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pomace brandy herbs

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  • Artisan herbal liqueur Contos AG.

    Contos artisan herbal liqueur

    D.O Aguardentes de Galicia Spirit drink obtained from the maceration of pomace spirits and different types of herbs and spices, among which the presence of angelica stands out, verbena, cinnamon, nail, nutmeg, rosemary, and so on 19 different herbs. It is used even today for its soothing properties and purported medicinal attributes
    • Type: Herbal Liqueur Recommended: Served in glass is a perfect companion of good espresso. Graduation: 30%º

  • Herbal liqueur Señorío de Rubiós AG.
    Herbal liqueur Señorío de Rubiós made in Galicia. 75cl glass bottle. D.O Aguardentes de Galicia Spirit drink produced from aguardientes, by maceration and distillation of alcohol along with herbs that characterize. Sugar content shall be at least 100 grams per liter. The use of any herbaceous species suitable for food use is permitted; the most common are; mint, chamomile, verbena, rosemary, oregano, cilantro, orange blossom, fennel, licorice, nutmeg and cinnamon. The preparation may be by macerating herbs, by distillation with herbs or a combination of both methods. It is used even today for its soothing properties and purported medicinal attributes
    • Type: Herbal Liqueur Recommended: Served in glass is a perfect companion of good espresso. Graducación: 35%º

  • Herb liqueur The monk
    El Monje herbal liqueur Spirit drink made from spirits, by maceration and distillation of alcohol along with herbs that characterize. Sugar content shall be at least 100 grams per liter. The use of any herbaceous species suitable for food use is permitted; the most common are; mint, chamomile, verbena, rosemary, oregano, cilantro, orange blossom, fennel, licorice, nutmeg and cinnamon. The preparation may be by macerating herbs, by distillation with herbs or a combination of both methods. It is used even today for its soothing properties and purported medicinal attributes
    • Type: Herbal Liqueur Recommended: Served in glass is a perfect companion of good espresso. Graducación: 35%º
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    Herbal liquor from Galicia – Palace Valdomiño
    Premium Product under the Orujo de Galicia Geographical Indication.

    Elaboration

    Liquor made by cold macerating a natural selection of 7 aromatic and medicinal herbs in Aguardiente de Orujo de Galicia. Then it is distilled and the sugar is added. Before bottling, it remains at rest for at least three months.
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    Galician coffee liquor – Palace Valdomiño
    Premium Product under the Orujo de Galicia Geographical Indication.

    Elaboration

    Liquor made by macerating the best coffees in the Cerrado area in Aguardiente de Orujo de Galicia (Brasil) during 31 days. After this time, filtered and added sugar until its perfect dissolution. Later, it remains undisturbed for twelve months before being bottled.

  • Martin Codax aged brandy
    Liquor pomace Martin Codax Albariño grape aged in oak barrels from Limousin. Marc de Galicia FASE VISUAL: Bright and crystal, toasted amber color, offering exceptional visual appearance. Olfactory phase: Great aromatic intensity, highlighting its fineness and degree of frankness in the sensations perceived Albariño and natural aging. Harmonious and full bouquet, vanilla sensations, apple, herbs and caramel. Palate: Pleasant feeling of warmth in your mouth entry, to finish after a sensation of aromas from wood and Albarín

  • Marc Cream: Homesickness ( Bottle of 3 liters )
    Uniting traditions, milk and bagasse, in a homogenized mixture was macerated and works the miracle. A single cream on the market. Bottle of 3 liters

  • Coffee Liqueur : Fuxan winds 3 Liters
    Coffee liquor obtained by cooling through the system at -15 ° C staple, thus achieving an overall stabilization. Liqueur: Coffee Liqueur format 3 liters Producer: Fuxan winds Recommended: Digest any dish Graduation: 30% Flight. Formats: 3 liters

  • Grape marc de Galicia : Abbey's Cave
    Pomace brandy, grape varieties along with special distillation process according to ancient patterns of the traditional distillers obtain this fine resort Marc de Galicia.
  • Herbal liqueur

    Herbal Liqueur: Mays
    With our spirits and selected herbs of our forests, chosen by experts flavors, colors and fragrances.

