![]() The palate feels quite light, and shows robust licorice and lime finishing long with flashes of black pepper and clove. Anise aroma, with hints of licorice and warming spice. Understanding Arak, an Ancient Spirit with Modern Appealīottega Sambuca (Italy Palm Bay International, Boca Raton, FL) $30, 89 points. Enjoyable topped up with soda water or tonic water. The overall effect opens as mildly spiced and vegetal, finishing with honey sweetness tinged with mild but persistent peppery heat. This unusual, spicy-sweet liqueur is made with celery root and celery stalk, fennel, anise, dill and lemon peel. Created by a former bartender, the bottle is covered with cocktail recipes.Īpologue Celery Root Herbal Liqueur (USA Apologue, Thornton, IL) $35, 89 points. The full-bodied palate is distinctly sweet, opening with vanilla sugar and echoing the pine-y hint from the aroma, layered with mouthwatering cucumber and cinnamon tingle. This clear spirit offers a slight floral aroma tinged with pine. Kleos The Mastiha Spirit (Greece Park Street Imports, Miami, FL) $36, 90 points. Recommended by the producer for cocktails, this higher-octane, lower sugar anisette offers a bright orange peel aroma and fruity-spiced palate that finishes with brisk cayenne and cinnamon, fading off into an earthy aniseed hint. Meletti Anisetta Dry (Italy Opici Wines, Glen Rock, NJ) $24, 92 points. ![]() Thank You! We've received your email address, and soon you will start getting exclusive offers and news from Wine Enthusiast. Hints of vanilla and spice play against a backbone of warming anise, finishing with mild rosewater on the exhale. ![]() More complex than most sambucas, this light, moderately sweet liqueur opens with bright licorice on nose and palate. Poli Elisir Sambuca (Italy Winebow, New York, NY) $35, 93 points. This classic Basque spirit is light-bodied and tart, suggesting dried cranberry and cherry, finishing with barely-there hints of anise and eucalyptus. With its bright rosy hue and dried cherry fragrance, few would guess this liqueur is made with three different types of anise, blended with a maceration of sloe berries. ![]() Edward Wines & Spirits, New York, NY) $40, 94 points. 10 Recommended BottlesĪtxa Pacharáan Sierra de Orduña (Spain T. This ritual consists of rinsing the coffee cup with a dash of Sambuca after having a good espresso. How do you drink these liqueurs? For those seeking an intro to anise, producer Poli has an excellent suggestion called rasentin in Italian. Anisettes can range widely from citrusy and bright to distinctly earthy and molasses-driven to even sweet and spicy. “Without restrictions, each formula can be very personalized,” says Meletti. “When a company produces sambuca, it has to follow some strict rules, while anisette is more open recipe.” -Matteo Melettiīy comparison, anisette (sometimes seen as anisetta), is also an anise distillate, but it can be made with other ingredients in addition to anise. Anise is always the main ingredient, and the liqueur also must meet minimum sugar (350 g/L), alcohol (38% abv) and anethole (anise aroma) content requirements. Sambuca is made from a distillate of star anise or green anise. This may have to do with the fact that anisette is a much older product, dating back to the 18th century, while Sambuca is more recent. “So when a company produces sambuca, it has to follow some strict rules, while anisette is more open recipe,” says Meletti. Sambuca is regulated by the European Union, while anisette is not. Since Italian producer Meletti makes both, we asked producer Matteo Meletti to briefly outline the differences, which basically boils down to production and regulation. It encompasses a number of spirits types that deserve attention, but don’t always receive it.įor starters, sambuca and anisette are two spirits that seem interchangeable, yet are not. The category of anise spirits is broad reaching.
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