Switzerland and conditions here go as low as -35°C to -39°C. Mountain herbs required for making fine absinthes grow properly within this place, also nicknamed as the “Swiss Siberia”. Another area in which the climate and the soil are considered very good for herbs is nearby the French town, Pontarlier. These two places are as important to absinthe herbs as places such as Cognac and Champagne are for grapes utilized in wines.
Absinthe was possibly the most desired drink in nineteenth century Europe. Many an excellent 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 includes a chemical ‘thujone’ that is a mild neurotoxin. It had been widely believed in the late nineteenth century that thujone was answerable for inducing 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 sole 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 commenced making other spirits. Some relocated their stocks to Spain while others went underground and carried on to distill absinthe. Some enterprising absinthe distillers commenced producing clear absinthe to mislead the customs regulators. This absinthe was called by a number of nicknames like “bleues”, “blanches”, and “clandestine”. Here’s how clandestine absinthe was born.
Clandestine absinthe is evident and becomes milky white when water is included. Unlike green absinthe, clandestine absinthe is generally served without sugar. During the period when absinthe was prohibited generally in most of Europe; distillers in Switzerland went on to distill absinthe clandestinely in small underground distilleries and sell it all over Europe. Each batch of absinthe was handcrafted using the finest herbs and every bottle hand filled.
As the ban on absinthe started lifting all over Europe in the turn of this century a lot of underground distillers came over ground and began trying to get licenses to legitimately make absinthe. A gentleman known as Claude-Alain Bugnon, who was simply earlier distilling absinthe in his kitchen and laundry, had become the first person to be given 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 name 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 purchase absinthe on the internet from non-US suppliers instantly.