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The use of the seeds from certain medicinal plants, associated sometimes with other curative and aromatic substances, dates back to the time of the Egyptians and the Babylonians, who recognized – particularly in anise – exceptional therapeutic value. The “great masters’ of ancient medicine such as Hypocrites, Celsus and Galenus, advocated its use to fight off intestinal aches, jaundice, poisoning, etc.; Pliny the Elder wrote that anise cured indigestion, brought about restful sleep and facial revitality, and alleviated wrinkles due to age. The peoples of the Far East, masters of vegetable therapy by way of using medicinal plants, still today chew the seeds of the “star” anise following a meal, in order to freshen breath and facilitate digestion. Anise, in addition to its therapeutic virtues, is likewise widely employed for its intense and pleasing aroma in the production of liqueurs: from Sambuca to anisette, to the Turkish raki, to the Greek ouzo, to the pastis of France, and so on. These product types are considered national beverages, absolutely preeminent in consumption over every other beverage, all over the Mediterranean basin – above all in Italy, where the taste for anise has always enjoyed the loyal following of many. In the warm Southern regions to this day, people quench their thirst with a glass of cold water and anise, or else give a twist to their coffee with le schizze. |
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| An invigorating, clean and bracing spirit, Aalborg Akvavit gets its character and aroma from selected Danish herbs, the most predominant, caraway. Great with rich foods or spicier dishes. Caraway and spice make Aalborg the "secret" to great bloody marys. |
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| Absente derives its aromatic flavor from the herbs and spices which are macerated in a spirit solution, then drawn off the liquid and distilled. The traditinal flavor and aroma of Absinthe can now be enjoyed in Absente as an apertif or in a traditional presentation by placing a sugar cube on a slooted Absente spoon and balancing the spoon on the rim of a glass containg 1 1/2 ounces of Absente. Slowly drip 4 to 5 ounces of cold water over the sugar cube to dessolve the sugar. The Absente will change color becoming opalescent and ready to drink. |
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| One stop shopping with the Absente & Wormwood gift set. The set contains 1 bottle of Absente, a water carafe, and a 1 oz bottle of Wormwood extract. Let the green fairy loose. |
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| Absente prepares their Wormwood Extract from the leaf & flower of Artemisia asinthium plants which are Carified Organically Grown without the use of chemical fertilizers, pesticides or herbicides. To assure optimal extraction of Wormwood's bioactive compounds, the plants are hand-harvested as they are coming into flower, are carefully shade-dried and cleaned of all stems, and are then thoroughly extracted. |
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| Achaia Clauss Ouzo 92 proofThe traditional Greek Anise-Apertif. Distilled from pure alcohol and carefully selected aromatic herbs with the addition of anise seed, in accordance with the centuries old recipe of Achaia Clauss. The anise flavor is prominent and well defined, but deep |
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| Arak Razzouk is the anise-based spirit from Lebanon distilled from grape juice with fresh aniseeds, imparting its distinctive fresh savor, and making it the national beverage of its mother country. Arak Razzouk is made with special varieties of sweet mountain grapes, which are crushed and fermented, and then distilled over a low fire. Natural aniseed is then added and the mixture is distilled. The distilled product is poured into earthenware jars to age and mellow for at least six months. Tracing its roots to the early 18th century, Arak Razzouk has provided refreshment for generations. Today, it is most often served on the rocks with an equal amount of water. |
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| Basilica Black SambucaAn Italian liqueur, flavored with anise, elderberrys, sugar and a secret combination of herbs and spices giving a licorice taste. Sambucas nigra the scientific name for the elderberry |
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| Basilica White SambucaAn Italian liqueur, flavored with anise, elderberrys, sugar and a secret combination of herbs and spices giving a licorice taste. Sambucas nigra the scientific name for the elderberry |
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| Boutari Ouzo is a traditional Greek spirit belonging to the anise-flavoured aperitif category. It is made according to a Macedonian recipe that has been passed down from generation to generation for the last 100 years- a spirit worthy of the family tradition. It is distinguished for its characteristic dry taste and rich, fine aroma that comes from choice fennel. Above all, Boutari Ouzo is prized for its pure, authentic character. |
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| Cambas Ouzo is a traditional Greek spirit belonging to the anise. It is distinguished by its characteristic dry taste and rich, fine aroma, the result of carefully selected fennel seeds. |
