| Absinthe Alambics III - A 1950's Swiss Clandestine Alambic |
A rare find: an artisanally made Swiss clandestine alambic, used in the Val de Travers region in the 1950's for the distillation
of La Bleue. Clandestine distillation began in the region within weeks of the absinthe ban in 1910, and continued right up to
the re-legalisation of the Swiss absinthe industry in 2005. Production was for local consumption, most farmers making just
enough for their own needs. Generally locally enforcement authorities in this quiet rural backwater turned a blind eye to
distillation of this kind, although there were occasional high-profile crackdowns in the 1950's and 60's, a period of heightened
distillation activity.
of La Bleue. Clandestine distillation began in the region within weeks of the absinthe ban in 1910, and continued right up to
the re-legalisation of the Swiss absinthe industry in 2005. Production was for local consumption, most farmers making just
enough for their own needs. Generally locally enforcement authorities in this quiet rural backwater turned a blind eye to
distillation of this kind, although there were occasional high-profile crackdowns in the 1950's and 60's, a period of heightened
distillation activity.
This alquitar-style alambic is made from tin sheet metal and
likely dates from the early 1950's. Fairly crudely soldered
together, with handles on either side, it was designed to be
simple, lightweight, and easy to carry and conceal. Alambics
like this were used for clandestine absinthe distillation in the
densely forested slopes on either side of the Val de Travers -
after use they could be quickly disassembled, and the parts
safely hidden until the next distillation.
likely dates from the early 1950's. Fairly crudely soldered
together, with handles on either side, it was designed to be
simple, lightweight, and easy to carry and conceal. Alambics
like this were used for clandestine absinthe distillation in the
densely forested slopes on either side of the Val de Travers -
after use they could be quickly disassembled, and the parts
safely hidden until the next distillation.
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| Exclusive to the Virtual Museum: Order our facsimile of the Duplais distillation guide. |
This alambic appears to have been built to use either direct heat, or steam, and consists of two primary parts, a pot to contain the
herbs and alcohol/water mix, and a condensing unit to cool the hot vapour and collect the resulting distillate. The condensing unit
fits snugly into a circular metal sleeve around the top of the pot. Alambics like this could be used both for absinthe, and for normal
fruit distillations.
To prevent the herbal charge scorching, a removable perforated plate or grille fits into the base of the pot, keeping the herbs a
centimetre or two above the base. This is hinged in the middle, so that it can be easily removed for cleaning. A small inlet pipe with
a wooden stopper provides an easy method to add more fluid to the pot if needed during the distillation process, and
simultaneously a pressure release for excessive steam buildup.
The domed condensing unit is filled from above with water, with a runoff tube provided so that this water can be constantly circulated
and kept cool. This tube, jutting out at 45 degrees from the side of the alambic leads to a brass spigot, which can be opened or
closed, thus adjusting the rate of water flow, and hence the temperature of the dome. The hot vapour from the boiling pot condenses
on the underneath of this dome and trickles down the concave inside surface, where it is collected in a circular channel running
around the rim and then directed through a small pipe or serpentine inside the water runoff tube, before finally trickling out of the
terminating pipe into a waiting collecting vessel.
The protruding metal collar around the pot, just below the handles, would allow the pot to be placed inside a slightly larger outer
vessel, and thus function as a bain-marie. Alternatively it might have been added to accommodate a stand or framework designed
to position the alambic over a heat source (in this era, most likely a charcoal brazier).
Alambics like these were designed to make no more than a few litres of absinthe per distillation.
herbs and alcohol/water mix, and a condensing unit to cool the hot vapour and collect the resulting distillate. The condensing unit
fits snugly into a circular metal sleeve around the top of the pot. Alambics like this could be used both for absinthe, and for normal
fruit distillations.
To prevent the herbal charge scorching, a removable perforated plate or grille fits into the base of the pot, keeping the herbs a
centimetre or two above the base. This is hinged in the middle, so that it can be easily removed for cleaning. A small inlet pipe with
a wooden stopper provides an easy method to add more fluid to the pot if needed during the distillation process, and
simultaneously a pressure release for excessive steam buildup.
The domed condensing unit is filled from above with water, with a runoff tube provided so that this water can be constantly circulated
and kept cool. This tube, jutting out at 45 degrees from the side of the alambic leads to a brass spigot, which can be opened or
closed, thus adjusting the rate of water flow, and hence the temperature of the dome. The hot vapour from the boiling pot condenses
on the underneath of this dome and trickles down the concave inside surface, where it is collected in a circular channel running
around the rim and then directed through a small pipe or serpentine inside the water runoff tube, before finally trickling out of the
terminating pipe into a waiting collecting vessel.
The protruding metal collar around the pot, just below the handles, would allow the pot to be placed inside a slightly larger outer
vessel, and thus function as a bain-marie. Alternatively it might have been added to accommodate a stand or framework designed
to position the alambic over a heat source (in this era, most likely a charcoal brazier).
Alambics like these were designed to make no more than a few litres of absinthe per distillation.
The two principal parts of the alambic.
Click to see enlarged image.
Click to see enlarged image.
The underneath of the condensing unit,
showing the interior of the dome surface.
Click to see enlarged image.
showing the interior of the dome surface.
Click to see enlarged image.
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Closeup of the interior of the condensing
unit, showing the channel where the
condensate is collected and directed to
the outlet tube.
Click to see enlarged image.
unit, showing the channel where the
condensate is collected and directed to
the outlet tube.
Click to see enlarged image.