    Herbal liqueur

    Herbal liqueur Mays is a liquor made in the traditional manner in Galicia. It is a natural and artisan product, where respect for the raw material and the tradition of this recipe are the key ingredients in its preparation.  

  • Coffee Liqueur: Mays
    Pomace brandy and specialty coffee house just right maceration. Very palatable.

  • Marc Cream: Destileria Xestal( Bottle of 3 liters )
    Uniting traditions, milk and bagasse, in a homogenized mixture was macerated and works the miracle. A single cream on the market. Bottle of 3 liters

  • Coffee Liqueur : Destileria Xestal 3 Liters
    Coffee liquor obtained by cooling through the system at -15 ° C staple, thus achieving an overall stabilization. Liqueur: Coffee Liqueur format 3 liters Producer: Destileria Xestal Recommended: Digest any dish Graduation: 27% Flight. Formats: 3 liters

  • Marc Pazo Señoráns (0,50 L)
    DEVELOPMENT: This liquor is prepared with skin albariño after being pressed. The distilling process is traditional and directly over the fire, It has double distilled ensuring greater flavor. It is kept in stainless steel tanks 2000 liters.

  • Pazo Señoráns herb brandy (0,50 L)
    DEVELOPMENT: Traditionally produced in pot stills over direct heat with double distillation. Once distillate is kept in stainless steel 2.000 liters. type infusion mashing with dried herbs and seeds.
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    Coffee liqueur from Galicia upside Down – Adegas Castro King
    The coffee liqueur from Galicia upside Down is produced by Adegas Castro Brey. The bagasse is kept in special tanks where a fermentation process natural. After it is distilled in two stills traditional copper, the result of which is the brandy. Discarding the first and the last vapors (head and tail) and only use part of the hearts (distillation intermediate). We selected the best coffee beans from blue mountain in Jamaica, coffea arabica variety (one of the best cafés in the world). The grain in half, is allowed to macerate a month, and then you add caramel to tone down the bitterness of the coffea arabica variety and demineralized water. Color dark mahogany, with flashes of amber; it has a good intensity of aroma, clear memories of roasting the natural (coffee, tofe and mocha) elegant notes of orange blossom. In the mouth it is balanced with notes of bitter chocolate, tasty and I remember the excellent coffee.
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    Herb liqueur from Galicia upside Down – Adegas Castro King
    The herb liqueur from Galicia upside Down is produced by Adegas Castro Brey. The bagasse is kept in special tanks where a natural fermentation process. After it is distilled in two stills traditional copper, the result of which is the brandy. Discarding the first and the last vapors (head and tail) and only use part of the hearts (distillation intermediate). We selected 8 fresh herbs in the vineyard and allowed to macerate for 1 month, after reduction with demineralised water, and left to cool down to -4ºC, and filters.
    Color lemon yellow with traces oliváceos, it has an aroma of high intensity and complex nuances, with fresh citrus notes anisadas and spicy (skin of citrus, fennel, dill, lemongrass and cinnamon). The palate, it is balanced and persistent. Powerful, balsamic and long-haul.
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    The Orujo of Galicia upside Down – Adegas Castro King
    The orujo of Galicia upside Down is produced by Adegas Castro Brey. The bagasse is kept in special tanks where a natural fermentation process. After it is distilled in two stills traditional copper, the result of which is the brandy. Discarding the first and the last vapors (head and tail) and only use part of the hearts (distillation intermediate). Color lens, it has an aroma powerful aroma of dried herbs, withered flowers and candied fruit. The palate, it is alive and very warm. Balanced, fine bitterness, persistent and spicy.

  • Marc Cream: The Val

    Val Marc cream

    Milky beige. Intense and well defined nose, with toffes, smooth liqueur flavors and some vanilla remember. In mouth intense attacks, resulta greedy, pretty sweet, vanilla reappear, It is fresh and light enough, with enough length, order and good definition. Because of its low alcohol is drunk easily and with pleasure.

  • Coffee Liqueur: The Val

    Coffee Liqueur La Val

    Iodinated dark mahogany tones in his rim. In nose notes of good coffee, very toasty aromas, anise and some chocolate. Its entrance is unctuous, melosa, with notes of coffee and toasted. Finish is long, soft and gentle.

