Herbal liqueur and coffee processing procedure

摘要

The present invention relates to an alcoholic beverage "liquor" obtained by the extraction of aromatics from various natural wild plants, which also has the particularity of being made of coffee and cinnamon. It is another object of this invention is the preparation of the liquor, which has the peculiarity performed in two stages as a primary maceration of herbs in a hydroalcoholic base, and then mixing the mash with the remaining ingredients and essences that make up the liquor to obtain an alcoholic product of pleasant taste and aroma. The invention falls within the food industry, especially in the field of the production of alcoholic drinks and spirits.