Italian sambuca

History and tradition: from Civitavecchia to global success

The roots of sambuca lie in the millennial herbal tradition of the Mediterranean, where anise has been used since ancient times for its digestive and aromatic properties. The Romans knew the  conditum paradoxum, a beverage flavored with spices including anise, while in the Middle Ages Italian apothecaries produced elixirs and rosolios based on medicinal herbs.

Modern sambuca was born in the context of the great Italian liquor tradition of the nineteenth century. Although various legends attribute its paternity to small local producers, it was Luigi Manzi who registered in 1851 at Civitavecchia the first documented recipe of 'Sambuca Manzi', laying the foundations for what would become a distinctive liquor category.

The very name 'sambuca' probably derives from  elderberry (Sambucus nigra), plant traditionally associated with liqueur preparations, although the modern liqueur does not contain this ingredient but is characterized by anise.

The Molinari era and international consecration

The real leap in quality happened in 1945, when  Angelo Molinari founded in Rome the company that would revolutionize the sector. Molinari perfected the traditional recipe, developing an innovative production method based on triple distillation, careful selection of first-quality star anise, and a secret recipe. His  Sambuca Extra Molinari, launched with the iconic transparent bottle and blue label, quickly conquered the Italian and international markets.

In the ’50s and ’60s, Molinari transformed sambuca into a cultural phenomenon through memorable advertising campaigns and the famous ritual ‘with the fly’ (with three coffee beans, symbolizing health, happiness, and prosperity), which became an icon of Italian customs. The liqueur accompanied the economic boom and the ‘Dolce Vita’, celebrated in the homonymous film by Federico Fellini, establishing itself in bars and restaurants as a symbol of Italian-ness.

Production sites and aromatic biodiversity

Unlike many wine productions, sambuca is not linked to a single terroir or specific geographical denomination. Production is mainly concentrated in Lazio (historical cradle of the product), in Lombardy, and other regions of Central-Northern Italy, as well as in Sicily.

Aromatic sourcing represents a distinctive element: star anise (Illicium verum) mainly comes from Southeast Asia (China, Vietnam), while green anise (Pimpinella anisum) can be grown in some Italian Mediterranean areas. Quality companies prefer certified suppliers who guarantee quality and traceability, considering that anise essential oils constitute the aromatic soul of the product.

Regulatory requirements: the European framework

Regulation (EU) 2019/787 of the European Parliament and of the Council defines, protects, and regulates the production and marketing of spirit drinks in the European Union. Sambuca is recognized in its Annex I as a specific category (category 34), with strict technical requirements. The legal name of sambuca is reserved for the colorless anise-flavored liqueur that meets the following requirements:

• contains distillates of green anise (Pimpinella anisum L.), of star anise (Illicium verum L.) or other aromatic herbs;

• sweetener content not less than 350 grams per liter, expressed in inverted sugar;

• natural anethole content between 1 and 2 grams per liter;

• minimum volumetric alcoholic strength: 38% vol.;

• the use of flavoring substances and aromatic preparations compliant with Regulation (EC) No 1334/2008 is allowed;

• absence of color;

• the legal name may be completed with the term ‘liqueur’.

Table 1 – Legal requirements and analytical parameters: Sambuca, Ouzo, and Pastis compared

Ingredients and production method

Sambuca is made using a method that combines artisanal tradition and technical precision, as described below.

Raw materials:

• ethyl alcohol of agricultural origin (95-96% vol.);

• essential oils and distillates of star anise and/or green anise;

• sugar (sucrose or glucose-fructose syrup);

• demineralized water;

• complementary botanicals (optional).

