Anisette Liqueur: French elegance with the taste of green anise

Introduction

Sweet, floral and steeped in French tradition, anisette liqueuris one of the most iconic spirits of the South.
It evokes the sun, conviviality and artisanal know-how passed down through generations.
Long associated with major houses such as Marie Brizard, Casanisand Pernod, it is now experiencing an artisanal revivalthanks to producers such as De Michellot., which reveal its natural purity and finesse.

What is an anisette liqueur?

Anisette liqueurisa spirit drink made from green anise seeds, distilled or macerated in alcohol.
It stands out for its sweet and refreshing aromatic profile, without the liquorice notes of pastis.

Traditional composition

• 🌿 Green anise ( Pimpinella anisum): floral and slightly sweet aromatic base.

• 🍋 Fennel and star anise: for roundness and freshness.

• 🌰 Licorice (optional): subtle spicy touch.

• 🍯 Sugar: balances the power of the anise.

• 💧 Neutral grain alcohol: pure and fine aromatic support.

🍸 Anisette is milder and sweeter than pastis, but more natural and floral than Italian sambuca.

History of anisette liqueur

The history of anisette liqueur begins in the 18th century, in Bordeaux, with Marie Brizard, who created her famous recipe in 1755.
At the same time, Provençal distilleries developed local variants, giving birth to houses like Casanisand Pernod.

A drink

• 🇫🇷 France (Bordeaux & Marseille): sweet, floral and balanced anisette.

• 🇪🇸 Spain (Anis del Mono, Chinchón): stronger and spicier.

• 🇮🇹 Italy (Sambuca): sweeter, with a dominant star anise flavor.

French anisette quickly established itself as the elegant and feminine aperitif of the 19th century, before becoming a symbol of the Mediterranean art of living.

The unique taste of anisette liqueur

Anisette liqueurcharmswith its aromatic freshness and velvety texture.
Its aromas evoke southern herbs, wild fennel and the sweetness of summer flowers.

Taste profile

🌿A refined liqueur, ideal as an aperitif or digestif.

Michellot Anisette Liqueur: authenticity and modernity

At De Michellot, the anisette liqueur is revisited in an artisanal, pure and contemporary version.
Distilled from green anise seeds and French plants, it is distinguished by its natural freshness and aromatic balance.

A handcrafted anisette, 100% French

• 🌿 Artisanal distillation at the Distillerie de Lyon.

• 🍋 Recipe based on green anise, fennel, star anise and natural licorice.

• 🍯 Low in sugar, no artificial colors or flavors.

• ❄️ Enjoy neat, over ice, or topped up with sparkling water.

An elegant and sincere anisette, faithful to the spirit of the French terroir.

How to taste anisette liqueur?

1. Pure and icy

Served very chilled (4–6°C), it reveals all the finesse of green anise.

2. Dilute with water

Pour 1 part anisette to 3 parts iced water: the mixture will naturally cloud, a sign of quality.

3. In a cocktail

Some original ideas:

• 🍸 Anisette Spritz: anisette + crémant + sparkling water.

• 🍋 Tonic Anisette: anisette + tonic + lemon zest.

• ☕ Café Anisette: an espresso topped with a dash of anisette for a southern touch.

The differences between anisette, pastis and sambuca

💡 Anisette is the sweetest and most floral of the three, ideal for those looking for an elegant and refreshing aperitif.

The great anisette liqueur houses

Marie Brizard (Bordeaux)

Creator of the first anisette in 1755, she remains the historical reference.

Casanis (Marseille)

More Provençal and sunny, slightly sweeter.

Pernod

Continue for the pastis, but also for its traditional aniseed spirits.

From Michellot

Contemporary artisan house, De Michellotbrings anisette back to life with a purer, more natural and French recipe.

Why choose a craft anisette liqueur?

• 🌿 Naturalness: raw ingredients, no additives.

• 🇫🇷 Made in France: produced at the Lyon distillery.

• 🍸 Perfect balancebetween softness and freshness.

• 💫 Heritage and modernity: respect for tradition with a contemporary touch.

Michellot's artisanal anisette is the modern version of a French classic: elegant, floral and inimitable.

Conclusion

Anisette liqueurisa true icon of French spiritual heritage: refined, light and timeless.
From grand historic houses to artisan producers, it continues to embody conviviality and the French art of living.

🌿 Discover Michellot's Anisette Liqueur— a handcrafted, floral, and natural creation that showcases French green anise in all its purity.

FAQ – Anisette Liqueur: everything you need to know about this great French classic

❓ What is the difference between anisette and pastis?

Anisette is a sweet liqueur made from green anise, without licorice, while pastis contains both anise and licorice, giving it a drier, spicier taste.
Anisette has an alcohol content of between 25% and 35%, compared to around 45% for pastis.

❓ What is the best anisette liqueur?

Historically, the best-known anisettes are those of Marie Brizard (Bordeaux), Casanis (Marseille) and Pernod .
Today, enthusiasts are looking for more natural, artisanal versions , such as Michellot's Anisette Liqueur — 100% French, with no artificial flavors, and distilled from real green anise seeds.

❓ How do you drink an anisette liqueur?

Anisette is enjoyed:

• Pure and icy for an intense aromatic experience,

• Dilute with cold water (1 part to 3 to 4 parts water) for a refreshing aperitif,

• In cocktails , with crémant or tonic for modern recipes like the Anisette Spritz .

❓ Why does anisette become cloudy with water?

Cloudiness is a sign of natural quality : green anise essential oils are soluble in alcohol but not in water.
When water is poured, they disperse in the form of microdroplets, creating a milky effect called “dipper” .

❓ What is the alcohol content of an anisette?

Anisette liqueur generally has an alcohol content of between 25% and 35% vol. , depending on the recipe.
Michellot's Anisette Liqueur strikes a perfect balance: light enough to be thirst-quenching, yet rich in natural aromas.

❓ Does anisette help with digestion?

Yes ✅
Green anise, the main ingredient in anisette, is known for its digestive and soothing properties .
A small dose of anisette after a meal stimulates digestion and brings a feeling of lightness.

❓ What is the origin of anisette?

Anisette was born in the 18th century in Bordeaux , with the creation of the Marie Brizard house in 1755.
It then spread throughout the South of France, becoming one of the French's favorite aperitifs even before the appearance of pastis.