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 Various bottles of Colombianaguardiente | |
| Origin | Spain,Portugal |
|---|---|
| Alcohol by volume | 29% to 60% |
Aguardiente (Spanish pronunciation:[ˌaɣwaɾˈðjente];lit. 'ardent water'), known inPortuguese asaguardente (pronounced[ˌaɡwaɾˈdẽtɨ] or[ˌaɡwaʁ̞ˈdẽt͡ʃi]), is a type of distilled alcoholic spirit that contains between 29% and 60%alcohol by volume (ABV). It is a somewhat generic term that can refer to liquors made from various foods. It originates from and is typically consumed on theIberian Peninsula and inIbero-America.
The word is acompound of theIberian languages' words for "water" (agua in Castilian;aigua in Catalan;água in Portuguese;auga in Galician) and "burning"/"fiery" (ardiente in Castilian;ardent in Catalan;ardente in Portuguese and Galician). A comparable word in English is "firewater",[1] though the English term is colloquial or humorous, whereasaguardiente is stylistically neutral in Spanish.
Aguardientes are strong alcoholic beverages obtained byfermentation thendistillation of sugared or sweetmusts, vegetable macerations, or mixtures of the two. This is the most generic level; by this definition,aguardientes may be made from many different sources. Fruit-based aguardientes include those made fromoranges,grapes,bananas, ormedronho ("cane apple"). Grain-based ones may be made frommillet,barley, orrice and tuber-based aguardientes frombeet,manioc, orpotato, and finally what are classed as "true"aguardientes fromsugarcane and other sweet canes, including some species ofbamboo.
Cane aguardiente andcachaça are similar but distinct products. Brazil definedcane aguardiente as an alcoholic beverage of between 38% and 54% ABV, obtained by simple fermentation and distillation of sugarcane that has already been used in sugar production and has a distinct flavor similar torum.Cachaça, on the other hand, is an alcoholic beverage of between 38% and 48% ABV, obtained by fermenting and distilling sugarcane juice, and may haveadded sugar up to 6 g/L.
According to Spanish and Portuguese versions of European Union spirits regulations,[2]aguardiente andaguardente are generic Spanish and Portuguese terms, respectively, for some of the distilled spirits that are fermented and distilled exclusively from their specified raw materials, contain no added alcohol or flavoring substances, and if sweetened, only "to round off the final taste of the product". However,aguardiente andaguardente are not legal denominations.[3]
Instead, different categories ofaguardientes (spirits in the English version) are established according to raw materials. In the Spanish version, wine spirit (brandy) isaguardiente de vino,fruit spirit isaguardiente de fruta, grain spirit (other thanwhiskey andneutral grain spirit) isaguardiente de cereales, etc.[4]
Manyaguardentes have aprotected designation of origin:[5]
Some drinks namedaguardiente or similar are of different origins (grape pomace, sugarcane); other drinks with the same origin may have different names (clairin, brandy).
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In Brazil, a beverage known ascachaça orpinga, considered distinct from traditionalaguardiente, is made from sugarcane.Cachaça has two varieties: unaged (white) and aged (gold). Whitecachaça is usually bottled immediately after distillation and tends to be cheaper. It is often used to preparecaipirinha and other beverages in whichcachaça is an ingredient. Darkcachaça, usually seen as the "premium" variety, is aged in wood barrels and is meant to be drunkneat. Traditionally, no herbs are used to flavor thecachaça; its flavor is influenced by the fermentation agent, time spent in the cask, or the type of wood from which the barrel is made.
One form that can be qualified asmoonshine is known as "Maria Louca" ("Crazy Mary"). This isaguardiente, made in jails by inmates. It can be made from many cereals, ranging from beans to rice, or whatever can be converted into alcohol, be it fruit peels or candy, using improvised and illegal equipment.
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Grogue, also known as grogu or grogo (derived from English grog), is a Cape Verdean alcoholic beverage, anaguardiente made from sugarcane processed in atrapiche. Its production is fundamentally artisanal, and nearly all the sugarcane is used in producing grogue.
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InChile,aguardiente is an alcoholic beverage of 45% and higher ABV (beverages with over 55% ABV are illegal). It is made, likeItaliangrappa, by distilling the grape residue, primarily the skins and pulp (hollejo) plus the stems (escobajos) and seeds, left over from winemaking after pressing the grapes. It is used to make several other flavored liquors, such as themurtado orenmurtillado (using sun-driedmurtilla, an orange-reddish wild rose fruit), theenguindado (soaking sun-dried morello cherries) andlicor de oro (flavored with saffron and lemon peel). Dried mint, peeled walnuts, almonds, and other aromatic herbs are also used to flavor theaguardiente. It is mainly consumed by itself or as a base to makecola de mono ("monkey tail").
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InColombia,aguardiente is ananise-flavored liqueur derived from sugarcane, popular in the Andean region. Different flavors are obtained by adding different amounts of aniseed, leading to extensive marketing and fierce competition between brands.Aguardiente has 24%–29% alcohol content. Other anise-flavored liqueurs similar toaguardiente, but with a lower alcohol content, are also sold. Since the Spanish era,aguardiente has maintained the status of the most popular alcoholic beverage in the Andean regions of Colombia, with the notable exception of the Caribbean region, where rum is most popular. Generally,aguardiente is rarely drunk in cocktails and usually drunk neat.
