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The Ginger Liqueur took a full year’s worth of process to capture the spicy essence of its namesake root. The process begins with selection, and then several months of ginger maceration in cane distillate sourced from Zapopan, Jalisco. After maceration, it’s blended with a homemade piloncillo syrup, where the proof is reduced to the desired level. Here, its sweetness, balance, and body is effectively packaged with the explosion of acidity and freshness so characteristic of ginger.
