Licores Bello Blanco
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Minimum order €100
All brands in one minimum checkout of €300.00 and always shipping free
- Since 2021
"Licores Bello Blanco" is a small workshop located in the Northwest of Spain where artisan liqueurs are made through a unique and very different artisan process.
These liqueurs are macerated in glass jars for two months, with a very particular daily agitation, trying to imitate a kind of "battonage" with the intention of gaining density without having to abuse the syrup. Here, fermentation yeasts do not intervene as in sherry or port, which is why we say that it is an imitation.
In the case of coffee liqueur, a first drip filter is made, using the filter coffee beans themselves, which usually lasts several days. The liqueurs will be given another three filters over the following months, once possible impurities have been decanted.
All lots are limited editions with their corresponding graduation. In other words, once the process is finished, the batches are not modified so that they give an exact and permanent graduation. Thus, for example, we have had coffee liqueur at 32.1º, 31º or 30.8º.
For its preparation, a base of Godello grape brandy from the Barco de Valderorras is used.
In the case of coffee liqueurs (we also have decaffeinated coffee liqueur) we use organic coffees that come with their UTZ certificate. Bottled water with low mineralization and an ecological panela from a Peruvian cooperative called CAES Piura are used to make the syrups.
As a detail, let me tell you that the coffee liqueur recipe is our version 26 of the original recipe that has been refined little by little over the years.
It is also the second year that we make blueberry liqueur from a family business in Betanzos following a similar procedure but with its peculiarities and small differences since it is fresh fruit.
These liqueurs are macerated in glass jars for two months, with a very particular daily agitation, trying to imitate a kind of "battonage" with the intention of gaining density without having to abuse the syrup. Here, fermentation yeasts do not intervene as in sherry or port, which is why we say that it is an imitation.
In the case of coffee liqueur, a first drip filter is made, using the filter coffee beans themselves, which usually lasts several days. The liqueurs will be given another three filters over the following months, once possible impurities have been decanted.
All lots are limited editions with their corresponding graduation. In other words, once the process is finished, the batches are not modified so that they give an exact and permanent graduation. Thus, for example, we have had coffee liqueur at 32.1º, 31º or 30.8º.
For its preparation, a base of Godello grape brandy from the Barco de Valderorras is used.
In the case of coffee liqueurs (we also have decaffeinated coffee liqueur) we use organic coffees that come with their UTZ certificate. Bottled water with low mineralization and an ecological panela from a Peruvian cooperative called CAES Piura are used to make the syrups.
As a detail, let me tell you that the coffee liqueur recipe is our version 26 of the original recipe that has been refined little by little over the years.
It is also the second year that we make blueberry liqueur from a family business in Betanzos following a similar procedure but with its peculiarities and small differences since it is fresh fruit.
