Anis from Chinchón
Anís © Miguel Ángel Muñoz Romero. Turismo de Chinchón
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The tradition of anis production in Chinchón dates back to the 17th century, when vast crops of aniseed were first cultivated.
The aniseed, known as 'matalahúva', oval shaped and green in colour, comes from the umbelífera Pimpinell anissum L plant.. The liquor known as anis is obtained through the maceration of the green aniseed in agricultural alcohol. It is then distilled in a copper still. The result is a clear liquid with an alcoholic content that varies by type: between 70-74% for the Chinchón Special Dry, 40-45% for the Chinchón Dry and 35-40% for Chinchón Sweet. Anis may or may not be sweetened. It is consumed either as a liquor or as an ingredient in a wide variety of cakes or tarts, thanks to its sweetness and characteristic aroma.
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- The area of production of anis from Chinchón comprises the town limits of the town of Chinchón, located to the south-west of Madrid.
- The varieties include sweet, semisweet, dry and extra dry.
- Rich in carbohydrates and energy.