Herbal Liqueur: Ruada 70cl

Related products

• 

  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!
• New

  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.
• 

  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.
• 

  Herbal Liqueur: I therefore challenge de 70cl

  Herbal Liqueur: I therefore challenge 70cl.Designation: O.D.. Traditional Spirits and Liqueurs GaliciaProduced by:
• 

  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.