Only special types of cinnamon are used for this well-balanced liqueur. These cinnamon species are native to Ceylon. Wine brandy, rum and other volatiles from the finest quality are forced to give their support taste properties to the raw form of cinnamon. To refine the cinnamon, other cinnamon species, sugars, palm honey and sugar is added.
The result is an unprecedented fine and fully balanced flavour. Not to compare with cinnamon-strange, distorting flavourings. These cinnamon liqueur is of course 100 percent natural. Taste this cinnamon liqueur in our liqueur chocolates. An extra nice, old-fashioned treat beside the liquor and coffee. Or just as the tea.