The plants, seeds, and blossoms that are necessary for the distillation of Anisette come from several countries in the Mediterranean. We get them both fresh and dried. Each ingredient is distilled separately and the spirits that we get from this are used for our Anisette. The spirits have to age before we can compose the final liqueur.
A real Anisette is thick, ripe, and voluminous. All the separate distillates have to be carefully balanced. That is the way to create the true flavour of this exceptionally rich and full-bodied liqueur.