Distilled in 200-litre batches in copper stills, De la Veracruz is as artisanal as it is authentic. Each natural plant (juniper berries, cardamom, coriander, various types of pepper, blackcurrant, angelica root and cinnamon sticks) is macerated in a base of individually triple-distilled grain alcohol. The macerates are filtered and blended according to a unique formula, and the citrus fruits (orange and lemon peels from Tucuman and hops) are distilled by steam distillation. The herbal aromas of cardamom, angelica and coriander, as well as the Patagonian juniper, are intense from the start and highlight the citrus flavours, which are expressed in a perfect blend of lemon and orange. The palate is silky, almost refreshing. With a very pleasant alcohol presence that delicately accompanies the slight spiciness of the pepper variety. The aftertaste and finish are as memorable as they are tempting for a second glass.