Understanding Clandestine Absinthe

Clandestine absinthe or La clandestine absinthe is among the premier absinthes available. Due to the overwhelming focus on green absinthe this fine absinthe is well known just to the real connoisseurs www.absintheliquor.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 end of the eighteenth century. It had been initially employed to treat stomach ailments and also as an anthelmintic. On the other hand, by the start of the nineteenth century absinthe had acquired recognition as a fine alcoholic beverage. Commercial production of absinthe was began in France in the early stages of the nineteenth century.

Val-de-Travers a district in Switzerland is regarded as the historical birth place of absinthe. The climate of Val-de-Travers is known as especially approving for the several herbs that happen to be used in absinthe. Val-de-Travers is also recognized for its watch making market. Val-de-Travers is the coldest location in Switzerland and temperatures here go as low as -35°C to -39°C. Mountain herbs essential for making fine absinthes grow nicely within this place, also nicknamed as the “Swiss Siberia”. Another area in which the climate as well as the soil are considered very good for herbs is near the French town, Pontarlier. Those two places are as vital to absinthe herbs as places such as Cognac and Champagne are for grapes used in wines.

Absinthe was possibly the most desired drink in nineteenth century Europe. Many an excellent masters from the world of art and literature were enthusiastic absinthe drinkers. Absinthe is made from several herbs, the main herb being wormwood or Artemisia absinthium. Wormwood contains a chemical ‘thujone’ which is a mild neurotoxin. It had been widely believed in the late nineteenth century that thujone was responsible for inducing hallucinations and insanity. The temperance movement added fuel to fire and within the beginning of the 20th century absinthe was prohibited by most European countries; nevertheless, Spain was the only country that failed to ban absinthe.

As countries in Western Europe began placing constraint on the production and consumption of absinthe most distillers shut shop or commenced producing other spirits. Some moved their stocks to Spain while others went underground and continued to distill absinthe. Some enterprising absinthe distillers started producing clear absinthe to fool the customs regulators. This absinthe was called by a number of nicknames like “bleues”, “blanches”, and “clandestine”. This is why clandestine absinthe was born.

Clandestine absinthe is clear and becomes milky white when water is put in. Unlike green absinthe, clandestine absinthe is normally served with out sugar. During the period when absinthe was banned in most of Europe; distillers in Switzerland carried on to distill absinthe clandestinely in tiny underground distilleries and sell it throughout Europe. Each batch of absinthe was handcrafted making use of 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 trying to get licenses to legitimately make absinthe. A gentleman referred to as Claude-Alain Bugnon, who was earlier distilling absinthe within 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 thought to be among the finest. La Clandestine, a brand name of Claude-Alain’s occupies the superior spot in the list of great absinthes.

Absinthe remains to be restricted in the United States; however, US citizens can get absinthe on the internet from non-US suppliers directly.