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Anís del Mono Dulce, natural aniseed is distilled in copper stills with other aromatics in order to obtain only the essential oils. These oils are mixed with sugar cane, demineralised water, and neutral alcohol before being shaken, filtered and bottled.
Aniseeds and natural seeds from other aromatic plants are distilled in copper pot stills to obtain the essential oils that are a key component of anise liqueur, alongside cane sugar, demineralized water and neutral spirit of the highest quality. The mixture is gently shaken, filtered and bottled.
Appearance: Anís del Mono is colourless, transparent and bright.
On the nose: A broad, gentle aroma.
On the palate: Sweet and long-lasting.
Mix dry Anís del Mono, lemon juice, water and ice to enjoy a "Paloma" of Eastern Andalucía.
If you prefer, you can drink it on its own, mixed with brandy in a delicious "Sol y Sombra" or use it to sweeten coffee.