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Dry Rute anise - Anís de rute (seco)
Spain
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An anise brandy of high alcohol content (45°-55°), colorless and with strong aroma.
Composition: alcohol (formerly obtained from grapes, now from sugar beet), pure demineralized mountain water, seeds of green anise (Pimpinella anisum). These seeds are bought from growers in the province of Malaga (town of Cueva Bajas) who have passed on the traditions of anise cultivation, at one time widespread throughout Andalusia, from father to son for at least 200 years.
Properties: stimulates appetite, helps digestion and is diuretic.
The beverage is prepared using a traditional process of bidistillation by distilling an aqueous alcohol solution of anise grains in a copper still. The stills and vessels used are exclusively of copper, since they give the product special properties.
Special characteristics: 100%, copper materials, high-calorific olive wood as fuel for the distillation, double distillation, anise from the local area or neighboring areas to Malaga.
The process is a totally artisan process.
There is documentary evidence for this product dating back to 1630, but it has been produced in this way since the 19th century. Production continued at fluctuating levels for all of the 20th century. In the 1950s there were fifty plants specializing in the production of this beverage; now there are only six.
Legislation is very restrictive and competitive pressure from multinationals very strong: consumption is fairly low and the costs of the artisan process are high.
Historic area of production
Rute anise is produced in the municipalities of Rute and Baena, in the Sierra Subbetica, a mountainous area in the south of the province of Cordoba, on the boundary between Malaga and Granada.
Name and address of contact person:
Emilio Contreras Tapia
Poeta Lucano, 39
14860 Doña Mencía (Cordoba)
Tel. +34 957676232 - +34 695924594
E-mail: emilioct@auna.com
Ana Cristina Gómez
Academic at the University of Cordoba
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