Clandestine absinthe or La clandestine absinthe is one of the premier absinthes available. Because of the overwhelming attention given to green absinthe this fine absinthe is known just to the real connoisseurs. Clandestine absinthe is different from traditional green absinthe in more ways than one.
Absinthe was initially invented in Switzerland by a French doctor Dr. Pierre Ordinaire at the end of the 18th century. It had been initially utilized to treat stomach ailments and also as an anthelmintic. However, by the beginning of the nineteenth century absinthe had obtained recognition as a fine alcoholic beverage. Commercial manufacture of absinthe was began in France in the early stages of the nineteenth century.
Val-de-Travers an area in Switzerland is regarded as the historical birth place of absinthe. The weather of Val-de-Travers is known as especially favorable for the several herbs that happen to be used in absinthe. Val-de-Travers is usually noted for its watch making business. Val-de-Travers is the coldest place in Switzerland and conditions here go as low as -35°C to -39°C. Mountain herbs essential for making fine absinthes grow nicely in this particular place, also nicknamed as the “Swiss Siberia”. Another area in which the climate and the soil are thought very conducive for herbs is near the French town, Pontarlier. Those two places are as vital to absinthe herbs as places like Cognac and Champagne are for grapes used in wines.
Absinthe was probably the most in-demand drink in nineteenth century Europe. Many an excellent masters from the world of art and literature were passionate absinthe drinkers. Absinthe is manufactured out of several herbs, the main herb being wormwood or Artemisia absinthium. Wormwood includes a chemical ‘thujone’ that is a mild neurotoxin. It absolutely was widely believed while in the late nineteenth century that thujone was in charge of inducing 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 sole country that did not ban absinthe.
As countries in Western Europe started placing constraint on the manufacturing and consumption of absinthe most distillers shut shop or commenced generating other spirits. Some transferred their stocks to Spain whilst some went underground and continued to distill absinthe. Some enterprising absinthe distillers started producing clear absinthe to fool the customs authorities. This absinthe was called by a number of nicknames like “bleues”, “blanches”, and “clandestine”. Here’s how clandestine absinthe came to be.
Clandestine absinthe is clear and becomes milky white when water is added in. Unlike green absinthe, clandestine absinthe is normally served without sugar. During the period when absinthe was banned generally in most of Europe; distillers in Switzerland went on to distill absinthe clandestinely in small underground distilleries then sell it all over Europe. Each batch of absinthe was handcrafted making use of the finest herbs and every bottle hand filled.
As the prohibition on absinthe began lifting throughout Europe in the turn of this century many underground distillers came over ground and began applying for licenses to legitimately manufacture absinthe. A gentleman called Claude-Alain Bugnon, who had been earlier distilling absinthe within his kitchen and laundry, had become the first person to be provided a license to legally produce absinthe.
Claude-Alain’s ranges of Swiss and French absinthes are believed among 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 restricted in the United States; even so, US citizens can buy absinthe online from non-US makers instantly.