Derived from an ancestral recipe from the Pyrenees, the LAGRIMUS fir syrup is obtained by a long maceration of the cones of the Albies alba fir tree for several months in sugar, in order to extract the sap and the resin. The wild fir cones are harvested by hand, in the high mountains, at an altitude of more than 1700m, in the heart of the Canigou Massif, in the Natural Park of the Catalan Pyrenees.
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