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. Omnipresent in the Basque Country, the inscription outside the distillery reads: Le soleil et la neige des Pyrénées, ie the sun and snow of the Pyrenees.
Distillates have different alcoholpercentages. So, we have defined a parameter allowing you to better understand and compare different prices. This parameter is calculated by dividing the bottle price by the alcohol content. The alcohol content (or strength) is the amount of pure alcohol (ethanol) contained in the distillate.
This parameter indicates the price of a single 4cl dosage of distillate. It is calculated by dividing the price of the bottle by its quantity (expressed in cl), then multiplying by the centilitres of the recommended single dose, as average in cocktail recipes.
