Ratafia is a liqueur obtained by macerating fruits, herbs, roots, fruit stones and spices in brandy or highly refined alcohol. The classic ratafia is made following a traditional and meticulous ritual that seeks both medicinal and digestive properties and an exquisite palate. It is prepared from a complex formula of herbs, spices and fruits, among which are green or tender walnuts. The maceration of the ingredients in brandy or alcohol, generally wine, usually lasts between one and nine months. At the end of the maceration, the ratafia is filtered and normally sweetened with sugar, syrup or caramel. The final alcohol content of the liqueur ranges between 22º and 35º. This is followed by three months of aging in a barrel.