Anise

The category of anise spirits is broad reaching. It encompasses a number of spirits types that deserve attention, but don’t always receive it. For starters, Sambuca and anisette are two spirits that seem interchangeable, yet are not. Sambuca is regulated by the European Union, while anisette is not. When a company produces Sambuca, it has to follow strict rules, while anisette is a more open recipe. 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. Sambuca is made from a distillate of star anise or green 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. By comparison, anisette is also an anise distillate, but it can be made with other ingredients in addition to anise. Without restrictions, each formula can be very personalized. Anisettes can range widely from citrusy and bright to distinctly earthy and molasses driven, to even sweet and spicy.