After several months of work with the master distiller, the iconic recipe for Izarra, the liqueur of the Basque Country, has returned to its original taste.
The recipe has been reworked to create a distillate more concentrated in plants and with a lower sugar content. Izarra Vert has always been made from a plant distillate, now more concentrated, spices, and a double maceration of walnut husks and prunes.
After distillation in a copper still, Armagnac is added to the distillates.
The result:
- Remarkable breadth and length on the palate
- Exceptional aromatic complexity
- Its almond-green color highlights the natural character of the plants
IZARRA, AN ICONIC BRAND
Created in 1906 in Hendaye by pharmacist and botanist Joseph Grattau, Izarra is the emblematic liqueur of the Basque Country. It began to flourish after moving to Bayonne, on the eve of the First World War. From early on, it established a Basque identity (IZARRA means “star” in Basque), becoming a symbol of the Basque Country as well as a leading French liqueur. In 2018, distribution of the IZARRA brand was entrusted to the VEDRENNE group. Its distillation in Nouvelle-Aquitaine brings it closer to its roots.
IZARRA, A HERBAL AND MINTY LIQUEUR
COLOUR
Izarra reveals a beautiful green color that highlights this liqueur’s herbal character.
AROMA
On the nose, Izarra offers fresh, minty and camphoraceous notes, with a touch of spice.
TASTING
On tasting, its impressive breadth and great harmony of flavors come through, offering a lovely balance between the freshness and intensity of the plants.
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MORE RECIPES
BEKO: 3 cl Izarra Vert - 8 cl Rosé de Gascogne - 4 cl tonic
TIK’IZARRA: 3 cl Izarra Vert - 1 cl orgeat syrup - 8 cl pineapple juice - 1 cl lime juice
BASQUIANO: 4 cl Maurin Quina/red vermouth - 2 cl Izarra Jaune - 1 cl Salers 16° - 2 cl sparkling water
IZA GORRIA: 2,5 cl Izarra Jaune - 1 cl Supercassis 20° Vedrenne - 10 cl tonic
