Clandestine absinthe or La clandestine absinthe is among the ideal absinthes available. Because of the overwhelming attention given to green absinthe this fine absinthe is known only to the authentic connoisseurs absinthe supreme. Clandestine absinthe is different from traditional green absinthe in many ways than one.
Absinthe was initially invented in Switzerland by a French doctor Dr. Pierre Ordinaire at the conclusion of the eighteenth century. It was initially employed to treat stomach ailments and as an anthelmintic. However, by the start of the nineteenth century absinthe had acquired reputation as a fine alcoholic drink. Commercial manufacture of absinthe was started in France in the beginning of the nineteenth century.
Val-de-Travers a district in Switzerland is recognized as the historical birth place of absinthe. The climate of Val-de-Travers is recognized as especially conducive for the several herbs which are employed in absinthe. Val-de-Travers is usually noted for its watch making business. Val-de-Travers is the coldest place in Switzerland and temperatures 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 in which the climate and the soil are believed very good for herbs is near the French town, Pontarlier. These two places are as important to absinthe herbs as places such as Cognac and Champagne are for grapes used in wines.
Absinthe was perhaps the most popular drink in nineteenth century Europe. Many a great masters from the arena of art and literature were passionate absinthe drinkers. Absinthe is made from several herbs, the main herb being wormwood or Artemisia absinthium. Wormwood has a chemical ‘thujone’ that is a mild neurotoxin. It was widely believed while in the late nineteenth century that thujone was responsible for inducing hallucinations and insanity. The temperance movement added fuel to fire and by the beginning of the 20th century absinthe was restricted by most European countries; nonetheless, Spain was the only country that failed to ban absinthe.
As countries in Western Europe commenced placing constraint on the manufacturing and consumption of absinthe most distillers shut shop or began producing other spirits. Some transferred their stocks to Spain while some went underground and carried on to distill absinthe. Some enterprising absinthe distillers commenced producing clear absinthe to deceive the customs authorities. This absinthe was called by a number of nicknames just like “bleues”, “blanches”, and “clandestine”. This is why clandestine absinthe came to be.
Clandestine absinthe is evident and transforms milky white when water is put in. Unlike green absinthe, clandestine absinthe is generally served without sugar. In the period when absinthe was restricted generally in most of Europe; distillers in Switzerland continued to distill absinthe clandestinely in tiny underground distilleries and then sell it across Europe. Every single batch of absinthe was handcrafted utilizing the finest herbs and every bottle hand filled.
As the ban on absinthe started lifting throughout Europe in the turn of this century a lot of underground distillers came over ground and began trying to get licenses to lawfully 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 viewed one of the finest. La Clandestine, a brand name of Claude-Alain’s occupies the most notable spot in the listing of great absinthes.
Absinthe remains to be forbidden in the United States; however, US citizens can get absinthe on the web from non-US suppliers instantly.