Absinthe Classics

Clandestine absinthe or La clandestine absinthe is among the most premier absinthes available. Due to the overwhelming attention given to green absinthe this fine absinthe is well known only to the real connoisseurs absinthe supreme. Clandestine absinthe is different from traditional green absinthe in many ways than one.

Absinthe was initially invented in Switzerland by the French doctor Dr. Pierre Ordinaire at the conclusion of the 18th century. It had been initially employed to treat stomach ailments and as an anthelmintic. On the other hand, by the start of the nineteenth century absinthe had gained recognition as a fine alcoholic beverage. Commercial creation of absinthe was started in France in the early stages of the nineteenth century.

Val-de-Travers a district 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 are utilized in absinthe. Val-de-Travers is also recognized for its watch making market. Val-de-Travers is the coldest location in Switzerland and conditions here go as low as -35°C to -39°C. Mountain herbs required for making fine absinthes grow nicely within this place, also nicknamed as the “Swiss Siberia”. Another area in which the climate as well as the soil are thought very good for herbs is near to 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 perhaps 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 made from several herbs, the primary herb being wormwood or Artemisia absinthium. Wormwood includes a chemical ‘thujone’ that is a mild neurotoxin. It was widely believed during the late nineteenth century that thujone was accountable for triggering hallucinations and insanity. The temperance activity added fuel to fire and by the beginning of the twentieth century absinthe was prohibited by most European countries; nevertheless, Spain was the sole country that failed to ban absinthe.

As countries in Western Europe began placing constraint on the production and usage of absinthe most distillers shut shop or started generating other spirits. Some transferred their stocks to Spain while others went underground and persisted to distill absinthe. Some enterprising absinthe distillers started creating clear absinthe to mislead the customs authorities. This absinthe was called by a number of nicknames including “bleues”, “blanches”, and “clandestine”. This is why clandestine absinthe was born.

Clandestine absinthe is clear and turns milky white when water is added in. Unlike green absinthe, clandestine absinthe is generally served without sugar. During the period when absinthe was restricted generally in most of Europe; distillers in Switzerland went on to distill absinthe clandestinely in modest underground distilleries and sell it throughout Europe. Each batch of absinthe was handcrafted utilizing the finest herbs and each bottle hand filled.

As the ban on absinthe began lifting all over Europe in the turn of this century many underground distillers came over ground and began applying for licenses to lawfully produce absinthe. A gentleman referred to as Claude-Alain Bugnon, who was earlier distilling absinthe in his kitchen and laundry, had become the first person to be given a license to legally make absinthe.

Claude-Alain’s ranges of Swiss and French absinthes are thought among the list of finest. La Clandestine, a brand of Claude-Alain’s occupies the most notable spot in the listing of great absinthes.

Absinthe continues to be prohibited in the United States; even so, US citizens can get absinthe on the internet from non-US makers immediately.