In the 19th century, Jaime Torres recovered a secret recipe for an ancestral liqueur that had reached the Antilles islands during Columbusí travels.
In the Torres cellars he macerated bitter orange skins in vintage brandy, adding wild herbs, cinnamon, cardamom, clove, Cienfuegos coffee, Cuban molasses, and orange blossom honey.
After leaving it to age in old casks he obtained an aromatic elixir, with a silky smooth body and exceptional nobility. Today we continue to make this intriguing liqueur, remaining faithful to its original spirit.
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