La Clandestine absinthe reveals a very complex aromatic palate and a subtly bitter finish.
Without doubt, this is one of the best La Bleue absinthes around.
Awarded the gold medal several times in contests, La Clandestine is distilled according to a recipe from 1935 including more than 10 plants.
This is one of the first absinthes to be distilled in the Val-de-Travers, the cradle of absinthe distillation. Its traditional, artisanal production uses only natural ingredients.
An intensely enjoyable discovery!Nose :
Complex blend of aromas (especially fennel, hyssop, anise and wormwood). Proof of the richness of the plants used.Paladar :
Remarkably mellow and fresh. Aniseed attack developing rapidly into notes of fennel and wormwood.Finish :
Excellent length on the palate and pleasant bitterness.
- Claude-Alain Bugnon is the first Swiss distiller to have obtained a production licence in 2005.
- The name Charlotte on the label of La Clandestine
is that of the woman who first created the recipe, in 1935.
Claude-Alain Bugnon distilled his first absinthe illegally in 2000.
The following year, having received a recipe from one of his friends, he decided to make a living from distilling.
In 2004, he applied for permission to produce absinthe, and at the end of the same year, shipped his first order to Germany.
A few months later, on the 1st of March 2005, the Federal Council decided to legalize absinthe in Switzerland. The end of the 95-year-old prohibition pleased everyone.
For more details, visit the La Clandestine website
- At first, savour La Clandestine
without any sugar. Then, according to your taste, try it slightly sugared.
- For one measure of absinthe (3cl), add 2 to 5 measures of fresh water.
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- 70 cl
- Couvet / Val-de-Travers
By Amber. Posted 08/03/2013
This is a great absinthe. Where it's not perfect, I think it'd be damn near impossible to improve upon it. I enjoy it a good deal every time I drink it. It's very creamy and sweet, very pretty to look at, and has a great aroma.