Medronho brandy, a well-kept secret in the south of Portugal
Medronho brandy, or medronheira brandy, is a traditional fruit brandy made from the fruit of the strawberry tree (arbutus tree) typical of the mountains of lower Alentejo and Algarve. Although different techniques are used, it is also done in some areas of central Portugal.
Medronho brandy is the ex-libris of distillates from the lower Alentejo mountains . Everything indicates that this spirit began to be produced by hand, for medicinal purposes, by the Arabs in Monchique, around the 10th century.
Greece, Spain and Italy were also the target of this influence and have their alcoholic drinks based on the Medronho fruit.
How is brandy made? a simple recipe... 100% fruit
Medronho brandy has a simplicity in production that distinguishes it from other distillates. To produce genuine medronho brandy from lower Alentejo and the Algarve mountains , only 100% ripe fruit is used.
Unlike other distillates, yeast, remains or by-products from other productions, spices or any type of chemical\additive are not used to add color and/or flavor or make any other type of correction.
How to make brandy step by step? How is medronho made? the path to the ex-libris Medronho
With a very simple recipe made from 100% Ripe Fruit, the practice turns out to be much more complex! Only by following several procedures and good practices can perfection be achieved.
There are several spirits on the market and those who think that the difference comes only from the alcohol content or degree (between 42º and 54ºVol) are mistaken. The difference comes from 3 steps detailed below :
1- Harvesting the fruits
2- Fermentation
3- Distillation
Any of the bad practices listed below impart negative chemical and sensory qualities to Aguardente de Medronho and negatively impact its quality!
For more details contact us!
1- Fruit picking
Fruits should only be picked from the tree in a good state of ripeness (Sweet red fruits, good for eating)
Easier said than done.... and this process results in a high number of hours of labor with several passes through the same tree to collect the fruits at the exact point.
Some common bad practices that affect the quality of the distillate are: fruits out of ripeness (green, yellow, orange), picking of peduncles and leaves along with the fruit, picking of fruits from the ground already in a fermentation state
2- Fermentation: How is medronho fermented? How long does medronho take to ferment?
The second stage of the process is the fermentation of Medronho, which occurs after the fruit is harvested.
It is at this stage that Medronho sugars are transformed into ethanol (alcohol).
The fruits must ferment anaerobically in stainless steel containers or other material that does not transmit properties to the fermented product. The temperature should be constant, ideally ~18º and the process will take ~60 to 90 days (2-3 months).
Some bad practices include the use of materials that impart unwanted flavors and other flavors to the fermented product, high fluctuations in the fermentation temperature and contact with the air of the fermented product.
3- Distillation
There are several types of alembic (in its shape) but the basic principles are similar for all :
- Distillation must be done in a copper still. Copper will precipitate sulfur compounds and is a good conductor of heat
- The distillation process has 3 phases of distilled product :
- Head (5%) unused part with many volatile and harmful substances
- Coração (~80%) brandy for consumption which will then be bottled
- Tail (~15%) not used as it has less volatile compounds that affect smell and color (especially ethyl acetate)
Distillation is a science and has been evolving, the description above is simplistic if you want to know more contact us .
Some bad practices include not controlling the temperature for uniform distillation, poor conditioning and cleaning of the stills, poor cuts of the 3 phases with excessive use of "Head" and "Tail" which have compounds that give negative chemical and sensorial qualities to the Brandy. medronho
How many kilos of medronho are needed to make a liter of brandy?
A common question among people who work with this fruit to produce the famous distillate. Although there is no exact answer, the values are between 6 and 10 kg of fruit for 1 liter of Aguardente de Medronho .
This value depends on 4 important factors:
1) State of fruit maturation (ripe fruit will have more sugar and more potential to generate ethanol\alcohol)
2) Terroir , region where the fruit comes from ( lower Alentejo and Algarve, higher sugar level and more flavor)
3) The desired alcohol content in the final distillate
4) The quality of distillation equipment affects the use
How to drink medronho brandy?
Traditionally drunk in its pure state at room temperature as a digestive.
This drink has been the subject of increased attention, exploration and innovation in recent years by bartenders and mixologists .
Its versatility allows you to add it to various cocktails (from traditional cocktails to new creations). New cocktails with medronho brandy
Final product!
Characteristics of Medronho Brandy:
Appearance : clear
Color : colorless; topaz
Aroma : arbutus and ethereal fruit
Flavor : arbutus fruit, acidity and alcoholic
Unlike other brandies, such as wines used in Port wine, which tend to be neutral in flavor and non-aromatic, high quality medronho brandy is aromatic and has a pronounced medronho flavor .
