Pernod – an aperitif with a strength of 40%, with anise flavor and originally from France.
Interestingly, due to the content of anise and other herbs that give the liquor its grassy color and unusual aroma, it is often confused with absinthe.
What you need to know about Perno
Why is it confused with absinthe
The first true classic absinthe, Pernod, was produced in 1792 by a French physician who used the formula as a medicine for his patients.
Then, after absinthe was banned in 1915, Pernod released a new version of the drink, already without the hallucinogenic substance called thujone, which is how it is produced to this day.
The original Pernod was 65-75% ABV
And of course, the notorious thujone, which is obtained from bitter wormwood.
The characteristic aroma of the drink
Created with a combination of star anise, fennel and 14 aromatic herbs including chamomile, coriander and veronica.
Where is it for sale
Pernod is currently distributed in over 170 countries and is one of the world’s best-selling anise-flavored drinks.
Difference between Pastis and Perno
In France, the vast majority of aniseed spirits are grouped together under the general name “Pastis”, which are a complex yet subtle combination of anise and licorice obtained by maceration.
Pernod is made by distillation and only contains a hint of licorice, which provides a lighter flavor, making it extremely versatile for cooking.
Cooking with Perno
Pernod is widely used by chefs around the world for its ability to flavor food without overpowering its natural taste, and as a savory culinary ingredient in a variety of dishes.
The drink is known to enhance the taste of vegetables, flavor any dish with a subtle hint of herbs, and lend the perfect combination of sweetness and spice to desserts.
Pernod is recommended to be added at the end of the cooking process to get the best taste.
Relevance: 06.08.2019
Tags: Liqueurs, Pourings, Liqueurs, Brands of liqueurs