Understanding Clandestine Absinthe

Clandestine absinthe or La clandestine absinthe is one of the finest absinthes available. As a result of overwhelming attention given to green absinthe this fine absinthe is recognized just to the real connoisseurs. Clandestine absinthe is different 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 was initially employed to treat stomach ailments and as an anthelmintic. Even so, by the start of the nineteenth century absinthe had obtained recognition as a fine alcoholic drink. Commercial creation of absinthe was began in France in the early stages of the nineteenth century.

Val-de-Travers a district in Switzerland is regarded as the historical birthplace of absinthe. The climate of Val-de-Travers is considered especially favorable for the several herbs that are employed in absinthe. Val-de-Travers is likewise recognized for its watch making industry. Val-de-Travers is the coolest location in Switzerland and temperature ranges here go as low as -35°C to -39°C. Mountain herbs important for making fine absinthes grow well within this place, also nicknamed as the “Swiss Siberia”. Another area where the climate as well as the soil are thought very favorable for herbs is near the French town, Pontarlier. These two places are as important to absinthe herbs as places just like Cognac and Champagne are for grapes used in wines.

Absinthe was perhaps the most popular drink in nineteenth century Europe. Many a fantastic masters from the realm of art and literature were avid absinthe drinkers. Absinthe is made from several herbs, the principle herb being wormwood or Artemisia absinthium. Wormwood contains a chemical ‘thujone’ that is a mild neurotoxin. It had been widely believed during the late nineteenth century that thujone was responsible for inducing 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; nonetheless, Spain was the only real country that didn’t ban absinthe.

As countries in Western Europe began placing constraint on the production and usage of absinthe most distillers shut shop or started producing other spirits. Some relocated their stocks to Spain while some went underground and persisted to distill absinthe. Some enterprising absinthe distillers started creating clear absinthe to deceive the customs regulators. This absinthe was called by several nicknames like “bleues”, “blanches”, and “clandestine”. This is why clandestine absinthe came to be.

Clandestine absinthe is evident and turns milky white when water is added in. Unlike green absinthe, clandestine absinthe is mostly served devoid of sugar. In the period when absinthe was banned in most of Europe; distillers in Switzerland went on to distill absinthe clandestinely in modest underground distilleries and sell it across Europe. Every single batch of absinthe was handcrafted using the finest herbs as well as every bottle hand filled.

As the prohibition on absinthe started lifting throughout Europe at the turn of this century many underground distillers came over ground and began applying for licenses to legitimately make absinthe. A gentleman called Claude-Alain Bugnon, who was earlier distilling absinthe in his kitchen and laundry, became the first person to be given a license to legally manufacture absinthe.

Claude-Alain’s ranges of Swiss and French absinthes are believed to be one of the finest. La Clandestine, a brand name of Claude-Alain’s occupies the most notable spot in the set of great absinthes.

Absinthe continues to be restricted in the United States; however, US citizens can purchase absinthe online from non-US producers instantly.