Liqueurs

Orujo is made in a specific manner and the end product is fairly well defined and standardized. In contrast, coffee, herbal or any of the innumerable other liqueurs to be found in Galicia have tended to be family products. Thus, in practically any house in any town or village with a winemaking tradition one may hear someone proudly proclaim that “the liqueur made by my mother/father/grandmother/grandfather/aunt... is indisputably the best”. It is, after all, an essentially domestic product which is not difficult to make. The only requirements are appropriate raw material, patience, given that it is of great importance that the process of maceration last for some months, and, of course, a formula, which will be a closely guarded family secret and will have been passed down solemnly and mysteriously from generation to generation.

Broadly speaking, these liqueurs are prepared in the following manner. To the orujo one adds coffee, herbs, blackberries, cherries or whatever else one may want, together with the desired amount of sugar. This is usually added generously, as Galicians tend to have a taste for sugary drinks. The liquor is then left to macerate for some months.

Although liqueurs are many and varied in Galicia, it may be said that licor de café (coffee liqueur) takes pride of place. It is basically made from orujo, macerated toasted coffee beans, sugar and orange peel. From there on, however, anything goes.

Licor de hierbas de aguardiente de orujo gallego (herb and orujo liqueur) has likewise become very popular. In this case it is a variety of herbs and nuts to be found in the Galician countryside that is added to the orujo. Most of those ingredients are noted, within the tradition of folk medicine, for their beneficial properties and it is frequently held, particularly, that this kind of liqueur aids the digestion. For its regular consumers that is more than reason enough to justify a glass after dinner.