Anis del Mono Dulce is a sweet Spanish aniseed liqueur made from distilled anises and other aromatic seeds such as Green anise, Anise seeds (Pimpinella Anisum) and Star Anise. Stilled in copper alambiques into which get added aromatic herbs, cane sugar, neutral alcohol and distilled water.

Pernod Aniseed Liqueur | Morrisons

Arak, the traditional alcoholic beverage of the Levant ( Syria, Lebanon, Jordan, Israel and Palestine) as well as Iraq and Egypt A stonking 130 million litres of pastis are sold every year in France, an astonishing 2 litres for every adult in France! Cheers… Blue, Anthony (2004). The Complete Book of Spirits. New York: HarperCollins. p.283. ISBN 0-06-054218-7. Anís, as its name suggests, is a Spanish liquor made from the seeds of the plant of the aniseed tree, also known as la Pimpinella anisum. Those of you who study Spanish might know that this tree is called 'anís' in Spanish. However, this strong Spanish spirit is also made with other ingredients such as fennel and illicium, as well as other types of fruits and seeds which contain anethole. The IngredientsStore the bottled Pacharan in a cool, dark place. This Spanish sloe liqueur is at its best when drunk within two years of making. One of the few to survive to this day is Distilleries et Domaines de Provence, which creates the region’s most popular artisanal pastis brand, Henri Bardouin. Its blend includes more than 65 herbs and spices, which are either macerated or distilled. And orgeat is a syrup made from almonds. In the past, it was made from orge (bailey), hence its name. I just wanted to do something else,” says Strebler, whose previous career was in the construction industry. “I thought I’d make a whisky, but that takes several years, so I started making pastis first and it’s taken off so well, I haven’t got around to making whisky.” The main producer of absinthe, Pernod Fils, switched to distilling aniseed to create a liqueur in Pontarlier, eastern France, and later in Avignon. Meanwhile in Provence, the rustic way to create a similar drink, pastis, was to macerate herbs in alcohol. Pastis had been around for a long time; it just never had a brand or a champion—until Paul Ricard.

Anise drinks - Wikipedia

You can walk into any bar in France and be assured of a familiar sight – a sign or a jug (the type you see at every French flea market) advertising pastis. And if it’s a hot day, there’s sure to be a Frenchman or two sitting at a table watching the world go by with a glass of cloudy pastis to hand… History of pastis However, the anís of Chinchón is very dry and there are therefore other types of the spirit as well. There is another dry version of the drink which is called ' La Asturiana' which has an alcohol content of 48%, as well as the sweet version which is called ' El Mono', containing 38% alcohol. ConsumptionBarley Barley wine Corn Mageu Pozol Tejuino Tesgüino Millet Oshikundu Tongba Rice Agkud Amazake Apo Beopju Brem Choujiu Chuak Dansul Gwaha-ju Hariya Makgeolli Mijiu Mirin Pangasi Rice wine Rượu cần Sake Sato Shaoxing wine Sonti Tapai Tapuy Rye Kvass Sorghum Pendhā Multiple grains Ale Ara Beer Boza Huangjiu There are several ways that the anís spirit can be produced. One way is to distil the ingredients in an anisette wine while another way sees the aniseed being mashed up before being distilled in another spirit. In Spain, they used to add aniseed oil to other spirits to make it, however this custom has begun to become rarer and rarer. Now it is much more common just to produce a pure alcohol from the seeds. Strebler produces two different versions of pastis, the first is a standard blend but the other is more of a departure. “It’s more herbal and floral,” he says. “There’s still aniseed, fennel, and licorice, but I also use verbena and yerba maté, [a drink] similar to tea or coffee.” The result is delicious, a drink with an almost chocolatey smoothness with the verbena lending a gentle spearmint note. “This is one to savor, with just an ice cube. People who generally don’t like pastis, like this,” he explains.

Anise: Uses, Side Effects, and More - Verywell Health Anise: Uses, Side Effects, and More - Verywell Health

From there, the drink’s rise was meteoric, and the resulting wealth allowed Ricard to buy two islands about 35 miles south of Marseilles: Île de Bendor and the neighboring Île des Embiez, where, in 1966, he established the Observatoire de la Mer (now called the Paul Ricard Oceanographic Institute). Bendor is also home to a gallery of Ricard’s artworks—mostly portraits of family members—and a museum of wines and spirits. The latter houses a jaw-dropping collection of more than 8,000 bottles, including cognac given to Napoleon Bonaparte in 1811. Bardouin loved to concoct different liqueurs from the herbs on Montagne de Lure,” explains Alain Robert, who took over the distillery reins in 1974. The spices used here have traveled from afar: licorice from Turkey, cardamom from countries in the Indian Ocean, tonka beans from Guyana.

In the cool stone-arched cellar bar of his distillery, Ferroni hands tasters a glass of the Pastis Millésimé 2018, served neat. With its smooth, caramel notes, this golden liqueur is nothing like the others. It’s sweet, the licorice not at all overpowering, with a rounded flavor from the numerous botanicals. Ferroni uses fresh leaves rather than dried, grown in the château’s sun-scorched gardens.

Pacharan, The Spanish Sloe Liqueur How to make Pacharan, The Spanish Sloe Liqueur

The Oxford English dictionary states that the term "sambuca" comes from the Latin word sambucus, meaning "elderberry". Of course, pastis isn’t just an accompaniment for Provençal dishes—many local chefs also cook with it. Among them is chef René Bergès, whose family-run restaurant La Table de Beaurecueil is located in Beaurecueil, a village at the foot of Montagne Sainte-Victoire. The mountain is said to have inspired artists such as Cézanne, Picasso, and Kandinsky.The diamond pattern on the bottle, was inspired by a shopping trip to Paris, when Vicente was stumbled across a perfume bottle for his wife.