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Anisette is a type of liqueur known for its distinct licorice flavor. It is made by infusing or distilling aniseed, which is derived from the seeds of the anise plant (Pimpinella anisum). Aniseed has a sweet, aromatic taste reminiscent of black licorice.

The production process for anisette involves macerating or distilling aniseed in alcohol, typically using a neutral spirit as the base. Other herbs and botanicals may also be added to enhance the flavor and aroma. The resulting liquid is then sweetened with sugar or syrup to balance the strong licorice taste.

Anisette liqueur can vary in terms of its alcohol content and sweetness level. It is typically clear and transparent, although some variations may have a slight yellow or amber color due to aging or added coloring agents.

Anisette is popular in several countries and is often enjoyed as an aperitif or digestif. In France, it is commonly served neat or on the rocks before or after a meal. In Italy, anisette is known as "Anisetta" or "Sambuca," and it is often served with coffee or used as an ingredient in various cocktails, such as the classic Sambuca con la Mosca ("Sambuca with the Fly"), which involves adding three coffee beans to the drink.

The licorice flavor of anisette pairs well with a range of ingredients, making it a versatile addition to cocktails and culinary recipes. It can be used to add a unique twist to drinks like martinis, margaritas, or even in dessert recipes like cakes, cookies, and pastries.
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