LIQUORE DOM BENEDICTINE LIQUEUR CL.70

A history of more than five hundred years, the recipe is very ancient and secret, more than 56 herbs and different spices and wise methods of distillation. A liqueur is refined and aromatic, which owes its particularity to the many aromatic herbs and spices used (such as nutmeg, vanilla, hyssop, myrrh, black tea, thyme, cloves, etc.) that, once dried, will be infused in brandy and spiked with a crushed lemon peel, and vanilla, and then distilled and left to age in oak barrels for about two years. In the last part of the manufacturing process, will be added to the honey, to give it that taste, and the saffron, to give it its typical amber colour.