The natural aniseed and other aromatic plants are distilled in copper stills to obtain the essential oils which, together with the sugar cane, demineralized water and finest quality neutral alcohol, make up the anisette.
The mixture is then shaken gently, filtered and bottled.
How to drink:
Drink it with water and ice for a “Palomita”, a typical drink from the Levante area of Spain.
Mixed with Dry Anís del Mono, lemon juice, water and ice, to create a “Paloma” from eastern Andalusia.
If you prefer, drink it on its own, with ice, combined with brandy in the typical “Sol y Sombra” (Sun and Shade), or added to your coffee as a sweetener.