

THE LIQUOR OF OUR HEARTS!
What does a pharmacy, a traveling salesman of Port wine, the daughter of a pharmacist from Lousã and O Licor de Portugal have in common?
Everything. They have a unique liqueur. In fact, it's a story that could be the script for a movie. In 1940, J. Carranca Redondo Lda. was born, the company that produces Licor Beirão. But long before that, he was already here. That's why today, whether you're sitting at a table or standing in a bar, there's always someone asking for Licor Beirão.
THAT'S WHY IT'S THE LIQUEUR OF PORTUGAL.
IT'S FOR ALL THIS AND MUCH MORE.

THE RECIPE
“We have to be sensitive enough to know whether the ingredients are stronger or weaker, whether they have more or less aroma. Because it is in this mixture that the secret of the exceptional aroma is born”, explains José Redondo.
The seeds, spices and aromatic herbs that make up this magical secret have been selected and weighed for over 40 years by our Master Distiller, Mr José Redondo, and his son, Ricardo Redondo - son and grandson of the founder, José Carranca Redondo, respectively - the only people who know the secret.
HOW LICOR BEIRÃO IS PRODUCED IN 6 STEPS
There are 6 steps we take every day on the path to perfection
THE FARM
Licor Beirão was born in Quinta do Meiral, on 12 hectares in the middle of the Serra da Lousã.
A company that has always been family-owned and that remains so today. It is a Portuguese house - and a Portuguese brand. Definitely.

Before being called Beirão, the liqueur had already been produced in Lousã for over a century. It was only in 1929 that it began to be called Licor Beirão, in homage to the 2nd Beirão Congress of Castelo Branco.
Did you know that…
Until he passed away at the age of 89, on June 15, 2005, José Carranca Redondo was a daily presence at Quinta do Meiral, involved in the most varied areas of the company?
MACERATION
Maceration is the first step in the production of Licor Beirão.
A secret recipe of 13 spices, plants and aromatic seeds, which is mixed with alcohol of agricultural origin. This mixture rests in stainless steel tanks for a minimum period of 3 weeks, where each ingredient releases its properties and characteristic aromas, until it reaches the ideal flavour. This maceration is done cold.

Some of the spices, plants and aromatic seeds that are part of Licor Beirão’s DNA are grown at Quinta do Meiral itself. The rest come from all corners of the world - India, Sri Lanka, Brazil, Turkey and Malaysia, among others - to shine in the production.
Did you know that…
The water used to make Licor Beirão comes directly from Serra da Lousã?
DISTILLATION
Licor Beirão is obtained through double distillation in copper stills.
In these stills, substances with different boiling points are separated and alcoholate is obtained, at 72% Alc. Vol.

We use copper because this material does not impart a taste to the alcohol, is resistant to acids and conducts heat effectively.
Did you know that…
Our stills, used for distilling alcoholate, are produced in Portugal and are fueled by wood and natural gas?
STORAGE
After all the steps and different techniques involved in the manufacturing process, Licor Beirão is filtered and stored in stainless steel tanks.
Then, it just has to wait a few months to be stored in thousands of bottles.

Did you know that…
Our tanks have storage capacities ranging from 25,000 to 100,000 liters?
LABELLING
It is then time to give body, dress and dress up the liquid, sticking “The Liqueur of Portugal” label on it.
Today, our factory’s average production capacity is 30,000 bottles per day. More than a decade ago, this capacity was 10 times lower…!

Did you know that…
The yellow ribbon that decorates Licor Beirão bottles is placed by hand? This means that each of the millions of Licor Beirão bottles scattered around the world has a human touch!
SHIPMENT
It’s time for bottles to hit the road and spread joy throughout Portugal and the world.
What started out as a national brand now exports directly to 40 countries in the most diverse regions of the planet…

Did you know that…
Apart from Portugal, the region in the world that consumes the most Licor Beirão per capita is Switzerland?