Clandestine absinthe or La clandestine absinthe is among the ideal absinthes available. Due to the overwhelming attention given to green absinthe this fine absinthe is well known just to the authentic connoisseurs. Clandestine absinthe differs from traditional green absinthe in many ways than one.
Absinthe was first invented in Switzerland by the French doctor Dr. Pierre Ordinaire at the end of the eighteenth century. It was initially used to treat stomach ailments and as an anthelmintic. Even so, by the start of the nineteenth century absinthe had gained recognition as a fine alcoholic drink. Commercial creation of absinthe was started in France at the beginning 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 considered especially conducive for the several herbs that happen to be used in absinthe. Val-de-Travers is likewise recognized for its watch making industry. Val-de-Travers is the coolest place in Switzerland and conditions 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 believed very conducive for herbs is near to the French town, Pontarlier. These two places are as vital to absinthe herbs as places such as Cognac and Champagne are for grapes utilized in wines.
Absinthe was perhaps the most in-demand drink in nineteenth century Europe. Many an incredible masters from the realm of art and literature were avid absinthe drinkers. Absinthe is constructed from several herbs, the principle herb being wormwood or Artemisia absinthium. Wormwood contains a chemical ‘thujone’ which is a mild neurotoxin. It was widely believed in the late nineteenth century that thujone was accountable for causing hallucinations and insanity. The temperance activity added fuel to fire and within the beginning of the twentieth century absinthe was banned by most European countries; however, Spain was the only real 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 began making other spirits. Some relocated their stocks to Spain while some went underground and carried on to distill absinthe. Some enterprising absinthe distillers commenced producing clear absinthe to fool the customs regulators. This absinthe was called by several nicknames just like “bleues”, “blanches”, and “clandestine”. This is why clandestine absinthe was born.
Clandestine absinthe is apparent and transforms milky white when water is added. Unlike green absinthe, clandestine absinthe is mostly served without sugar. During the period when absinthe was prohibited in the majority of of Europe; distillers in Switzerland went on to distill absinthe clandestinely in tiny underground distilleries then sell it across Europe. Each batch of absinthe was handcrafted using the finest herbs and each bottle hand filled.
As the prohibition on absinthe began lifting all through Europe at the turn of this century several underground distillers came over ground and began obtaining licenses to legally produce absinthe. A gentleman known as Claude-Alain Bugnon, who had been earlier distilling absinthe within his kitchen and laundry, became the first person to be given permission to legally make absinthe.
Claude-Alain’s ranges of Swiss and French absinthes are thought one of the finest. La Clandestine, a brand of Claude-Alain’s occupies the most notable spot in the set of great absinthes.
Absinthe continues to be banned in the United States; nevertheless, US citizens can buy absinthe on the internet from non-US makers instantly.