Realizing Clandestine Absinthe

Clandestine absinthe or La clandestine absinthe is one of the finest absinthes available. Because of the overwhelming attention given to green absinthe this fine absinthe is known just to the authentic connoisseurs absinthesupreme.com. Clandestine absinthe is different from traditional green absinthe in many ways than one.

Absinthe was first invented in Switzerland by the French doctor Dr. Pierre Ordinaire at the conclusion of the eighteenth century. It was initially employed to treat stomach ailments and also as an anthelmintic. On the other hand, by the start of the nineteenth century absinthe had gained recognition as a fine alcoholic drink. Commercial production of absinthe was started in France in 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 known as especially approving for the several herbs which are employed in absinthe. Val-de-Travers is usually known for its watch making business. Val-de-Travers is the coolest location in Switzerland and temperatures here go as low as -35°C to -39°C. Mountain herbs important for making fine absinthes grow properly in this place, also nicknamed as the “Swiss Siberia”. Another area where the climate and also the soil are thought very conducive for herbs is near to the French town, Pontarlier. Both of these places are as important to absinthe herbs as places like Cognac and Champagne are for grapes used in wines.

Absinthe was probably the most desired drink in nineteenth century Europe. Many a fantastic masters from the arena of art and literature were avid absinthe drinkers. Absinthe is manufactured out of several herbs, the main herb being wormwood or Artemisia absinthium. Wormwood includes a chemical ‘thujone’ which is a mild neurotoxin. It had been widely believed in the late nineteenth century that thujone was answerable for causing hallucinations and insanity. The temperance movement added fuel to fire and within the beginning of the twentieth century absinthe was prohibited by most European countries; however, Spain was the only country that did not ban absinthe.

As countries in Western Europe started placing restriction on the production and usage of absinthe most distillers shut shop or began making other spirits. Some relocated their stocks to Spain while others went underground and carried on to distill absinthe. Some enterprising absinthe distillers started generating clear absinthe to fool the customs authorities. This absinthe was called by several nicknames like “bleues”, “blanches”, and “clandestine”. This is how clandestine absinthe was created.

Clandestine absinthe is evident and becomes milky white when water is put in. Unlike green absinthe, clandestine absinthe is usually served without sugar. During the period when absinthe was banned generally in most of Europe; distillers in Switzerland carried on to distill absinthe clandestinely in modest underground distilleries and sell it across Europe. Each batch of absinthe was handcrafted utilizing the finest herbs and each bottle hand filled.

As the prohibition on absinthe started lifting throughout Europe at the turn of this century a lot of underground distillers came over ground and began applying for licenses to legitimately make absinthe. A gentleman known as Claude-Alain Bugnon, who was earlier distilling absinthe in his kitchen and laundry, became the first person to be given permission to legally produce absinthe.

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

Absinthe remains to be forbidden in the United States; nevertheless, US citizens can get absinthe on the web from non-US producers immediately.