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Cilantro Valdomiño Liqueur: Cilantro is a unique herbal and medicinal liqueur in the world, made following an ancient recipe introduced in 1877 by D. Manuel Ozores from Goián and passed down through generations.
Recognized as originating from the town of Goián, in Baixo Miño (Pontevedra), it has become a highly appreciated digestive in our gastronomy due to its distinctive characteristics in terms of aroma, color, and taste that are granted by the maceration of coriander seeds and other herbs in Aguardiente de Orujo (a type of pomace brandy).
The Valdomiño Pazo distillery took on the responsibility of continuing and respecting the family tradition, adapting to the modern times and producing this unique and sublime liqueur with the same care and dedication under the brand Cilantro.
Production:
The liqueur is made by macerating aromatic and medicinal herbs such as coriander, cinnamon, anise, and others in Aguardiente de Orujo for approximately three months. Traditional recipe since 1877.
It is usually consumed as a digestive and it is recommended to serve it very cold.
Keep it in the refrigerator. Freezing is not recommended as it may alter its original flavor.
The unique and versatile character of this liqueur makes it a great ally for use in mixology.
Key points:
- Unique cilantro liqueur in the world.
- Attractive bottle design with its own style.
- Image with a lot of history and tradition.
- Familial recipe from D. José Azores from Goián, since 1877.
- Product recognized for its quality and properties.
- Consumption occasion: after-dinner/very digestive.
If you have any questions when buying Cilantro Valdomiño Liqueur, please contact the sommelier of our online store and they will advise you without obligation.
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Sight: 'Cristalino, de color tostado.'
Mouth: 'Con notas de cítricos, y muy digestivo.'
Nose: 'Con aromas balsámicos y dulces'
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