Spanish Liqueurs: A Guide to Regional Specialties
Spain produces a wide range of traditional liqueurs, many of them tied to specific regions and local customs. These drinks are often served after meals or used in desserts, and many are made using recipes passed down through generations. Here’s a selection of notable Spanish liqueurs and where they come from.
Licor de Hierbas – Galicia and Northern Spain
Made by infusing pomace brandy (orujo) with local herbs like mint, rosemary, and fennel. Typically green or yellow, it’s served chilled as a digestif. Homemade versions are common.
Orujo – Galicia and Cantabria
A strong pomace brandy similar to Italian grappa, often made from the skins and pulp left after winemaking. It comes in several forms:
- Orujo blanco: clear and strong
- Crema de orujo: sweet and creamy
Often used as a base for other liqueurs like licor de café or licor de hierbas.
Pacharán – Navarra and Basque Country
A reddish-brown liqueur made by soaking sloe berries (blackthorn fruit) in aniseed spirit. It has a sweet, fruity flavour and is traditionally served cold after meals. Pacharán Navarro is a protected geographical indication.
Licor de Café – Galicia
Made by steeping roasted coffee beans in orujo with sugar. It has a dark, rich flavour and is often served chilled. Also used in baking and desserts.
Licor de Guindas – Central and Northern Spain
Prepared by macerating sour cherries (guindas) in alcohol, often with sugar. The result is a sweet cherry liqueur, usually homemade and served in small amounts.
Anís – Nationwide
An anise-flavoured spirit available in dry (seco) or sweet (dulce) versions. Popular brands include Anís del Mono and Chinchón. Commonly consumed during holidays and used in pastries and hot drinks.
Palo – Mallorca
A bitter-sweet liqueur made from quina bark, gentian root, and caramel. It is dark and dense, often served with soda as an aperitif.
Ratafía – Catalonia
A traditional Catalan liqueur made from green walnuts, herbs, and fruit macerated in alcohol. It is sweet and herbal, usually served at room temperature as a digestif. Recipes vary widely between households and regions.
Licor 45 – Cartagena, Murcia
Produced in Cartagena, Licor 45 is a sweet liqueur made from a blend of herbs and spices. Known for its deep caramel colour and complex flavour profile, it is traditionally consumed cold as a digestif. Although not widely distributed outside the Murcia region, it remains popular locally and is part of Cartagena’s identity.
Consumption and Availability
Spanish liqueurs are most often consumed:
- After meals (digestif)
- Cold, over ice, or occasionally in coffee or desserts
Some, like anís or orujo, are mass-produced and easy to find in supermarkets. Others, like ratafía or Licor 45, are more local and may only be available in regional shops or from small producers.
Summary
From the herbal complexity of orujo de hierbas to the sweet cherry notes of licor de guindas, Spain’s traditional liqueurs reflect its diverse geography and culinary traditions. Whether living in Spain or just exploring its regional offerings, these liqueurs offer insight into the country’s rich food culture beyond wine and beer.
