bodega rilo

Filters:
  • Cream liqueur : Fuxan winds 3 Liters

    º creams liquor obtained by cooling through the system at -15 ° C staple, thus achieving an overall stabilization.
  • Chocolate cream with cherries: Destileria Xestal

    Chocolate cream deº cherries obtained by cooling through the system staple -15ºC, and total stabilization consieguiendo.

    Exquisite cream that comes from a perfect combination of Swiss chocolate with a careful selection of cherries. Ideal one to take to make delicious desserts and cocktails. Allergens: Milk and milk products (including lactose).
  • Toasting liquor: Mays

    Schnapps liqueur 35º artisan toasted obtained by cooling through the system staple -15ºC, thus achieving an overall stabilization, Craftsman pomace brandy is produced in Ourense according to traditional popular recipes.  
  • Marc Cream: Mays

    Schnapps artisan pomace obtained by cooling 40 by the clip system to -15ºC, thus achieving an overall stabilization, Craftsman pomace brandy is produced in Ourense according to traditional popular recipes.  
  • Chocolate cream with cherries: Xestal of Destileria 3 liters

    Deº pomace brandy toast obtained by cooling through the system of staple at -15 ° C, and total stabilization consieguiendo.

    Aged in traditional style for a distinctive aroma and bouquet
  • Pomace brandy: Os maios

    Schnapps artisan pomace obtained by cooling 40 by the clip system to -15ºC, thus achieving an overall stabilization, Craftsman pomace brandy is produced in Ourense according to traditional popular recipes.  
  • Lemon liqueur galician : Destileria Xestal 3 Liters

    Lemon cream liqueur obtained by cooling through the system staple -15ºC, thus achieving an overall stabilization.
  • Pomace brandy: Xestal 3 Liters

    40th pomace brandy obtained by cooling through the system of staple at -15 ° C, and total stabilization consieguiendo.
  • Pomace brandy toast : Xestal of Destileria 3 liters

    Deº pomace brandy toast obtained by cooling through the system of staple at -15 ° C, and total stabilization consieguiendo.

    Aged in traditional style for a distinctive aroma and bouquet
  • Herbal liqueur: Destileria Xestal 3 Liters

    º herb brandy obtained by cooling through the system of staple at -15 ° C, thus achieving an overall stabilization.
  • Brandy liquor coffee : Breogan Bottle 3 liters

    Brandy liquor coffee deº obtained by cooling through the system of staple -15º C, and total stabilization consieguiendo.

    Aged in traditional style for a distinctive aroma and bouquet