Table of Contents:
HARD LIQUOR.
LIQUEURS.
SPANISH SPIRITS SUMMARY.
Beers of Spain. Spanish Wines.
Every country in Europe seems to have its local wines, beers, and one or two aperitif or digestifs. Spain is no different. Most of the Spanish spirits begin in other countries and come with pioneers and invaders. For instance, liqueurs began in Italy sometime in the 1200s, probably by monks. We know the Benedictine and Chartreuse monks had their own. Not as tasty drinks, but as herbal medicines and antiseptics. The alcohol to kill whatever it was and other ingredients to cover the smell/taste of the alcohol.
When the Moors are invading Spain (circa 700s A. D.), the Spanish are already making wine. You would think it would be bad news for Spain’s alcohol industry. However, the Moors brought along their copper stills (alambique) for creating medicines and perfumes. It did not take the Spanish long to adopt the skills to start making Spanish spirits. In addition to wine, Spain was now making liqueurs. Even with the addition of new ingredients from the colonies, hard liquor never really comes close to bypassing wine in Spain.
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Hard liquor.
Rum.
Possibly another gift from the Moorish invasion was the introduction of sugarcane. At one time, the south of Spain had fields of sugarcane as it was a perfect environment. Spain produced some exceptional rums, but they never caught on. Spanish rum history is a bit of a mystery. Was it not able to compete with the vast quantities of cheap sugarcane and rum coming from the Caribbean? Or just not able to compete with the readily available Spanish wine? It’s hazy.
Nowadays, you can still find rum made in Spain but only in the area of Motril, east of Malaga. Since 1963 they have been producing rum from local sugarcane. Unfortunately, in 2006, Spain stopped growing sugarcane. They began importing sugarcane from central and South America. It is worth looking for if you enjoy rum. Aging the rum in ‘virgin’ (brand new) barrels keeps the rum from acquiring the taste of other liquors. This process gives the rum a unique and distinctive flavor.
Gin.
How did gin come to Spain? Gin was not a Spanish invention. Its origin is somewhere in Belgium or the Netherlands. The British fell in love with gin and were soon making it in England to keep up with the demand.
What does that have to do with Spain? During the 1700s, the British occupied the island of Menorca in the Mediterranean. It became a base for British soldiers and sailors who longed for British tastes. One of those tastes was for gin. They begin making their gin, hence the beginnings of gin de Menorca.
When the British abandon the island in 1802, the people of Menorca tweak the recipe to their liking. They produce alcohol from fermenting cereals. During distillation, they add juniper berries for flavor and aroma. As time passes, they begin using other agricultural products to obtain alcohol. Grapes are already growing well on the island, so they use those. This element is one of the reasons the Menorcan gin is unique to this area. It even has its own D.O., Gin de Mahón.
When visiting the Balearic Islands, it would behoove you to try the island’s gin. It is a unique spin on gin.
Anis.
There is evidence of this liquor production back to the 1700s. At that time, they would add aniseed oil to other spirits. Today, it is common to produce pure alcohol from the seeds. They must make the beverage with green aniseed, star aniseed, and fennel to put Anis on the label.
The most famous (infamous) Spanish variety of anís comes from the town of Chinchón near Madrid. Named after the village, they have been making anis since 1777. They were probably the primary supplier of the spirit to the Royal Court. They pass it off as a digestive for after dinner. However, with an alcohol content of 74%, it’s going to have other effects on you besides digestion. (Most tequilas have an alcohol content of 40%). More than one anis can lead to an ugly morning after, especially if consuming additional wine or other alcohol.
Like a tomato sauce in Italy, everyone seems to have the best homemade recipe for anis. If they offer you anis, expect it to taste different from others. It will probably be homemade. With various herbs, you get a different outcome. There are also other commercial variations on it. Another dry version, with the name La Asturiana, only has an alcohol content of 48%. There is a sweet version, El Mono, containing 38% alcohol. Mixing it with water or ice will give you a cloudy effect similar to ouzo.
Licor de Orujo.
Spain’s version of Italy’s grappa is Licor de Orujo (liqueur from Orujo). Orujo is Spanish for the mush left over after pressing grapes for wine. By fermenting the skins, seeds, and stalks in sealed vats, they get the alcohol. Then they distill this in the copper stills from the Moors.
Licor de Orujo is a clear liquid when freshly distilled. There is also Orujo envejecido (Orujo aged), which is Orujo, they leave in oak barrels for two years to age. This process gives it a unique taste and a slightly yellow color.
