Developer: Pazo de Valdomiño.
Alcoholic degree: 35°.
Optimum service temperature: 6° C.
Peculiarities of the elaboration: Pazo de Valdomiño is dedicated to the elaboration of liqueurs and traditional liqueurs of Galicia. It is located in the valley of O Rosal, at the mouth of the river Miño, heart of the Rías Baixas, with which it is natural that it stands out for obtaining liqueurs, especially from Albariño grape bagasse. They also produce liqueurs of herbs, fruits or coffee, traditional in the region.
Licor de hierbas Terras Celtas from Galicia it is made from hard liquor covered by the geographical indication Orujo de Galicia and ethyl alcohol of agricultural origin. Its sugar content will be at least 100 grams per liter. Both in the elaboration Aguardiente de Hierbas de Galicia and Licor de Hierbas de Galicia at least three plant species must be used. It allows the use of any species suitable for food use, among which are cited, for being of more traditional use, the following: mint, chamomile, lemon verbena, rosemary, oregano, thyme, cilantro, orange blossom, fennel, licorice, walnut nutmeg and cinnamon. The elaboration may be by macerating the herbs, by distillation in the presence of the herbs or by a combination of both methods.
In particular, el Aguardiente de Hierbas Valdomiño is produced by cold macerating a natural selection of 7 aromatic and medicinal herbs in Orujo de Galicia. Afterwards, the sugar is distilled and added. Before bottling, it remains at rest for at least three months.
Pale yellow color with lemon sparkles, bright and clean.
The citrus aromas are protagonists (lemon, pink grapefruit), along with those of white fruit (pear in syrup), wrapped in the notes provided by the macerated botanists: memories of chamomile, grass and juniper, on a balsamic background that it gives freshness.
It has a sweet entry, it is powerful in the center of the mouth and with nice warmth at the end. Good persistence