Knowing Clandestine Absinthe

Clandestine absinthe or La clandestine absinthe is among the ideal absinthes available. Because of the overwhelming focus on green absinthe this fine absinthe is known simply to the genuine 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 had been initially employed to treat stomach ailments and as an anthelmintic. Even so, by the beginning 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 an area in Switzerland is considered to be the historical birth place of absinthe. The weather of Val-de-Travers is regarded as especially approving for the several herbs which are used in absinthe. Val-de-Travers is also known for its watch making industry. Val-de-Travers is the coolest spot in Switzerland and temperatures here go as low as -35°C to -39°C. Mountain herbs essential 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 considered very favorable for herbs is near the French town, Pontarlier. These two places are as vital to absinthe herbs as places just like Cognac and Champagne are for grapes employed in wines.

Absinthe was perhaps the most popular drink in nineteenth century Europe. Many a great masters from the world of art and literature were passionate absinthe drinkers. Absinthe is manufactured out of several herbs, the primary herb being wormwood or Artemisia absinthium. Wormwood has a chemical ‘thujone’ that is a mild neurotoxin. It had been widely believed in the late nineteenth century that thujone was in charge of inducing hallucinations and insanity. The temperance movement added fuel to fire and within the beginning of the 20th century absinthe was banned by most European countries; even so, Spain was the only real country that failed to ban absinthe.

As countries in Western Europe began placing restriction on the production and consumption of absinthe most distillers shut shop or began producing other spirits. Some moved their stocks to Spain while some went underground and persisted to distill absinthe. Some enterprising absinthe distillers began generating clear absinthe to deceive the customs regulators. This absinthe was called by several nicknames just like “bleues”, “blanches”, and “clandestine”. This is why clandestine absinthe was created.

Clandestine absinthe is clear and turns milky white when water is added. Unlike green absinthe, clandestine absinthe is normally served without having sugar. In the period when absinthe was restricted generally in most of Europe; distillers in Switzerland continued to distill absinthe clandestinely in small underground distilleries and then sell it all over Europe. Every single batch of absinthe was handcrafted making use of the finest herbs and each 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 legitimately create absinthe. A gentleman referred to as Claude-Alain Bugnon, who was earlier distilling absinthe within his kitchen and laundry, became the first person to be granted a license to legally manufacture absinthe.

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

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