Aguardente 1920 Brandy

€ 24.50 / 1 L

Brandy 1920 is one of the oldest brands of the house "Carvalho, Ribeiro & Ferreira". It came on the market in the late 1940s as "Old Brandy 1920".

This brandy is distilled from the best wines found in the Douro region. Has matured for 2 years in oak barrels. Deep dark gold in color. A very mild taste with a hint of vanilla and a light woody aroma

Food pairing

Delicious digestive also delicious with a good cup of coffee. The Portuguese often adds this nectar to their espresso.

Aguardente (aguardiente in Spain) is also used in many cocktails, such as the Bali Hai (white Rum, Aguardiente, champagne, lime juice, lemon juice, grenadine syrup, orgeade syrup (almond syrup), the Caipirinha (lime cut into pieces, powdered sugar, Aguardiente, ice cubes) or the delicious Ginjinha, a shot of cherry liqueur (Ginja) where you walk on your hands and where you need the full width of the road on the way home. You make it through the slightly sour Ginja cherry - in Belgium known as' kriek -, to mix with aguardent and sugar.

Grapes: Distilled wine from Portuguese grapes

Alcoholcontent

30 %vol

Store & Serve

Serve at 18-20°C

Critics & Awards

Aguardente

The spirits in Portugal (Portuguese: Aguardente, derived from água ardente, translated: fiery water) includes alcoholic drinks, mostly distilled drinks from wine, in Portugal. The alcohol percentage is legally limited to 78%. The color can go from clear and colorless to light brown, depending on the ripening on the barrel.

Aguardente Vínica

For the production of port, brandy must be used. It is therefore not surprising that there is a long tradition of distilling wines in Portugal. The majority of this is used for the production of port.

Some regions are also known for their good brandies:

Lourinhã is known for its light white wines, with an alcohol percentage of 10%. These can be easily distilled. In the past, the wine was doubly distilled with copper kettles, but nowadays almost everywhere is continuously distilled. In 1992 this region obtained the status of DOC. In addition to Cognac, Armagnac and Brandy de Jerez, this is the fourth recognized wine area for the production of brandy.

In Vinho Verde the best harvests are used for firing brandy. It has been officially recognized since 1984. The best brandies are doubly distilled.

The drink is then placed in oak or chestnut wood barrels. Aguardente Vínica is aged for at least six months, Aguardente (Vínica) Velha at least one year. But the best brands ripen much longer. Some of the best-known producers are Cavipor, Quinta do Tamariz, Ferreirinha, Casa d'Avelleda, Vinhos Campelo and José Maria da Fonseca.

Aguardente Bagaceira

In the Portuguese countryside, the aguard population is traditionally fired by the local population from the remains that remain after wine has been made, the Aguardente Bagaceira. The raw materials are distilled in a boiler over a fire. A long tube runs through a large container of warm water and the end product drips from the tube into a jug. The whole is a kind of alambique. Contrary to the firing of eau de vie in France, where a licensing system has been devised to put an end to home cooking in the long term, in Portugal this practice is still permitted.