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For Green Izarra, more than 13 plants are used, including nutmeg, coriander, fennel, angelica seeds and roots, celery, balsam herb (also know as mint geranium), elderflower, coriander seeds, black caraway (nigella), wild thyme, cardamom, green aniseed and wormwood.
During the first distillation, only the heart or “middle cut” is retained. The heads and tails are returned to the still to be distilled a second time. The middle cut from this second distillation is blended with a double maceration of walnut husks and Agen prunes to obtain the distillate.
