Anisette
Anisette is an anise-flavored liqueur that is consumed mainly in France, Italy, Portugal, and Spain. It is colorless and, unlike some other anise-based liqueurs, contains no licorice.[1]
True anisette is produced by means of distilling aniseed.[2] Pastis, a similar-tasting liqueur, is made by maceration, using a combination of aniseed and licorice.
The liqueur has a powerful flavour when drunk straight, and can even produce irritation to the throat if not taken slowly due to its high alcoholic content. In mixed drinks, however, it produces a sweet agreeable flavour. It is often mixed simply with water, where it produces a milky white consistency. That mixture is called in Spanish speaking countries “palomita”. All the liqueur has to be dropped into very cold water at the same moment. Pouring it from a bottle even quickly does not produce the same result. A very white liquid denotes that a good anisette has been used. A “palomita” with just a drop of anisette can be drunk as a refreshing drink.
It is sweeter than most anise-flavoured liqueurs. The sugar is added in as a syrup. Marie Brizard is a well-known producer of Bordeaux-style anisette. Anís del Mono is a Spanish brand. Alcoholera Española, located in the small town of Chinchón, close to Madrid, served Spanish court since 1777, with enormous quantities of anise drink. It does not adopt fancy names like "Anís del Mono", but just writes Chinchón”, specifying the characteristics of the different kinds of product. Anisette is called just Chinchón dulce, i.e. sweet Chinchón. As a consequence Chinchón beverage, like Cognac, is called directly with the name of the town where it is produced. One does not drink anis or anisette; one drinks Chinchón. Ojén, a town of less than 3.000 people, is also identified with anise beverages. It does not produce drinks any more, nevertheless it is still remembered because, like Chichón and Cognac, it avoided being identified with any generic name; Ojén was a beverage on its own.
Sambuca is Italy's version of anisette.
Pastis, commonly drunk in France, is flavored with both anise and liquorice.[3]
Names and brands of anís (anisette)
In Spanish-speaking regions
- Anís del Mono is the trade-mark of a popular anís made in Spain. The name is Spanish for "The Monkey's Anisette." It was first produced in 1870 under the trade-mark name Anís del Juliano or "Julian's Anisette."
- Anís Najar is a brand produced in Arequípa, Peru since 1854. It is a high quality dry variety with a very high alcohol content (46.2º GL).
- Chinchón (drink) is the name of a town identified with “anis” beverages. The different producers joined in “Alcoholera Espanola. S. A.” It produces different kinds of anise beverages. Anisette is called simply “Chinchón dulce”, i. e. “sweet Chinchón”. Between the dry anise beverages excels a dry “Chinchón” with the privilege of having 70% ethanol by volume.
- Cazalla is the name of town with less than 5.000 people, identified with dry anise beverages. Today there is only one producer. The tradition of Cazalla is using only Pimpinela anisum L.
- Aguardiente is the Colombian word for this drink. It means "Fire Water"
- Cartujo is one of the most widely know brands in Latin America. It is made in Venezuela and is usually mixed with juices, yogurt, or simply water. Still, many people prefer to drink it straight. It contains 300 ml of alcohol per litre (i.e., 30% ABV).
- Anis Mico is the most popular brand of anís produced in Mexico.
- Anís Gorila is produced in Puerto Rico.
- Anís 8 Hermanos is produced in Argentina.
Outside Spanish-speaking regions
While anísette is most popular in Spanish-speaking countries, it is widely known in English-speaking countries as well. Characters in Ernest Hemingway's novel The Sun Also Rises and his short story "Hills Like White Elephants" drink and discuss Anís del Toro — "Bull's Anisette."
In other countries, particularly those in the Mediterranean Basin, anise-based or liquorice-based spirits are traditionally consumed, including:
Notes and references
- ^ 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 spirit drinks. nº 25 defines “Aniseed-flavoured spirit drinks are spirit drinks produced by flavouring ethyl alcohol of agricultural origin withnatural extracts of star anise (Illicium verum Hook f.), anise (Pimpinella anisum L.), fennel (Foeniculum vulgare Mill.), or any other plant which contains the same principal aromatic constituent, using one of the following processesor a combination thereof:” Etc. Ibid. n. 26 difines: “Pastis is an aniseed-flavoured spirit drink which also contains natural extracts of liquorice root (Glycyrrhiza spp.),which implies the presence of the colorants known as ‘chalcones’ as well as glycyrrhizic acid, the minimum and maximum levels of which must be 0,05 and 0,5 grams per litre respectively.”
- ^ Blue, Anthony (2004). The Complete Book of Spirits. New York: HarperCollins. p. 283. ISBN 0-06-054218-7.
- ^ Cfr. Michael Jackson, Guía internacional del bar. Aguardientes. Aperitivos. Combinados. Licores, Traducción española de Michael’s Jackson Pocket bar Book , 3ª ed.,Barcelona, 1994, ad vocem Absenta.