In Spain, in the 19th century, Jaime Torres recovered a secret recipe for an ancestral liqueur that had reached the Antilles island during Columbus travels. In the Torres brandy cellars he macerated bitter Spanish orange skins, adding wild herbs, cinnamon, cardamon, cloves, Cienfuegos coffee, Cuban molasses and orange blossom honey. This resulted in an aromatic liqueur, with a silky smooth body and exceptional nobility. Today we continue to make this intriguing liqueur, remaining faithful to its original spirit.
