Izarra (liqueur)

Izarra is a liqueur that originates from the Basque Country. It is produced in two varieties, Izarra Green and Izarra Yellow, each with its own unique blend of herbs and spices.

History

Izarra was created in 1835 by Joseph Grattau, a pharmacist from Bayonne. He developed the recipe based on local Basque traditions of herbal medicine and liqueur production. The brand was later acquired by the Pernod Ricard group in 1981, who continue to produce Izarra to this day.

Production

Izarra is made by macerating and distilling various herbs and spices in alcohol. The exact recipe is a closely guarded secret, but it is known to include mint, nutmeg, cinnamon, and vanilla. The liqueur is then aged in oak barrels for several months before being bottled.

Varieties

There are two main varieties of Izarra: Green and Yellow. Izarra Green is made with 16 different herbs and has a stronger, more herbal flavor. Izarra Yellow is made with 32 different herbs and has a sweeter, more delicate flavor. Both varieties are typically served as a digestif, either neat or over ice.

Cultural Significance

Izarra is an important part of Basque culture and is often served at traditional Basque celebrations and festivals. It is also a popular ingredient in Basque cuisine, where it is used to flavor desserts and pastries.

See Also

• List of liqueurs
• Basque cuisine
• Pernod Ricard

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