Recognizing Clandestine Absinthe

Clandestine absinthe or La clandestine absinthe is one of the premier absinthes available. As a result of overwhelming attention given to green absinthe this fine absinthe is well known simply to the real connoisseurs. Clandestine absinthe is different from traditional green absinthe in many ways than one.

Absinthe was initially invented in Switzerland by a 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 absinthekit. On the other hand, by the start of the nineteenth century absinthe had acquired recognition as a fine alcoholic beverage. Commercial manufacture of absinthe was began in France at the beginning of the nineteenth century.

Val-de-Travers a district in Switzerland is considered to be the historical birth place of absinthe. The weather of Val-de-Travers is recognized as especially favorable for the several herbs that happen to be used in absinthe. Val-de-Travers is also noted for its watch making business. Val-de-Travers is the coolest location in Switzerland and temperature ranges here go as low as -35°C to -39°C. Mountain herbs needed for making fine absinthes grow properly in this place, also nicknamed as the "Swiss Siberia". Another area in which the climate as well as the soil are thought very conducive for herbs is near to the French town, Pontarlier. These two places are as essential to absinthe herbs as places 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 realm of art and literature were avid absinthe drinkers. Absinthe is made from several herbs, the primary 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 responsible for causing hallucinations and insanity. The temperance movement added fuel to fire and in the beginning of the twentieth century absinthe was prohibited by most European countries; however, Spain was the sole country that didn't ban absinthe.

As countries in Western Europe began placing restriction on the production and consumption of absinthe most distillers shut shop or began generating other spirits. Some relocated their stocks to Spain while some went underground and continued to distill absinthe. Some enterprising absinthe distillers began producing clear absinthe to deceive the customs regulators. This absinthe was called by a number of nicknames including "bleues", "blanches", and "clandestine". This is why clandestine absinthe came to be.

Clandestine absinthe is evident and turns milky white when water is added in. Unlike green absinthe, clandestine absinthe is generally served devoid of sugar. During the period when absinthe was restricted generally 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 each bottle hand filled.

As the prohibition on absinthe started lifting all over Europe at the turn of this century many underground distillers came over ground and began applying for licenses to legitimately manufacture absinthe useful content. A gentleman called Claude-Alain Bugnon, who was earlier distilling absinthe within his kitchen and laundry, took over as the first person to be provided permission to legally manufacture 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 superior spot in the listing of great absinthes.

Absinthe continues to be banned in the United States; nevertheless, US citizens can get absinthe on the web from non-US suppliers instantly.