The Fig liqueur
The liqueur is made from dry fig fruits which are macerated in lozovača (grape rakia) together with desalted demineralised Adriatic sea. The process of maceration lasted for 10 months.
The liqueur is made from dry fig fruits which are macerated in lozovača (grape rakia) together with desalted demineralised Adriatic sea. The process of maceration lasted for 10 months.
Maraška is an old Croatian autochthonous cherry variety that is most common in Dalmatia, especially in Zadar region. Due to its high concentration of dry matter it has a strong aroma and excellent fruit quality. This and many other reasons which affect the organoleptic of the product are what make it the most adored in the liqueur production..
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