Switzerland's absinthe history goes back to the late 18th century in the Val-de-Travers region which is famous for the first absinthe distillery. Production continued throughout the region, uninhibited until its ban in 1910. After the ban a handful of individuals carried on producing it in their basements and kitchens. Once lifted on March 1st 2005 a number of distillers came out in the open. Claude-Alain Bugnon became the first “black distiller” to sell absinthe on the open market. He makes award winning absinthes which are produced using plants from the region, using an old original recipe from 1935 created by a woman called “Charlotte”. His products are proof of his passion!

La Clandestine was one of the first absinthes to be distilled after the ban in the Val-de-Travers. A few months later a stronger version, La Capricieuse was made, followed by Marianne solely produced for the French market.

La Clandestine
This recipe consists of 10 plants (many locally produced) with a lasting bitterness and rich flavour being its main characteristics. It is crystal clear and louches beautifully when water is added. It was awarded with the gold medal during a national competition (concours national des spiritueux suisses) in September 2005, and a new gold medal in the Forum Romand des eaux-de-Vie in April 2006, along with winner of the most beautiful label out of the 265 products presented.
Claude-Alain suggests: To get the full flavour, serve 3cl of absinthe with 9cl of fresh water (8°C). Refrain from using ice as the objective is to have a temperature of 14°C in the glass… Try it…

La Capricieuse
La Capricieuse is based on the same recipe as La Clandestine but with a higher percentage of alcohol. Still of premium quality and with the same bitterness and rich flavour evident when diluted with fresh water. This absinthe obtained a diploma medal. Claude-Alain suggests: To get the full flavour and to see the difference with La Clandestine, serve only 2cl of absinthe with 9cl of fresh water (again at approx 8°C) without ice to keep the temperature around 14°C. You will find the “Capricieuse” taste in your mouth!

La Clandestine Marianne
The newest edition to Claude-Alain’s list is the Marianne which is distilled in copper alembics. This abinsthe was awarded the golden spoon of 2005, a great feat, as in order to conform to strict French laws it took only ten days to produce! With a sharper taste than the Clandestine Marianne it is less smooth and piquant with a mild bitterness, with a long lasting flavour.
Claude-Alain suggests: Serve as you would the normal Clandestine.