Herbal Liqueur: I therefore challenge de 70cl

Related products

• 

  Lemon liqueur galician : Destileria Xestal 3 Liters

  Lemon cream liqueur obtained by cooling through the system staple -15ºC, thus achieving an overall stabilization.
• 

  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 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 LiqueurProducer: Brands VizhojaRecommended: 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.
• 

  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. 
• New

  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.