Developer: Pazo de Valdomiño.
Alcoholic degree: 33°.
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 cilantro Valdomiño 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.
Licor de cilantro is a liqueur of aromatic and medicinal herbs unique in the world, elaborated following an old recipe introduced in 1877 by D. Manuel Ozores and transmitted, since then, through generations, recognized as originating from the town of Goián, in the Baixo Miño (Pontevedra).
Clear white, clean and bright, with metallic flashes.
Secondary aromas predominate, with notes of white fruit (apple) and bone (apricot), with floral nuances (somewhat withered roses) and the distinctive aroma of coriander.
It surprises with its balsamic freshness that balances the power of alcohol well. Soft and enveloping in the step with a long-lasting finish.