The range of anise liqueurs is not as wide as, for example, whiskey or wine. Sambuca is classified only by color and manufacturer. At the same time, the difference between different varieties is only in shades of taste. Depending on the color, the following types of sambuka are distinguished:
White (transparent) – traditional anise liqueur. It is usually prepared according to the classic recipe without the addition of other ingredients.
The most famous brands of white sambuca are: “Inferno” (Inferno), “Sambuca Dei Cesari Luxardo” (Luxardo de Cesari), “Lazzaroni 1851”, “Ramazzotti”, “Casoni”, “Cesare Imperator”, “Vaccari”.
Black – has a dark blue color and is more attractive in appearance than its white “relative”. A rich dark color is achieved by adding licorice, licorice extract and other spices to the composition. Many experts consider the taste of black sambuca to be the most refined.
The best manufacturers are: “Antica” (Antica), “Molinari” (Molinari), “Vaccari” (Vakkari).
Red – is distinguished by a bright red tint, which is obtained by adding extracts from berries and fruits to the traditional recipe. After a sip of such sambuca, a fruity aftertaste is felt in the mouth.
The most famous brands of this species are: Antica, Luxardo, Molinari. Not all manufacturers have red sambuca in their assortment, so it is a little more difficult to purchase it than other types.
Any sambuca has a strength of 38 to 42 degrees. The traditional manufacturing country is Italy, which is why I recommend buying sambuca only from Italian companies.