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| This liqueur has a long history in the Yucatan, originating with the Mayan production of honey made from the Xtabentun flower. D'Aristi Xtabentun evolved from liquor produced by the Mayans with the Spaniards' addition of native anis flavor. Packaged in vibrant, stucco, hand-crafted bottles with wooden caps, this liqueur has a delicate flavor and aroma, as natural and exotic as its homeland of sun and history in the Yucatan. |
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| This liqueur has a long history in the Yucatan, originating with the Mayan production of honey made from the Xtabentun flower. D'Aristi Xtabentun evolved from liquor produced by the Mayans with the Spaniards' addition of native anis flavor. This liqueur has a delicate flavor and aroma, as natural and exotic as its homeland of sun and history in the Yucatan. |
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| A distillate of imported aniseed is blended with fine neutral spirit to preserve the fresh flavour. |
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| Gozio Liquorice Liquer, taken straight from Nature, is made from liquorice root extract which grows in Calabria, and held by connoisseurs to be the best in the world. The masterly use of age old recipes has transformed it into a "new" liquor, an excellent digestive, also appraised as a thirst-quencher, refreshing dring or aperitif. Ceramic bottle. Pure Calabrian liquorice base. Digestive, aperitif, thirst-quencher and refreshing. Served chilled. |
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| During the heady days of late 19th century Paris, Absinthe was the trademark drink of artists like Baudelaire, Degas, Manet, Picasso, Van Gogh, Toulouse-Lautrec and Oscar Wilde. To recall the glorious times, Grande Absente Absinthe Originale is one of the oldest traditional Absinthe recipes from the South of France. Hand crafted in Provence like it was from 1860-1912, Grande Absente is made exclusively with the highest quality spirits and select botanicals from the region, including the legendary botanical Wormwood, also known as Artemisia Absinthium. Nicely balanced and reasonably complex. A nicely balanced aroma of wormwood, mint, anise, lemon balm, among other things. This has a high proof and the alcohol presence makes itself known in the bouquet - but not in the overwhelming way which one would expect. While the alcohol does express its presence it is not overwhelming but does warn you this is serious stuff. Taste: Rather complex and multifaceted- especially compared to some we have been trying lately. Interesting bitter (wormwood and gentian), with the mint, balm, anise and sugar with star both in front and on its heel coating your tongue. The anise is more pronounced in this absinthe than some of the other recent imports along with the wormwood and alcohol. Very pastis-like ending with a pleasantly semi bitter finish and some anise coating. |
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| The liqueur that we call pastis is the direct descendant of the infamous absinthe, the favorite drink of fin de siecle Paris. The flavor comes from licorice and seeds of the star anise plant (an important ingredient in the outlawed absinthe), whose pods resemble starfish. Anis liqueurs are the most popular liqueurs in France and the Mediterranean countries. Absinthe was the classic anis spirit. An herbalist, working with a local plant called wormwood, thought to be a magical cure for everything, made the first batch. She found the curative properties of his discovery enhanced when he steeped the herbs in 136* alcohol, which became the traditional strength for absinthe. In the 1890s, artists, poets, and society types made absinthe, "the green goddess", the drink of cafe and bistro society. They drank it with ice-cold water, added drop by drop through a special spoon and a sugar cube. By 1905, reformers and politicians jumped on a bandwagon against the evils of absinthe. In 1915 absinthe, a convenient scapegoat for France's appalling losses in World War I, was banned. Absinthe had a huge following despite its increasingly bad public reputation. Most manufacturers used a trace of wormwood, and some used none at all. When the axe fell, they simply relabeled their product anis with little or no reformulation. 45% * Pastis Granier contains much anise, extracted from badiane, and rectified according to very strict guidelines, keeping only the best, most alluring flavors. There is licorice in the infusion, as well, obtained by a cold process designed to capture the most volatitle, delicate aromas. Other ingredients include vanilla, cocoa, caraway, Tonka bean, coriander, and fennel. The care in selecting the ingredients and assembling them into Granier Mon Pastis gives the pastis its inimitable taste, loved for decades by connoisseurs in Provence. Ivory-hue with honeyish aroma that seems more licorice than anise and a subtle, straightforward, entirely pleasant flavor. |
