Aniseed vodka

The anise tree belongs to the Magnoliev family. Anis spread to Siberia back in the 16th and 17th centuries, when Asian merchants began to import all kinds of spices and spices into Europe through Moscow. Remarkably, anise eventually became a must-have ingredient in many dishes of both Russian folk cuisine and noblemen's cuisine. For example, the traditional drink sbiten during the time of Ancient Russia was prepared with the obligatory use of anise.

Often anise was used as an additional ingredient in homemade baking. Pies, buns and pretzels with anise were distinguished by their taste and aroma. The recipe for anise vodka has been known since the Middle Ages, when various components for taste were added to bread alcohol, and then the drink was insisted on herbs. As a result, anise vodka was obtained, with a fortress of 45 degrees, it was consumed with diluted key water or in its pure form.

An interesting historical fact - the favorite drink of Peter I or the Great was aniseed vodka. A special recipe for the sovereign was invented by his cook. In Peter's times, there were two main types of anisova vodka - from Chinese anise (anise) and green Siberian anise. Such a drink could taste sweet and enjoyed great popularity. Over the entire period of its existence, the formulation of anisova vodka has constantly undergone changes, additions and improvements.

The taste of the beverage was changed by the composition of the initial ingredients, where in addition to anise, citrus zest or cumin was used. There is another name for anisova vodka - tincture. To make anise steel tincture much later, already in the days of the USSR. Unfortunately, due to the desire to reduce the cost of producing an alcoholic drink, tincture is inferior in its qualities to anise vodka.

In Soviet times, a tincture called "Anisovka" was produced, which tasted bitter and, in addition to anise, contained other spices and herbs, for example, coriander and lemon zest. The anise liqueur had a sweet cloying taste and a pronounced anise aroma. Currently, France has the largest assortment of anise vodka and other spiced drinks.

The anise tincture called "Anisette Marie Brizard" is the most popular among the French themselves and abroad. Elite anise tincture, the recipe of which has been known since the end of the 18th century. In another European state of Italy, they also like to use anise tincture called "Sambucca" as an aperitif for cold snacks. Incidentally, this anise tincture is a compound ingredient in some cocktails. Connoisseurs of the drink claim that the highest quality anise vodka is made in Greece "Ouzo. " And only the Turkish anise tincture "Raki" can challenge the long-term primacy of the Greek alcoholic drink.