On the Caribbean coast, there is a moonshine called "Cococho", anaguardiente infamous for the number of blindness cases due to the addition ofmethanol.
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InCosta Rica, it is 30% alcohol, with a neutral flavor. The Costa Rican government tightly controls Guaro to help prevent clandestine production.
InGuam and theMariana Islands, a distilled version oftubâ (coconutpalm wine introduced from thePhilippines) is known asaguajente (alsoaguayente oragi). It is similar to Filipinolambanóg. It was prevalent among theChamorro people, but is largely extinct; the United States banned its manufacture soon after the acquisition of Guam from theSpanish Empire in 1899. A local company "Aguayente distillers" has recently installed a commercial still and will soon start distilling liquor from locally grown potatoes.[6][7][8]
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InEcuador,aguardiente is also derived fromsugar cane, but unlike Colombia, it is left largely unflavoured. It is then taken straight as shots, mulled withcinnamon (canela in Spanish) and fruit juices to make the hot cocktailcanelazo, or mixed with the juice ofnaranjilla andspices for the hot cocktaildraquita. Locally or artisanally madeaguardiente is commonly calledpunta, "puro" ortrago, and alcohol content can vary widely, from "mild"puntas of about 10% to "strong" of about 40% or higher. The traditional distillation process producesaguardiente as strong as 60 g/L. Every Ecuadorian province has a slightly different flavor to theaguardiente made there, and each province has a different recipe forcanelazo. In Ecuador,aguardiente is the most commonly consumed strong alcohol.
InMexico,aguardiente goes by many names, includinghabanero.[9] In the state ofMichoacán,charanda is a traditional rum-like sugar caneaguardiente.
Casa Berreteaga marketed anaguardiente called "Berreteaga", which used sugarcane sourced from the Coxcatlan region of Puebla. Berreteaga was a fortified wine made from rum and sweet wine (usually Muscat) or (uncommonly) a sweet brandy that was then aged in oak barrels.
Portugueseaguardente has several varieties.Aguardente vínica is distilled from either good quality or undrinkable wine. It is mostly used to fortify wines such asport or aged to makeaguardente velha (old burning water), a kind of brandy.Aguardente bagaceira is made frompomace to prevent waste after the close of wine season. It is usuallybootlegged, as most drinkers only appreciate it in its traditional formulation of 50% to 80% ABV. A common way to drink it is ascafé com cheirinho ("coffee with a little scent"), aliqueur coffee made withespresso.[10]
In theAzores, thisespresso-aguardente combination is commonly referred to ascafé com música ("coffee with music").AguardenteMedronho is a variety distilled from the fruit of theArbutus unedo tree.[citation needed]
InMadeira, it is the core ingredient forponcha, a beverage around which a festival is based. Most of theaguardente from the region is made from sugarcane.[citation needed]
In certain areas of thePyrenees inCatalonia,aiguardent, as it is known inCatalan, is used as an essential ingredient in the preparation oftupí, a type of cheese.[11]
Galicia is renowned for the quality and variety of itsaugardentes (Galician), oraguardientes (Spanish), includingaugardente de bagazo (aguardiente deOrujo), which is obtained from the distillation of the pomace of grapes, and is clear and colorless. It typically contains over 50% alcohol, sometimes significantly more, and is still made traditionally in many villages across Galicia today.Augardente de herbas, usually yellow, is a sweet liqueur made withaugardente de bagazo and herbs (herbas), withchamomile being a substantial ingredient.[12]Licor café (typical distilled drink in the province of Ourense), black in color, is a sweetliqueur made withaugardente de bagazo, coffee (café), and sugar.Crema de augardente or crema de caña is a cream liqueur based onaugardente, coffee, cream, milk, and other ingredients. It is similar to Irish cream liqueur. In some places in Galicia, a small glass is traditionally taken at breakfast as a tonic before a hard day's work on the land. The word "orujo" is Spanish and not Galician, but is used to distinguish Galician and some Spanish augardentes from those of other countries. "Bagazo" is the Galician for "Orujo".[13]
Most of the moonshine in Spain is made as a byproduct of winemaking by distilling the squeezed skins of the grapes. The essential product is called "orujo" or "aguardiente" (burning water). The homemade versions are usually more potent and have a higher alcoholic content, well over the 40% that the commercial versions typically have. It is often mixed with herbs, spices, fruits, or other distillates. Types includepacharán,licor de café andorujo de hierbas (tea mixed with orujo).
During themission andrancho periods ofCalifornia history,aguardiente was made out ofmission grapes. It was popular during theGold Rush of 1849.[14]
Aquest producte és el resultat del reaprofitament d'altres formatges. En resulta un dels formatges tradicionals més representatius de les comarques pirinenques, fruit de l'experiència dels pastors que reaprofitaven els formatges vells i secs.
