Licor Beirao - Licor Beirao - Portugal - 22%

Product Information

It is made from a double distillation of seeds and herbs, including mint, cinnamon, cardamom and lavender, from all over the world, including former Portuguese colonies of Brazil, Sri Lanka, and India. Muddle just enough to release the lime juices. Don’t worry if the limes are not completely macerated! You don’t want to risk ending up with a bitter caipirinha! After being weighed out and being mixed in correct proportion, the plants and herbs are mixed with alcohol and remain in maceration for a minimum of about twenty to twenty-five days. The resulting contents are then twice distilled in copper stills.

During the maceration, the secret recipe of 13 spices, plants and aromatic seeds is blended with alcohol of agricultural origin. After being bottled, the liqueur is distributed to Portugal, and to all foreign markets which make up about 25% of the sales. After being weighed out and mixed, the plants and herbs are mixed with alcohol, and remain in maceration for a minimum of about twenty to twenty five days. The resulting contents are then twice distilled in copper alembics. [1]

The right way to prepare a caipirinha is by layering the ingredients. Lime and sugar go in first, and get muddled to release the lime juices. Then, you add the ice and finally the liquor. If you don’t have an ice machine that produces crushed ice, place your ice cubes in a resealable bag, and smash with a meat tenderizer or rolling pin until the ice is crushed. (Photo 7) You could also crush the ice using a blender or food processor. Today, the average production capacity of the factory is 30,000 bottles a day. A decade ago the capacity was 10 times less!

Until he died at the age of 89, on 15th June 2005, José Carranca Redondo could be found in Quinta do Meiral on a daily basis and actively participated in the wide range of activities of the company.

Lori Rice

The liqueur is still produced and bottled at Quinta do Meiral, according to the original secret recipe, by double distillation of 13 different aromatic seeds, herbs and spices. LIMES –Choose Persian limes over Key limes. They are larger and juicier, and therefore will yield more juice per fruit. Calculate 1 1/2 to 2 limes per drink. Sweet, alcoholic and herbal aromas with a hint of anise and thyme, on the nose. On the palate, it is a very smooth, soft and sweet liquor, having 22% alcohol content. It is like syrup, with notes of anise, orange and caramel.

Meanwhile, a law forbidding the claim of medical properties for liqueurs came into force, the alcoholic beverages were no longer qualified as medicinal. The young man from the North took this opportunity and started producing the nectars independently, with the same craftsman’s processes, in a small factory. Take each quarter, one at a time, and hold it upright by the skin side. Then, slice down through the pith (that white, spongy section at the center), removing and discarding it. (Photo 4)

The usage of natural plants and herbs is one of this liqueur’s main distinctive factors since it doesn’t make use of essences and artificial aromas like in most liqueurs — rather, the aroma used is produced locally, an alcoholate made from the base ingredients. The liqueur is still produced by double distillation of 13 different carefully selected aromatic seeds, herbs and spices. On my very first trip to Lisbon in 2006, I discovered a sweet, herby liqueur and promptly fell in love with it. And with Lisbon, of course. Aroma – Smell the limes. A ripe lime will smell, well, lime-y! The ones that are not ripe will not have a strong smell. Redondo understood the importance of advertising so he launched the first Portuguese advertising campaign using billboards.