La Clandestine Absinthe, fantastic Swiss Absinthe from Claude-Alain Bugnon

1. Handcrafted in the birthplace of absinthe

2. Swiss absinthe regulations
• Absinthe must be distilled
and not made in the cold mix
method
• It cannot contain any artificial
coloring
• No sugar added
Switzerland is the only nation with strict standards for
absinthe

3. La Clandestine Absinthe
Handcrafted in Couvet, Switzerland, the birthplace of
absinthe, to a moonshiner’s 1935 recipe

4. La Clandestine Absinthe
Distilled by Claude-Alain Bugnon, winner of five consecutive
Absinthiades Golden Spoons

5. La Clandestine Absinthe
Swiss terroir: A unique combination of micro-climate,
geography and soil ideal for Grande wormwood production

6. La Clandestine Absinthe
Produced in very small batches (88 liters) using 10+ different
plants including seven locally grown alpine ingredients

7. La Clandestine Absinthe
Plants are married and macerated in neutral grain alcohol
and distilled in copper alembics to 152 proof

8. La Clandestine Absinthe
Colorless distillate is reduced to 106 proof using Swiss
mountain stream water and bottled by hand

9. La Clandestine Absinthe
Watch Claude-Alain and his family at work via the webcam

10. La Clandestine Absinthe
Widely regarded as the world’s finest absinthe - award
winner

11. La Clandestine Absinthe
Top social media presence: High Facebook interaction, very
influential Twitter ratings and acked by world’s #1 absinthe blog

12. Handcrafted in the birthplace of absinthe
Appendix

13. La Clandestine Brand Description
La Clandestine is hand-crafted in Couvet, Switzerland, the birthplace of absinthe. The brand
heritage dates back to 1935, and its small-batch production methods go back to the origins
of absinthe in the 18th century. White (or “blanche”) absinthe first exists as a clear spirit
before a second coloring step transforms it into green absinthe. Thus, blanche absinthes are
the true originals. When absinthe was wrongly banned in Switzerland in 1910, farmers and
their wives secretly made absinthe at home for family and friends, returning to the clear
style, perhaps to avoid detection. La Clandestine, the world’s most loved blanche, comes
from this era and was first distilled by Charlotte Vaucher in 1935. In 2000, Claude-Alain
Bugnon received the recipe from Charlotte’s nephew and continued illegal production until
absinthe could once again be made openly. Claude-Alain and his wife Karine make La
Clandestine in Couvet, the small village in the foothills of the Alps where absinthe was first
distilled commercially in the second half of the 18th century. They use the famed local
Grande wormwood as well as the unique Swiss savoir faire that comes from well over 200
years of continuous manufacture of absinthe. Claude-Alain is recognized as Europe’s leading
absinthe distiller, with more awards than any other, and his absinthes are hand-sold to some
of the top bars and retailers in 25 countries.

14. Tasting Prose
The best absinthes should rarely, if ever, be consumed straight and have always been
distilled at high strengths in order to be mixed with water. For the perfect serve, slowly add
3 to 4 parts iced water from a carafe or absinthe fountain. With La Clandestine, there is no
need 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 “rumbling
thunderclouds” appearing as if by magic and dancing in the glass. This louche has been
compared to the thunderclouds above Lake Geneva. As crystal clarity yields to the
thunderclouds, 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 masterfully
balanced. La Clandestine is “almost uniquely versatile.” Its elegant floral nature appeals
both to those just starting their absinthe journey as well as to long-time absinthe
connoisseurs. A perfect absinthe for the classic drip serve, it does not have the sometimes
overpowering herbaceous notes of some vertes. This makes it a perfect ingredient in classic
cocktails such as Death in the Afternoon and in contemporary cocktails such as the
Clandestino.

15. Tasting Notes: La Clandestine
Appearance
Clarity: Crystal clear
Legs: Slow, small and long
Color: Clear, turning milky white when louched
Nose
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 lasting
Conclusions
Quality: Outstanding example of a Swiss blanche
Origin: Couvet, Val-de-Travers, Switzerland