PRODUCTION DETAILS: Anis del Mono. That "anise monkey". A name that is so curious interpretation, among others. The story goes that the Bosch family and owner of the distillery in Badalona, ​​Spain, owned farms abroad. One of them one day he sailed a ship carrying a monkey found his home in the factory. People were intrigued and amused by that animal, so identified the liquor produced in the distillery as mono anise, "Anis del Mono", indeed. Today, as a century and a half, the liquor occurs after the original recipe: only sugar cane, distilled water, pure alcohol and, of course, the aniseed with the addition of some herbs. The production process consists of the alcohol ingredients macerated, filtered in copper stills, the original nineteenth century. Next is slightly agitated to move the particles were maintained in suspension and then filtered before bottling. The result is a liqueur with a pleasant bouquet, perfect for pure after a meal, or with water and ice, in the classic "flies", or lemon juice and ice. There are many variations to get a drink in the low alcohol content and full of flavor.

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