Licor Beirao - Licor Beirao - Portugal - 22%

Product Information

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.

Touch – Give them a little squeeze. They should be firm but feel plump when gently squeezed. If they don’t give in to your touch, they are under-ripe. If they are too soft, they are too ripe. After being bottled, the liqueur is distributed to Portugal, and to all foreign markets which make up about 25% of the sales. Aroma – Smell the limes. A ripe lime will smell, well, lime-y! The ones that are not ripe will not have a strong smell. His work has been featured in several magazines, and he recently wrote the cover story for Bar Business. With his active participation in the United States Bartenders Guild, New York Chapter (USBGNY) he has spent the past four years developing and solidifying relationships in the industry, affording him the opportunity to work with many of the most respected names in the business. Since caipirinhas are made with such few ingredients, it is important that you choose the best ones available.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.

Once the alcoholate is ready, it is then added into a mixture of alcohol, sugar and water. This mixture is then tested to ensure it fits the secret recipe’s parameters. 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 and bottled at Quinta do Meiral, according to the original secret recipe, by double distillation of 13 different aromatic seeds, herbs and spices. 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] José reached into a wooden box and pulled out a handful of coriander seeds to show us, then a handful of mint leaves, some oregano and aniseed. Whilst he was happy to tell us which spices are used, the exact recipe remains a family secret and is known only to José and Daniel. Every week, he personally weighs out the required quantities that are used to produce around 4 million bottles of this lovely liquid every year.

Redondo understood the importance of advertising so he launched the first Portuguese advertising campaign using billboards. 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) Cut the limes in half, lengthwise. (Photo 2) Stand the halved limes up and slice lengthwise in quarters. (Photo 3) Caipirinhas are made all over Brazil, with several different fruits. Among some of the most popular ones are pineapple, cashew fruit, watermelon, passion fruit and clementine. 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.