Like anis, there is a lot of homemade Licor de Orujo. If possible, stick to the commercially produced. They make it to industry and legal standards, with production from high-quality grapes. Several of these licores de orujo now have a Designations of Origin. The output is mainly in northern Spain, including the areas of León, Galicia, and Asturias. If you are in Spain in November, the town of Potes in Galicia has a Licor de Orujo festival with distilling contests for the best.
Brandy de Jerez.
Another liquor coming from the distillation of Spanish grapes is brandy from the Jerez area. They were already making sherry (See Spanish Wines) in the Jerez area when the Moors invaded. Soon after, with the help of the copper stills they brought, the Spanish were distilling brandy. Written documents show Jerez was taxing the local brandies as far back as the late 1500s.
Due to strict standards put on Jerez brandy, it did not take long for the drink to attract international attention. By the 1800s, many of the sherry houses have their own Brandy de Jerez. Several of these brands still exist today. The liquor enjoys its D.O. status.
The brandy must be made within the Sherry triangle to carry the label, Brandy de Jerez. This area, in the province of Cadiz, is between the towns of Jerez de la Frontera, Sanlúcar de Barrameda, and El Puerto de Santa María.
- The brandy must age in used sherry casks made from American oak. The different types of sherry lead to varying flavors of brandy.
- They must use the traditional aging system of criaderas (stacking the barrels). They also use oleras (fractional blending that creates a finished product that is a mixture of ages).
From here, the brandy receives its classification.
- Brandy de Jerez Solera – this is the youngest and most fruity, with a minimum of 1 year of aging.
- Brandy de Jerez Solera Reserva – is less fruity and is taking on more complex flavors. Minimum of 3 years aging.
- Brandy de Jerez Solera Gran Reserva – is the oldest, more complex of the brandies with a minimum of 10 years.
Liqueurs.
A liqueur is similar to liquor in that they both produce a beverage with alcoholic content. The liquor usually receives its flavoring from the distillation of the key ingredient; Liqueur usually has additional flavors added afterward to give it more of a distinct flavor. Herbs, fruit, flowers, spices, and beans are some of the most popular ingredients to add taste to Spanish spirits. Many of the Spanish liqueurs began in kitchens being homemade. They then start commercially producing the more popular ones.
Very few Spanish liqueurs make it outside of Spain. This oversight is a shame as several now have the protection of D.O.s or similar status. Therefore, you need to visit Spain and sample these in their hometowns for the authentic Spanish experience.
Like the anis, even though there are commercial makers, many Spaniards prefer to make their own. So if there are 100 houses in a village, there are at least 100 recipes for the same liqueur. And theirs is “the best.” Some of the favorite commercial beverages are:
Spanish Spirits from the North.
- Pacharán (Patxaran) – is made exclusively in the Basque Country, especially near Navarre. Using the fruits (sloe) of the blackthorn tree gives it its distinct flavor. Bitter and sweet.
East.
- Aromes de Montserrat – is a creation of the monks at the Monastery of Montserrat using herbs for flavoring.
- Ratafia – Originally from Italy, popular in Catalana, but available just about anywhere. A liqueur with fruits, nuts, and spices used for flavoring.
South.
- Café Licor d’Alcoy – initially made by weavers from Alicante with a coffee flavoring.
- Cantueso Alicantino – A sweet liqueur from Alicante made with Cantueso (a type of thyme).
- Herbero – is also from Alicante and has aniseed as its flavoring.
Central.
- Resolí – Traditionally, from Cuenca (between Madrid and Valencia), it is usually a coffee-flavored beverage. It possibly has more variations than any other liqueur.
Spanish Spirits on the Islands.
- Palo de Mallorca – Originally a medicine from Quina bark and dried Gentiana root, sugar has now replaced most of the bitter ingredients. It enjoys protected status.
- Hierbas Ibicencas – A complex liqueur from the Balearic Islands with its own D.O. It is a mixture of plants containing aniseed.
- Ronmiel de Canarias – It begins with rum. The final product must have a minimum of 2% of its volume from bee’s honey. It enjoys a Geographical Designation.
Once again, this is a slight scratch on the surface of Spanish liqueurs. There are many other liqueurs, each with unlimited recipes for them. With any, try to sample a few to see the variations. How can you go wrong when everyone makes “the best.”
Spanish Spirits In Conclusion.
WOW, who knew Spain had so many different liquors and liqueurs? I thought they just had cheap red wine and paella. (NOT).
Who has time to try Spanish spirits when the country has so many great wines and beer? That is a predicament. But you’re a traveler. I found a way; you will too.
Toasting.
In Spanish, the word for “health” is Salud – (Sa LUDE).
The word for “your” is a tu.
A tu Salud (ah tu sa LUDE) To your health – when saying cheers in a formal setting.
Salud ( sa LUDE) health – when saying to friends you know well.