Today, and since 2016, the year of our foundation, we are working seriously to consolidate our ideas and recipes. We do it with humility and seriousness, looking for a unique identity for each product, which we are proud to share with everyone. To sip any Lemos Figueiredo’s product is to taste the tradition, love, unity, heritage and complicity that have ruled us for a century. For us, it's all that and a little more.
Sour Cherry Liqueur
Ginjinha, often just called "Ginja," is a traditional Portuguese liqueur made from sour cherries, specifically a variety called "ginja" or "morello cherries." It is typically infused with alcohol, sugar, and spices like cinnamon to create a sweet, slightly tart flavor. This version has fruit in the bottle.
Ginjinha from Alcobaça is a regional variation of this liqueur, originating in the town of Alcobaça, which is famous for its long history of fruit cultivation, including cherries. What sets Alcobaça's version apart is its artisanal roots and use of locally grown cherries and unique production methods, often passed down through generations. The cherries are macerated in alcohol, allowing the flavor to infuse over time, resulting in a rich, full-bodied liqueur.
Ginjinha is usually enjoyed as a digestif, often served with or without a cherry in the glass. It’s a beloved Portuguese tradition, especially in areas like Alcobaça and Lisbon, where small bars and cafés specialize in serving this iconic drink.
Ingredients: Sour Cherry, sugar syrup grain alcohol
Process: 1 year maceration of sour cherry and alcohol in stainless steel. Afterwards the cherries go through a pressing to extract the macerated juice. There is a final blending of the sour cherry liqueur with the sugar syrup and water.
Aging: 1 year in French oak barrels.
Tasting Notes: Intense, velvety ruby color and combines delicate notes of fine wood with sweet aromas of ripe sour cherry. The long aging process, in French oak barrels, gives it aromas of great complexity and delicacy.
**Does Not Come With Bag
