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Re: Sambuca Recipe Using Star Anise and not Anise Seed

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  • waljaco
    Bolivian (& Columbian) anisado is Spanish influenced. Possibly the base spirit is sugarcane based unlike the grape based Spanish original. Although Central and
    Message 1 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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