See under Louche-effect.
Term (French louche = opaque, disreputable, suspicious) for the milky flavour of an aniseed spirit when water is added or very strongly chilled. These include the branded spirits absinthe, pastis and Pernod (France), aguardiente and pacharán (Spain), aquavit (Scandinavia), arrack (East Indies), ouzo and tsipouro (Greece), as well as...
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Thorsten Rahn
Restaurantleiter, Sommelier, Weindozent und Autor; Dresden