ELABORATION
PRODUCT: Orujo
ALCOHOLIC GRADE: 40º
ELABORATION: Bagasse brandy. Obtained by simple distillation, using the steam entrainment system.
OPERATING TEMPERATURE: 6º.
TASTING NOTE:
Visual phase: Sparkly, clean and crystalline.
Olfactory phase: Fine and complex aroma where you can appreciate the own floral and herbaceous notes of the pomace.
Taste Phase: In the mouth it is warm and harmonious, leaving a long and persistent aftertaste..
ELABORATION
PRODUCT: Coffee Liqueur
ALCOHOLIC GRADE: 28º
ELABORATION: Pomace brandy from Galician autochthonous varieties macerated in cold for 60 days with coffee 100% natural of the arabica variety, and spices such as nutmeg and orange among others. Rest of 10 months in deposit.
OPERATING TEMPERATURE: 6º.
TASTING NOTE
Visual phase: Dense and dark in appearance.
Olfactory Phase: Good aromatic intensity with hints of freshly roasted coffee.
Taste Phase: In the mouth it is pleasant with good balance leaving a persistent aftertaste of brandy, citrus and nuts.
ELABORATION
PRODUCT: Herbal liqueur
ALCOHOLIC GRADE: 28º
ELABORATION: 100% Pomace brandy from native varieties of Galicia, cold macerated for 60 days with 15 herbs 100% natural such as peppermint or orange blossom among others. rest of 10 months in deposit.
OPERATING TEMPERATURE: 6º.
TASTING NOTE
Visual phase: Intense golden color.
Olfactory Phase: Extraordinary combination of herbs and pomace that leave us with a floral aroma, round and nice.
Taste Phase: In the mouth it is the perfect balance between intensity and softness, leaving us a unique herbaceous aftertaste..