Anise Liqueur Aniz Escarchado is a Portuguese Liqueur from the house, Ferreira Duque sweet with a natural anise branch inside the bottle that gives it a delicious anise fragrance.

One of the Portuguese liqueurs, with a long tradition in Portugal, is produced from an old recipe for the bitter almond liqueur and is produced through traditional processes. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. The Quinta achieved the best result ever and that in the 20th edition of the Concours Mondial de Bruxelles, with gold medals for their wines from all regions. Obtained from an old recipe of bitter almond liqueur, and is produced through original and traditional processes.However, you can also accept or reject further cookies at any time or specify which of these cookies you would like to agree to. In the event of any safety concerns or for any other information about a product please carefully read any instructions provided on the label or packaging and contact the manufacturer.

The production of Amarguinha starts with the strict selection of the ingredients and ends in a maturation period done in oak casks, providing it an incomparable stability and richness of bouquets. The city wanted to revitalize the abandoned kiosks, and gave out lots of leases, but they mostly just sold things to tourists, losing the identity of the kiosk culture here. A scan of the menu of Quiosque de São Paulo reveals archaic beverages such as vinho quinado (port wine supplemented with quinine), and hard-to-find snacks such as punheta de bacalhau (“salt cod hand job”), a salad of strips of salt cod and onion bathed in olive oil. It is a liqueur that perfectly replicates the authentic and extraordinary flavor of pastel de nata from Belem, presenting the aroma of cinnamon, egg cream with a very elegant velvety structure. It probably wouldn’t have been widely available in Lisbon a century ago, he says, but it belongs to the family of syrupy sweet liqueurs, with flavors such as sour cherry and anise, that were kiosk staples back in the day.After straining and discarding the almonds, sugar and water are added to the booze to balance the flavor and alcohol level.