Elaboration:
Grapes of Albariño go to the press, where the hole must separates, and these will be guarded for its fermentation. The distillation is done in the traditional Alambique Gallego, a system
Discontinuous where 125 kg is added. Of bolexes and approximately 13 liters of distillate are obtained. For the preparation of this Herbal Liquor only the hearts of distillation are used. Once the different spirits are selected to be mixed to carry out the maceration of the aromatic herbs: mint piperita, orange hahaha, grass, cilantro, camomile sweet, military licorice, mint cock, skin orange, black tea, nutmeg and cinnamon. For 3 months, they remain soft, slow and constant movement in the brandy that causes an intense aromatization of the mixture. The syrup is prepared with white sugar of cane and hot water. After 3 months, the aromatic herbs from the brandy infusion are removed and it is mixed with the syrup. Finally, the volume is adjusted to 30% with deionized water and filtered before bottling.
Tasting Note:
On the nose, the liquor is fragrant and aromatic, with notes of Azahar, chamomile, menthol, and spices that accompany the floral memory of the distillate of Albariño. In Boca, it is spacious, with anisated and balsamic flavors, its moderate sweetness, causes a long sensation of freshness.
