5062 – HERB LIQUEUR OF THE ABBEY OF MONTSERRAT of 70 Cl.
Characteristics: It is a young marc liqueur from Penedes, based on a part of the herbs that make up the Licor d’Aromes de Montserrat. With an excellent distillation of Penedes grape skin and made with the purest artisanal tradition, it is a dry and delicious liqueur. Serve it very cold. 28% Vol.
Distillation: With distillation we aim for a fine and selective extraction of the aromatic components contained in the skins, with the appropriate separation of heads and tails. The heads have the highest alcohol content (above 70 degrees), composed of substances more volatile than ethanol. The tails have an alcohol content of less than 45 degrees. Separating heads and tails we will obtain the heart which is a marc with an average alcohol content between 47 and 50 degrees.
Tasting notes:
- View: Crystalline amber, bright with slight yellowish reflections.
- Nose: On the nose, notes of green apple skin and freshly cut grass emerge, with touches of lychee, passion fruit, orange blossom and jasmine.
- Mouth: its harmony arrives with the sensation of heat that ends in pleasant citrus and balsamic flavours.
Storage: Store in a dry, cool place protected from sunlight.
Consumption: It is perfect to accompany desserts, coffee or in a glass with ice, as well as an aperitif.
Consumption temperature: Serve only very cold or with ice.
Distillery / Producer: De Sant Quintí de Mediona
Country of origin: Catalonia
Graduation: 28% Vol
Total Sugars: 120g/l.
Capacity: Transparent Bottle of 70 Cl.
5171 – RATAFIA OF ABBEY OF MONTSERRAT of 70 Cl.
Characteristics: Ratafia of Montserrat is a liqueur made according to the original recipe of the Benedictine monks of the Abbey of Montserrat. Produced by the hydro alcoholic maceration of tender walnuts and the distillation of 22 aromatic plants, roots, spices and selected fruits. Its delicate artisanal preparation and a minimum aging of six months in barrel give a unique slightly bitter bouquet and several aromatic notes. It is recommended to take it after a meal, with ice or cold. It is also an excellent addition to the kitchen in sauces or roasts, where it brings out all the flavours and nuances of the plants with which it is made and also for making desserts with fruit or pastries.
Graduation: 26% Vol.
Capacity: 70 Cl.
Tasting note: The aromatic set is light, honeyed, fresh, complex and velvety with hints of anise and menthol where aromatic notes of cherry pits and hints of coffee appear.
Colour: brown-amber with greenish reflections.
Consumption temperature: Drink only very cold or with ice.
5070 – GREAT LIQUOR AROMES OF ABBEY OF MONTSERRAT of 70 Cl.
Characteristics: With a production originally dedicated to the consumption of the monks of the monastery of Montserrat and their pilgrims, this 31º distilled herbal liqueur achieved rapid popularity thanks, in part, to its digestive properties.
Preparation: The recipe for this golden-colored distillate includes, in addition to water, sugar and alcohol, twelve herbs that can be collected in the Montserrat massif, including thyme, juniper, lavender , cinnamon, cloves and coriander. The herbs are distilled in copper wires and alcohol and water are added and, after passing through a coil, sugar. It is marketed after an aging process. It is usually taken after meals for its digestive properties.
Graduation: 31% Vol.
Capacity: 70 Cl.
Tasting notes:
- Colour: yellow-amber with greenish reflections.
- Nose: It has a moderately strong intensity, fragrant, floral honey and vanilla.
- Mouth: Dry and fine.
Consumption temperature: Drink only very cold or with ice.
5060 – CATALAN CREAM LIQUOR OF ABBEY OF MONTSERRAT of 70 Cl.
Characteristics: Catalan Cream liqueur is the result of converting a popular centuries-old dairy dessert into liqueur. A delicious liqueur made from the union of lemon cinnamon, egg and sugar. A hit for the palate, which is characterized by its dark coffee colour, aromatic intensity and pleasant, sweet taste on the palate.
