Angelo Molinari, an experienced distiller, had the idea of producing a liqueur similar to the anise-based spirits drunk since the 1800s. He created Molinari Sambuca in 1944 and it is still produced by his children and grandchildren at their purpose built distillery.

42% abv.

Molinari are the only producers allowed to call their Sambuca "Extra", a term added to signify the products quality and a brand term recognised by the Italian courts.