Mother-in-law milk is a dry liqueur produced with more than one hundred herbs. It has one of the highest alcoholic grades, equal to 75% Vol. and alpine herbs, it is worked by infusion, cold extraction and mixing with alcohol and then aged for 4 months in oak barrels.
On the palate it is decided, warm with green notes and a persistent aftertaste. It is used in the preparation of flambé cocktails, as the high concentration of alcohol makes it highly flammable. The bizarre name refers to the sense of burning that is felt in the throat after the intake of the liqueur that by analogy recalls the stereotype of the mother-in-law and poorly endured.
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