  • Herbal Liqueur de Galicia: The Val
    The Val herb brandy Intense lemon yellow with green flashes on its edge. Complex and fine nose, aromatic herbs, cinnamon, orange peel and aniseed touches. Very balsamic. The palate is unctuous, sweet and frank, with hints of flowers and spices, balanced sweetness that softens its long and warm finish.

  • Coffee Liqueur: Martin Codax
    Coffee Liqueur, Martin Codax: Martin Codax coffee liqueur made from fermentation of steam stripping and coffee from Brazil, Colombia and Africa. Marc albariño Galician. Cata: FASE VISUAL: It has an attractive chocolate brown, dark but bright hue. Olfactory phase: Great aromatic intensity, persistent aromas of freshly roasted coffee. Palate: It is pleasant in the mouth, soft, greedy, excellent balance and persistence. With free shipping

  • Cream Marc de Galicia : Marques drops 32 you
    Spirit drink produced from aguardientes, coffee, milk and sugars. Galician liquor creams usually contain between 15% and 17% alcoholic, Marques de Vizhoja has 19%. Cata:
    • Our cream is vanilla liquor color with burnished, dense and creamy appearance.
    • Its aroma is intense, sweet, with notes of caramel, toffee and coffee liqueur.
    • Its flavor is very mild, sweet and sweet.
     

  • Herbal Liqueur de Galicia : Marques drops 32 you
    Spirit drink produced from aguardientes, by maceration and distillation of alcohol along with herbs that characterize. Sugar content shall be at least 100 grams per liter. The use of any herbaceous species suitable for food use is permitted; the most common are; mint, chamomile, verbena, rosemary, oregano, cilantro, orange blossom, fennel, licorice, nutmeg and cinnamon. The preparation may be by macerating herbs, by distillation with herbs or a combination of both methods. It is used even today for its soothing properties and purported medicinal attributes
    • 7 ml is the right amount to cut coffee or tea.
    • Type: Herbal Liqueur Producer: Brands Vizhoja Recommended: Served in glass is a perfect companion of good espresso. Graducación: 35%º Cata:
      • Bright yellow with green notes.
      • Remember to herbaceous species used in its composition.
      • It has an intense aroma, reminiscent of his herbs.
      • Intense flavor, sweet and sweet with comprehensive final.

  • Coffee Liqueur: A Cepa
    Coffee Liqueur, obtained the best natural coffee from Colombia and Brazil, freshly roasted and ground to conserve all its aroma and freshness, together with sugar cane, apples, orange peels, banana and cinnamon, is put to macerate, for at least one month in Marc. Type: Coffee Liqueur Producer: Abbey's Cave Recommended: Digest any dish Graduation: 35% Flight. Formats: 75cl

  • Coffee Liqueur : A espenuca
    Pomace brandy and specialty coffee just right maceration. Very palatable.
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    Coffee Liqueur: I therefore challenge
    Aspect chocolate, with aromas of a large selection of the best coffees, they've been steeping for months in Marc de Galicia, made from grape pomace Treixadura, Torrontes, side and Albariño. Its sweet taste is due to sugar, orange and lemon and results in a high quality liquor, whose recipe has been inherited from D. Antonio Miguez , augardenteiro large area of ​​Ribeiro. Ideal to take after meals and to conclude the desktop along with desserts.

  • Marc Cream: Homesickness
    Uniting traditions, milk and bagasse, in a homogenized mixture was macerated and works the miracle. A single cream on the market.

  • Coffee Liqueur: Castro unti
    Distilled using traditional processes for Adega Rilo, is produced using traditional Galician customs bagasse Mencia and a selection of natural coffees from Colombia and Brazil. Family winery located in the municipality of Bergondo who has over twenty years dedicated to the processing and packaging of table wines; and for six years he engages forward to the world of Vino de la Tierra de Betanzos, expanding and modernizing its facilities for it.

  • Herbal Liqueur: Castro unti
    In our collection of wines from the Land of Betanzos also no place for spirits. Grape marc herbal Untía Castro wears a distinctive golden color and an intense flavor, suitable to carry the palate to the essential nature. Distilled using traditional processes for Adega Rilo, It is produced using traditional Galician customs with the husks of Mencia, and a selection of herbs that are added during distillation stills which gives it a distinctive taste.