How to measure the alcohol content of brandy?
A common question is knowing how to measure the alcohol content or volume of Aguardente de Medronho, put in a very simple way by some “ how many degrees are there?” The answer is simple, although some precision equipment is required .
The starting point is to define the scale because in alcohol there are several scales that have been used over time. The most used scale in Portugal today is the Gay Lussac, although some people still use the Cartier scale.
To arrive at the final value of the alcohol volume, 2 pieces of equipment are used: Thermometer and Alcoholometer.
First, the high-precision Gay Lussac alcohol meter is used and the level is assessed. Second, the temperature of the spirit is measured. If the temperature is 20º the level measured in the 1st step is the volume of alcohol. If it is not at 20º, the value identified in the 1st step must be corrected to know the correct alcohol volume.
How long can medronho brandy be stored? What is the expiration date on the brandy?
Medronho brandy, if properly packaged and sealed, does not have an expiration date and can maintain its sensorial and chemical characteristics unchanged for dozens of years.
Why is copper used in the distillation of medronho?
The mass heating zone must be copper because there is sulfur in yeast, the function of copper is to precipitate sulfur compounds (remove the sulfur aroma from the distillate).
Another reason for using copper in stills is because it is an easy material to mold and make specific, personalized shapes.
Important note about copper is the potential formation of zinabre. Constant cleaning of the copper is necessary to avoid the creation of zinabre. If there is zinabre, this will give a bluish aroma and color to the distillate, thus degrading its purity and quality.
Many doubts arise about the difference between the various distillates, what lies in their origin and processes. We therefore intend to bring to you in a simple way the raw materials and processes that give rise to the various drinks you know.
What is the difference between medronho brandy and other alcoholic drinks?
Medronho Brandy:
Raw material: Arbutus (wild fruit).
Process: Fermentation of medronho, followed by distillation.
Gin:
Raw material: Neutral alcohol, botanicals (juniper, orange peel, etc.).
Process: Distillation of neutral alcohol infused with botanicals, mainly juniper.
Vodka:
Raw material: Grains, potatoes, grapes, fruits, etc.
Process: Multiple distillations to achieve high purity, filtration to remove impurities.
Whiskey:
Raw material: Grains (barley, corn, rye, wheat).
Process: Fermentation of the must, distillation, aging in wooden barrels (such as oak), contributing to flavor and color.
Wine Brandy:
Raw material: Wine.
Process: Distillation of wine to increase alcoholic concentration.
Bagasse or bagaceira:
Raw material: Solid grape residue (skin, seeds, stalks).
Process: Fermentation of the bagasse and distillation of the resulting liquid.
Brandy:
Raw material: Specific white wine from Cognac, France.
Process: Distillation of wine and aging in oak barrels, contributing to complex flavors.
How to make Melosa de Medronho?
Melosa is the first and best-known liqueur made with Aguardente de Medronho.
Typical recipe from the lower Alentejo and Algarve mountains , despite having some variants in its preparation, it is quite simple to make and much appreciated cold or with ice for those who like sweeter drinks and don't like the fuller-bodied flavor of pure Medronho Brandy. .
Ingredients :
- Medronho Brandy (500ml)
- Water (500ml)
- Honey (600gr)
- Lemon – 1 (Peel Only)
- Cinnamon – 3 Sticks
How to make:
1) Place the water, cinnamon, lemon peel and honey in a pan, bring to a boil over medium high heat.
2) Stir until everything is well dissolved, especially the honey, when it starts to boil, leave it for about 2 to 5 minutes, then turn off the heat.
3) Remove the lemon peel and cinnamon sticks and let it cool completely, around 30 to 40 minutes
4) Finally add the medronho brandy and stir for about 2 to 3 minutes before bottling
How to make Medronho Liqueur?
Often confused with "Medronho", Medronho brandy liqueur is a by-product of Medronho brandy .
Far from the alchemy of Medronho, it is a typical recipe from the central and northern region of Portugal where the art of liqueurs is widely explored.
Ingredients :
-1 liter of medronho brandy
-1 kg of fresh arbutus
-1 kg of brown sugar
How to make:
1) Mix the Medronho brandy and medronhos
2) 14 days later, add 1kg of brown sugar
3) After 1 month, filter the liquor by removing the arbutus
Want to know more about Medronho brandy?
If you want to know more about arbutus brandy and all stages of the process (fruit picking, fermentation, distillation and packaging) do not hesitate to contact us at the link below or claramedronho@gmail.com