Although the origin of this drink dates back to the fifteenth century and is located in the Sevillian town of Cazalla de la Sierra, in which, to take advantage of the wine overproduction, it began to be produced. Despite this, over time the anisette has become a typical drink of the Valencian Region, where it is usually taken in different preparations depending on the area or according to the taste of the consumer.
The Cavaller cazalla (anisette) is a anisette made from a formula from the DSTILA distillery school, distilled in a copper still in a completely traditional way. With an alcoholic volume of 40%, translucent color at room temperature that becomes cloudy with cold, a soft aroma of anise and a soft attack with slight touches of cinnamon and vanilla.