Origin Spain

Pabordessa ratafia is a liqueur made by macerating young walnuts in brandy and aging in wooden barrels for a period of 6 months.

Distillate of wine alcohol and molasses and 21 aromatic plants, roots, macerated nutmeg and spices in a still over a wood fire in a bain-marie. Aromatic plants such as lemon verbena, hyssop, mint, pennyroyal, thyme or rosemary are organic, grown and harvested by hand in the Parque dels Olors in the small town of Claverol (Lerida).

Ratafia is usually eaten very cold, directly from the freezer.

Bot. 70Cl. 15º