Liquors%20and%20spirits - Import export

Manzana Egiazki is inspired by the traditional recipe of the famous Spanish Basque liqueur obtained by distilling green apples. A very popular liqueur in the 2000s, it was gradually forgotten. La Maison Egiazki therefore wanted to revisit this classic and modernize it. Harmoniously balanced, the Manzana Egiazki is the perfect combination of sweetness and lightness in an explosion of freshness. The discreet nose opens naturally with notes of apple. Unlike its competitors, it is not very sweet to leave plenty of room for the fruit and an astonishing roundness in the mouth. On tasting, notes of crunchy fruit between apple and pear mingle with a rich and creamy texture. Our liqueur is free from preservatives and artificial colourings so its appearance is 100% natural. Bottling, corking and labeling are also done by hand.

Feijoa (Brazilian guava), water, sugar, alcohol A three-month maceration in neutral alcohol allows the Feijoa to release all its aromas. We leave the thick skin with the fruit a concentrate of flavors. 70 cl

Artisanal pastis from the Basque country, made by maceration of liquorice and infusion of star anise. A subtle tasting pastis that will appeal to connoisseurs !

To expand our range of spirits, the Egiazki house has decided to work on a Gin with flavors from the Basque Country using sloe. A recipe that combines the sweetness of sloe with the invigorating character of juniper berries. This fruity alliance gives a very harmonious Gin : delicate, slightly bitter, both tonic and fresh. At the tasting, the nose is floral and refined, and the mouth marked by the sloe. The Gin Arana will seduce you with its refined bitterness and its aromas of citrus fruits, absinthe and ginger.

Artisanal apple liqueur, created by macerating wild apples from the Basque Country in aniseed alcohol called "anisette". It is a gourmet liqueur with the taste of caramelized apple pie. Wild apples, aniseed, water, sugar and alcohol The production process is the same as for patxaran. A double maceration; initially a cold extraction for around three weeks in neutral alcohol, followed by a maceration for 3 months after reduction with an anisette anisette. 70 cl

Tasting a patxaran liqueur is an essential experience in any stay in the Basque Country ! Wild sloe, sugar, water, alcohol and aniseed. A double maceration. The first is a cold extraction. This involves three-week premaceration of the sloes in 96% pure alcohol. (cold extraction releases the maximum aromas from the sloes and gives the and gives the alcohol its beautiful crimson-red color). Then a second maceration after reduction in anisette (house blend -> this is where EGIAZKI's secret EGIAZKI's secret). This homemade anisette allows us to control the balance balance between sugar, anise and fruit. This process takes between 6 and 8 months. Our liqueurs are not filtered, except when we reach the very end of the vat to eliminate as much sediment as possible. 70 cl