Liquor Sambuca Extra Molinari 1 Liter

The flavour and perfume of Sambuca Extra Molinari is based on anise.

The story of the Molinari family, the history of the product "Sambuca Extra Molinari" and the story of the Molinari company are all one.

In 1945, when the war had just finished, "Sambuca Extra Molinari" was born thanks to the initiative of the "Commendatore" Angelo Molinari.

They began with a few bottles, made in an artisan way or even better with a pioneer style. Only after 14 years, in 1959, was the first semi-industrial plant opened, followed by the second in 1964, and the third in 1975: the family is still proud of this to this day, with its latest models in machinery and constant up-dating.

The first boom for "Sambuca Molinari", a fashionable product in Rome in the "dolce vita" and during the 50s and 60s.

Its success became more and more apparent with the passing of time, reaching sales of 3 million bottles in '71 exceeding six million already in 2001 - seven in 2006 - and this is only Sambuca Extra and excluding exports.

This story and these figures, which no company which has subsequently produced sambuca can boast, prove that "Molinari" has in fact created the category "sambuca".

This liqueur has become such a deeply- rooted custom in Italy and the world, that with time it has increasingly acquired a commercial importance of a level that explains the excessive number of other sambucas now queuing behind the leading brand.

The flavour and perfume of Sambuca Extra Molinari is based on anise. The star anise is combined with wheat alcohol, sugar and a very low content of ashes, as well as other natural aromas whose formula the family guards jealously.

"Molinari" insists that its suppliers provide ingredients of the utmost quality, which have not been genetically modified.

The purity of all the ingredients, the uniqueness of the formula and the experience of three generations make Sambuca Extra Molinari a product which is distinct from all the other great anise based liqueurs.

It can be drunk straight, with "the fly" (three coffee beans), with ice, or at a very low temperature (0 °C). Using wide-rimmed glass is advised so you can "savour" the perfume , which is a great "plus" of Sambuca Extra Molinari.