Product of: Cyprus

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Although the distillery producing this bitter orange liqueur was only established in 1991, the recipe allegedly dates back to the 12th century, when it was first produced by monks of a Cypriot monastery.

Production of Filfar begins in late December and lasts until early June. It takes sixteen to eighteen oranges to produce one bottle – surprisingly, every single one is peeled by hand. Filfar is often sold in stone jugs.