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PATXAKA
Om dette produktet
Villpoteter, anis, vann, sukker og alkohol
Dette er den samme produksjonsmetoden som for patxaran. En dobbel macerasjon; først en kald ekstraksjon i omtrent tre uker i en nøytral alkohol, deretter en macerasjon på 3 måneder etter reduksjon med en hjemmelaget anisette.
70 cl
VerifisertEGIAZKI SPIRITUEUX
QUAI IBARRON, Saint-Pee-Sur-Nivelle 64310
Frankrike
Levering: Europa
Grunnlagt: 2014
Leverandørtype
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PATXAKA