Ginja MSR Alcobaça

€ 32.00 / 50 cl

M.S.R. Sour Cherry Liqueur, also known as Portuguese Ginjinha, is produced in Alcobaça by a traditional crafts process using only the best quality, fresh Sour Cherries of the Leaf on Stem variety. The cherries are hand-picked in the western region of Portugal, more specifically in the old Cistercian area of land, which has unique edaphoclimatic conditions with temperate and humid weather due to the influence of the nearby sea.

This Liqueur has extraordinary quality and brings together the age old tradition of the Cister monks with the exceptionally good fruit which grows in the Alcobaça region. It is totally natural and does not contain any colouring or artificial preservatives.

The Sour cherry liqueur has an intense aroma and flavour, a ruby colour and velvety touch. M.S.R. Sour Cherry Liqueur can be enjoyed in many different ways. As a digestive at the end of a good meal, or it can be used as an ingredient when cooking and in cocktails.

M.S.R. Sour Cherry Liqueur is famous throughout the region and enjoyed by Portuguese and foreign visitors to the Santa Maria Monastery in Alcobaça, a world heritage site.

Company history

M.S.R. Sour Cherry Liqueur first appeared in Alcobaça in the 1920s at the hands of Manuel de Sousa Ribeiro, (1894-1976). His complete name was: Manuel de Assis da Silva Daun and Lorena Guimarães Oliveira de Souza Ribeiro and he was born in Cedofeita, Porto, to a wealthy family which boasted its own coat of arms. He also studied and completed his higher education in England. On his return to Alcobaça it is known that in the 1920s he worked at the two most important agricultural firms in Alcobaça, in the section responsible for producing wines and brandies.

He became famous as a reputed specialist in wines, vinegars and brandies. With his knowledge and in a clear challenge to the traditional sour cherry liqueurs which were produced at the Monastery and proliferated Alcobaça, he set out to make the best Sour cherry liqueurs, developing a unique manufacturing formula which has remained unaltered to this day. He created M.S.R. Sour Cherry Liqueur which was copyrighted in 1930.

While working at the agricultural firm of Raposo de Magalhães, Manuel de Sousa Ribeiro, met David Pinto (1907-1985), a clerk who had a clear vision of the potential and quality of the sour cherry liqueur and acquired exclusive rights to the formula in the 1930s. He then went on to found David Pinto & Companhia, Lda. in 1940, which has since produced M.S.R. Sour Cherry Liqueur.

Alcohol Content

20%