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| Green Moon Vodka & Absinthe Essence is Vodka meets Absinthe…Go on, take a tipple! The mystery of Green Moon Vodka & Absinthe Essence is unchained by essential ingredietns, which have long been used in botanical tonics and elixirs; helping to support stamina and well-being, setting you free from the certain woes of daily life. Green Moon’s absinthe is an alluring herbal blend of Wormwood, Star Anise, Green Anise, fruit barks, fennel, and citrus with a touch of honey. Aged for a period of nine months, the result is ultra-smooth and they think it is a jewel of a beverage. Velvety mouth feel, surprisingly mixable and incredible tasting. Super-premium French vodka and authentic absinthe together at last! The vodka is five time distilled and filtered three times, is made from premium quality wheat, barley, and hops from the best producing regions of France. |
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| French in name, French in origin, and French in its sophisticated appeal, Legendre Herbsaint is a drink distinctly European in character. Its very appearance differs from all other drinks. In its original state Herb-saint is a transparent greenish amber. Mixed with water or ice as in a frappe, Herbsaint becomes an opaque beverage whose gyrating whorls of coalescent strata have a distinct opalescent hue. This refreshing and delightful beverage pleases the palate of the connoisseur and man about town alike, and is reminiscent of the charm and unique appeal of New Orleans. in whose Vieux Carre it has attained its greatest popularity. To drink Herbsaint is to recall the glories of the cast. to renew acquaintance with the romance and glamour of by-gone days of Old France and of that France of the New World-Louisiana. The famous recipe of Herbsaint has been a long guarded treasure of the Legendre family, a prized possession, handed down from father to son. During all the years, the Legendres pride themselves on the fact that they have never deviated from the original formula of their fore- bears in the manufacture of the product which has become a New Orleans institution and a national favorite. Formerly Sold Under the Name of LEGENDRE ABSINTHE In many states it is unlawful to use the name Absinthe - in labeling any product because the word Absinthe invariably calls to mind a poisonous wormwood beverage. The Legendre liqueur does not contain one drop of wormwood, but as we are enjoying a nation-wide distribution and in order to have our product on sale everywhere, we have decided to call it Herbsaint. There is positively no change of formula. The new drink Herbsaint is exactly the same as the drink formerly sold under the name of Legendre Absinthe. The difference is in name only. No other drink can bear the name Herbsaint. Legendre Herbsaint is the only drink of its kind in the world, It has all the virtues of absinthe but none of its sins. Made from a secret French formula, it is the first genuine, non-synthetic, non-poisonous drink of its kind, made in the United States. |
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| Absinthe KUBLER" (well known by connoisseurs as "Fée Verte" or "Swiss La Bleue") falls back on the long tradition of the KUBLER dynasty who distilled this famous product in the Val-de-Travers (Neuchâtel-Switzerland) from 1863 until its prohibition on October 7, 1910. After 93 years of slumber, the Sleeping Beauty could be aroused in its historical cradle called Môtiers, capital of the Val-de-Travers, thanks to the decision of the Swiss Parliament in 2003. Yves Kübler, great-grandson of the KUBLER brand founder, is the first distiller in the Val-de-Travers who can offer to you legally an authentic Absinthe from the region where Absinthe was invented end of the 18th century. Absinthe KUBLER" is a distillate of Grande Absinthe (wormwood) grown in the Val-de-Travers only, a harvest of sumptuous herbs and purest alcohol. |
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| Libertine is a French absinthe produced at the Paul Devoille Distillery in Fougerolles, by the same old recipe since 1859. Accordingly, this recipe consists of green anise, star anise, fennel, coriander, melisse, sweet wood, hyssop, and natural wormwood. |
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| Legend has it that "if a man be bereft of speech in death, give him akvavit on his lips, and he shall at once regain his tongue." Aquavit (Akvavit)- A Scandinavian flavored, distilled liquor, ranging in alcohol content from about 42 to 45 percent by volume, clear to pale yellow in color, distilled from fermented potato or grain mash. Aquavit is most notably flavored with caraway seeds or cumin seed, or using lemon or orange peel, cardamom, aniseed and fennel. This high-proof spirit has a history that dates back centuries. No one knows who was first to notice that alcohol distilled from Norwegian agricultural products, flavored with herbs and spices, and stored in used sherry casks, is greatly improved by a long sea voyage. The length of the trip and the constant gentle sway of the ship combined with the fluctuation between hot and cold works a sophisticated magic ` smoothing and advancing the flavor of this legendary spirit. LINIE AQUAVIT is the most famous aquavit of all, as well as the only one that is aged in the holds of ships, undergoing the exceptional voyage of production: sailing around the world via Australia. Every bottle of this mature and mellow spirit carries the details of its voyage, sailing twice across the 'linje' -Norwegian for 'equator' -on the back of the label. Impressively personal! The light aroma of caraway, with its pleasant, well-balanced and slightly sweet flavor marks the complex perfection of the true Linie Aquavit. In the Scandinavian countries, Linie Aquavit is usually served chilled and unmixed in small glasses - often straight out of the freezer - and emptied in a single gulp. It is a traditional drink at the Christmas table along with beer. Tradition notes that Aquavit has the power of creating space for eating more. |
