Clandestine absinthe or La clandestine absinthe is among the premier absinthes available. Because of the overwhelming focus on green absinthe this fine absinthe is recognized just to the real connoisseurs absinthekit. 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 end of the 18th century. It had been initially utilized to treat stomach ailments and also as an anthelmintic. Even so, by the start of the nineteenth century absinthe had acquired recognition as a fine alcoholic drink. Commercial creation of absinthe was began 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 climate of Val-de-Travers is regarded as especially favorable for the several herbs that are used in absinthe. Val-de-Travers is also recognized for its watch making business. Val-de-Travers is the coolest place in Switzerland and conditions here go as low as -35°C to -39°C. Mountain herbs required for making fine absinthes grow nicely in this place, also nicknamed as the "Swiss Siberia". Another area where the climate and 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 used 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 enthusiastic absinthe drinkers. Absinthe is made from several herbs, the primary herb being wormwood or Artemisia absinthium. Wormwood contains a chemical ‘thujone’ which is a mild neurotoxin. It had been widely believed during 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 20th century absinthe was prohibited by most European countries; even so, Spain was the sole country that failed to ban absinthe.
As countries in Western Europe commenced placing constraint on the manufacturing and usage of absinthe most distillers shut shop or started generating other spirits. Some relocated their stocks to Spain while some went underground and carried on to distill absinthe. Some enterprising absinthe distillers commenced creating clear absinthe to fool the customs authorities. This absinthe was called by a number of nicknames such as "bleues", "blanches", and "clandestine". This is how clandestine absinthe came to be.
Clandestine absinthe is clear and transforms milky white when water is included. Unlike green absinthe, clandestine absinthe is usually served without sugar. Throughout the period when absinthe was banned generally in most of Europe; distillers in Switzerland went on to distill absinthe clandestinely in tiny underground distilleries and then sell it all over Europe. Every single batch of absinthe was handcrafted making use of the finest herbs and every bottle hand filled.
As the prohibition on absinthe began lifting throughout Europe in the turn of this century a lot of underground distillers came over ground and began applying for licenses to legitimately produce absinthe. A gentleman referred to as Claude-Alain Bugnon, who was earlier distilling absinthe in his kitchen and laundry, had become the first person to be granted permission 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 superior spot in the listing of great absinthes.
Absinthe is still banned in the United States; even so, US citizens can purchase absinthe on the web from non-US producers directly.
