Absinthe Classics

Clandestine absinthe or La clandestine absinthe is one of the ideal absinthes available. Due to the overwhelming focus on green absinthe this fine absinthe is known just to the genuine connoisseurs absinthe supreme. Clandestine absinthe differs from traditional green absinthe in more ways than one.

Absinthe was initially invented in Switzerland by a French doctor Dr. Pierre Ordinaire at the conclusion of the 18th century. It had been initially used to treat stomach ailments and as an anthelmintic. On the other hand, by the start of the nineteenth century absinthe had gained reputation as a fine alcoholic beverage. Commercial production of absinthe was started in France in the early stages of the nineteenth century.

Val-de-Travers an area in Switzerland is regarded as the historical birth place of absinthe. The weather of Val-de-Travers is considered especially favorable for the several herbs which are employed in absinthe. Val-de-Travers is also noted for its watch making business. Val-de-Travers is the coldest place in Switzerland and temperatures here go as low as -35°C to -39°C. Mountain herbs needed for making fine absinthes grow nicely within this place, also nicknamed as the "Swiss Siberia". Another area where the climate and the soil are thought very good for herbs is near the French town, Pontarlier. Those two places are as essential to absinthe herbs as places just like Cognac and Champagne are for grapes employed in wines.

Absinthe was possibly the most desired drink in nineteenth century Europe. Many a great masters from the arena of art and literature were avid absinthe drinkers. Absinthe is constructed from several herbs, the main herb being wormwood or Artemisia absinthium. Wormwood includes a chemical ‘thujone’ that is a mild neurotoxin. It had been widely believed in the late nineteenth century that thujone was in charge of triggering hallucinations and insanity. The temperance activity added fuel to fire and in the beginning of the twentieth century absinthe was restricted by most European countries; however, Spain was the sole country that failed to ban absinthe.

As countries in Western Europe began placing restriction on the manufacturing and usage of absinthe most distillers shut shop or commenced generating other spirits. Some transferred their stocks to Spain while some went underground and persisted to distill absinthe. Some enterprising absinthe distillers began creating clear absinthe to mislead the customs regulators. This absinthe was called by several nicknames like "bleues", "blanches", and "clandestine". This is why clandestine absinthe was created.

Clandestine absinthe is apparent and turns milky white when water is added in. Unlike green absinthe, clandestine absinthe is normally served with out sugar. During the period when absinthe was banned generally in most of Europe; distillers in Switzerland continued to distill absinthe clandestinely in tiny underground distilleries and sell it throughout Europe. Every single batch of absinthe was handcrafted utilizing the finest herbs and each bottle hand filled.

As the prohibition on absinthe started lifting all over Europe at the turn of this century a lot of underground distillers came over ground and began trying to get licenses to lawfully make absinthe. A gentleman known as Claude-Alain Bugnon, who had been earlier distilling absinthe in his kitchen and laundry, had become the first person to be given permission to legally make absinthe.

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

Absinthe is still banned in the United States; nonetheless, US citizens can get absinthe on the web from non-US suppliers immediately.