Description: 

The grapes go to the press where the must is separated from the skins, which are guarded so that their fermentation occurs under aseptic and anaerobic conditions to avoid oxidation of the aromas. 

After the fermentation of the sugars in the skins, the distillation begins, using the traditional Galician alembic, a discontinuous system where 125 kilograms of skins are added to obtain about 13 liters of distillate, which are separated according to quality in heads (more than 50% alcohol), hearts, the most aromatic part of the distillate (35%-49% alcohol) and tails (less than 34% alcohol). Only the hearts are used to make the herbal liquor. Once the different spirits have been selected, they are mixed to carry out the different macerations. 50% of the spirits mixture is destined for maceration with aromatic herbs: peppermint, orange blossom, lemon verbena, anise grain, coriander, sweet chamomile, ground licorice, pennyroyal, orange peel, black tea, nutmeg and cinnamon . The other half is macerated with plums, highlighting the Mirabel variety, native to southern Galicia, which gives it a unique and peculiar aroma and flavor. 

For 4 months the macerations are maintained in soft, slow and constant movement, and once the desired aroma and flavor is acquired, the flavored spirit is separated. The cane sugar is roasted slowly to caramelize it, with hardly any water and always avoiding burning as it would add bitterness to the liquor. 

To finish, the flavored spirits are mixed with the caramelized sugar, deionized water is added until the volume reaches 35% and it is filtered for bottling. 

Information of interest: 

70cL. - 35% Vol.