Realizing 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 well known just to the real connoisseurs Clandestine absinthe is different from traditional green absinthe in more ways than one.

Absinthe was initially 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. However, by the start of the nineteenth century absinthe had acquired recognition as a fine alcoholic drink. Commercial manufacture of absinthe was began in France at the beginning of the nineteenth century.

Val-de-Travers an area in Switzerland is considered to be the historical birth place of absinthe. The weather of Val-de-Travers is regarded as especially conducive for the several herbs that happen to be employed in absinthe. Val-de-Travers is usually known 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 required for making fine absinthes grow well within this place, also nicknamed as the “Swiss Siberia”. Another area where the climate as well as the soil are considered very good for herbs is near the French town, Pontarlier. Those 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 desired drink in nineteenth century Europe. Many an incredible masters from the arena of art and literature were enthusiastic absinthe drinkers. Absinthe is constructed from several herbs, the main herb being wormwood or Artemisia absinthium. Wormwood has a chemical ‘thujone’ which is a mild neurotoxin. It had been widely believed in the late nineteenth century that thujone was answerable for inducing 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; nevertheless, Spain was the sole country that did not ban absinthe.

As countries in Western Europe commenced placing constraint on the production and consumption of absinthe most distillers shut shop or commenced making other spirits. Some transferred their stocks to Spain while others went underground and persisted to distill absinthe. Some enterprising absinthe distillers commenced producing 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 came to be.


Clandestine absinthe is apparent and turns milky white when water is added in. Unlike green absinthe, clandestine absinthe is mostly served devoid of sugar. Throughout the period when absinthe was prohibited in most of Europe; distillers in Switzerland went on to distill absinthe clandestinely in small underground distilleries then sell it throughout Europe. Every single batch of absinthe was handcrafted utilizing the finest herbs and every bottle hand filled.

As the ban on absinthe started lifting all through Europe at the turn of this century many underground distillers came over ground and began obtaining licenses to legally produce absinthe. 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 produce absinthe.

Claude-Alain’s ranges of Swiss and French absinthes are considered one of the finest. La Clandestine, a brand of Claude-Alain’s occupies the superior spot in the set of great absinthes.

Absinthe remains to be banned in the United States; nevertheless, US citizens can get absinthe online from non-US makers directly.