Production process:

1. Maceration/Aromatic infusion. Essential oils or whole anise seeds are macerated in high-proof alcohol for 24-72 hours, allowing the extraction of volatile aromatic compounds;

2. Distillation (optional). Some producers carry out a redistillation of the infusion to obtain a purer and more concentrated aromatic distillate;

3. Mixing. The aromatic distillate is mixed with neutral alcohol, water, and sugar syrup according to precise proportions that ensure compliance with regulatory parameters;

4. Resting and aging. The liqueur is left to rest in stainless steel tanks for several weeks, allowing the flavors to harmonize;

5. Filtration and stabilization. Cold filtration to remove possible turbidity and ensure characteristic clarity;

6. Bottling. Packaging in glass bottles with final quality control.

The 'anetol' effect. A peculiar characteristic of sambuca is its behavior when diluted with water or ice: the liqueur becomes milky due to the precipitation of anethole essential oils, a phenomenon appreciated by connoisseurs and an indicator of aromatic quality.

Organoleptic characteristics and consumption methods

Sensory profile:

• Visual aspect crystalline, bright, perfectly transparent in classic versions;

• Aroma: intense anise bouquet with sweet notes of licorice, floral and spicy nuances;

• Taste: sweet attack balanced by the freshness of anise, soft and velvety body, persistent finish with a slightly menthol aftertaste;

• serving temperature: traditionally smooth, at room temperature or cold (10-15°C).

Traditional consumption methods:

• 'with the fly': classic ritual with three coffee beans immersed in the liquor, symbol of prosperity;

• flambé: served flaming for a spectacular effect and a slight caramelization of sugars;

• 'coffee killer': consumed after espresso coffee as a digestive;

• with ice: served with ice cubes to refresh and slightly dilute;

• In mixing: increasingly used in creative cocktails by contemporary 'mixologists' (Molinari, 2025).

The economic value and export of the liquor sector

The success of sambuca is not only cultural but represents a strategic asset for the Italian trade balance. According to the latest industry data, the liquor and spirits sector significantly contributes to the turnover of Made in Italy agri-food industry.

Sambuca, in particular, maintains a primary market share among 'sweet liquors', with a very strong export tendency that in some cases exceeds 70% of total production. The reference markets are led by:

• Germany and Northern Europe, where anise culture is historically rooted;

• United States, where Sambuca is a protagonist of the high-end mixology trend;

• emerging markets, where the liquor is perceived as a status symbol of Italian lifestyle.

This economic dynamic underlines the importance of defending the legal denomination 'Sambuca' at the international level, preventing phenomena of Italian Sounding that could damage the reputation and added value of authentic companies.

Conclusions and call for responsible drinking

The Italian sambuca represents a distinctive symbol of the liquor tradition of the Bel Paese, the result of a centuries-old history that has combined artisanal knowledge and productive innovation. From Civitavecchia to Rome, from Angelo Molinari's insights to international diffusion, this liquor expresses values of authenticity, quality, and passion that continue to conquer global palates.

The strong positioning in foreign markets demonstrates the sector's ability of ‘Made in Italy’ liquors to compete with iconic and distinctive beverages, bringing a piece of Mediterranean culture to the world. Commercial success must always be accompanied by a fundamental ethical responsibility:  promote responsible and conscious drinking.

The World Health Organization recommends moderation in the consumption of alcoholic beverages, reminding that alcohol abuse constitutes a risk factor for numerous diseases. The Italian drinking culture – characterized by conviviality, moderation, and association with food – represents a virtuous model that producers and distributors are called to enhance.

Dario Dongo

References

• Molinari. (2025). Cocktail. https://www.molinari.it/cocktail-sambuca

• Regulation (EU) 2019/787 of the European Parliament and of the Council of 17 April 2019 on the definition, description, presentation and labelling of spirit drinks, the use of the names of spirit drinks in the presentation and labelling of other foodstuffs, the protection of geographical indications for spirit drinks, the use of ethyl alcohol and distillates of agricultural origin in alcoholic beverages, and repealing Regulation (EC) No 110/2008. Current consolidated version: 13/05/2024 http://data.europa.eu/eli/reg/2019/787/2024-05-13