Aniseed > Alcohol Volume 35%

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Aniseed liqueur. A centuries-old tradition

Anisette or aniseed liqueur is one of the most legendary drinks known. We have always been able to see it in the after-dinner conversation with the family or at Christmas.

Aniseed liqueur is an alcoholic drink that comes from distilling the Pimpinnela anisum seed, but which we all know as aniseed. With a strong flavour and a lot of sweetness, it is a drink widely used as a digestive when drunk on its own, but it can also be added to other drinks such as coffees, cocktails and pastries.

Its flavour, quality and its own characteristics make it a delight, with great digestive qualities. It is a drink with an alcoholic content between 35 and 40°.

It can be consumed in the traditional way at an after-dinner drink, usually on the rocks, in a short glass or a small glass. But there are other ways, such as adding water or lemon, juices or syrups to enhance the flavour. As it is a versatile drink, it is up to each individual's taste how to drink it.

 

Origin and History of Aniseed Liqueur

There is no true history of exactly where aniseed comes from, but many experts trace it back to Roman times in the Mediterranean areas, under the command of Charlemagne. Other experts speak of Pierre Ordanaire, where he made a distillation derived from wormwood, mixed with fennel and hyssop.

However, wherever it came from, the purpose was medicinal, as it helped to relieve stomach pain.
Since then, through the years, aniseed liqueur has managed to satisfy many palates throughout history, being a liqueur that attracts and seduces.

 

Production

Everything is done through the distillation of the aniseed plant, where it is introduced in water and rectified alcohol in the distilling machines that each distillery will have its own. It is then left to rest for a few hours, even more than a day, where it is decanted.

Decanting causes the formation of large quantities of vapour and gases. It will be taken through pipes to another container, cooled to become liquid again. At this point, the process is started again, with some distilleries carrying out the process more than twice.

 

Consuming countries

Spain is the most important aniseed producer in the world. Countries such as France, where anisette is produced, and Italy with sambuca, are also the most important.

Central and South American countries, such as Mexico, Colombia, Venezuela, among others, produce aniseed-flavoured spirits, with a specific denomination specific to each country, which is also important to take into account.

 

Types of anisette

The proportions of sugar in the production process are what make the different varieties exist.

Dry aniseed: It does not contain any sugar, giving it a strong flavour because it does not contain sugar. It has an alcohol content of around 40 degrees.

Semi-dry aniseed: contains a medium amount of sugar, without being dry, with an alcohol content of around 37-38 degrees.

Sweet aniseed: contains the highest sugar composition, with around 35 degrees of alcohol in its composition.

 

Brands

Anís Chinchón

Anís del Mono

Marie-Brizard

Sambuca Molinari

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