Licor Anís La Castellana Dulce

La Castellana in a distillate of aniseed grain and badiane mixed with demineralised water, sugar syrup and molasses alcohols.

In 1919 Nicomedes Garcia took over the distillery that his father had started years earlier. By making numerous mixtures he managed to find one that stood out from the rest of the anisettes of the time, consisting of a distillate of aniseed and badian grain mixed with demineralised water, sugar syrup and molasses alcohols. The Anis Castellana had just been born and is still produced today from its original formula.