Valdomiño Coriander Liqueur, produced by the Pazo de Valdomiño distillery following a traditional 1877 recipe linked to Goián, in the Baixo Miño (Pontevedra). It is made by macerating coriander seeds, cinnamon, anise and other aromatic herbs in pomace brandy for about three months. The distillery continues this family tradition and markets the liqueur under the Cilantro brand. It comes in a 70 cl bottle and has an alcohol content of 33 % vol. It is clear and toasted in colour; on the nose it offers balsamic and sweet aromas, while citrus notes stand out on the palate. It is usually consumed as a digestif after meals and is also suggested as an ingredient for cocktails. Serve very cold. Keep refrigerated. Freezing is not recommended so as not to alter its original taste. Its presentation stands out for an attractive, distinctive bottle linked to the history and tradition of this herbal liqueur.