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Alcohol, water, sugar, extracts from 33 aromatics derived from natural herbs, spices, roots, and seeds (of which 18 are secret), natural caramel extracts give the typical red color.
Aloe, licorice, saffron, anise, fennel, ginger, mint, myrrh, juniper, nutmeg, cinnamon, rhubarb, quassio, cloves, milk thistle.
Fine crushing of the botanicals with a hammer mill. Cold extraction using a hydroalcohol solution that irrigates the botanical powders for about 35 days, in order to extract all the aromatic substances. The extract is then mixed with water, alcohol, and sugar. It is then refrigerated and filtered to remove all solid residues. Finally it is aged in steel tanks for about 40 days.