Sambuca The oils are added to pure alcohol, a concentrated solution of sugar, and other flavouring. The "Oxford English Dictionary" states that the term comes from the Latin word "sambucus", meaning "elderberry". The Greek word "Sambuca" was first used as the name of another elderberry liquor that was created in Civitavecchia about 130 years ago. The first commercial version of such a drink started at the end of 1800 in Civitavecchia, where Luigi Manzi sold "Sambuca Manzi". In 1945, soon after the end of Second World War, commendatore Angelo Molinari started producing "Sambuca Extra Molinari", which helped popularise Sambuca throughout Italy.
Vin de liqueur sugar because most strains of yeast cannot reproduce at such a high alcohol level. "Vins de liqueur" are available in many regional styles and varieties of grape. Grapes from the Champagne region are used for the production of ratafia. The Rhône region makes a wine known as "rinquinquin", and the Languedoc region produces a local "vin de liqueur" that is called "cartagène". The Jura wine region produces a "vin de liqueur" called Macvin du Jura. Most regions that have characteristic brandies also produce related fortified wines: the Pineau des Charentes is fortified with cognac, and the Floc de Gascogne with