Clandestine absinthe or La clandestine absinthe is among the finest absinthes available. Due to the overwhelming focus on green absinthe this fine absinthe is known only to the genuine connoisseurs. Clandestine absinthe differs from traditional green absinthe in many ways than one.
Absinthe was first invented in Switzerland by the French doctor Dr. Pierre Ordinaire at the end of the eighteenth century. It was initially utilized to treat stomach ailments and also as an anthelmintic. Even so, by the beginning of the nineteenth century absinthe had obtained reputation as a fine alcoholic beverage. Commercial manufacture of absinthe was started in France in the early stages of the nineteenth century.
Val-de-Travers an area in Switzerland is regarded as the historical birthplace of absinthe. The weather of Val-de-Travers is known as especially approving for the several herbs which are used in absinthe. Val-de-Travers is also recognized for its watch making business. Val-de-Travers is the coolest spot in Switzerland and temperature ranges here go as low as -35°C to -39°C. Mountain herbs needed for making fine absinthes grow well within this place, also nicknamed as the “Swiss Siberia”. Another area where the climate and the soil are considered very good for herbs is nearby the French town, Pontarlier. Those two places are as important to absinthe herbs as places like Cognac and Champagne are for grapes utilized in wines.
Absinthe was possibly the most in-demand drink in nineteenth century Europe. Many an excellent masters from the arena of art and literature were enthusiastic absinthe drinkers. Absinthe is constructed from several herbs, the main herb being wormwood or Artemisia absinthium. Wormwood has a chemical ‘thujone’ which is a mild neurotoxin. It had been widely believed during the late nineteenth century that thujone was in charge of inducing hallucinations and insanity. The temperance activity added fuel to fire and within the beginning of the twentieth century absinthe was banned by most European countries; nonetheless, Spain was the only country that did not ban absinthe.
As countries in Western Europe began placing restriction on the manufacturing and utilization of absinthe most distillers shut shop or started generating other spirits. Some transferred their stocks to Spain while some went underground and continued to distill absinthe. Some enterprising absinthe distillers began creating clear absinthe to deceive the customs authorities. This absinthe was called by several nicknames just like “bleues”, “blanches”, and “clandestine”. This is how clandestine absinthe was born.
Clandestine absinthe is clear and transforms milky white when water is added in. Unlike green absinthe, clandestine absinthe is generally served without having sugar. During the period when absinthe was restricted in most of Europe; distillers in Switzerland went on to distill absinthe clandestinely in modest underground distilleries and sell it across Europe. Each batch of absinthe was handcrafted making use of the finest herbs and every bottle hand filled.
As the ban on absinthe started lifting all over Europe at the turn of this century several underground distillers came over ground and began applying for licenses to legally make absinthe. A gentleman called Claude-Alain Bugnon, who had been earlier distilling absinthe in his kitchen and laundry, became the first person to be provided permission to legally manufacture absinthe.
Claude-Alain’s ranges of Swiss and French absinthes are believed among the list of finest. La Clandestine, a brand name of Claude-Alain’s occupies the top spot in the set of great absinthes.
Absinthe remains to be forbidden in the United States; nevertheless, US citizens can get absinthe online from non-US suppliers directly.