"In 1860, Mr. Kanoui began experimenting with a traditional still, developing a triple distillation of anise seeds blended with a secret selection of botanicals (green anise, coriander, fennel, mint, and more). This process produced a spirit reaching 70% ABV, later reduced to 45% with softened water and a touch of sugar.
 
 
His friend Mr. Lashkar, a creative partner with a passion for majestic eagles, joined him in the venture. Together, they named the liqueur ‘Phénix des Anisettes’.
 
 
The brand quickly became a benchmark for anisette in Algeria."