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Aguardiente is a collective name for moonshine in Spanish-speaking countries with a strength of 29 to 60 degrees, often without aging in barrels. The word comes from a group of Romance languages and literally means “fire water”. By and large, this is just a distillate of any sugar-containing ingredients that are on hand.
Features
For the production of aguardiente, any available fruits, cereals or vegetables are first fermented: oranges, grapes, bananas, strawberries, barley, rice, millet, beets, cassava, potatoes, sugar cane, bamboo, etc. Then the finished mash is distilled one or more times, cutting off the “heads” and “tails”, after which the alcohol is ready to drink. Based on the classical definition, vodka, shochu, pisco and other “clear” spirits fall under the concept of aguardiente.
However, according to EU rules, aguardiente and aguardente are the names of Spanish and Portuguese alcohol, made by distillation of fermented local ingredients without the addition of rectified alcohol, flavorings or sweeteners (the latter is not strictly and is allowed in small quantities to soften the taste). However, the terms are not names protected by origin, although individual representatives may have this status (for example, Aguardente de Vinho Douro, Aguardente Bagaceira Bairrada, etc.).
History
It is impossible to clearly trace the beginning of home brewing in Spanish-speaking countries – as elsewhere, alcohol was made from local raw materials here hundreds and thousands of years ago. However, for a long time it was a simple fermentation, distillation came to Europe in the XNUMXth century, and the classic aguardiente de orujo (Spanish moonshine from grape pomace) itself appeared only in the XNUMXth century.
Types of aguardiente
Depending on the raw materials used, aguardiente is divided into 3 types:
- aguardiente de vino – grape distillate;
- aguardiente de fruta – fruit spirits;
- aguardiente de cereales – grain alcohol.
Regional versions
In Brazil, a strong distillate made from sugar cane is called cachaça. It happens both young and aged, drunk neat or in cocktails. The most famous cocktail is Caipirinha (cachaca with lime and cane sugar). The fortress varies from 38% to 48%.
In Colombia, aguardiente is also distilled from sugar cane, but anise is added to the distillate. The strength of the drink is 24-29%.
In Costa Rica, cane distillate is called guaro. Fortress guaro reaches 30%.
Chilean aguardiente is one of the strongest, its strength is 45-55 degrees. Like Italian grappa, it is made from grape pomace left over from wine production and is often flavored with mint, walnuts, almonds, and herbs. It is drunk neat or as part of cocktails, for example, cola de mono (a mixture of “fire water”, milk, sugar, coffee and cloves).
The Ecuadorian version is similar to the Brazilian version – it is an unflavored distillate of sugar cane, but cinnamon is added to it already in the glass. Aguardiente in Ecuador is drunk hot, mixed with fruit juice and grenadine syrup. The local name of the drink is punta or puro, the alcohol content varies in the range of 10-40% by volume, some representatives of the style reach a strength of 60 degrees.
Haiti. Another distillate of sugar cane called cleren is drunk with fruits and/or herbs.
Mexico. Local aguardiente is known by many names, for example, habanero, also made from sugar cane, tastes like rum.
Portuguese strong distillate is very different, but most often it is made from grape pomace left over from the production of wine. Ready-made alcohol (strength 50% or 80%) is fortified with port wine, added to coffee, a poncha cocktail is made on its basis (cane aguardiente, honey, sugar, orange or lemon juice, additional ingredients as desired).
Sardinia. In Sardinian, firewater is called Abbardente and is considered a type of grappa. The fortress varies between 40-60%.
Spain has a wide variety of aguardiente. Grape distillate (Augardente de bagazo or Aguardiente de Orujo) contains from 50% alcohol, sometimes spicy herbs are added to it, in particular chamomile (this drink is called Augardente de herbas). If you add coffee and sugar to the drink, you get Licor café, and a creamy variation similar to Irish cream is called Crema de Augardente. In some regions of Galicia, it is customary to drink a glass of “fire water” right in the morning before the start of the working day – for better performance.
In the US, aguardiente appeared during the Gold Rush, distilled from local grapes and was especially popular on the ranch.
Interesting Facts
- Although anuardiente is still popular in Spain and Spanish-speaking countries, its consumption is on the decline. For example, in Colombia over the past 25 years, this figure has decreased by 56%.
- Taxes from the production and sale of alcohol (including fire water) often go to the development of the healthcare sector. Thus the Spanish toast Salud! (“your health”) takes on a literal meaning.
- The taste and characteristics of aguardiente depend not only on the country of production, but also on the specific region. The fact is that “fire water” is not a brand, not a registered trademark, there are no laws regulating the taste, composition or strength of the drink. Accordingly, each producer, and this can be either a large winery or any amateur winemaker who has bought alambic for personal use, is free to experiment with the technology and add any ingredients to taste.
- Unlike noble spirits like whiskey or rum, aguardiente is usually not aged.
- In Colombia, “firewater” is considered the national spirit, as important as scotch is to Scotland or raki is to Turkey.
How to drink aguardiente
In each country, “fire water” is drunk in its own way, but the most common way is in a gulp from a shot glass. Aguardiente is served before or after a meal to stimulate the appetite or improve digestion, be sure to chill it.
Cocktails with aguardiente
- Sour brandy. 6 parts aguardiente, 2 parts lime juice, 4 parts orange juice, XNUMX teaspoon sugar and XNUMX beaten egg white. Mix all ingredients in an ice-filled shaker and serve in a cocktail glass.
- Daisy Maria. Fill a tumbler glass with ice, pour ¾ of the aguardiente, squeeze the juice of half a lemon, stir gently and top up with any lemon soda.
- Honey Martini. 2 parts “fire water”, part honey, juice of half a lemon. Mix all the ingredients in an ice-filled shaker, pour into a glass, top up with soda to taste. Serve with lemon zest.
- Caipirinha. At the bottom of an “old fashioned” glass, place a sliced lime, sprinkle with two tablespoons of sugar, fill the glass with ice cubes and pour over the aguardiente. Mix.