… and natural flavouring
Anis de Flavigny® are available in a selection of different flavours. The first to come after the classic Anis was rose flavour, followed by a host of others: blackcurrant, lemon, orange blossom, ginger, mandarin, mint, liquorice and violet.
We first got a taste for anise-flavoured drinks in Europe from the eastern Mediterranean, when they were brought in with the Greek and Turkish empires. Gradually, anise farming spread around the entire Mediterranean.
As early as 1800, Anis de Flavigny® was already available in a wide range of different flavours. All of our natural flavourings are extracted from their host plants using steam or beet sugar alcohol distillation. With mint, for example, the leaves are placed in a pot still, and water is heated below. The steam passes through the leaves, picking up the mint essential oil as it goes. This passes through a gooseneck funnel and a tube running through a tank of cold water, causing the oil to condense out.
To make a litre of neroli essence (orange blossom extract), we use a tonne of orange blossom- we use flowers from Seville orange trees. To produce one litre of essential rose oil, we must first start with two tonnes of rose petals.