The slow pace of life and rich culinary traditions of Spain and Portugal mean that mealtimes are sacred. After a leisurely dinner that can last hours, it’s common to indulge in a “digestivo”—a drink meant to aid digestion and prolong the joy of dining. There is an impressive selection of unique spirits that reflect the diverse regions of the Iberian Peninsula.
Here are our recommendations for the best after-dinner drinks:
Spain has been producing brandy for centuries, primarily in the regions of Andalucía and Catalonia where it is regulated by the IGP quality seal. Spanish brandy is renowned for its rich flavor and smooth texture, having notes of vanilla, caramel, and toasted oak. It has a deeper and more robust flavor profile than other brandies, making it distinct and highly prized. This spirit offers a one-of-a-kind indulgent experience and is a must-try while in Spain.
Pacharán is a unique liqueur that originated in the northern region of Navarra. It is made by soaking sloe fruits in anise-flavored spirits. Known to have existed since the Middle Ages, it became popular during the late 19th C and now holds the IGP regulated status. Found throughout Navarra as well as the Basque Country, this deep red, slightly tart drink is usually served chilled or over ice.
Orujo is a liquor made in Spain’s northwestern region of Galicia. This potent spirit is distilled from leftover grape skins, seeds, and stems after winemaking, making it a true testament to Spain’s resourcefulness. Transparent and very strong in flavor, Orujo is typically added to black coffee after a meal. There is also a popular herbal variety made with traditional herbs to create a slightly sweet, aromatic drink. Additionally ‘Licor café’ is made by infusing orujo with roasted coffee beans and sugar, creating a thick, syrup-like drink which is sweet and rich And ‘crema de orujo’ combines cream and sugar, resulting in something similar to Bailey’s.
Ronmiel is typical in the Canary Islands, where they mix locally made rum with liquor from cane sugar or molasses, and at least 2% of honey. This spirit has a golden amber color, with a pleasantly sweet and floral taste. It should be served ice cold.
Finally another Portuguese staple found in all households is ‘licor Beirão’, an herbal liqueur. It is sweetly aromatic, and distilled from seeds and herbs including mint, cinnamon, cardamom, and lavender. It is accented with a light orange flavor, too. Officially the most consumed alcoholic spirit in Portugal, Licor Beirao is the perfect way to end a delicious meal here.