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You will surely have heard of the well-known herb liqueur, a renowned drink both in Galicia and in the rest of the country. As well as being a delicious digestive, this liqueur is the perfect accompaniment to long Galician after meals.

If you want to know what herb liqueur is and how it is made, keep reading!

What is herb liqueur?

Herb liqueur is a beverage made by macerating different botanicals in schnapps.

Although there are different versions of this liqueur around the world, we are going to focus on Galician herb liqueur. Germany, for instance, is a country with a great tradition in the elaboration of herb liqueurs or kräuterlikör. The oldest recipes date back to medieval times and were used for medicinal purposes.

In Galicia, it is believed that the alchemist monks in old monasteries were the ones that started making this liqueur, as a remedy for diseases and illnesses. Even though the origin of this liqueur is uncertain, it has become one of the most well-known liqueurs in Galicia, alongside cream liqueur or coffee liqueur.

Digestive properties are attributed to this liqueur nowadays, and it is usually drunk after a heavy meal, or just to lighten the feeling of heaviness during the after meal.

How is herb liqueur made?

To craft Paniagua herb liqueur, we choose 14 local botanicals following the original family recipe. Afterwards, they are macerated in our Paniagua orujo brandy, in order to obtain a smooth and aromatic liqueur.

In Paniagua, we carry out the process of cold maceration to keep the characteristic aroma of the botanicals and their flavour as purely as possible. This way, we obtain a liqueur with character, a clean yellow colour and aromas of wild botanicals with many herbaceous nuances.

To enjoy the herb liqueur, it must be served chilled, between 3ºC and 7ºC.

Do you want to know more about traditional Galician liqueurs? Do not miss other articles in our blog.

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