Anise liqueurs are flavored with either anise, star anise, or licorice. Anisette and pastis are from from France, ouzo from Greece, arak from Lebanon, Iraq, Syria, Jordan, Palestine, and sambuca and many other Italian liqueurs flavored with anise from Italy.
Absinthe is a distilled spirit derived from herbs and the fundamental ingredient: grand wormwood. It was popular in the late 19th and early 20th century, especially in France, particularly among impressionist artists, writers and painters.
Anise-flavored beverages have a common element is their ability to be “louched,” that is to turn cloudy when water is added to the liquor.
Greece has its own tradition for its anise-flavored eau-devie, ouzo. Like arak in nearby Lebanon, the appearance of a bottle of ouzo at a Greek table is a sure indicator that food cannot be far behind.
The most popular pastis in the world are Ricard and Pernod. Pernod, debuted in France six years before pastis in 1926. Pastis is an important part of Mediterranean life.
Absente Liqueur is enjoyed by those in the know in the true tradition that involves a flame, sugar, water and absinthe. A ceremonial ritual which gives free reign to your imagination. Absente derives its aromatic flavor from the herbs and spices which are macerated in a spirit solution, then drawn off the liquid and distilled. The traditinal flavor and aroma of Absinthe can now be enjoyed in Absente as an aperitif or in a traditional presentation by placing a sugar cube on a slooted Absente spoon and balancing the spoon on the rim of a glass containing 1 1/2 ounces of Absente.
Arak Razzouk, tracing its roots to the early 18th century, has provided refreshment for generations. Today, it is most often served on the rocks with an equal amount of water. Arak Razzouk is made with special varieties of sweet mountain grapes, which are crushed and fermented, and then distilled over a low fire. Natural aniseed is then added and the mixture is distilled. The distilled product is poured into earthenware jars to age and mellow for at least six months.
Created in the early-twentieth century using secret family recipes from Europe, Arrow is the #3 best-selling cordial line in America. The product line includes a full array of flavored schnapps, sweet and sour Smakers and brandies, as well as traditional cordials, liqueurs and creams.
Boutari Ouzo is a traditional Greek spirit belonging to the anise-flavored aperitif category. It is made according to a Macedonian recipe that has been passed down from generation to generation for the last 100 years- a spirit worthy of the family tradition.
Anisette was originally created as a replacement for absinthe, another anise liqueur with a much higher alcohol content. Absinthe was banned from sale in much of the world because it was thought to cause hallucinations, although research has shown that it may not actually affect the brain in this way. Dekuyper Anisette is the perfect after dinner drink, its sweet, black licorice flavor comes from aniseed seeds.
Di Amore Sambuca has a soft, silky, and moderately sweet medium-to-full body. The finish provides a lingering tongue numbing sensation. Nice pure flavor and peppery intensity will impress in shots or cut through cocktails. A bold tasteful spirit dedicated to love. Perfect chilled or over ice.
Making Galliano Liquore is a long process, unchanged since the creation of the original Galliano in 1896. Every step of the process reflects Galliano’s dedication to quality and excellence. From a selection of more than 30 herbs and spices such as star anise, juniper, musk yarrow, ginger, lavender and last but not least, the delicate and smooth flavor of vanilla – with a process of seven infusions and six distillations. 375ml.
Helbing Hamburg Feiner Kummel has been produced for almost 180 years using the original recipe – a secret to this day that was developed in 1836 by Johann Peter Hinrich Helbing, the man who founded the Helbingsche Dampfkornbrennerei distillery. Drink Helbing Kümmel ice cold, in a tall glass to focus the bouquet, or alongside a glass of your favorite beer.
Hiram Walker Anisette’s sweet licorice flavor comes from carefully selected, imported aniseed. Hiram Walker White Anisette is an outstanding liquor made from the seeds of the star anise spice. Hiram Walker Liqueurs are made using only the best all natural ingredients — making them must-haves for anyone who takes cocktails seriously.
To make anisette, a variety of plants and seeds are first macerated, or soaked, in a combination of neutral spirit and sugar syrup. It is then distilled until it reaches about 25 percent alcohol by volume, although some varieties contain a higher percentage of alcohol. The sweetness and lower alcohol content can give this anise liqueur a smooth, sweet taste that makes it popular as an after-dinner drink.
A classic Greek drink, Ouzo symbolizes the spirit of Greek life. Distilled in Athens, the “birthplace of civilization,” Ouzo is made from a precise combination of Tsipoura (pressed grapes) and select herbs and berries including aniseed, licorice, mint, wintergreen, fennel and hazelnut. Its unique recipe has been handed down through generations of master distillers at the House of Metaxa. Their years of experience create a smooth, sophisticated spirit — OUZO by METAXA.
The Ouzo with history and tradition. The soul of Greece. As far back as 1880, customers at Kaloyiannis’ distillery who knew about Ouzo asked to be served from “Barrel No. 12”; the one containing the best tasting Ouzo. More than a century later, this unique taste has established OUZO 12 as the best known and most popular Ouzo in the world.
Ricard is the Number One pastis, or aniseed-flavored beverage, in the world. A refreshing aperitif, Ricard is a long-time favorite in France and the 4th largest spirit in the world. It is sold in 150 countries. The original secret recipe, composed of a blend of natural ingredients, is unaltered since its creation by Paul Ricard in 1932.
A liqueur produced by the infusion of Witch elder bush and licorice. The sugar and these natural aromatic plant extracts make for a delicious combination. It can be flavored with sweet anise and now can be found in different varieties. It is similar to Anisette but has a higher alcoholic level and is less sugary.
The first commercial version of Sambuca was produced in 1800 in Civitavecchia, when a local, Luigi Manzi, made a ‘Sambuca Manzi’. Then in 1945, after the Second World War, it became more widely known, and was popularised throughout Italy. Romana Sambuca is created using essential oils from anise, elderberries and sugar, plus the secret natural flavour formula, which makes it the ultimate Italian sambuca.