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    Cult hunting liqueur produced since 1934 by a secret recipe that involves 56 herbs, flowers, fruits and roots, collected from around the world, including bitter orange peel, cinnamon, red sandalwood and ginger. The ingredients are ground and aggregated for repeated maceration in neutral alcohol for five weeks. The resulting spirit is aged in oak barrels for a year, brought to the desired strength, sweetened and bottled.
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