Anisetta Meletti was invented and produced for the first time in 1870 by Silvio Meletti, who developed and improved an aniseed-based liquor produced by hand in his mother’s small shop. Silvio Meletti had the idea of offering his town a product of an ever higher quality to hold up the comparison with the extremely expensive foreign anisettes. He went hard at the study of Italian and French treatises about the distillation and the production of strong drinks until he was able to design a bain-marie still with a very slow evaporation in order to obtain an alcoholate as aromatic as possible starting from his ideas and designs. Anisetta Meletti has got a very delicate taste and a special aroma that come from the quality of the aniseed (Pimpinella Anisum) carefully cultivated in certain areas of clay soil around Ascoli Piceno, favoured by the excellent conditions of the soil and the climate. In 1904 the distillery was built by the railway station in Ascoli Piceno. The anisette produced was aged in iron casks in many large cellars. Now, more than 140 years since it was produced, Anisetta Meletti Meletti is still produced with the systems developed and established by its founder. The most important point of the production is the alcohol distillation with aniseeds. The alcohol absorbs the aromatic part of the aniseed thanks to suitable stills. The result is a liquor with a high alcoholic content known as “aniciato”, which is the raw material for following processing. For the production of the anisette a particular "aroma" is added always by the distillation of different herbs. The anisette is then transferred into special tanks of more than 10.000 lt. for the ageing process. The ageing process is necessary because in this stage the anisette clears and forms a deposit on the walls of the recipient mixing the different components which give it that unmistakable flavour. RAW MATERIALS The Anisetta Meletti is strongly joined to the area. The anises (Pimpinella Anisum), from which the aniseeds obtained are used during the distillation, are cultivated in the clay soils of the Marche hills. DISTILLATION The distillation is the main point of the production process. Anisetta Meletti is not an infusion, but it is a distillate. The “aniciato” is obtained by the distillation of aniseeds, by which it is produced not only Anisetta, but also “Anisetta Dry”, “Anice” and “Mistrà”. “Aroma” is obtained by the distillation of other raw materials and ageing process. This is the old recipe of Silvio Meletti in 1870. MIXTURE The “aniciato” is obtained by the distillation of aniseeds, which are mixed with water, sugar and flavour. AGEING PROCESS After that the product is obtained, it is aged. Anisetta Meletti ages in big iron casks during the first six months at least and then it is drained and then bottled. FILTERING The filtering is another passage of the production process strongly defined by the tradition. The filtering is in fact the old system of filtration called “a caduta”. It is a slow and non-mechanized in order to maintain the special flavour. BOTTLING After the filtering the product can be bottled.