70 cl bottle of Mar de Frades Premium herbal liqueur (Licor de hierbas), Orujo-based, from the town of Arosa, Meis, in Pontevedra (Galicia). ABV: 30%
Orujo-based Mar de Frades Hierbas is a Premium herbal liqueur that maintains the way of making and the tradition of all the great Galician orujos. It is the latest in the range of Bodegas Mar de Frades, which aims to be the best winery in Galicia.
Mar de Frades Herbal liqueur is macerated with herbs from the distillation of bagasse from Galician Albariño grapes, to which aromatic herbs are added in the stills' boilers. The distillate obtained is macerated with another series of herbs that add flavour and colour, which give it a hint of thyme, tea and camomile, leaving notes of thyme, tea and camomile on the nose, and a herbaceous aroma with hints of aniseed.
Tasting notes: Attractive, very intense greenish-yellow colour, bright to the eye, clean and very herbaceous on the nose, where it displays aniseed notes with hints of thyme, tea, and camomile, which give it complexity and great aromatic breadth. In the mouth, it shows a moderate sweetness, balanced by its fresh acidity, with hints of herbs and fine balsamic notes.
How it is made: The Albariño grapes go to the press, where the must is separated from the skins, and the skins will be guarded so that their fermentation takes place in aseptic and anaerobic conditions, thus avoiding the oxidation of the aromas.
After the fermentation of the sugars in the skins, distillation begins, using the traditional Galician still, a discontinuous system where 125 kg. of skins are added and we obtain approximately 13 litres of distillate, which we separate according to quality into heads (more than 50% alcohol), hearts, the most aromatic part of the distillate (35%-49% alcohol) and tails (less than 34% alcohol). Only the hearts are used to make the herbal liqueur.
Once the different spirits have been selected, they are mixed to carry out the maceration of the aromatic herbs, peppermint, orange blossom, lemon verbena, aniseed, coriander, sweet camomile, ground liquorice, pennyroyal mint, orange peel, black tea, nutmeg and cinnamon. For 3 months, they are kept in gentle, slow and constant movement in the eau-de-vie, which causes an intense aromatisation of the mixture.
The syrup is prepared with white cane sugar and hot water. After 3 months, the aromatic herbs are removed from the eau-de-vie infusion and the eau-de-vie is mixed with the syrup. Finally, the volume is adjusted to 30% with deionised water and filtered before bottling.