Soft, salty liquorice cooked for 8 hours and stored for 10 weeks. Its intense smell reminds you of herbs, tobacco and tar. The texture is chewy and the surface almost dry which brings the liquorice root to mind. The flavour is intense with a mild salmiak taste and smoky overtones with a long aftertaste.rnSalt goes together with a dry and rich wine, for example from Rhone region or a glass of smokey whiskey.
WHEAT FLOUR / SUGAR / MOLASSES / 9% RAW LIQUORICE / CANOLA OIL / SALT / STAR ANISE.