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| Introducing lucid, Absinthe Supérieure. lucid represents a breakthrough product for the U.S. market, as it is the first true, Grande Wormwood-based Absinthe of its type since before prohibition. Unlike imitators in the U.S. and many of the so-called "Absinthe" products that litter the international markets, lucid is crafted directly from select whole herbs, including Grande Wormwood, and never from cheaper assemblages, macerations, extracts or oils. Absinthe, first commercialized in the early 1800's, emerged as a powerful icon of freedom during the Belle Époque period, and it was during this time that the highly perfumed spirit reached unparalleled popularity and cult status among the worlds of art, literature, and fashion. Once proclaimed to fuel the fires of creativity, and subsequently demonized, Absinthe has recently reemerged on the world stage as a high quality, fine alcoholic libation recalling those earlier artistic times. Lucid is formulated by world renowned absinthe expert T.A. Breaux, and is distilled in strict accordance to traditional French methods. Lucid is crafted in the historic Combier distillery, founded in 1834 and designed by Gustave Eiffel in the fabled Loire Valley of France. Each bottle of Lucid is carefully prepared by skilled craftsmen, using ancient copper absinthe alembics. Unlike most contemporary imitators, Lucid is distilled entirely from spirits and European herbs, and uses no artificial additives, oils, or dyes. Lucid recalls the rich tradition of Absinthe, and is crafted using a full measure of Grande Wormwood (Artemisia absinthium), Green Anise, Sweet Fennel, and other fine European herbs traditionally used in making fine Belle Époque absinthe. |
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| What is so special about Absinthe Mata Hari: Original recipe from 1881 Produced in the last authentic historical Austrian Absinthe distillery Mata Hari is made of the finest herbs, above all Wormwood and Salvia Highest legal level of Thujon & Absinthin Mata Hari containes all-natural ingridients and is exclusively coloured with natural herbs only nice louche effect with ice & water no dominant anise taste and therefore outstanding mixing abilities |
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| A classic Greek drink, Ouzo symbolizes the spirit of Greek life. Distilled in
Athens, the "birthplace of civilization," Ouzo is made from a precise
combination of Tsipoura (pressed grapes) and select herbs and berries including
aniseed, licorice, mint, wintergreen, fennel and hazelnut. Its unique recipe has
been handed down through generations of master distillers at the House of
Metaxa. Their years of experience create a smooth, sophisticated spirit -- OUZO
by METAXA. |
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| Mythe Absinthe Traditional is distilled with aniseed, badiane, vervain, hyssop, and, of course, wormwood. Starting at an attractive olive green color, it slowly louches to an opaque, opalescent pastel. The blend of herbs creates a full, layered bouquet that introduces a balanced palate. The distinctive bitterness of the wormwood makes its presence known, but doesn't overwhelm the other botanicals. A creamy lemon character appears on the finish. |
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| DESCRIPTION: Dark purple-red hue. Sweet cordial and licorice aromas. Very hot and spicy on the palate with a heavy note of black licorice that lingers on the finish. Thick, sweet and syrupy. Quite complex. SCORE: 94 TASTING LOCATION: Tasted under ideal conditions at the Beverage Testing Institute Inc., in Chicago. |
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| The Ouzo with history and tradition. The soul of Greece. As far back as 1880, customers at Kaloyiannis' distillery who knew about Ouzo asked to be served from "Barrel No. 12"; the one containing the best tasting Ouzo. More than a century later, this unique taste has established OUZO 12 as the best known and most popular Ouzo in the world. |
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| Anise flavored liqeuer, also used as an absinthe substitute. With the creation and popularity of Pernod, there was, for the first time, an absinthe drink that was refreshingly pleasant. Pernod became an international smash, its charms exported not only by Pernod salesmen, but by French soldiers and colonists. But, as the 20th century rolled around, this magical healing potion was cast as the root of dementia, criminality, degeneracy and tuberculosis. After all, it did contain wormwood, a hallucinogen. Scientists, politicians and winemakers attacked absinthe, pressuring the French government to ban absinthe on January 7th, 1915. Pernod, the company manufacturing nothing but absinthe, closed down. When WW I ended, the French decided they wanted their Pernod back. In 1920, Pernod was allowed to make aniseed drinks, albeit with a changed formula. The Pernod we sell does not contain wormwood. |
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| According to legend, we owe this elixir to "Docteur Ordinaire", a French doctor in exile in Switzerland.
