Recognizing Clandestine Absinthe

 

Clandestine absinthe or La clandestine absinthe is among the most finest absinthes available. Because of the overwhelming attention given to green absinthe this fine absinthe is recognized only to the real connoisseurs absinthe liquor. Clandestine absinthe differs from traditional green absinthe in many ways than one.

Absinthe was initially invented in Switzerland by the French doctor Dr. Pierre Ordinaire at the end of the eighteenth century. It was initially utilized 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 started in France in the early stages of the nineteenth century.

Val-de-Travers an area in Switzerland is recognized as the historical birthplace of absinthe. The weather of Val-de-Travers is known as especially approving for the several herbs which are utilized in absinthe. Val-de-Travers is also noted for its watch making market. Val-de-Travers is the coldest spot in Switzerland and temperature ranges here go as low as -35°C to -39°C. Mountain herbs essential for making fine absinthes grow well in this particular place, also nicknamed as the “Swiss Siberia”. Another area where the climate and also the soil are believed very conducive for herbs is nearby the French town, Pontarlier. Those two places are as important to absinthe herbs as places just like Cognac and Champagne are for grapes utilized in wines.

Absinthe was possibly the most desired drink in nineteenth century Europe. Many a fantastic masters from the arena of art and literature were passionate absinthe drinkers. Absinthe is manufactured out of several herbs, the main herb being wormwood or Artemisia absinthium. Wormwood includes a chemical ‘thujone’ that is a mild neurotoxin. It was widely believed while in the late nineteenth century that thujone was answerable for causing hallucinations and insanity. The temperance activity added fuel to fire and within the beginning of the twentieth century absinthe was restricted by most European countries; even so, Spain was the sole country that did not ban absinthe.

As countries in Western Europe began placing constraint on the production and usage of absinthe most distillers shut shop or began producing other spirits. Some relocated their stocks to Spain whilst some went underground and continued to distill absinthe. Some enterprising absinthe distillers started generating clear absinthe to deceive the customs regulators. This absinthe was called by several nicknames including “bleues”, “blanches”, and “clandestine”. This is why clandestine absinthe was created.

 

Clandestine absinthe is apparent and becomes milky white when water is added in. Unlike green absinthe, clandestine absinthe is mostly served without sugar. During the period when absinthe was banned in most of Europe; distillers in Switzerland continued to distill absinthe clandestinely in modest underground distilleries and sell it throughout Europe. Each batch of absinthe was handcrafted utilizing the finest herbs and every bottle hand filled.

As the prohibition on absinthe started lifting throughout Europe at the turn of this century many underground distillers came over ground and began applying for licenses to lawfully create absinthe. A gentleman known as Claude-Alain Bugnon, who was simply earlier distilling absinthe within his kitchen and laundry, took over as the first person to be given a license to legally produce absinthe.

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

Absinthe continues to be restricted in the United States; however, US citizens can buy absinthe online from non-US producers directly.