  • Marc Cream: Abbey's Cave
    For lovers of liquor at the end of the menu, Marc Cream Cova da Abbey proposes a texture and flavor of Galicia while the stomach digestive diner. Its producer, Adegas Moure elaborates this liquor with high quality ingredients to offer the user a great aroma and a delicate mouthfeel. To this, adds traditional production methods that enhance the qualities of their grapes to obtain a consistent and digestive cream. A product that brings exquisitely wealth of Galician flavors and proposes a good end of gastronomic feast. To enjoy!

  • Herbal Liqueur de Galicia: Abbey's Cave
    Over 20 natural herbs, cane sugar and pomace brandy make herbal liqueur Abbey da Cova. A drink produced by Adegas Moure maceration using a method that reaches 45 days to achieve one of the most typical flavors of Galicia. For medicinal and aromatic plants properties incorporating, herbal liqueur Abbey da Cova is suitable to digest any menu. Now you can find in our shop!

  • Coffee Liqueur: Abbey Cave
    Coffee Liqueur, obtained the best natural coffee from Colombia and Brazil, freshly roasted and ground to conserve all its aroma and freshness, together with sugar cane, apples, orange peels, banana and cinnamon, is put to macerate, for at least one month in Marc.

  • Coffee Liqueur de Galicia: Lúa Jamaica

    LÚA JAMAICA. "BLUE montain". Coffee liqueur GALICIA

    Lúa coffee liqueur made from the "Chaff" from indigenous varieties, mostly Treixadura and Jamaica Blue Mountain, Arabica variety, grown in the mountain range east of the island of Jamica. Considered one of the best coffees in the world, specially selected and imported for the production of this liquor.

  • Coffee Liqueur de Galicia: Pazo
    Pazo coffee liqueur made from bagasse from the different varieties grown in the DO. Ribeiro and macerated with coffee.

  • Herbal Liqueur de Galicia: Paddy
    Lúa herbal liqueur produced from the "Chaff" from indigenous varieties, Treixadura mainly with the traditional formula of herbs of the earth, highlighting anise, chamomile, peppermint, rosemary, mint, cilantro, cinnamon, licorice, azahar...

  • Herbal liqueur: Pazo
    Pazo herbal liqueur made with the traditional formula of herbs of the earth, highlighting anise, chamomile, peppermint, rosemary, mint, cilantro, cinnamon, licorice, azahar...

  • Marc de Galicia : Lua Blanca
    Pomace brandy white Lúa, "Chaff" the grapes of local varieties, mostly Treixadura, served by the glass is a perfect companion of good espresso, is recommended to be served very cold 5th - 8º never turn off ice cream because its aromas and flavors.

  • Marc de Galicia : Pazo
    Pomace brandy white Pazo, "Chaff" the grapes of different varieties grown in the DO. Ribeiro, served by the glass is a perfect companion of good espresso, is recommended to be served very cold 5th

  • Pomace brandy: Mar de Frades
    Marc Black Sea is covered Friars porla DenominaciónEspecíficaOrujo Galicia. Hearts from the distillation, by steam, of bagasse Albariño grapes fermented. The purest tradition reaches its peak by projecting its origin in this exceptional distillate.

  • Marc albariñno: Mar de Frades
    Most wineries and companies dedicated to world of wine and spirits tend to have a flagship product. And in the case of Mar de Frades, certainly, we are talking of Original Marc. Herbs and fruits therein combine to produce, through an own unique method, this distinguished Galician liquor. What sets this spirit bagasse is mainly the peculiar flavor that gives the fruit Mirabel, a variety of plum native Galicia. He macerated different herbs that together combine to result in Original Marc Mar de Frades. If you love booze that put an end to a great delicacy, the Mar de Frades is a fantastic option to delight

  • Marc Herbs: Mar de Frades
    The Marc Herbal Mar de Frades is macerated with herbs from the distillation of the Albariño grape bagasse, herbs to which are incorporated boilers stills. The distillate is macerated with another set of herbs that add flavor and color. The most popular flavor enhanced by the Galician spirit of a single distillate.