TABLE OF CONTENTS
Best Spanish Liqueur Types
Also known as Cuarenta y Tres, which translates as forty-three, this sweet liqueur was first produced in the 1940s by Diego Zamora and other members of the Zamora family who claim that their recipe was based on an ancient liqueur known as liqvor mirabilis (marvelous liquid).
Although the exact recipe is secret, the liqueur is made with precisely forty-three ingredients—hence the name. After it is aged and filtered, the final result is a smooth and dense golden-colored drink with aromas reminiscent of vanilla, citrus fruit, and spices. Licor 43 can be served well-chilled, preferably on the rocks and enjoyed as a digestif, but it is also commonly incorporated into cocktails and mixed drinks.
Ronmiel de Canarias is a traditional liqueur made with honey and rum. As the name suggests, it hails from the Canary Islands, where it was initially mixed in homes and bars, while the commercial production started in the 1950s. Ronmiel is a clear liqueur with a color that ranges from golden yellow to mahogany.
It is a sweet drink with honey and caramel-like aroma and flavor, while the alcohol content varies between 20% and 30%. Traditionally, it is enjoyed neat, preferably as a digestif.
MAIN INGREDIENTS
Catalonian ratafia is a rich and aromatic nut liqueur that belongs to the broad category of ancient ratafia liqueurs mostly associated with Mediterranean countries. It originated as a homemade beverage made with availabe ingredients and without a particular recipe.
The recipes were usually handed down through the generations. Catalonian ratafias are made by macerating unripe green walnuts in aguardiente (distilled spirit). Additional ingredients can incorporate various fruits and herbs. It always includes lemon verbena, cinnamon, cloves, and nutmeg, but citrus zest, bay leaves, chamomile, and fennel are also common.
MAIN INGREDIENTS
Hierbas de Mallorca is a potent herbal liqueur from Mallorca made with an anise spirit and various Mediterranean plants and herbs such as fennel, lemon verbena, rosemary, chamomile, lemons, and oranges. The drink comes in several styles: dolces (sweet, minimum 20% ABV), mesclades (minimum 25% ABV), seques (dry, minimum ABV 35% ABV).
This liqueur can vary in intensity, but most examples are green or amber and have a distinctive herbaceous and anise aroma. It is usually served in shot glasses (chupito) and is mostly enjoyed as a digestif. It is believed that the tradition of preparing this liqueur started at Mallorcan monasteries.
MAIN INGREDIENTS
Pacharán is a sloe-flavored liqueur that is mostly associated with Navarre, but it is also enjoyed in other Spanish regions. The drink is made by macerating sloes (blackthorn) in an anise-flavored spirit. Sometimes, bay leaves, roasted coffee beans, herbs, or spices can be added to the mix.
The sloes are macerated for several months until the liqueur attains a distinctive mahogany hue. The resulting drink is sweet, pleasant, and potent—alcohol content typically falls between 25-30% ABV. Pacharán has a long history, dating back to the Middle Ages.
Anisette, anisetta, or simply anis is a term that encompasses various anise-based liqueurs. These types of liqueurs don’t have a single origin, but they are mostly associated with Mediterranean countries, such as Italy, Spain, France, Greece, and Turkey.
The drink is mostly distilled from a base that is flavored with anise plant, sometimes together with other botanicals. The distillate is then usually sweetened or additional flavored. Most varieties range from 40 to 60% ABV. Anise liqueurs are usually enjoyed neat, mixed with water, or served over ice, but they can also be added to espresso (café corretto), or incorporated into cocktails and long drinks.
VARIATIONS OF Anís
MAIN INGREDIENTS
Herbero is a Spanish liqueur hailing from the Serra de Mariola mountain range in Valencia. Officially called Herbero de la Serra de Mariola, this herbal liqueur is made from aniseed and various mountain herbs. The drink can be distilled or macerated.
Along with anise, it is usually made with a selection of local herbs such as sage, chamomile, mint, verbena, peppermint, fennel, anise, lavender, thyme, and many more. Herbero can vary in color, from deep yellow-green to amber. It has herbal aromas and flavor, with a distinctive anise note.
MAIN INGREDIENTS
Palo de Mallorca is a dark-colored liqueur flavored with cinchona bark and gentian root. It is a dense and sweet liqueur with a bitter aftertaste and caramel and licorice aromas that can only be produced in Mallorca. Like similar types of herbal liqueurs, palo de Mallorca was initially used as a bitter health remedy.
In the 19th century, the original recipe was improved with the addition of sugar and alcohol. With these additions, it became more palatable and consequently more popular. Palo de Mallorca is mostly enjoyed as an aperitif, usually mixed with sparkling or soda water.
MAIN INGREDIENTS
Hierbas ibicenas are liqueurs for Ibiza made with various herbs that are macerated in an anise-based spirit. This liqueur has a long tradition on the island, and though it is produced on an industrial scale, many locals use their traditional family recipes and forage local Mediterranean plants to make homemade versions of the drink.
