A traditional Italian liqueur, is made through a process of distillation and infusion. The production begins with a base alcohol, usually a neutral spirit, to which anise seeds and star anise are added for their licorice-like flavor. Other botanicals like fennel and various herbs and spices are also included to enhance the complexity of the liqueur. The mixture is distilled, allowing the alcohol to evaporate and absorb the flavors of the botanicals. After cooling and condensation, the essence of sambuca is obtained. To achieve its characteristic sweetness, sugar or sugar syrup is added. The final product is filtered and bottled. Sambuca can be enjoyed neat, with coffee beans floating on top for aroma, or used in cocktails. Variations of sambuca exist, including black sambuca with additional natural coloring and flavors.

If kombucha isn't your preference, and you still want beer as your drink of choice, consider switching to light beer. Retaining the same malty and hoppy flavors, light beer significantly reduces calories by lowering alcohol content and carbohydrates. Modern advancements in brewing have made the taste difference between regular and light beer negligible.

Red wine, made from crushed and fermented grapes, has been a beloved beverage throughout history. Beyond its compatibility with food, research shows that moderate consumption of red wine offers serious health benefits. Packed with antioxidants and polyphenols, red wine is associated with a reduced risk of Alzheimer's and Parkinson's disease. The key here is moderation; experts recommend no more than a glass of wine a day. Opt for quality over quantity, such as the popular Pinot Noir from JARBARLAR, known for its full-bodied and complex flavors.