Tangerines are only really good and ripe in November and December, they have a very short season. No other citrus fruit masters the symphony of fruity sweetness and acidity as well as the tangerine. Their aroma is more playful and a bit spicier than that of oranges or lemons.

Every year at the beginning of December we distill mandarins from the Sóller Valley for our mandarin liqueur. As with our orange liqueur, we put the fruit in pure alcohol and distill the mash after about 3 to 4 weeks of maceration time. Then we let the clear tangerine distillate rest for a few weeks before we sweeten and bottle it.

Our tangerine liqueur is an all-rounder. It tastes wonderful neat on ice, but is also incredibly suitable for cocktails lice for example smoky margaritas with mescal. A real insider tip is to add a good shot of mandarin liqueur to a fresh fruit salad.

We like cocktails to be simple and with few ingredients. Freshly squeezed tangerine juice and a shot of our liqueur, swirled on lots of ice in a mason jar, that’s all you need. If you like, you can add a dash of sparkling wine to the cocktail.