La Clandestine Absinthe Superieure

La Clandestine Absinthe Superieure shines when served in the traditional French method: slowly dripped over a sugar cube into cold water, creating a mesmerizing louche effect. It's also excellent in classic cocktails that call for absinthe, sipped neat in small amounts, or used as a flavor accent in culinary creations; enjoy it year-round, but it's particularly refreshing on warm summer evenings, pairing nicely with rich, savory dishes or light appetizers.

Nose: Fresh and herbaceous with prominent anise and fennel. Subtle hints of wormwood and melissa blend with light floral notes. Clean and crisp with no alcohol burn.

Palate: Smooth and well-balanced. Anise and fennel flavors dominate initially, followed by wormwood's gentle bitterness. Minty freshness and citrusy notes emerge. Creamy mouthfeel with a slight numbing effect.

Finish: Long and warming. The anise slowly fades, leaving a pleasant bitterness and lingering herbal complexity. Subtle sweetness balances the finish. Clean and refreshing with no harsh aftertaste.

La Clandestine Absinthe Superieure is crafted using a traditional Swiss recipe, with herbs like wormwood, fennel, and anise macerated in alcohol before distillation in small copper alembic stills. The clear, uncolored spirit that results is known as "La Bleue" in Switzerland, representing a style of absinthe that was produced secretly during the long period of absinthe prohibition.

• La Clandestine Absinthe Superieure is made using a 1935 recipe discovered in an attic, hidden away during Switzerland's absinthe ban. This secret formula was passed down through generations of bootleggers before being legally revived in 2005.
• Unlike many green absinthes, La Clandestine is a rare "blanche" or clear absinthe. Its crystal-clear appearance is achieved through a unique distillation process that captures the essence of wormwood and other herbs without extracting their color.
• The creator of La Clandestine, Claude-Alain Bugnon, was once an oil refinery engineer who turned his hobby of illicit absinthe-making into a legitimate business. He became the first licensed absinthe distiller in Switzerland since the 1910 ban was lifted.