A bottle of this liqueur can include dozen different aromatics. Standard options include chamomile, laurel, rosemary, thyme, lavender, fennel, mint, oregano, sage, lemon verbena, wormwood, and even orange and lemon zest. The drink is aromatic and herbaceous and is best enjoyed as a digestif.
Resolí is a Spanish liqueur that is mostly associated with the city of Cuenca, though similar drinks can also be found in other Spanish regions. It is primarily a coffee liqueur, but the list of additional ingredients can vary depending on the manufacturer, though some frequent additions include brandy or anise-flavored spirits, cinnamon, citrus zest, and cloves.
The exact origin of the liqueur is not known, though it is often suggested that it is a heritage from Moorish reign. The liqueur is sold in decorative bottles that are sometimes shaped like the famous Hanging Houses of Cuenca, and it is occasionally served in porron pitchers.
TABLE OF CONTENTS
Best Spanish Liqueur Producers
Torres Brandy is a renowned Spanish producer of high-quality brandies and spirits, based in Vilafranca del Penedès, Barcelona. The brand is part of the Torres family legacy, which has been dedicated to winemaking and distillation for generations since 1928.
They are recognized for blending tradition with innovation, producing premium spirits crafted from select white wines and aged meticulously in oak barrels. Their product portfolio includes various expressions of brandy, such as Torres 10, Torres 15, Torres 20, and Jaime I, each representing distinct levels of aging and complexity.
AWARDS
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SFWSC - San Francisco World Spirits Competition - Double Gold
2024, 2023
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ISC-International Spirits Challenge - Double Gold
2019
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IWSC- International wine & spirit competition - Spirit Gold
2024, 2023
BEST Miguel Torres Spirits
Maruccia is a boutique winery located in Llucmajor, in the southern part of Mallorca, founded in 2009 by Frank Maruccia. Far from the tourist hustle and bustle, the winery provides ideal conditions for tranquil wine production and welcoming guests.
Since 2011, Maruccia has independently produced its wines, from harvest to bottling, with an annual production of 7,500 bottles, with plans to increase this to a maximum of 15,000 bottles in the long term. The wines are sold directly from the winery and exclusively to members of "Club de vino 953," as well as selected fine dining restaurants in Germany, Austria, and Mallorca.
Maruccia is known for its commitment to quality and passion for wine, creating a place where lovers of stylish wines and excellent cuisine gather in a select community.
BEST Bodega Maruccia Liqueurs
BEST Destilerias Espronceda sl Liqueurs
BEST MARC CUENCA GRIFOL Liqueurs
AWARDS
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IWSC- International wine & spirit competition - Gold
2021
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USC- Ultimate Spirits Challenge - Top 100
2023
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International Wine Challenge - IWC Great Value Champion Fortified 2018
2018
BEST Williams & Humbert Liqueurs
AWARDS
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The Liqueur Masters - Gold
2023, 2022
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The Americian Whiskey Masters - Gold
2022
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The Gin Masters - Gold
2022
BEST Zamora Company Spirits
AWARDS
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IWSC- International wine & spirit competition - Spirit Gold
2024
BEST LASIL Exclusive Brands Liqueurs
AWARDS
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The Liqueur Masters - Gold
2022
BEST Aguardientes de Galicia Liqueurs
TABLE OF CONTENTS
Best Spanish Liqueurs
Maruccia Elixir is a unique liqueur from Mallorca, crafted from carefully selected local ingredients such as almond blossoms, oranges, mint, and lemon balm. With an alcohol content of 30%, this smooth and velvety liqueur reflects the essence of the island, offering a gentle flavor with reduced sugar content compared to similar liqueurs.
Maruccia Elixir has been awarded a gold medal at the London Spirits Competition 2024, recognized as the best Spanish liqueur and one of the top ten liqueurs worldwide. It is best enjoyed neat, over ice, or as an ingredient in cocktails to fully appreciate its rich aromas and flavors.
AWARDS
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The Liqueur Masters - Master
2023
AWARDS
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USC- Ultimate Spirits Challenge - Top 100
2023
AWARDS
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The Liqueur Masters - Gold
2023, 2022
AWARDS
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IWSC- International wine & spirit competition - Spirit Gold
2024
Magdala is a Mediterranean orange liqueur made by steeping orange peel in grape brandy that is carefully distilled in small batches at the Torres distillery in the Penedès (Barcelona). Ageing in old oak casks produces an aromatic elixir, silky in texture and exceptionally elegant.
The recipe for this smooth, exquisite liqueur remains a well-kept secret to this day, closely guarded by our master distiller.
AWARDS
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IWSC- International wine & spirit competition - Spirit Gold
2024
AWARDS
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The Liqueur Masters - Gold
2022
AWARDS
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The Liqueur Masters - Gold
2022
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