A traditional drink made by macerating soft nuts and diverse aromatic plants for a minimum of two months.

During the maceration process, sugar, alcohol and water are added until a suitable degree of alcohol is achieved (26% to 29% volume). Once made, it is left to age in wooden recipients for a minimum of three months. Finally, it is bottled in glass bottles that enable its characteristic caramel colour to be seen.

It is a liqueur that is drunk all year round and it is produced throughout Catalonia, although the ones that are best known are from La Garrotxa, Osona, El Gironès and La Selva.

It is usually drunk as a digestive; to accompany carquinyolis (a kind of hard biscuit made with almonds), dried fruits and nuts, figs, curds, etc. It can also be reduced over a low heat to make a good sauce to accompany tough meat.