Licor Beirão turned into a national success story. This Portugal's best-known liquor is currently produced in Quinta do Meiral, in Lousã the Mountain range (district of Coimbra, in Portugal). A delicate and aromatic liqueur that conquered the taste of the Portugueses since the very first moment, in the last years is winning enthusiasts, across borders too.
Has an amber color and it's very balanced. Aromatic, herbaceous in the end. Perfect to drink as digestive,
The preparation is based on a double distillation plants (eucalyptus, rosemary, cinnamon, lavender, etc.) native spices and seeds and other ingredients imported from elsewhere (Brazil, India, Sri Lanka and Turkey). Made under a secret formula that has passed through generations.
Ingredients: Water, alcohol, sugar, distilled from aromatic plants and seeds, caramel. 22% Alcohol.
At the end of the 19th century, a Port Wine salesman, passing through Lousã, fell in love with the daughter of a pharmacist, and they ended up getting married. In the pharmacy, apart from the usual drugs, they sold “natural liqueurs” which were made with secret ancient formulae.
Meanwhile, a law forbidding the claim of medical properties for liqueurs came into force. The young man from the North took this opportunity and started producing the nectars independently, with the same craftsman’s processes, in a small factory.
But the name Licor Beirão did not come at random. In 1929 a Congress on the Beirão region took place in Castelo Branco, and that’s when the liqueur was baptized Beirão, as a tribute to the gathering. The problems caused by World War II resulted in the sale of the factory, in 1940, to a young man from Lousã, José Carranca Redondo, who had worked there for some time. In his twenties, and then married, he decided to invest his savings and bought the house and the secret, dedicating himself body and soul to the liqueur that started to be produced by his wife.
From that moment on, sales started growing and it became a liqueur of great success.
With more than 12 hectares, some of the plants and aromatic seeds are produced localy allowing greater quality control. The remaining ingredients are brought from distant zones like India, Sri Lanka, Brazil and Turkey, among others.