LIQUEUR

Each fruit or herb has its own character and oddity. Some of them need sun, some others shade depending on their sensitivity.  In order to produce a liqueur, the general rule demands to blend with care and love fruit or herbs, sweetening agents and alcohol.

SAMBUCA

Aniseed in our glasses, ouzo in Greece, pastis in France, sambuca in Italy. It is one of the most popular Italian liqueurs. In Italy sambuca is served with ice and three coffee beans as an aperitif or after dinner. Sometimes it is served in a flaming shot, which you must blow out in time before all alcohol is burned out. Whatever way you choose to drink it, SECRET is unique.