Bauma de les Deveses is an artisanal ratafia made using the traditional method of macerating green walnuts in pomace brandy, along with a selection of over 50 aromatic herbs, spices, and flowers. Its name evokes the caves (baumes) and natural landscapes of the area. It is a liqueur that requires patience: after the maceration of "quaranta dies a sol i serena" (forty days in the sun and the open air), the liqueur rests to gain balance and finesse.

On the nose, it is extremely complex, with predominant notes of green walnut, cinnamon, clove, and a balsamic background reminiscent of thyme and mint. On the palate, it is smooth and glyceric, with a well-integrated sweetness that does not become cloying thanks to the natural bitterness of the herbs and walnut.