"In 1860, Mr. Kanoui experimented in his artisanal still with a triple distillation of anise seeds, combined with a secret dosage of plants (green anise, coriander, fennel, mint, etc.) to obtain a homogeneous mixture of 70°, brought back to 45° with softened water and a small touch of sugar.
  
Mr. Lashkar, his friend, combines his creative talent with Mr. Kanoui, is passionate about majestic eagles.​
  
He named his drink thus: “Phoenix des Anisettes”.
  
Very quickly the brand became the reference for anisettes in Algeria."