Anisette is the oldest of several anise-flavored liqueurs, among which is the infamous green liqueur, Absinthe, which was banned in the U.S. and other countries for years. Anisette, which has a more benign reputation, is made from a neutral spirit flavored with the seed of the anise plant, of the parsley (Apiaceae) family, and various herbs and spices, including coriander. Like most anise liqueurs, it gets cloudy when water is added. Although these liqueurs are often sipped alone, there are a number of drink recipes you might enjoy.
Anisette versus Anis
Anisette is sometimes identified as an anis which is a category of anise-flavored liqueurs. Although anisette certainly falls into the broader category of anise-flavored liqueurs or liqueurs d’anis, it is usually not called an anis, since these are generally considered to be the drier anise liqueurs such as pastis/ (named after Ricard Pastis, a maker of original absinthe), ouzo, and arak.
Anis liqueurs also generally use the seeds of star anise rather than true anise seed. Star anise is less expensive but perhaps inferior to Pimpinella anisum, or true anise. The star anise fruit seeds, however, contain the main flavor compound of anise, which is anethole. Like any anise liqueur, it may be made by distilling the anise seeds with a spirit or by a maceration of the seeds in the spirit.
Flavor of Anisette
Anisette has a fennel-like or licorice flavor and tends to be sweeter than other anise liqueurs, such as the aforementioned anis or pastis. However, the European brands are typically much less sweet than the American ones, which can tend towards syrupiness. In general, these liqueurs also have a lower alcohol percentage than most others, being only 25% alcohol by volume.
One of the Oldest Commercial Produced Liqueurs
Anisette has the distinction of being one of the first commercially produced liqueurs, beginning in 1755 with the Marie Brizard spirit company. This product is also sometimes claimed to be the first anise liqueur, but this is clearly not true.
Historical Uses of Anise Preparations
Anise preparations were used as medicinals by the ancient Egyptians, Greeks, and Romans. Pliny even recommended them for headaches, cancerous growths in the nasal passages, as an expectorant (with honey), and to relieve digestive upsets, including flatulence, gripping of the intestines (cramps), etc. With almonds, he said it would relieve pain in the joints.
Anise was also said to induce sleep, cure kidney problems, help with childbirth (by just smelling it!), counteract fatigue, and even to cause vomiting.
The Romans are said to have eaten spiced cake with anise to avoid indigestion after a large meal. Pythagoras said it would absolutely guarantee an absence of seizures. In England, in 1305, anise was so popular that King James I taxed it as a commodity because he needed money to repair the London Bridge.
Anise was not only imbibed in liquid elixirs, however, the fumes from burning anise were used to cure headaches and to “fumigate the nostrils”…whatever that means. Today, cough drops and syrups still sometimes contain anise and it is still used as a carminative, to relieve gas.
Marie Brizard Anisette
Marie Brizard Anisette is still the most popular brand. It was also used as a medicinal preparation until it became popular as a drink, which caused business to grow through the roof, allowing the company to ship it all over Europe, and eventually, the world, although it is mostly consumed in France, Italy, and Spain.
The company says the liqueur is “a blend of green anise along with 10 rare plants, fruits and spices.” It is made in the Bordeaux region of France and other liquor producers in this region make fine anisettes. Another French brand is Garbriel Boudier Anisette, from Dijon, France.
Galliano L’Authentico
Another well-known anisette liqueur is Galliano L’Authentico, an Italian-made liqueur created by Arturo Vaccari. In this very sweet anise-flavored liqueur, anise is certainly a prominent taste, but other strong botanicals come forward, particularly peppermint. The vanilla used in the formula is also a quite noticeable.
Unlike many other old producers of liqueurs, Galliano makes no secret of the herbs and spices used in its recipe, including juniper berries, caraway seed cloves, cardamon, sandalwood, star anise, cinnamon, sage, thyme, mint, lavender and Madagascar vanilla. However, the entire process from start to finish is a trade-secret, involving multiples macerations and distillations to make a liqueur blended from “blended from nine component parts, several being highly complex themselves.”
Other Anisette Brands
Some American brands of anisette are Arrow, DeKuyper, Leroux, and Hiram Walker. Again, these tend to be sweeter still than European brands
Spain is known for producing fine anisettes, as well. Anis del Mono Anisette, with dry and sweet varieties, is made in Badalona, Catalonia, and is considered to be right up there with Marie Brizard.
Chinchón Village, in Madrid, has one distillery, owned by Gonzalez-Byass, which produces Chinchónanisette, in a sweet (dulce), dry (seco), and special dry variety, which is also considered a fine anisette.
