HEILAND Liqueur

"We brew the beer into a kind of syrup to bring out the malt flavor of the beer and caramelize the residual sugar. We achieve our alcohol content by adding dark rum. This is previously aged for three years in barrels and is then slightly warmed by us and mixed with spices (warm maceration). In particular, our fresh Bourbon vanilla beans give HEILAND its incomparably harmonious and round taste. Subsequently, we blend both components to our liqueur. After a two-month resting period, we remove natural trub substances (often called turbidity), filter the liqueur and bottle it." (Source: Heiland-Liqueur.de)