Preparation: The Catalan Cream liqueur is made with a combination of eggs, milk, sugar, cinnamon, vanilla and caramel, which is then mixed with alcohol. Both in aroma and flavour, this liqueur is an excellent imitation of the dessert to which it owes its inspiration.
Graduation: 17% Vol.
Allergens: Contains milk and egg.
Capacity: 70 Cl.
Tasting notes:
- View: It is dark in colour.
- Nose: Its aroma is fresh with hints of cinnamon and lemon.
- Mouth: Its flavour is the result of the mixture of cinnamon, lemon, egg and sugar. It is refreshing and natural.
Conservation: Store in a dry, cool place protected from sunlight.
Consumption: Delicious taken only with ice or as an essential ingredient in some pastry recipes.
Consumption temperature: Drink only very cold or with ice.
5061 – HAZELNUT LIQUOR OF ABBEY OF MONTSERRAT of 70 Cl.
Characteristics: Hazelnut Liquor of Montserrat is a smooth liqueur that has found the perfect balance between the richness of the sweet and the flavour of the hazelnut. It has great finesse and personality.
Elaboration: The hazelnuts, after being roasted and distilled with alcohol, are mixed with other flavouring preparations, such as coconut, coffee and vanilla, according to a secret recipe and transformed into the famous hazelnut liqueur of the Abbey of Montserrat .
Graduation: 24% Vol.
Allergens: Contains hazelnuts.
Capacity: 70 Cl.
Tasting notes:
- View: Drink with a brown tone and slight yellow reflections.
- Nose: The nose highlights its dry and intense aroma reminiscent of hazelnuts.
- Mouth: In the mouth it presents a rich texture and a hazelnut flavour where soft notes of cocoa stand out and where you can appreciate the particular sweetness. Smooth and long finish with retro fragrant taste.
Conservation: Store in a dry, cool place protected from sunlight.
Consumption: It is perfect to accompany desserts, coffee or in a glass with ice, as well as an aperitif.
Consumption temperature: Drink only very cold or with ice.
1903 – CAVA BRUT RESERVE OF ABBEY OF MONTSERRAT
Characteristics: Fruit, freshness and complexity are the three main virtues that define Albert Monells Cava Brut Reserve. The fruit and freshness come from the care with which we treat the grapes, as they are picked 100% by hand and transported in 25 kilo boxes to prevent the grain from breaking and the must from oxidation, with the consequent loss of freshness The complexity comes from a special preparation consisting of the autolysis of the yeasts with the base wine for 3 months before being bottled, and a second autolysis of the yeasts for a minimum of 15 months aging inside the bottle.
Elaboration: The grapes used to make Brut Reserve come from a wide variety of vineyards in the region. In this way, the peculiarity of each area can be used to achieve a complex and harmonious cava. Natural decantation of the must for 24 hours to achieve fruitier and more elegant wines. A minimum of 15 months of aging in the bottle, in conditions of complete darkness and rest, 20 meters below the ground, and at a constant and natural temperature between 14 and 16ºC.
Blend: Chardonnay (50%), Macabee (30%) and Xarel·lo (20%)
Graduation: 12% by Alc. Contains Sulphites.
Bottle type and capacity: Standard 75 Cl.
Tasting notes:
- View: The letter of presentation is its elegant and persistent bubble with golden reflections.
- Nose: Aroma of white, tropical and citrus fruits, and moderate floral notes.
- Palate: Its palate is exquisite, complex and tasty, with good acidity and a taste of lime and pineapple. Dry mouth feel and good persistence on the palate
Pairing: Cava ideal to start a meal, faithful friend of preserves (clams, cockles, anchovies) also ideal with pastas such as seafood noodles, drizzled with arbequina extra virgin olive oil, as well as with salads seasoned quail Surprising with soft sheep’s cheeses such as cakes (Casar, Serena, Pirineu, etc.) thanks to its fair dosage of 9 grams of sugar.
Service: We recommend serving it between 4 and 6ºC
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