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Here you will find a selection of the best liquors and creams
Size : 1000 ml
In 1956, Ambrosio Velasco marketed the first brand pacharán: Pacharán Zoco ..
Size : 700 ml
Tia Maria liqueur is the world's most famous coffee with a history dating back to 1940 ..
Size : 1000 ml
Bright orange, a unique bittersweet taste of a secret recipe that has remained unchanged since its creation. An infusion of primary components, many herbs and roots in a perfectly balanced combination.
Licor 43 is an excellent elixir made from a secret recipe in which 43 natural ingredients are used. A harmonious and versatile concoction, perfect to drink with/without ice or with other beverages. A unique liquor that has won multiple awards, including the gold medal at The Spirits Business 2017.
Size : 700 ml
It is a liquor of 40% vol. of alcohol obtained from the distillation of orange peel varieties and different origins, both sweet and bitter. The shells are dried in the sun, are macerated and distilled in copper stills resulting in an essential oil gives the liqueur intense and very natural aroma, sweet and bitter.
Size : 1000 ml
Artisan product elaborated following the traditional Navarre process Pacharan unique for its quality. Made with sloes and anise.
Size : 700 ml
Amaretto is a liqueur in which the sweetness of apricot combined with the bitterness of almonds, which are accompanied by pure alcohol, caramelized sugar and essence of 17 plants and aromatic fruits among which particularly highlighted with vanilla ..
Size : 1000 ml
Ricard is a French aniseed liqueur made from anise, licorice and herbes from Provence. Its origin dates back to 1932 by Paul Ricard. Today he is the leader of the aniseed plantations. Sweet tasting distillate with notes of anise and liquorice. Perfect to drink with water or lemon.
Size : 700 ml
Baines Gold Label, a unique experience. Barrels and tradition. An unequaled product. Made with sloes and anise.
Size : 700 ml
Philippe de Bourgogne "Crème de Cassis" is an indispensable Burgundy liqueur for a good variety of desserts. Made with a cold maceration of 4-5 weeks. A small dose of crystallized sugar is then added to reduce the alcohol content and develop the flavor of the fruit. It can be drunk neat over ice, with dry white wine, champagne or vermouth.