Ratafía is a liqueur obtained by maceration of fruits, herbs, roots, seeds and spices in brandy or highly refined alcohol.
The classic ratafía is made following a traditional and meticulous ritual that pursues both medicinal and digestive properties and an exquisite palate. It is prepared from a complex formula of herbs, spices and fruits, including precisely green or tender nuts. The maceration of the ingredients in brandy or alcohol, usually wine, usually lasts between one and nine months. At the end of the maceration, the ratafia is filtered and usually sweetened with sugar, syrup or caramel. The final graduation of the liqueur ranges from 22º to 35º. Then follows a five-month aging in boot.