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Cilantro (coriander seed) Liqueur is elaborated by macerating aromatic and medicinal herbs (coriander, aniseed, cinnamon, cloves) with `Aguardiente of Orujo´. It remains at rest three months before being bottled. The combination of coriander seeds with other herbs gives it a particular colour and taste that becomes it into a unique and different liqueur.
Sweet after dinner Coffee Liqueur. Base orujo. Macerated with coffee from Brazil. Orange peels and chocolate. Ideal for coktails. Pazo Valdomino. Orujo de Galicia
Sweet after dinner Cream Liqueur.Base Orujo. Toffee flavour. Pazo Valdomino. Orujo de Galicia
Dry white wine made of old vines Viura and Garnacha blanca. Bodegas Ramon de Ayala. Rioja
Cava Brut Nature dry sparkling wine. Traditional method 12 months aged. Penedes
Oloroso sherry wine aged for 25 years. Callejuela, Sanlucar de Barrameda