Licor 43

Last updated
Licor 43
Company type Private
Industry Distilled beverages
Founded1924[ citation needed ]
Headquarters Cartagena, Spain (main)
Products Liqueurs
Parent Diego Zamora Group
Website www.licor43.com
Typical coffee drink of the Spanish Canary Islands which is a mixture of espresso, milk and Licor 43 Barraquito en El Hierro.jpeg
Typical coffee drink of the Spanish Canary Islands which is a mixture of espresso, milk and Licor 43

Licor 43, or Cuarenta y Tres (Spanish for "43"), is a Spanish liqueur, made in Cartagena, Spain.

Contents

History

Licor 43 was invented in 1946 by the siblings Diego, Angel, and Josefina Zamora, along with Emilio Restoy, Josefina's husband. [1] The Licor 43 website states they based their recipe on the Liqvor Mirabilis (marvellous liquid), a golden, aromatic elixir produced and infused from local fruits and herbs in Carthago Nova during the 3rd century. Liqvor Mirabilis was encountered by the Romans when they conquered the region in 209 BC; despite the Romans banning its production and consumption, the Carthaginians continued producing in secret. [2] This legend served as the inspiration for the Zamora's invention of Licor 43.

The name of the modern-day liqueur originates from its use of 43 different ingredients; while its recipe is a closely guarded secret by the Zamora family, it is known to contain citrus and fruit juices, and to be flavoured with vanilla, among other aromatic herbs and spices. [3]

Commercial performance

Licor 43 is the most popular liqueur in Spain. [4] As of 2011, it was the fastest growing premium liqueur in the world in its category, and is present in more than 60 countries. [5] [6] [7] During a 2015 inquiry into the best-selling alcohols in The World's 50 Best Bars (the bar version of William Reed's The World's 50 Best Restaurants), Licor 43 was ranked as the 9th best-selling digestif worldwide. [8] According to the International Wines and Spirits Record (IWSR), a data analytics company that tracks alcoholic beverage trends and measures country, category, and brand performance, Licor 43 was the fastest growing liquor of scale globally in 2017. [9]

Uses and variations

Méxican carajillos specifically call for "licor del 43" as the alcohol combined with espresso and ice. In the Canary Islands, it is an essential ingredient for a barraquito, a variant of the highly popular cortado condensada (espresso with condensed milk) coffee.

A "mini-beer" is a Licor 43 cocktail designed to visually imitate a beer. A miniature pint glass is mostly filled with Licor 43 and topped with a chilled dairy-based liquid, such as heavy cream or Irish Cream. The colour of Licor 43 mimics the amber colour of a pale beer, and the dairy product mimics the white colour of a beer's foamy head. A common cocktail variation in Mexico is the “Sandrillo” which includes Licor 43 shaken with whole milk.

Related Research Articles

<span class="mw-page-title-main">Margarita</span> Mexican cocktail of tequila and orange liqueur

A margarita is a cocktail consisting of tequila, triple sec, and lime juice. Some margarita recipes include simple syrup as well and are often served with salt on the rim of the glass. Margaritas can be served either shaken with ice, without ice, or blended with ice. Most bars serve margaritas in a stepped-diameter variant of a cocktail glass or champagne coupe called a margarita glass. The margarita is one of the world's most popular cocktails and the most popular tequila-based cocktail.

<span class="mw-page-title-main">Anisette</span> Anise-flavored liqueur

Anisette, or Anis, is an anise-flavored liqueur that is consumed in most Mediterranean countries. It is colorless and, because it contains sugar, is sweeter than dry anise flavoured spirits. The most traditional style of anisette is that produced by means of distilling aniseed, and is differentiated from those produced by simple maceration by the inclusion of the word distilled on the label. And while Pastis is a similar-tasting liqueur that is prepared in similar fashion and sometimes confused with anisette, it employs a combination of both aniseed and licorice root extracts. Sambuca is essentially an anisette of Italian origin that requires a high minimum (350g/L) sugar content.

<span class="mw-page-title-main">Chartreuse (liqueur)</span> French liqueur brand

Chartreuse is a French herbal liqueur available in green and yellow versions that differ in taste and alcohol content. The liqueur has been made by Carthusian monks since 1737 according to instructions set out in a manuscript given to them by François Annibal d'Estrées in 1605. It was named after the monks' Grande Chartreuse monastery, located in the Chartreuse Mountains north of Grenoble. Today the liqueur is produced in their distillery in nearby Aiguenoire. It is composed of distilled alcohol aged with 130 herbs, plants and flowers.

