Anis Del Mono Sweet Liqueur
37% ABV (74 proof) | 750mL | Sweet Spanish anisette | Badalona, Spain — Anis Del Mono Dulce (Sweet) is Spain's most famous anisette: natural anise and aromatic plants distilled in copper stills, blended with cane sugar, demineralized water, and neutral alcohol, then gently stirred, filtered, and bottled in the iconic diamond-faceted bottle. The red label marks the sweet expression — silky, aromatic, and unmistakably anise. Available to order online at Del Mesa Liquor in San Diego, CA.
The legend is as good as the liqueur: founder Vicente Bosch founded the brand in the late 19th century, chose a monkey as the trademark (its face is said to be modeled on Charles Darwin himself), and patterned the diamond bottle on a Paris perfume flacon he bought for his wife. In the glass it's sweet and enticing — vibrant aniseed spice, smooth body, lingering finish. Among anise liqueurs, it stands with the finest French anisettes: serve it neat or over ice as a digestif, alongside coffee, or in cocktails that want an anise backbone.
Tasting notes
Nose: intense sweet anise, fresh herbs. Palate: silky, sweet aniseed, subtle herbal undertones. Finish: warm, lingering, aromatic. (Per brand/retailer notes.)
Why buy it from Del Mesa Liquor
- 37% ABV (74 proof) — 750mL, red label Dulce (sweet)
- Natural anise + aromatic plants, copper-still distilled
- Vicente Bosch, Badalona — Catalan distilling heritage since the 1800s
- Iconic diamond bottle; monkey trademark legend
- Available to order online at Del Mesa Liquor
How to serve it
Neat or over ice as a digestif; traditional alongside coffee, or in cocktails needing anise depth.
Frequently asked questions
What's the difference between Dulce and Seco?
Dulce (red label) is the sweet expression; Seco (green label) is drier, with higher alcohol and less sugar.
What proof is Anis Del Mono Dulce?
74 proof (37% ABV) in the US 750mL bottle.
Why is there a monkey on the label?
Founder Vicente Bosch received a monkey as a gift and made it the trademark; the face is said to be modeled on Charles Darwin.
How is it made?
Natural anise and aromatic plants are distilled in copper stills to capture essential oils, then blended with cane sugar, demineralized water, and neutral alcohol.