Produced through extracts, distillations and macerates of natural fruits and sweetened with the sap of the fruit itself, BVLand liqueurs stand out for their wide-ranging variety, made up of 32 flavours that form a rainbow of colours, all of them obtained through natural colorants. Their production involves the presence of three basic components: cereal alcohols, different types of sugars to give the sweetness corresponding to each type of liqueur and the aromatic stage that identifies it.
Once these fruits have been macerated in a medium of alcohol and water for a specific time, these macerates are distilled in our traditional stills in order to extract the different aromatic components. The final sweetness is achieved with several sugars. Their combination is carefully balanced to avoid an excess of sweetness which smothers the characteristic aromas and flavours that the other components provide. In this stage acids from the fruits are combined in order to mix the sweetness with the acidity of the fruit from which it comes.
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