Apéritifs and digestifs are drinks, typically alcoholic, that are normally served before (apéritif) or after (digestif) a meal respectively.

Limoncello is an Italian lemon liqueur mainly produced in southern Italy, especially in the region around the Gulf of Naples, the Amalfi Coast and Sicily. It is the second-most popular liqueur in Italy and is traditionally served chilled as an after-dinner digestif. It is also a popular homemade liqueur, with various recipes available online and in print.

<span class="mw-page-title-main">Advocaat</span> Dutch alcoholic beverage featuring eggs

Advocaat or advocatenborrel is a traditional Dutch alcoholic beverage made from eggs, sugar, and brandy. The rich and creamy drink has a smooth, custard-like consistency. The typical alcohol content is generally between 14% and 20% ABV. Its contents may be a blend of egg yolks, aromatic spirits, sugar or honey, brandy, vanilla, and sometimes cream. Notable makers of advocaat include Warninks, Bols, Darna Ovo Liker, DeKuyper, and Verpoorten.

<span class="mw-page-title-main">Becherovka</span> Herbal bitters from the Czech Republic

Becherovka, formerly Karlsbader Becherbitter, is a herbal bitters, often drunk as a digestif. It is produced in Karlovy Vary, Czech Republic by the Jan Becher company. The brand is owned by Pernod Ricard. It is made from a secret recipe based on more than twenty types of herbs and spices.

<span class="mw-page-title-main">Drambuie</span> Sweet, golden coloured liqueur made from Scotch whisky

Drambuie is a golden-coloured, 40% ABV liqueur made from Scotch whisky, heather honey, herbs and spices. The brand was owned by the MacKinnon family for 100 years, and was bought by William Grant & Sons in 2014.

<span class="mw-page-title-main">Bénédictine</span> French herbal liqueur

Bénédictine is a herbal liqueur produced in France. It was developed by wine merchant Alexandre Le Grand in the 19th century, and is flavored with twenty-seven flowers, berries, herbs, roots, and spices.

<span class="mw-page-title-main">Fernet</span> Type of amaro, a bitter, aromatic spirit

Fernet is an Italian type of amaro, a bitter, aromatic spirit. Fernet is made from a number of herbs and spices which vary according to the brand, but usually include myrrh, rhubarb, chamomile, cardamom, aloe, and especially saffron, with a base of distilled grape spirits.

<span class="mw-page-title-main">Liqueur coffee</span> Coffee-based cocktail

A liqueur coffee is a caffeinated alcoholic drink that consists of a shot of liqueur, mixed with coffee. It is typically served in a liqueur glass, often accompanied with cream and sugar. Coffee liqueur beverages are served in different fashions and can be found throughout many countries. One of the most popular liqueur coffee beverage is commonly known as Irish coffee. Liqueur coffee beverages are largely classified as cocktails as well as digestifs which are aimed at aiding the digestive process typically after a meal.

<span class="mw-page-title-main">Centerbe</span> Italian liquor

Centerbe or Centerba is a liqueur made by aromatic herbs commonly found on Mount Majella. It is a typical Abruzzese liquor in central Italy and is made on a base of 70% alcohol. The liqueur comes in two strengths: strong and mild. The strong centerba is widely used as digestif after-meals and has antiseptic properties. It was originally manufactured by Beniamino Toro in Tocco da Casauria in 1817.

<span class="mw-page-title-main">Génépi</span> Traditional herbal liqueur or aperitif in the Alpine regions of Europe

Génépi or génépy is a traditional French herbal liqueur or apéritif popularized in the Alpine regions. Genepi also refers to alpine plants of the genus Artemisia that is used to make a liqueur in the French region of Savoy, where the Artemisia génépi plants grow and where the beverage is commonly produced.

<span class="mw-page-title-main">Nocino</span> Walnut liqueur

Nocino is a dark brown liqueur from the Emilia-Romagna region of Italy. It is made from unripe green walnuts. The walnuts and the liquor are handled using ceramic or wooden tools and placed in an alcoholic base. After steeping in spirit, the walnuts are removed and the alcohol is mixed with simple syrup. Nocino has an aromatic but bittersweet flavor. It may be homemade; villages and even individual families often have their own recipes, including different additions like cinnamon, juniper berries, lemon or orange zest, vanilla pods, coffee beans, or clove. The spices are added lightly, to avoid overpowering the flavour of the walnuts. A classic base consists of vodka. Nocino is also available commercially in bottled form. Commercially available nocino is typically 40 percent alcohol by volume, or 80 proof.

