The History of Ratafia: A Tradition

Ratafia is an almost ancestral drink, fruit of the charm of the territory and the nature that surrounds us. A liquor that mixes a variety of plants, flowers, and spices with alcohol (brandy, anise or other).

A kind of syrup with a sweet taste and with a bitter touch due to the new green. A recipe that has been transmitted from generation to generation, forming part of the family heritage and the environment of each house. A popular belief that made them think it was a miraculous elixir.

Their origins

The origin of Ratafia goes back to Italy, specifically in the Piedmont region dated in a 1600 document found in the monastery of Santa Maria Della Salla. In fact, the liquor began to produce monks for medicinal purposes. Later, the town replied what was made to the monasteries for their own crop.

In Catalonia, the oldest recorded formula is from 1842 to Santa Coloma de Farners (La Selva, Girona), work by Francesc Rosquellas. In this same population it is celebrated, from that year, the Ratafia Fair, which is usually performed on the second weekend in November, commemorating the Liquor and opening the new season.

At that time, women were mainly collected by aromatic plants and elaborated liquor. This was so because it was of the few drinks they could take because some of their medicinal uses was to calm menstrual pain. An example was Anna Peroliu, who, at the end of the 19th century, made his Ratafia popular in the village of Sant Quirze de Besora. Later, his son-in-law Bosch and neck marketed him.

Around its name there are 2 legends that make an amendment to its origin. The first one comes from Latin "Pax (or Nothing) Rafa Fiat", which means "is signed", an expression that was used in front of notary when signing a document or pact to move to "toast". The other comes from the natives of the French Antilles when he wanted to call the rom made with spirits as "Tafia".

In our house, one of the most emblematic would be Ratafia Russet, with more than 100 years of history and origin in Olot, La Garrotxa. The Russet family has managed to preserve its system of artisanal elaboration and the traditional collection method, as well as the maceration and rest process for 5 generations. Your secret? Have found a balance between aromatic plants and species, with a touch of sweetness that make it pleasant to the palate exquisite.

Ratafia Russet 70 cl

The process

The process begins with the collection of new and herbs. Tradition says that the night of San Juan (June 24) must be collected, since it is the peak of flowering of herbs, in addition the new ones are at their most optimal point of ripeness, too much small or very hard. All this, it will also depend, to a great extent, while it does at that time.

After a few days, it is let dry the herbs and for the flights of San Pedro (June 29), when the ratafia is made. Basic ingredients are brandy, syrup, new green, species, and herbs.

The elaboration becomes macerating plants and herbs with the brandy in a glass jar not very covered for 40 days in sun and serene, that is, in the open, everything stirring from so much. After this time, a filtering process is made to purify it and the cold syrup is added to achieve a sweetness point.

Finally, it is allowed to be aged in a glass bottle or in an oak barrel for 2 months. Before bottling it, it becomes filtered to achieve a refined and perfect colour for its consumption.

If you want to taste a drink of the essence of the territory and the magic of your surroundings, you can find Ratafia Russet in our supermarkets. Your smell and sweet texture will leave you a delicate and refined flavour with a sweet taste in your mouth well memorable.

Now, if you are from you to do it yourself, we also offer you our selection of brandy (alcohol pour fruits) so you can make your own ratafia.