After two years of success with its original absinthes, La Clandestine started production of their first "verte," or green absinthe. Angelique was created to meet the demands of some of customers for an absinthe with a stronger but reduced anise taste.
The colour, which is completely natural, comes from the maceration of wormwood in aromatic plants. After filtration, the macerate is added to distilled absinthe and the resultant blend is stored in wooden barrels to give it a light woody, more rounded taste. La Clandestine's friends in German-speaking Switzerland like to drink Angelique with just a little water, almost like a scnapps. Angelique is very interesting and very surprising.
