Recognizing Clandestine Absinthe

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 end of the eighteenth century. It was initially utilized to treat stomach ailments and also as an anthelmintic. However, by the beginning of the nineteenth century absinthe had gained recognition as a fine alcoholic drink. Commercial creation of absinthe was started in France at the start of the nineteenth century.

Val-de-Travers an area in Switzerland is regarded as the historical birthplace of absinthe. The weather of Val-de-Travers is recognized as especially conducive for the several herbs that are used in absinthe. Val-de-Travers is also known for its watch making market. Val-de-Travers is the coolest spot in Switzerland and temperature ranges 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 the soil are considered very favorable for herbs is near to 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 probably the most popular drink in nineteenth century Europe. Many a great masters from the realm of art and literature were enthusiastic absinthe drinkers. Absinthe is made from several herbs, the main herb being wormwood or Artemisia absinthium. Wormwood has a chemical ‘thujone’ that is a mild neurotoxin. It was widely believed in the late nineteenth century that thujone was in charge of causing hallucinations and insanity. The temperance activity added fuel to fire and by the beginning of the 20th century absinthe was banned by most European countries; nonetheless, Spain was the only country that did not ban absinthe.

As countries in Western absinthe alcohol, buy absinthe, absinthe liquor, where to buy absinthe, absinthe for sale Europe began placing restriction on the production and image usage of absinthe most distillers shut shop or began generating other spirits. Some relocated their stocks to Spain while some went underground and persisted to distill absinthe. Some enterprising absinthe distillers began generating clear absinthe to deceive the customs regulators. This absinthe was called by a few nicknames such as "bleues", "blanches", and "clandestine". This is how clandestine absinthe was created.

Clandestine absinthe is apparent and turns milky white when water is included. Unlike green absinthe, clandestine absinthe is mostly served devoid of sugar. In the period when absinthe was prohibited in most of Europe; distillers in Switzerland continued to distill absinthe clandestinely in small underground distilleries and sell it across Europe. Each batch of absinthe was handcrafted using 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 applying for licenses to lawfully manufacture absinthe. A gentleman referred to as Claude-Alain Bugnon, who was simply earlier distilling absinthe in his kitchen and laundry, became the first person to be given a license to legally manufacture absinthe.

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

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