Chinchón (drink)

Chinchón is a kind of anisette produced in the village of Chinchón, Madrid. It can be called "Anís de Chinchón" (Anisette from Chinchón) or simply "Chinchón".

This tradition comes from the 16th century, when large amounts of vineyards were planted. The medium-grade distilled wine alcohol is first marinated with green anis seeds, and then is redistilled in copper. The result is a transparent liquid, free of suspended particles. There are three varieties, each with a different alcohol content: special dry (70-74%), dry (40-45%) and sweet, made with sugar added to the distillate (35-40%).

Because of its extraordinary quality, Chinchon was named a "Royal House Provider" by the Queen Maria Cristina in the 19th century, and anis from Chinchón obtained the gold medal at the Universal Exposition in Chicago in 1893 and in Paris in 1900. It was the only brandy wine to earn the Great Medal of Honor in Paris in 1889.

It has been considered to be the perfect drink to have as a digestive after a meal, served at room temperature mixed with water, on the rocks, or added to tea or coffee. It can be used as well for making sweets. Traditionally men mix it with brandy, calling it sol y sombra (sun and shade), drinking it after lunch with coffee and a cigar whilst they play cards in the local bar. Some people drink it in the morning – they claim it warms you up and it boosts your energy level.

But the real Chinchón drinkers in Spain are older women, ladies who drink it just for its curative properties or as a digestion aid – or so they say. They also use it as a relaxant, and maintaining it keeps one's youth. Years ago women didn’t go to bars as much as men, so they met at home and would drink Chinchón or other anisettes. Since everybody in Chinchón drinks anis, don’t refer to it as a drink for old ladies – nobody will agree or admit it.

Now there is just one Chinchón distillery in town, Alcoholera de Chinchón, belonging to the famous group Gonzalez-Byass, makers of wine, brandy and different liquors. Since it is not open for visits or tastings, the best place to taste Anis de Chinchón is in the local bars, where you can see the different products and get a tasting session with all the explanations you may need from any local folk – the older the better.

ource

[http://www.theculturedtraveler.com/Archives/Feb2004/Anisette.htm Anis from Chinchón]