No odd neon colors or uncomfortable ceremonies needed … just pour, sip and experience what premium Swiss Absinthe was always meant to be.
was founded by Claude-Alain Bugnon
… let’s just say that he started distilling his Absinthe
it became legal to do so in 2005.
But this rebel-with-a-cause produced as much as he could… um… for private consumption, as far as we know. And all that “practice”
positioned him perfectly so that when the ban was lifted, he was the first to request a license and started bottling product before the ink on his business permit had even dried.
and knows that there are more varieties of the “green monster”
than there ever were. His small mountain distillery—located in in the birthplace of Absinthe
—now produces no less than six varieties of premium Absinthe, including a blanche/bleue, a vert, and an opaline.
You will be forgiven for thinking of the color green when you hear the word Absinthe. Most Absinthes are, indeed, bright green, since the chlorophyl from the wormwood
leaves steeps into the alcohol like tea. But a lot of the finest Absinthes are clear. Folks “in the know”
call them either “blanche” or “bleue”
Absinthes. La Clandestine Absinthe
is one of those premium Absinthes, so don’t be surprised when you pour a silvery clear liqueur from the bright blue bottle.
Something else to note… there is a traditional “ceremony”
of Absinthe drinking that involves a special spoon, a sugar cube, and matches that can feel uncomfortably like a laboratory scene from Breaking Bad.
Forget all that. You do not have to be Mr. Wizard
or Walter White
to make this fine spirit worth drinking. The sweet you need is already inside La Clandestine Absinthe,
so just pour, sip and experience what premium Swiss Absinthe
was always meant to be.
Many Absinthes demonstrate the “Louche Effect.” Sometimes called the “ouzo effect,” it is common in quality anise-flavored liquors. If cold water is added to a clear liquor containing anise, the liquid will immediately turn milky-white in the glass as the hydrophobic essential oils emulsify.