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An area known as Val-de-Travers in Switzerland has ideal conditions for growing grande wormwood and other plants used to distill traditional absinthe much the same way as the areas around Cognac and Champagne in France are ideal for grapes used in those spirits. And so, Switzerland has a reputation for some of the finest absinthes produced.
Based on a 1935 recipe by Swiss distiller Charlotte Vaucher using more than 10 plants, formerly "underground distiller" Claude-Alain Bugnon has created an award-winning absinthe, taking first place and the "Golden Absinthe" prize at the 2005 National Competition of Swiss spirits. La Clandestine offers a wealth of aromas and subtle, lingering flavors that characterize a true absinthe.
So fine is the flavor, it has been suggested that La Clandestine be enjoyed without sugar. That, of course, is up to you. But we can say this much, La Clandestine is hand-crafted and every bottle is hand-filled, with care and assurance from the distiller, that every sip is true to the tradition of excellence
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