About two hundred years after the first birth of absinthe, Claude-Alain Bugnon, who had been born in the region but who had worked in the oil business, first became interested in the drinks enjoyed over generations by his ancestors. Like many families in the region, he started to make his “clandestine” absinthe. Starting in 2000, he gained a reputation that started to spread beyond Switzerland. Using a recipe that dated back to 1935, he developed a new absinthe that he dedicated to its creator, Charlotte. Americans discovered his “Clandestine La Bleue” (or CLB as some called it) through various… “channels of distribution.” And then in 2005, as absinthe developed throughout the world, Claude-Alain became the first distiller in the town where absinthe had been born to “go legal.” In fact, it is the ONLY absinthe hand-crafted in the village where absinthe was first born. Every stage of the process used to distill and bottle La Clandestine is hand-crafted. Choosing the best plants, distilling each small batch, bottling and labelling. True to the traditions and now to the laws of Switzerland, La Clandestine absinthe is distilled (rather than just macerated as are some cheaper absinthes). None of the family of La Clandestine absinthes have any added artificial colour. All are 100% natural. “Hand-crafted in the birthplace of absinthe,” La Clandestine need no longer be a secret pleasure!
Fresh as an Alpine meadow with bright anise, wildflower and wormwood aromas, a touch of honey and a refreshing, long taste. This absinthe is left uncolored and clear (the bottle is blue) and will take on a milkly opalescence when cold water is added. It is said that Swiss “La Bleue” style absinthes got their name because blue reflections can sometimes be seen in the bright white cloudiness of the louche.