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With the arrival of summer, the forests fill with aromas and flavors that, if captured at the right time, can become one of the most emblematic liqueurs of our house: ratafia.
Making ratafia isn't just a recipe, it's a way of living the seasons, listening to nature, and passing on knowledge between generations. Every household has its own formula, and no two ratafias are alike. But they all share the same spirit: crafting an aromatic, balanced liqueur from green walnuts and a good bunch of herbs and spices.
The right time to start is June, around the feast of St. John, when the walnuts are still tender and can be easily cut. To these walnuts are added plants such as mint, thyme, lemon verbena, savory, rosemary, chamomile… and spices like cinnamon or cloves. Each family chooses the ones it likes best, or the ones that grow nearby.
One of the key points in making it is the alcohol. There are three main types that can be used, and each offers a different experience:
· Anisette 24°–28°: adds sweetness and aroma, with no need to add sugar. Ideal for beginners or for those looking for a quick, easy result.
· 40°–50° spirit (eau-de-vie): widely used in traditional ratafia. Sugar and water need to be added once maceration is complete. Gives a balanced, intense result.
· 95° spirit: more technical. It needs to be diluted with water and sweetened afterward. Allows great control over the final result.
All of this is left to rest for forty days in the sun and night air, stirring occasionally, then filtered and left to mellow. The result? A unique liqueur full of nuances, ideal for accompanying desserts, nuts, or a good long after-dinner chat.
On our website you'll find a selection of spirits and anisette ideal for making your own ratafia.
And if you don't have time to make it yourself but still want to enjoy it, you'll also find a fine selection of artisanal ratafias, such as Ratafia de Magnolias, a contemporary expression of an age-old tradition. Handcrafted in Bellmunt del Priorat, it combines respect for the classic recipe with the uniqueness of fresh magnolia petals, hand-picked at the precise moment of blooming. This fleeting flower, together with green walnuts, wildflowers, and Mediterranean spices, gives the ratafia an unmistakable aromatic character, fresh and floral, paying tribute to both the land and the folk wisdom that made it possible.
This summer, rediscover a taste for things made slowly. And if you'd like, we're here to help you get started.
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