Clandestine absinthe or La clandestine absinthe is one of the ideal absinthes available. Because of the overwhelming focus on green absinthe this fine absinthe is recognized only to the genuine connoisseurs. Clandestine absinthe differs from traditional green absinthe in more ways than one.
Absinthe was first invented in Switzerland by a French doctor Dr. Pierre Ordinaire at the end of the 18th century. It had been initially used to treat stomach ailments and as an anthelmintic. Even so, by the beginning of the nineteenth century absinthe had gained reputation as a fine alcoholic beverage. Commercial creation of absinthe was began in France in the beginning of the nineteenth century.
Val-de-Travers a district in Switzerland is considered to be the historical birthplace of absinthe. The climate of Val-de-Travers is recognized as especially favorable for the several herbs which are employed in absinthe. Val-de-Travers is likewise recognized for its watch making industry. Val-de-Travers is the coolest place in Switzerland and temperatures here go as low as -35°C to -39°C. Mountain herbs essential for making fine absinthes grow properly in this place, also nicknamed as the “Swiss Siberia”. Another area where the climate and also the soil are considered very good for herbs is near to the French town, Pontarlier. Those two 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 desired drink in nineteenth century Europe. Many an excellent masters from the realm of art and literature were passionate absinthe drinkers. Absinthe is made from several herbs, the principle herb being wormwood or Artemisia absinthium. Wormwood contains a chemical ‘thujone’ which is a mild neurotoxin. It had been widely believed while in the late nineteenth century that thujone was accountable for causing hallucinations and insanity. The temperance activity added fuel to fire and by the beginning of the 20th century absinthe was restricted by most European countries; nevertheless, Spain was the only country that didn’t ban absinthe.
As countries in Western Europe began placing constraint on the production and utilization of absinthe most distillers shut shop or started producing other spirits. Some relocated their stocks to Spain while others went underground and persisted to distill absinthe. Some enterprising absinthe distillers commenced generating clear absinthe to fool the customs regulators. This absinthe was called by several nicknames such as “bleues”, “blanches”, and “clandestine”. This is why clandestine absinthe was born.
Clandestine absinthe is evident and turns milky white when water is added in. Unlike green absinthe, clandestine absinthe is normally served devoid of sugar. In the period when absinthe was prohibited generally in most of Europe; distillers in Switzerland went on to distill absinthe clandestinely in modest 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 prohibition 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 manufacture absinthe. A gentleman known as Claude-Alain Bugnon, who had been earlier distilling absinthe in his kitchen and laundry, took over as the first person to be granted a license to legally produce absinthe.
Claude-Alain’s ranges of Swiss and French absinthes are believed to be among the finest. La Clandestine, a brand name of Claude-Alain’s occupies the very best spot in the list of great absinthes.
Absinthe is still banned in the United States; even so, US citizens can buy absinthe online from non-US suppliers directly.