What is the story behind Spain's most iconic spirits?
Spirits play a fundamental role in the history of gastronomy, both in Spain and around the world.
In our country, the production of distilled beverages dates back to the Middle Ages, when grape pomace began to be distilled to produce orujo, a spirit commonly found in Galicia. However, there’s also room for internationally rooted spirits like rum and whisky, which have become part of Spain’s drinking culture.
Rum arrived in Spain through trade with the Americas and the Caribbean colonies. Today, it’s also produced in the Canary Islands, where a unique honey rum is made. Whisky, although originally from Scotland and Ireland, has gained popularity in Spain, and some local distilleries are now crafting their own artisanal versions.
These beverages not only have centuries of tradition behind them, but they continue to evolve and adapt to new tastes and occasions.
What original pairings can be made with spirits?
Spirits offer endless pairing possibilities that go beyond the conventional.
For example, orujo pairs wonderfully with aged cheeses or rich chocolate desserts, enhancing the flavors of both.
Pacharán, with its fruity touch, is ideal for pairing with Iberian cured meats or spicy tapas, creating a delicious contrast.
Sweet aniseed liqueur goes perfectly with traditional Spanish sweets like Inés Rosales olive oil tortas, bringing out their flavor.
For the more adventurous, distilled spirits like Spanish gin can be used in cocktails that include citrus fruits and aromatic herbs, creating unique and refreshing gastronomic experiences.
We invite you to discover the aniseed liqueurs available in our online store.
Exploring these pairings is a great way to discover new ways to enjoy spirits in different moments.
