Anisette Explained

Anisette, or Anis, is an anise-flavored liqueur that is consumed in most Mediterranean countries. It is colorless and, because it contains sugar, is sweeter than dry anise flavoured spirits (e.g. absinthe). The most traditional style of anisette is that produced by means of distilling aniseed,[1] and is differentiated from those produced by simple maceration by the inclusion of the word distilled on the label. And while Pastis is a similar-tasting liqueur that is prepared in similar fashion and sometimes confused with anisette, it employs a combination of both aniseed and licorice root extracts. Sambuca is essentially an anisette of Italian origin that requires a high minimum (350g/L) sugar content.[2]

The liqueur is often mixed with water or poured over ice cubes because of its strong flavour.

Geographical spread

Mediterranean

In the Mediterranean Basin, anise-based or liquorice-based spirits include:

Latin America

Anise-flavoured alcohols from other parts of the world include Aguardiente from Colombia and Mexico.[13]

Philippines

Anise liqueur was also introduced to the Philippines by the Spanish, which developed into the local anisado, an anise-flavored liqueur usually made from distilled sugarcane wine. A notable variant of Filipino anisado with sugar is known as anisado Mallorca, or simply Mallorca. They are commonly used as ingredients in Filipino cuisine.[14] [15]

Notes and References

  1. Book: Blue, Anthony . The Complete Book of Spirits . 2004 . HarperCollins . New York . 0-06-054218-7 . 283 .
  2. Web site: REGULATION (EC) No 110/2008 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 15 January 2008 on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89. Official Journal of the European Union. European Union. 28 October 2016.
  3. Book: Zurdo . David . Gutiérrez. Ángel . El libro de los licores de España . 2004. Ediciones Robinbook . 9788496054127. 50.
  4. Book: Eaude, Michael . Catalonia: A Cultural History . 2007 . . 9780199886883 . 113.
  5. Book: Lowry, Malcolm . Malcolm Lowry . Under the Volcano: A Novel . 2012 . Open Road Media . 9781453286296. 24.
  6. Book: Hemingway, Ernest . Ernest Hemingway . The Sun Also Rises . 2006 . Simon and Schuster . 978-0743297332 . 162.
  7. Dominique Mertens Impex. S.L., Ojén, aguardiente superior , official website, in Spanish
  8. http://www.neworleansbar.org/uploads/files/OjenUpdate.3-2.pdf New Orleans Nostalgia, "Banana Republics and Ojen Cocktails", Ned Hémard, 2007
  9. Web site: History of Marie Brizard . Cocktail Times. 2 January 2018.
  10. Bernardy . A. A. . Forme e Colori della Tradizione Maltese . Italian . Lares . 1940 . 11 . 4/5 . 245–292 . 26238461.
  11. Web site: Aniz . Xarao.pt . 16 August 2022.
  12. News: Dealberto . Clara . Desrayaud . Lea . Le pastis, elixir provencal . Le Monde . 25 July 2017 . 28 .
  13. Book: Franz. Carl. Havens. Lorena. The People's Guide to Mexico. 15 February 2013. 2006. Avalon Travel. 9781566917117. 96.
  14. Gibbs . H.D. . Holmes . W.C.. The Alcohol Industry of the Philippine Islands Part II: Distilled Liquors; their Consumption and Manufacture. The Philippine Journal of Science: Section A . 1912 . 7 . 19–46 .
  15. Book: Aranas . Jennifer . Tropical Island Cooking: Traditional Recipes, Contemporary Flavors . 2015 . Tuttle Publishing . 9781462916894 . 10–11 .

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