There are products that, beyond being native to a specific place, are a reflection of the flora and aromas that surround it. This is the case of ratafia: a compendium of fruits and herbs grown in the forests of the region and macerated with alcohol. It is the essence of the land made into a liqueur.

The origins

The origins of ratafia in Catalonia date back to the 17th century, although the oldest recipes that have been preserved date back to 1842. These were written by Francesc Rosquellas from Coloma.

During the 19th century, ratafia was a highly popular drink. It was produced in many houses in the region for personal consumption or for celebrations. The tradition has been maintained to this day, where nature and spirits enthusiasts travel paths and forests during the month of May to collect the necessary herbs to give ratafia its unmistakable taste.

The recipes

There are almost as many recipes for ratafia as there are producers and enthusiasts. Although many common ingredients are usually used: green walnuts, thyme, rosemary, horsetail, bay leaf, cinnamon, fennel or marjoram. To these, more or less quantity of many other herbs and spices can be added during the maceration.

The element that distinguishes Catalan ratafia is the green walnut, which gives color to the liqueur, and which is collected around Sant Joan. It is the right relationship between the spices and the brandy that gives the balance between the aroma and the taste. The different herbs and spices with digestive and stomach properties mean that ratafia is also attributed these qualities, especially when taken after a good meal.

Fairs and festivals

If we have to mention a town as the center of ratafia activity, it is Santa Coloma de Farners . The first weekend of May is celebrated the Ratafia Herb Market , where in addition to selling herbs to make the famous liqueur, talks and workshops are also organized to learn about and understand different aspects of its production and tradition in the region.

And on the second weekend of November, the Ratafia Festival takes place. After letting the maceration rest for forty days in the sun and calm, and aging the resulting liquor for a couple of more months, it is time to taste the ratafia and celebrate the arrival of the cold.

At the Festival, producers from all over show their creations, the Ratafia Competition is held where the best homemade recipe is chosen, stalls with artisanal and local products are gathered or innovations related to this liqueur are presented… Thus, today the aroma of ratafia can be identified in sweets, beers, candies, jams, infusions and in many other local products or recipes.

Ratafia is a drink closely linked to the Selva, which captures and extracts the essence of its forests in a brandy that is currently experiencing a golden age again.