La Clandestine Absinthe

La Clandestine Absinthe is a premium brand of absinthe that is distilled in Couvet, within the Val-de-Travers region of Switzerland, the birthplace of absinthe. La Clandestine is known for its high quality and adherence to traditional distillation methods. It is a clear or "blanche" absinthe, as opposed to the perhaps more widely recognized green or "verte" absinthes. This article provides an overview of La Clandestine Absinthe, including its history, production process, and tasting notes.

History

La Clandestine Absinthe was first distilled in 1935 by Charles Daenzer, an absinthe producer who continued his craft despite the ban on absinthe in Switzerland from 1910 to 2005. During the ban, absinthe was produced clandestinely, which is how La Clandestine Absinthe got its name. After the ban was lifted, the brand was officially launched by Claude-Alain Bugnon, a former bootlegger turned legitimate distiller. Bugnon is credited with being one of the first to bring high-quality, traditionally made absinthe back to the market.

Production

The production of La Clandestine Absinthe follows the traditional methods used before the ban. It is distilled from a grape alcohol base, which is a characteristic of Swiss absinthes, contributing to its smooth and refined taste. The primary botanicals include grand wormwood (Artemisia absinthium), green anise, and fennel, among others, which are macerated and then distilled. La Clandestine is unique in that it is a blanche absinthe, meaning it is not aged or colored with additional botanicals after distillation, resulting in a clear spirit.

Tasting Notes

La Clandestine Absinthe is known for its delicate and complex flavor profile. It has floral and citrus notes on the nose, with a smooth, creamy texture on the palate. The traditional absinthe botanicals provide a balanced herbal and slightly spicy flavor, with a clean, refreshing finish. It is traditionally served with water, which turns the clear liquid into a milky opalescence, known as the "louche" effect, revealing more of its aromatic complexity.

Serving and Ritual

The traditional way to enjoy La Clandestine Absinthe is with the absinthe ritual, which involves slowly dripping cold water over a sugar cube placed on a slotted spoon above the glass of absinthe. The water dissolves the sugar and drips into the absinthe, diluting it and releasing its essential oils, which causes the liquid to louche. This ritual enhances the sensory experience of drinking absinthe and is a nod to the historical and cultural significance of the spirit.

Conclusion

La Clandestine Absinthe is a testament to the enduring legacy and revival of absinthe in Switzerland. Its production by a dedicated artisan distiller, using traditional methods and high-quality ingredients, ensures that the spirit's rich history is preserved while appealing to modern palates. La Clandestine offers a premium absinthe experience, embodying the mystique and elegance of the "Green Fairy" with its refined taste and authentic heritage.