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Re: Sambuca Recipe Using Star Anise and not Anise Seed

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  • LISETTA FAROM
    Hi to everybody and wishes of a good new year. In this period, in Italy, you/they are publicizing her/it sambuca Averna where you/he/she is done present that
    Message 1 of 11 , Jan 1, 2006
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      Hi to everybody and wishes of a good new year.
      In this period, in Italy, you/they are publicizing her/it "sambuca
      Averna" where you/he/she is done present that the product and' done
      exclusively using the starry anise to 100%, Ciao a tutti.

      http://www.google.it/search?
      hl=it&q=ANICE+ANICE+STELLATO+SAMBUCA+AVERNA&btnG=Cerca&meta=lr%
      3Dlang_it


      --- In Distillers@yahoogroups.com, "Harry" <gnikomson2000@y...>
      wrote:
      >
      > --- In Distillers@yahoogroups.com, "waljaco" <waljaco@h...> wrote:
      > >
      > > All the aniseed based distillates originated in the Mediterranean
      > > Basin and used local aniseed.
      >
      >
      >
      >
      > All the European ones perhaps, but the Columbians in South America
      > have had one since the mid 1600's. Possibly one of the oldest
      White
      > Rums, Aguardiente is made from sugar cane molasses and aniseed.
      > http://home.earthlink.net/~cafe.tinto/aguardiente.htm
      >
      > Perhaps the anise idea was added through contact with Spanish
      > colonists, it's not known for certain. But the natives of the
      area
      > certainly had distilled liquor before colonization. Archeologists
      > have unearthed crude bottles in digs from well before the time of
      the
      > Conquistadors. Much of South America's early history is still a
      > mystery.
      >
      >
      > Slainte!
      > regards Harry
      >
    • waljaco
      Bolivian (& Columbian) anisado is Spanish influenced. Possibly the base spirit is sugarcane based unlike the grape based Spanish original. Although Central and
      Message 2 of 11 , Jan 1, 2006
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        Bolivian (& Columbian) anisado is Spanish influenced. Possibly the
        base spirit is sugarcane based unlike the grape based Spanish original.
        Although Central and South American indigenes had fermented alcoholic
        beverages there is no proof that they distilled prior to European
        colonisation.
        Aguardiente is Spanish for the Latin 'aqua ardente' (burning water).
        It is a generic term.
        wal

        --- In Distillers@yahoogroups.com, "Harry" <gnikomson2000@y...> wrote:
        >
        > --- In Distillers@yahoogroups.com, "waljaco" <waljaco@h...> wrote:
        > >
        > > All the aniseed based distillates originated in the Mediterranean
        > > Basin and used local aniseed.
        >
        >
        >
        >
        > All the European ones perhaps, but the Columbians in South America
        > have had one since the mid 1600's. Possibly one of the oldest White
        > Rums, Aguardiente is made from sugar cane molasses and aniseed.
        > http://home.earthlink.net/~cafe.tinto/aguardiente.htm
        >
        > Perhaps the anise idea was added through contact with Spanish
        > colonists, it's not known for certain. But the natives of the area
        > certainly had distilled liquor before colonization. Archeologists
        > have unearthed crude bottles in digs from well before the time of the
        > Conquistadors. Much of South America's early history is still a
        > mystery.
        >
        >
        > Slainte!
        > regards Harry
        >
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