Ratafía is a liquor obtained by maceration of fruits, herbs, roots, fruit stones and spices in highly refined brandy or alcohol. The classic ratafía is made following a traditional and meticulous ritual that pursues both medicinal and digestive properties and an exquisite palate. It is prepared from a complex formula of herbs, spices and fruits, among which are precisely green or tender nuts. The maceration of the ingredients in aiguardiente or alcohol, generally wine, usually lasts between one and nine months. At the end of the mash, the ratafía is filtered and usually sweetened with sugar, syrup or caramel. Final graduation del liquor ranges between 22º and 35º. This is followed by three months of aging in the boot.
