Perhaps the best Sambuca from Italy as evidenced by winning the 2016 Gold Medal at the New York International Spirits Competition, VINCENZI SAMBUCA DI TORINO is the smoothest and most well-balanced Sambuca from Italy.
Sambuca is an Italian anise-flavored liqueur. Like other anise-flavored liqueurs, the ouzo effect is sometimes observed when combined with water. Under strict Italian law Sambuca must be 40% alcohol and clear.
Sambuca is flavored with essential oils obtained from star anise with 40% alcohol by volume. The oils are added to pure alcohol, a concentrated solution of sugar, and other flavoring.
Distillerie Vincenzi has over 85+ years of experience as distiller of fine liqueurs. Founded in 1930 by Ferdinando Vincenzi, the daily hands-on operations by his great-grandsons, Andrea and Luca, the fourth generation of this family-owned business, guarantee the quality only multi-generational dedication to the craft only time can mature.

Sambuca may be served neat. It may also be served on the rocks or with water, resulting in the ouzo effect from the anethole in the anise.
Sambuca is considered to go particularly well with coffee. Like other anise liqueurs, it may be drunk after coffee as a ammazzacaffè or added directly to coffee in place of sugar to produce a caffè corretto.[5] A serving of Sambuca can be a shot with seven coffee beans, representing the Seven Hills of Rome. Likewise, a shot with one coffee bean, called con la mosca, which means “with the fly”, is as common. The traditional serving is with three coffee beans, each representing health, happiness and prosperity or the Holy Trinity. The shot may be ignited to toast the coffee beans with the flame extinguished immediately before drinking. (see our cocktail section)
Smoothness and flavor are the mark of a fine liqueur. The process at Vincenzi begins with buying the finest quality, natural ingredients. Not limited by region, all of Italy is scoured for the best available. Then the 80+ years of experience handed down to the master distiller continues to produce the smoothest Sambuca available.