Tasting Notes ~The plants and spices used for maceration and infused include: Rosemary, elderflower, thyme, chamomile, angelica root, licorice, maiden, clove, gentian root, sage, orange peel, walnut nutmeg, fennel, orange blossom, cinnamon, basil, savory, lemon peel, oregano, bay leaf, ginger, juniper, hibiscus flower, turmeric, coriander, lemongrass, green anise, star anise and dill.

 

Fresh, aromatic and intense a perfect as an aperitif on the rocks, or as a complement to cocktails.