Liqueur La Clandestine Creme d'absinthe - 15% - 50cl
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If you are fan of advocaat, then you'll love this absinthe egg liqueur! And if tasting this kind of liqueur is a pleasure you are yet to experience, you'll also almost certainly love La Clandestine Crème d'Absinthe too! The La Crème d'Absinthe is a handcrafted egg liqueur, produced by the Artemisia-Bugnon distillery. Its ingredients are: milk, sugar, egg yolk, vanilla sugar and high quality absinthe La Clandestine. When tasting this custard-coloured egg liqueur you'll get notes of white chocolate, mint and vanilla – rounded off by some hints of absinthe. A true delight! The Absinthes.com team have had the pleasure of tasting this liqueur a few times over the years at the distillery, during the annual absinthe festival. We've always wanted to have this refreshing and creamy absinthe liquer on our website, and we've finally persuaded Claude-Alain to release some bottles. We are thrilled to have finally received a batch from Claude-Alain Bugnon.
This product contains alcohol and can only be delivered to adults. Proof of age will be required at delivery. Please enjoy responsibly.
- Produkttyp:WM: Liqueur
- Marke: Artémisia-Bugnon
- Bezeichnung:WM: Liqueur with Eggs and Milk
- Nettofüllmenge:WM: 50cl
- Alkoholgehalt:WM: 15% vol
- Distillery or Brand : Artemisia-Bugnon
- Produkttyp: Liqueur
- Bezeichnung: Liqueur with Eggs and Milk
- Ursprungsland: Switzerland
- Lebensmittelunternehmer: RUEVERTE GmbH, Herrgasse 3, 79294 Sölden, DE
- Nettofüllmenge: 50cl
- Alkoholgehalt: 15% vol
Weight: 0.94 kg
Dimensional Weight: 1.15 kg
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Claude-Alain Bugnon was the first clandestine distiller granted legal status by the Swiss government in the spring of 2005. For years he had been responsible for a certain quantity of bootlegged absinthe that brought so much attention and status to this small region. His ‘Clandestine' has been and is still considered by many to be the best Swiss La Bleue available today. Claude Alain's custom designed distilling apparatus is located at his premises in Couvet, a former butcher shop! The alambics each have a capacity of 145 litres, and produce 95 litres of finished absinthe. They are single-walled, rather than duplicating the bain-marie system more commonly used in France. Claude-Alain feels that the fiercer heat gives better extraction of the herbs.
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