Recognizing Clandestine Absinthe


Clandestine absinthe or La clandestine absinthe is one of the finest absinthes available. Because of the overwhelming focus on green absinthe this fine absinthe is known only to the genuine connoisseurs where to purchase absinthe. Clandestine absinthe differs from traditional green absinthe in more ways than one.

Absinthe was first invented in Switzerland by the French doctor Dr. Pierre Ordinaire at the conclusion of the 18th century. It was initially utilized to treat stomach ailments and also as an anthelmintic. Even so, by the start of the nineteenth century absinthe had obtained reputation as a fine alcoholic beverage. Commercial manufacture of absinthe was started 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 considered especially approving for the several herbs which are employed in absinthe. Val-de-Travers is also known for its watch making industry. Val-de-Travers is the coldest spot in Switzerland and temperature ranges here go as low as -35°C to -39°C. Mountain herbs important for making fine absinthes grow nicely in this place, also nicknamed as the “Swiss Siberia”. Another area where the climate and the soil are thought very conducive for herbs is near to the French town, Pontarlier. Both of these places are as vital to absinthe herbs as places just like Cognac and Champagne are for grapes used in wines.

Absinthe was possibly the most popular drink in nineteenth century Europe. Many a fantastic masters from the realm of art and literature were passionate absinthe drinkers. Absinthe is manufactured out of several herbs, the primary herb being wormwood or Artemisia absinthium. Wormwood includes a chemical ‘thujone’ that is a mild neurotoxin. It was widely believed in the late nineteenth century that thujone was in charge of causing hallucinations and insanity. The temperance activity added fuel to fire and by the beginning of the twentieth century absinthe was restricted by most European countries; even so, Spain was the only country that failed to ban absinthe.

As countries in Western Europe started placing restriction on the production and utilization of absinthe most distillers shut shop or started making other spirits. Some moved their stocks to Spain while some went underground and carried on to distill absinthe. Some enterprising absinthe distillers started generating clear absinthe to mislead the customs authorities. This absinthe was called by several nicknames such as “bleues”, “blanches”, and “clandestine”. This is why clandestine absinthe was born.


Clandestine absinthe is evident and becomes milky white when water is included. Unlike green absinthe, clandestine absinthe is usually served without having sugar. During the period when absinthe was restricted in most of Europe; distillers in Switzerland went on to distill absinthe clandestinely in modest underground distilleries and sell it all over Europe. Each batch of absinthe was handcrafted making use of the finest herbs and each bottle hand filled.

As the prohibition on absinthe started out lifting all over Europe at the turn of this century a lot of underground distillers came over ground and began applying for licenses to legitimately manufacture absinthe. A gentleman known as Claude-Alain Bugnon, who was earlier distilling absinthe in 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 believed to be one of the finest. La Clandestine, a brand of Claude-Alain’s occupies the very best spot in the list of great absinthes.

Absinthe is still prohibited in the United States; nonetheless, US citizens can purchase absinthe on the web from non-US suppliers instantly.