<span class="mw-page-title-main">Licor Beirão</span> Portuguese liqueur

Licor Beirão, commonly simply known as Beirão, is a Portuguese liqueur from the Beira region of Portugal. Originating in the 19th century, it is the most consumed alcoholic spirit in Portugal.

<span class="mw-page-title-main">Herbs de Majorca</span> Spanish herbal drink, Majorcan herbal liquor

Herbs de Majorca is a Majorcan herbal liqueur of medicinal origin. A form of the generic Hierbas, Herbs de Majorca has a protected designation of origin and can only be made in Majorca.

<span class="mw-page-title-main">Schrobbelèr</span> Dutch herbal liqueur

Schrobbelèr is a Dutch herbal liqueur, made by Jonkers Distillers B.V. (Tilburg). In the United States and Australia it is sold under the brand name Jans because English-speaking people have great difficulty with the pronunciation of the consonant sequence "schr".

<span class="mw-page-title-main">Barraquito</span> Spanish coffee liqueur

Barraquito is a coffee liqueur commonly available on Tenerife, also known as zaperoco.

References

  1. "Licor 43 - History". Licor 43. Retrieved 2019-06-18. 1946: THE ZAMORA FAMILY STARTS THE PRODUCTION
    Mr. Diego Zamora with his brother and sister, Angel and Josefina, and the support of Emilio Restoy, Josefina's husband, gathered all they had and, with hard work and unlimited enthusiasm, started to bottle the liqueur themselves.
    A humble beginning made of passion that started the history of Diego Zamora group.
  2. "Licor 43 - History". Licor 43. Retrieved 2019-06-18. 209 BC: ROMANS DISCOVER LIQVOR MIRABILIS
    When the Romans conquered Carthago Nova, they encountered the Liqvor Mirabilis – or marvellous liquid. A golden, aromatic elixir produced and infused from local fruits and herbs. The Romans banned the production and consumption, but the Carthaginians continued in secret. Nowadays, this elixir inspires the recipe of Licor 43.
  3. "Licor 43 - The Golden Spanish Liqueur". Licor 43. Retrieved 2019-06-18. WHY THE NUMBER 43?
    Licor 43 derives its delightful taste and golden lustre from an age-old recipe consisting of no fewer than 43 ingredients. This recipe has been a closely guarded secret for generations, and always will be.
  4. McCarthy, John D. (2017-05-24). "3 Drinks to Make with Licor 43, Spain's Favorite Liqueur". Food&Wine. Time Inc. Affluent Media Group. Retrieved 2019-06-19. Though little-known in the States, Licor 43 is the most popular liqueur in its native Spain—and also quite prominent in Mexico and other Latin American nations.
  5. Davis, Christian (2012-03-02). "Licor 43 hits the 500,000 cases mark". Drinks International. Agile Media Ltd. Retrieved 2019-06-18. [The] Diego Zamora [beverage group] says [that as of 2011] the international growth in the last few years of more than 75% makes Licor 43 the fastest growing premium liqueur in the world in its category, with presence in more than 55 markets.
  6. "Licor 43 - History". Licor 43. Retrieved 2019-06-18. THE MOST INTERNATIONAL SPANISH SPIRIT
    The first decade of the XXI century was driven by an unstoppable international expansion. We reached over fifty countries such as Australia, Germany, Mexico, and the USA, making it the most international premium Spanish liqueur of all time.
  7. "MARKET DATA". Zamora Company. Zamora Company. Retrieved 2019-06-19. The most sold Spanish liquor in the world and present in more than 60 countries. Currently Licor 43 is the fastest growing premium liqueur in the world.
  8. "The World's 50 Best Bars Brands Report 2015: Aperitifs and Digestifs". Drinks International. Agile Media Ltd. 2015-01-07. Retrieved 2019-06-18.
  9. Davis, Christian (2018-07-19). "Zamora and W. Deutsch part ways for Licor 43". Drinks International. Agile Media Ltd. Retrieved 2019-06-18. ...Licor 43 - the fastest growing liquor of scale globally according to IWSR at 750,000 cases in 2017...