It is not difficult to find Izarra Indeed, it can also be bought from wine makers and delicatessens, as well as in supermarkets.
The story goes that in the middle of the 19th century, Joseph Grateau, a chemist from Bayonne, came across a recipe for a liqueur made using herbs whilst he was rummaging around his grandparents’ attic. Whilst some of the recipe’s herbal ingredients can be found in the Pyrénées, others come from India. After reworking the recipe, the Izarra Fine-Hendaye liqueur was finally created in 1904. ‘Izarra’ means star in Basque. The Izarra is sold as three products: Yellow Izarra is different because of its use of sweet and bitter almonds (40%). Green Izarra is stronger. The peppermint prevails (40%). The Izarra 54 is as close as possible to the original recipe of what Basque people drink (54%). To be drunk as a digestif, enjoy the subtleties of this drink in moderation.
