Liqueurs
These are the liqueurs we make on the island. From a fruit nobody was picking to cream liqueurs built out of thoroughly local ingredients. No rush. No shortcuts.
Prickly pear liqueur
Cactus
In 1993 nobody wanted the prickly pear. It grew among sharp stones and dry ravines, and fell to the ground. Don Bernardo picked it up and tried to make something of it — jam first, then this liqueur. Deep red, sweet without cloying, with the fruit's own subtle edge of acidity.
- 18% vol
- 100 ml
- 500 ml
Cream liqueur
Goat Milk
From the goat that has fed these islands for centuries comes this goat milk cream liqueur. Smooth, dense and lighter than it looks. Drink it very cold, on its own or over ice; it disarms anyone expecting something cloying.
- 22% vol
- 100 ml
- 500 ml
Goat milk + coffee
Cabrajillo®
Goat milk and coffee, the same idea served in every Canarian bar, turned into a liqueur. Stronger than its sibling, with just enough bitterness from the coffee to balance the cream. Very cold, or poured over vanilla ice cream.
- 22% vol
- 100 ml
- 500 ml
