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Appellation of origin
D.G. Licor de Hierbas de Galicia
Kind
Licores y Cremas - Orujo de Hierbas
Appellation of origin
D.G. Licor de Hierbas de Galicia
Kind
Licores y Cremas - Orujo de Hierbas
Mouth: Rico de impresiones con dominio de fruta manzana y balsámicos sobre un fondo de orujo verdaderamente refinado.
Nose: Predominio de aromas dulces de cítricos y fragancias de plantas aromáticas.
Mark: Fillaboa
Triple distilled liqueur made by macerating aromatic herbs (anise, cinnamon, licorice, nutmeg, chamomile, coriander, fennel, thyme and rosemary) for a month in Aguardiente de Orujo de Galicia. It is then distilled and sugar is added. Before bottling, it is kept at rest for a month, obtaining a crystalline product with an intense aroma.
Triple distilled liqueur made by macerating aromatic herbs (anise, cinnamon, licorice, nutmeg, chamomile, coriander, fennel, thyme, and rosemary) for a month in Galician pomace brandy. Then it is distilled and sugar is added. Before bottling, it is allowed to rest for a month, resulting in a crystal clear product with intense aroma.
Mouth: Rico de impresiones con dominio de fruta manzana y balsámicos sobre un fondo de orujo verdaderamente refinado.
Nose: Predominio de aromas dulces de cítricos y fragancias de plantas aromáticas.
Mark: Fillaboa
Triple distilled liqueur made by macerating aromatic herbs (anise, cinnamon, licorice, nutmeg, chamomile, coriander, fennel, thyme and rosemary) for a month in Aguardiente de Orujo de Galicia. It is then distilled and sugar is added. Before bottling, it is kept at rest for a month, obtaining a crystalline product with an intense aroma.
Triple distilled liqueur made by macerating aromatic herbs (anise, cinnamon, licorice, nutmeg, chamomile, coriander, fennel, thyme, and rosemary) for a month in Galician pomace brandy. Then it is distilled and sugar is added. Before bottling, it is allowed to rest for a month, resulting in a crystal clear product with intense aroma.
