To speak of Chinchón is to speak of one of the most distinctive beverages in Madrid’s culinary tradition: anise-flavored matalahúva brandy, a spirit deeply rooted in the local identity, the region’s agricultural culture, and a way of viewing gastronomy as a living heritage. More than just a liqueur, it is a symbol of the town, of craftsmanship, and of memory—a spirit that has accompanied the celebrations, after-dinner gatherings, and daily life of this historic town for generations.

The soul of this product lies in the distillation of green anise , also known as matalahúva —and popularly, in some places, as matalahúga—an aromatic seed that gives the spirit its clean fragrance, intense character, and that unmistakable personality that has made Chinchón famous both within and beyond Madrid.

The history of this spirit cannot be separated from the agricultural landscape of Chinchón. For centuries, the cultivation of green anise coexisted with vineyards and other traditional uses of the land, creating an environment conducive to the emergence of spirits tied to the region. From this context arose a highly prestigious anise-flavored spirit, crafted with patience and knowledge passed down from generation to generation, until it became one of the town’s great culinary hallmarks.

Its value lies not only in its flavor but also in the traditional method. The spirit begins with the maceration of anise seeds in a hydroalcoholic mixture and continues with a careful distillation, historically carried out in copper stills. This process allows for the extraction of the essential oils from the anise seeds, resulting in a clean, distinct, and deeply anise-flavored aroma. When we speak of “100% distilled,” we are referring precisely to those products in which all the alcohol and the entire aromatic profile come directly from the distillation of anise, without shortcuts or formulas that dilute its authenticity.

Gastronomic Context

In the gastronomy of Chinchón, anise liqueur holds a very special place. It is not simply an after-dinner drink: it is part of the town’s festive tradition and of that Castilian culture in which traditional liqueurs have long accompanied family gatherings, social events, and popular celebrations. It has been a regular presence at parties, winter gatherings, and moments of hospitality, where it is valued both for its aromatic intensity and for its ability to round off a meal with a touch of character.

Chinchón anise has also established itself as one of the most recognizable gastronomic products of the Community of Madrid. This explains why, for many visitors, discovering the town also means getting to know this distilling tradition and understanding that in Chinchón, heritage, landscape, and gastronomy form a whole. Its flavor speaks of the town with the same clarity as its square, its arcaded houses, or its history.

Common Ingredients

The traditional production of matalahúva anise liqueur is based on a simple yet very precise foundation. The typical ingredients are:

Green anise seeds (matalahúva), responsible for the main aromatic profile.
Natural ethyl alcohol of agricultural origin, used as the base for maceration and distillation.
Water, necessary to adjust and harmonize the final alcohol content.
Sugar, in those recipes that aim for a sweeter, rounder profile.

Although the formula may seem simple, the result depends entirely on the quality of the ingredients.

Chinchón's Anise