Absinthe Clandestine Blanche

La Clandestine absinthe was born in the Swiss Val-de-Travers, the birthplace of this spirit drink. It was here that Claude-Alain Bugnon began distilling absinthe in his living room in the 1990s. Through various means, he even managed to get his drink to the United States, although at the time it was still forbidden to produce absinthe in Switzerland. In 2005, when the law changed, he finally legalised his business, while keeping the name "La Clandestine", in homage to his ancestors who, for decades, had circumvented the ban on absinthe using ingenious methods. The clear absinthe in the blue bottle is produced using more than ten herbal substances, according to a recipe that Claude-Alain received from a friend in 2001 - it dates back to 1935 and was created by Charlotte Vaucher, then infamous for her absinthe. Blanche Intense has a higher alcohol content and was known as La Capricieuse until 2022. A few improvements to its recipe have given it a new name, as well as a slightly lower alcohol content than its predecessor, whose recipe is at the origin of Blanche Intense. Its intensity is reminiscent of a time when absinthe was not yet banned. It should ideally be mixed with three or four volumes of water.

Clandestine Blanche Intense is an absinthe produced on the same basis as Clandestine Blanche, but with an alcohol content of 69% vol. When diluted in 5 volumes of very cold water, its taste is more intense and longer than the Clandestine, with a lighter bitter finish.