Realizing Clandestine Absinthe

Clandestine absinthe or La clandestine absinthe is among the finest absinthes available. Due to the overwhelming attention given to green absinthe this fine absinthe is recognized just to the genuine connoisseurs absintheliquor.com. Clandestine absinthe is different from traditional green absinthe in many ways than one.

Absinthe was first invented in Switzerland by a French doctor Dr. Pierre Ordinaire at the end of the 18th century. It had been initially employed to treat stomach ailments and also as an anthelmintic. Even so, by the beginning of the nineteenth century absinthe had gained reputation as a fine alcoholic drink. Commercial production of absinthe was began 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 regarded as especially conducive for the several herbs that are utilized in absinthe. Val-de-Travers is usually noted for its watch making sector. Val-de-Travers is the coldest spot in Switzerland and conditions here go as low as -35°C to -39°C. Mountain herbs needed for making fine absinthes grow well in this particular place, also nicknamed as the “Swiss Siberia”. Another area in which the climate and the soil are considered very good for herbs is nearby the French town, Pontarlier. Both of these places are as essential to absinthe herbs as places such as Cognac and Champagne are for grapes used in wines.

Absinthe was perhaps the most in-demand drink in nineteenth century Europe. Many a great masters from the arena of art and literature were enthusiastic 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 accountable for triggering hallucinations and insanity. The temperance movement added fuel to fire and by the beginning of the 20th century absinthe was prohibited by most European countries; nevertheless, Spain was the only real country that didn’t ban absinthe.

As countries in Western Europe started placing constraint on the production and usage of absinthe most distillers shut shop or started producing other spirits. Some transferred their stocks to Spain while some went underground and carried on to distill absinthe. Some enterprising absinthe distillers started producing clear absinthe to deceive the customs authorities. This absinthe was called by a few nicknames including “bleues”, “blanches”, and “clandestine”. This is how clandestine absinthe was created.

Clandestine absinthe is clear and turns milky white when water is added. Unlike green absinthe, clandestine absinthe is usually served devoid of sugar. Throughout the period when absinthe was prohibited in the majority of of Europe; distillers in Switzerland went on to distill absinthe clandestinely in small underground distilleries and sell it throughout Europe. Every single batch of absinthe was handcrafted utilizing the finest herbs as well as every bottle hand filled.

As the ban on absinthe began lifting throughout Europe in the turn of this century many underground distillers came over ground and began trying to get licenses to legally produce absinthe. A gentleman known as Claude-Alain Bugnon, who was earlier distilling absinthe in his kitchen and laundry, had become the first person to be granted permission to legally manufacture absinthe.

Claude-Alain’s ranges of Swiss and French absinthes are viewed among the finest. La Clandestine, a brand of Claude-Alain’s occupies the top spot in the set of great absinthes.

Absinthe is still restricted in the United States; nevertheless, US citizens can get absinthe on the internet from non-US producers directly.