The subject material pertains to a dark-colored variant of an Italian anise-flavored liqueur. This spirit is characterised by its licorice taste profile and is usually served neat, with espresso beans (con la mosca), or flambed. It constitutes a sort of digestif, sometimes consumed after a meal.
Understanding the precise nature of this alcoholic beverage is necessary for these within the hospitality trade, beverage distributors, and customers alike. Its distinct traits affect serving options, cocktail recipes, and general shopper expectations. The historic context of this spirit ties it to conventional Italian customs and gives perception into its manufacturing strategies.
