Ratafia Russet

An exquisite liqueur derived from the maceration of green walnuts, herbs, roots, stones, and spices in very refined aguardiente or alcohol. The plants used are those that are most favoured in the region, along with the abundant green walnuts and flowers. It adheres to traditional recipes for ratafía de nueces from the Garrotxa area and similar mountainous regions, and is often associated with the legend of Verdaguer. The optimal time to produce ratafía de nueces is at the end of June when the walnuts are still green and tender. Tradition dictates that the night of San Juan, the summer solstice, is the best moment to gather the herbs, as this is when their virtues are concentrated to the fullest. Ideal for enjoying after meals, it serves as an excellent sweet digestive with a distinctly characteristic bitter note.