About this deal
After being bottled, the liqueur is distributed to Portugal, and to all foreign markets which make up about 25% of the sales.
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] 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) 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. However, if your experience was not the best, please don’t run for the hills! Give my recipe a try. I would love the chance to change your mind! 😉 What is Caipirinha?On my very first trip to Lisbon in 2006, I discovered a sweet, herby liqueur and promptly fell in love with it. And with Lisbon, of course. That goes for your limes! They have to be very juicy, or they won’t produce much liquid when muddled and your caipirinha will be just a sweet shot of cachaça!
LIMES –Choose Persian limes over Key limes. They are larger and juicier, and therefore will yield more juice per fruit. Calculate 1 1/2 to 2 limes per drink. 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. However, even though it is made with only 4 ingredients and without any fancy equipment, they can be quite unpleasant if not prepared the right way. 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 by double distillation of 13 different carefully selected aromatic seeds, herbs and spices. 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. Since caipirinhas are made with such few ingredients, it is important that you choose the best ones available. Redondo understood the importance of advertising so he launched the first Portuguese advertising campaign using billboards.