1.0Caballero Grouphttps://caballero.es/en/Vicente Florencio Perezhttps://caballero.es/en/author/modesto/rich600338<blockquote class="wp-embedded-content" data-secret="rymyB2ATai"><a href="https://caballero.es/en/shop/spirits/liquors/miura-anis-dulce/">Miura Anís Dulce</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://caballero.es/en/shop/spirits/liquors/miura-anis-dulce/embed/#?secret=rymyB2ATai" width="600" height="338" title="“Miura Anís Dulce” — Caballero Group" data-secret="rymyB2ATai" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://caballero.es/wp-includes/js/wp-embed.min.js </script> https://caballero.es/wp-content/uploads/sites/2/2020/12/licores_miura_anis-dulce.jpg600795In Cazalla distilleries, part of the former Convent of San Francisco, we continue the tradition in the preparation of aniseed inherited from the Franciscan monks who inhabited it. After careful selection of the best seeds of aniseed, these are distilled in our century-old stills according to the original recipe of the monks. The result is a delicate and fine anise with bright flashes, aniseed flavor and smooth in the mouth.