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With Orujos of the tempranillo variety, once fermented in the cellar, are subjected to a very careful distillation in copper stills, where the master, separates the heads and tails, using only what is the heart of the still. Hence we get a very personal orujo, pleasant to the palate of the most demanding and very fruity and intense.
After these marcs, we began to develop the authentic liqueurs of different flavors, always in a traditional way and using only herbs and all-natural components.
With Orujos of the tempranillo variety, once fermented in the cellar, are subjected to a very careful distillation in copper stills, where the master, separates the heads and tails, using only what is the heart of the still. Hence we get a very personal orujo, pleasant to the palate of the most demanding and very fruity and intense.
After these marcs, we began to develop the authentic liqueurs of different flavors, always in a traditional way and using only herbs and all-natural components.
