Sambuca historically takes its name from Elderflowers which distilled with star anise are the main ingredients used in the preparation of this liqueur. Despite the Asian origins of the star anise, this liqueur its typical and traditional of the Made in Italy. Zanin’s Sambuca production dates back to the early 1960s.
To produce Sambuca alcohol star anise oil, aromatic plant infusions and sugar are mixed to obtain a liqueur. Which is then refined in steel tanks, filtered at room temperature and lastly bottled.
Zanin’s Sambuca Zanin, before being bottled, matures for 2-3 months in stainless steel tanks, it is during this period of ageing that the ingredients mix to create the precious liqueur.
How to serve it
It can be served at room temperature, with ice and the addition of 2-3 coffee beans into the glass. It is a traditional Italian way to serve it called “Sambuca con le Mosche” which means Sambuca with flies.
Zanin’s ideal after a meal as a digestif, a dash in coffee, as cocktails ingredient, added to ice creams or desserts.