Clandestine absinthe or La clandestine absinthe is one of the finest absinthes available. Due to the overwhelming focus on green absinthe this fine absinthe is known only to the real connoisseurs absinthe supreme. Clandestine absinthe is different from traditional green absinthe in more ways than one.
Absinthe was initially invented in Switzerland by the French doctor Dr. Pierre Ordinaire at the end of the 18th century. It was initially employed 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 drink. 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 regarded as especially favorable for the several herbs that are utilized in absinthe. Val-de-Travers is usually known for its watch making sector. Val-de-Travers is the coolest spot in Switzerland and temperatures here go as low as -35°C to -39°C. Mountain herbs needed for making fine absinthes grow properly within this place, also nicknamed as the “Swiss Siberia”. Another area where the climate and also the soil are thought very conducive for herbs is nearby the French town, Pontarlier. Those two places are as essential to absinthe herbs as places such as Cognac and Champagne are for grapes employed in wines.
Absinthe was probably the most desired drink in nineteenth century Europe. Many an incredible masters from the arena of art and literature were avid absinthe drinkers. Absinthe is manufactured out of several herbs, the primary herb being wormwood or Artemisia absinthium. Wormwood has a chemical ‘thujone’ which is a mild neurotoxin. It was widely believed in the late nineteenth century that thujone was in charge of triggering hallucinations and insanity. The temperance movement added fuel to fire and within the beginning of the 20th century absinthe was prohibited by most European countries; however, Spain was the only country that did not ban absinthe.
As countries in Western Europe commenced placing constraint on the production and utilization of absinthe most distillers shut shop or began producing other spirits. Some relocated their stocks to Spain while others went underground and continued to distill absinthe. Some enterprising absinthe distillers commenced creating clear absinthe to deceive the customs regulators. This absinthe was called by a number of nicknames such as “bleues”, “blanches”, and “clandestine”. This is how clandestine absinthe was created.
Clandestine absinthe is evident and becomes milky white when water is included. Unlike green absinthe, clandestine absinthe is normally served devoid of sugar. Throughout 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 sell it all over Europe. Every single batch of absinthe was handcrafted utilizing the finest herbs as well as every bottle hand filled.
As the prohibition on absinthe started lifting throughout Europe in the turn of this century a lot of underground distillers came over ground and began applying for licenses to lawfully produce absinthe. A gentleman called Claude-Alain Bugnon, who was simply earlier distilling absinthe in his kitchen and laundry, had become the first person to be provided a license to legally manufacture absinthe.
Claude-Alain’s ranges of Swiss and French absinthes are considered among the finest. La Clandestine, a brand of Claude-Alain’s occupies the very best spot in the listing of great absinthes.
Absinthe remains to be prohibited in the United States; however, US citizens can buy absinthe online from non-US producers immediately.