In 1805, the Pernod Fils Company from Pontarlier in France began distilling the secret formula.
Absinthe was the subject of much stormy, impassioned debate, and was banned in 1915 in France. Pernod “aux extraits de plantes d’absinthe” calls for a special ritual, requiring particular skills. A lump of sugar is placed on a perforated spoon balanced on a glass containing a measure of Pernod “aux extraits de plantes d’absinthe”. Cold water, poured very slowly over it, becomes impregnated with sugar, passes through the holes in the spoon, and dilutes the drink which becomes cloudy ("goes cross-eyed") and takes on its almond green colour. This knack requires practice, and cannot be acquired the first time round. It is not a question of pouring on the water any old way, but of "surprising the spirit" by letting the water fall, drop by drop, onto the sugar… This ritual of preparation enhances both the pleasure and the flavour of the drink. Pernod “aux extraits de plantes d’absinthe” can also be drunk without sugar, simply diluted with 5 to 7 volumes of well chilled water. The water and absinthe plants extract form a subtle mixture, becoming an opal colour and revealing complex flavours. |
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| Ricard is the Number One pastis, or aniseed-flavored beverage, in the world. A refreshing aperitif, Ricard is a long-time favorite in France and the 4th largest spirit in the world. It is sold in 150 countries. The original secret recipe, composed of a blend of natural ingredients, is unaltered since its creation by Paul Ricard in 1932. The principal ingredient of Ricard is star anise, a rare spice that grows near the southern Chinese border and in the north of Vietnam. Others include licorice from Syria and aromatic herbs from Provence. The quality and harmony of the ingredients are the reason for its success and unique flavor. This refreshing beverage is traditionally served with 5 parts water and 1 part Ricard, making it "The French Milk" due to its cloudy, white appearance |
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| A liqueur produced by the infusion of Witch elder bush and licorice. The sugar and these natural aromatic plant extracts make for a delicious combination. It can be flavored with sweet anise and now can be found in different varieties. It is similar to Anisette but has a higher alcoholic level and is less sugary. Clear. Oily, fusel, sweet anise aromas. Thick, sweet and viscous with a distinctly oily note through the finish |
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| DESCRIPTION: Clear. Oily, fusel, sweet anise aromas. Thick, sweet and viscous with a distinctly oily note through the finish. SCORE: 89 TASTING LOCATION: Tasted under ideal conditions at the Beverage Testing Institute Inc., in Chicago. |
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| The flavour and perfume of Sambuca Extra Molinari is based on anise. The star anise is combined with wheat alcohol, sugar and a very low content of ashes, as well as other natural aromas whose formula the family guards jealously. "Molinari" insists that its suppliers provide ingredients of the utmost quality which have not been genetically modified. The purity of all the ingredients, the uniqueness of the formula and the experience of three generations make Sambuca Extra Molinari a product which is distinct from all the other great anise based liqueurs. It can be drunk straight, with "the fly" (three coffee beans), with ice, or at a very low temperature (0°C). Using wide-rimmed glass is advised so you can "savour" the perfume , which is a great "plus" of Sambuca Extra Molinari. It is excellent to "lace" an espresso coffee or a grapefruit juice. |
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