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It is made with green walnuts - gathered around del San Juan's day- macerated for a minimum of three months.
The liquids are decanted and sugar, herb macerations and demineralized water are added until the appropriate alcohol content is achieved. Then aging in oak wood barrels.
As a result of this process, a Ratafía of tender nuts with a pleasant and distinctive flavor is offered, an aperitif drink that, taken with ice, is tonic and digestive.
