Gold World Spirits Awards 2019
Hödl´s Styros

Styros Anis


Styros is a pure distillate of anise seeds, star anise, fennel, and caraway. It is prepared in a mixture of fine wine distillates (from Chardonnay and Isabella grapes) and wheat grain. When it is mixed with cold water, it becomes milky white. The essential oils in the liquor are also beneficial. The Styrian-Mediterranean lifestyle!


As an aperitif, digestive, or with a meal…


  • Drink it neat or on the rocks
  • • Styros with ice water (1:2 ratio)
  • • As a mix drink with ice: apple juice, orange juice, etc.
  • • Coffee with a shot of Styros


Another way to enjoy Styros: The complex flavor and aroma unravels particularly well if you do not cool the bottle! Serve at room temperature with a separate glass of ice water and it presents its full splendor.

6 - 22 °C
Tumbler, cocktail glass, schnapps glass, or stamperl
40,0 %
Why Styros becomes cloudy


When burning, the essential oils from the anise and fennel pass into the distillate. In Styros, these invaluable plant-based oils are dissolved in the alcohol and become clear.


If water is added, an emulsion (an insoluble mixture of oil and water) is formed. Millions of droplets are formed that do not dissolve. The light also helps sell the milky effect thanks to the Louche Effect.



The Journey to the Spirit of Europe


Our history began in 2016 with a sensory trip to find the best anise the world had to offer. From the Turkish Raki, the Sambuca in Italy, the Pasti in France, and the countless Ouzos and Tsipouros in Greece. The different methods of production inspired us in our project to produce a typical Styrian anise distillate that competes with the best…


As a starting point, we imagined a clear and fruity brandy made from Styrian Chardonnay and Isabella grapes matured in stainless steel. It should hold and envelop the palette with the main flavor component of the anise then reveal the delicate taste of wild berries.


In the search for the best herbs, we ended up finding them at home and in other herb gardens in the region. They are dried or freshly macerated in pure wheat grain where the natural aromas can be transferred to the alcohol. Each little herb is distinctive and must be handled in a unique way.


Only the experiments with anise seeds did not bring about desired results. So we followed the legendary call for “anise from Lisvori” and traveled to Greece.


The sleepy town, lush vegetation was revealed to us. In the small tavern “To Limanki” we met Dimitros Varvarekos and his friends. We were so kindly received that we promised to mention him in this story. Thank you!


 I explained my request in German and English and they listened to me in Greek, very amused. When I took a bottle of Tsipouro to help me, they understood me and took me to the farm of Kostas Marillis. It was here that we found what we were looking for: green anise seeds, dried slowly in the shade, with an unbelievable scent. After arriving home, we macerated them with a relieved smile and began finishing our wonderfully fragrant approach to firing.


Distillation has a very special meaning: it is a gradual walk to “lose to aromas” and to preserve the precious essential oils down to the distillate. Following the special production method of a raki where only the core is removed. Unfortunately, we can’t tell you anything else. ;-)


The high-proof distillate is diluted to drinking strength with spring water from our house well. The aging process lasts at least a year in order for the unique softness and harmony to develop in conjunction with the sharp spiciness of the caraway.


An anise liquor from the best Styrian and Greek ingredients can only be called STYROS.



A spirit of Europe!


DISCOVER Styros Anis