Swiss absinthe regulations • Absinthe must be distilled and not made in the cold mix method • It cannot contain any artificial coloring • No sugar addedSwitzerland is the only nation with strict standards for absinthe
La Clandestine AbsintheHandcrafted in Couvet, Switzerland, the birthplace of absinthe, to a moonshiner’s 1935 recipe
La Clandestine AbsintheDistilled by Claude-Alain Bugnon, winner of five consecutive Absinthiades Golden Spoons
La Clandestine Absinthe Swiss terroir: A unique combination of micro-climate,geography and soil ideal for Grande wormwood production
La Clandestine AbsintheProduced in very small batches (88 liters) using 10+ different plants including seven locally grown alpine ingredients
La Clandestine AbsinthePlants are married and macerated in neutral grain alcohol and distilled in copper alembics to 152 proof
La Clandestine AbsintheColorless distillate is reduced to 106 proof using Swiss mountain stream water and bottled by hand
La Clandestine AbsintheWatch Claude-Alain and his family at work via the webcam
La Clandestine AbsintheWidely regarded as the world’s finest absinthe - award winner
La Clandestine Absinthe Top social media presence: High Facebook interaction, veryinfluential Twitter ratings and acked by world’s #1 absinthe blog
Handcrafted in the birthplace of absinthe Appendix
La Clandestine Brand DescriptionLa Clandestine is hand-crafted in Couvet, Switzerland, the birthplace of absinthe. The brandheritage dates back to 1935, and its small-batch production methods go back to the originsof absinthe in the 18th century. White (or “blanche”) absinthe first exists as a clear spiritbefore a second coloring step transforms it into green absinthe. Thus, blanche absinthes arethe true originals. When absinthe was wrongly banned in Switzerland in 1910, farmers andtheir wives secretly made absinthe at home for family and friends, returning to the clearstyle, perhaps to avoid detection. La Clandestine, the world’s most loved blanche, comesfrom this era and was first distilled by Charlotte Vaucher in 1935. In 2000, Claude-AlainBugnon received the recipe from Charlotte’s nephew and continued illegal production untilabsinthe could once again be made openly. Claude-Alain and his wife Karine make LaClandestine in Couvet, the small village in the foothills of the Alps where absinthe was firstdistilled commercially in the second half of the 18th century. They use the famed localGrande wormwood as well as the unique Swiss savoir faire that comes from well over 200years of continuous manufacture of absinthe. Claude-Alain is recognized as Europe’s leadingabsinthe distiller, with more awards than any other, and his absinthes are hand-sold to someof the top bars and retailers in 25 countries.
Tasting ProseThe best absinthes should rarely, if ever, be consumed straight and have always beendistilled at high strengths in order to be mixed with water. For the perfect serve, slowly add3 to 4 parts iced water from a carafe or absinthe fountain. With La Clandestine, there is noneed to pour over a sugar cube and, of course, absolutely no need to burn it!The “Louche”: When iced water is added, it turns milky white with “rumblingthunderclouds” appearing as if by magic and dancing in the glass. This louche has beencompared to the thunderclouds above Lake Geneva. As crystal clarity yields to thethunderclouds, the aromas take on added complexity and fill the room. Often described as“fresh as an alpine meadow,” its bouquet of flowers and herbs are delicate and masterfullybalanced. La Clandestine is “almost uniquely versatile.” Its elegant floral nature appealsboth to those just starting their absinthe journey as well as to long-time absintheconnoisseurs. A perfect absinthe for the classic drip serve, it does not have the sometimesoverpowering herbaceous notes of some vertes. This makes it a perfect ingredient in classiccocktails such as Death in the Afternoon and in contemporary cocktails such as theClandestino.
Tasting Notes: La ClandestineAppearance Clarity: Crystal clear Legs: Slow, small and long Color: Clear, turning milky white when louchedNose Condition: Elegant Development: Initially sweet floral, further abundant herbal notes when louched Character: A perfect balance of the absinthe “trinity” (wormwood, anise, fennel)Palate Sweetness: Initial honey sweetness giving way to wormwood’s mild bitterness Body: Very full-bodied Intensity: Medium Mouthfeel: Smooth neat, even at 53%, even smoother and luscious louched Character: Fresh floral notes like an alpine meadow, with vanilla, rose petals, a touch of mint and spice, and perfectly balanced with no one flavor dominating Alcohol: Subtle, even at 53% Finish: Clean and long lastingConclusions Quality: Outstanding example of a Swiss blanche Origin: Couvet, Val-de-Travers, Switzerland