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.
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.
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.
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