This is how we call our liqueurs, going back to its origins given by the preservation of summer fruits for the winter through two ancestral methods: on the one hand, dehydration and on the other hand, the preservation of the fruit. Thus, in the family farm it was common to see fruits such as sour cherries, plums with red pulp , apricots, white strawberries, murtilla and maqui, preserved in brandy and used to crown and flavor desserts, drained from the liquor, so then, the fruit was preserved for the winter and the liquor itself as a digestive.