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A wee copita of
güisqui de Grana’a
IT uses ice fresh water straight from
the mountains and slumbers in barrels
of American oak. It is a malt
whiskey... but maybe not quite as
you know it.
A Granada company is claiming
to have produced the first 100
per cent Spanish uisge-beatha.
You have read correctly. Distilerias
Liber, which normally churns out
bottles of pacharan (sloe gin), has
turned from the grape to concentrate
on the grain and the water of
life.
Since the sale of Castilla y Leon
distillery DYC to multinational
drinks firm Beam Global Spirits, el
Embrujo de Granada is being marketed
as the country’s sole homeproduced
whiskey.
Using mineral water direct from
springs in the Sierra Nevada, the
whiskey is distilled in copper stills,
hand-made in the Granada district
of the Albaicín, before spending five
years in American oak barrels from
Jerez de la Frontera.
And this local brew is no moonshine,
firey on the tongue and rough
on the gut. The Spanish Association
of Sommeliers has given the Granada
whiskey the thumbs up.
“El Embrujo has been given the
‘high quality’ certification from the
national drinks body. Its nose, they
compared to top quality whiskies,
such as Glenlivet,” said Fran Peregrina,
who runs the Padul-based
company.
Meanwhile, a Lecrin Valley company
has received the backing of a
top mineral water laboratory.
Aguas Minerales de Durcal,
which markets water bottled from
underground aquifers in the Sierra
Nevada, was praised by Barcelonabased
researchers Oliver Rodes,
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