Anisette is produced by distilling aniseed—the seed of the Pimpinella anisum plant—and blending it with sugar syrup. While often compared to its punchier cousins like or Pastis , anisette is defined by its approachable sweetness and lower alcohol content, typically around 25% to 34% ABV.
: When mixed with cool water, the clear liqueur undergoes a chemical reaction that turns it milky-white, a process cherished by enthusiasts as a hallmark of quality anise spirits. anisette
: In Italy, Meletti has been producing its award-winning Anisetta using a family recipe from 1870, known for being richer and friendlier to those normally averse to licorice flavors. Beyond the Bottle: Anisette in Design and Tech Anisette is produced by distilling aniseed—the seed of