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Liqueurs have always traditionally been made in Tenerife, arising the vine-growing culture of the island over many centuries, making full use of the excess grapes and juice rejected from wine production.

Modern-day liqueurs are made using fresh fruit and aromatic herbs, making a wide range of flavours and varieties. Liqueurs made using native fruits not found anywhere else in the world are always of interest for their originality and their exclusivity. Among these are fig, rue plant, aderno, pennyroyal (mint) and mistela liqueurs.

These are perfect for drinking during feast days after everybody’s plate is empty, or when inviting friends, over dessert.

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