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The ratafía Empordanesa is a reflection of the territory where it is made, the Empordá, in the Serra de la Albera, as distinctive features of its spicy notes.
The walnuts and herbs are separately macerated for three months in high-proof alcohol.
After this time, the walnuts are removed and a further three months of aging in oak barrels begins.
ractofia Empordà is a reflection of the territory where it is made, the Empordà, in the Serra de l'Albera strong >, as distinctive characteristics of its spicy notes. "> After this time, the nuts are removed and an ageing of the oak barrels begins for a further three months at rest.
