Aguardiente for breakfast?
February 15th, 2017 | Galicia
As a former buyer I am quite used to many a serious tasting in the early part of the day…. but these were always tastings of wine. The secret was, and still is, always to start with a fresh, untainted palate (avoiding such things as fresh orange juice at breakfast, and rinsing well with water after using toothpaste etc). Yesterday however, was quite different – a tasting of aguardientes – licor and orujo of Galicia (based mainly around distillations of albariño grape skins).
You may remember seeing pictures of our pomace (grape skins) being collected in containers after pressing, ready to be sent to the distillery. Perhaps what many people don’t realise is that we actually sell small amounts of the resulting aguardiente under our Casal Caeiro label. Despite the fact that the sale of these few bottles doesn’t represent an important part of our turnover, we still continue with our quest for quality, constantly re-examining and reviewing what we do. As a consequence of this policy we are now investigating a new, super quality distillery, and in keeping with all such important decisions, the first step is always to visit and taste the product!
This gold-medal winning distillery certainly didn’t disappoint, with a very high quality of orujo and licors throughout the range. From the pure, refined and beautifully clean Orujo de Galicia, to the soft, creamy, almost buttery licor tostada, macerated with caramel (a caramel made at the distillery). Another highlight of the licors was the delicious coffee blend, which oozed the authentic flavour of freshly roasted coffee beans. Delicious.
Now we just await the tariff, before we (most probably) embark on a complete overhaul of our modest licor selection.