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Izarra is a liqueur historically produced in Bayonne in the area of Iparralde, also known as the French Basque Country. However it is now produced in the town of Angers, in the Loire. The botanist Joseph Grattau, at the end of the 19th century, bought the recipe for a traditional Basque liqueur dating back to at least 1835, renamed it Izarra (the star, in Basque) and started selling it from 1904 onwards. The herbs of the Pyrenees and other aromas are used in a fifteen-month process to produce the liqueur. Izarra can be drunk alone or in cocktails, often with gin and is also often found in chocolates or desserts.
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