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La Clandestine Absinthe Supérieure is hand-crafted in Couvet, Switzerland - the birthplace of absinthe - to a moonshiner's 1935 recipe. It is a blanche, or clear, absinthe - a style that is likely that of the very first absinthes of the 18th century. La Clandestine is admired worldwide and widely regarded as the finest absinthe produced in Switzerland and the best blanche globally.

This all-natural spirit has a remarkably smooth, fresh, aromatic flavor profile. Its delicate bouquet of flowers and herbs is masterfully balanced.


A true product of its terroir, La Clandestine is crafted from famed, locally grown plants including: grande wormwood, petite wormwood, hyssop, melissa and peppermint, and from the finest imported anise and fennel. Every step of La Clandestine's production is hand-crafted on a scale not too dissimilar from late 18th century production or that in the ban era: from harvesting and drying locally grown plants, selecting and measuring ingredients, through to bottling, labeling, corking and capsule.

La Clandestine Absinthe is distilled by Claude-Alain Bugnon, probably Europe's most celebrated absinthe distiller. Claude-Alain is assisted at the distillery by his wife Karine.


For the perfect serve, slowly add 3 - 4 parts iced water to the absinthe and watch as it turns milky white and the aromas take on added complexity, filling the room. La Clandestine's subtle flavors make it a natural fit for classic cocktails such as the Absinthe Frappé and Death in the Afternoon as well as for modern mixes like the Clandestino and Absinthe Eggnog.


La Clandestine's distiller, Claude-Alain Bugnon, is the only distiller with five consecutive Golden Spoons at the Pontarlier Absinthiades. La Clandestine is one of three absinthes to have a current A Star rating in Drinkhacker and one of five US-available absinthes to have a 5 Star rating in Diffords Guide.

Tasting Notes,

Nose: Herbal with anise, fennel, verbena, and citrus.

Palate: Bold, herbaceous flavors, with trace citrus notes.

Finish: Herbal, wormwood, and mint notes make the finished product not overly bitter.
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