Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
When Mr. Dário decided to continue his father's art, he didn't just want it to bear fruit. Previous generations had been busy marketing the local production of sour cherries, renowned for their unparalleled quality, to supply the most renowned liqueur makers located (still present today) in Lisbon and Alcobaça. He wanted to transform them into a noble product, far above average, without unnecessary additions and frivolities typical of the era, a time when artificial colors were a trump card, proudly displayed in a gold seal on every label. It was knowledge inherited through oral tradition. It was a passion ignited for the land and all that embraces it. It was the desire to see reflected in the ruby hues of the finest sour cherry liqueur an entire culture of its own. On this peak overlooking the Óbidos Lagoon, an entire West fits. And it tastes like the Portugal of Bygone Times. Oppidum was born, with due humility, in 1987. It didn't grow with aspirations for grandeur, but rather with the refinement of the palate of a public whose demands grow in step with an ever-expanding offering. But where singularity wanes. This will always remain Oppidum's emblem. The best of the best. It's not gold. It's crimson.
Producer: Dario Albano Zina Pimpao
Style: Spirit (Ginja - Cherry Liqueur)
Ingredients: Sour cherry (ginja), sugar, alcohol, water
Tasting Notes: Dark garnet color. Lively fruity aromas and flavors of sour cherry jam on raisin toast and cherry bonbon with satiny, tangy, moderately sweet medium body and a sleek, complex, long finish with accents of honey cream, chestnut, and cherry cider.
Serving Suggestions: Neat: Served in a liqueur glass or chocolate cup at a temperature of 61–63°F, or slightly chilled. It can be enjoyed with or without an alcohol-soaked cherry. Pairs well with dark chocolate or vanilla ice cream. Ginja can be used in many cocktails, such as a ginja tonic or a mojito-inspired drink with mint, crushed ice, and soda water.
Ratings: Coming Soon
When Mr. Dário decided to continue his father's art, he didn't just want it to bear fruit. Previous generations had been busy marketing the local production of sour cherries, renowned for their unparalleled quality, to supply the most renowned liqueur makers located (still present today) in Lisbon and Alcobaça. He wanted to transform them into a noble product, far above average, without unnecessary additions and frivolities typical of the era, a time when artificial colors were a trump card, proudly displayed in a gold seal on every label. It was knowledge inherited through oral tradition. It was a passion ignited for the land and all that embraces it. It was the desire to see reflected in the ruby hues of the finest sour cherry liqueur an entire culture of its own. On this peak overlooking the Óbidos Lagoon, an entire West fits. And it tastes like the Portugal of Bygone Times. Oppidum was born, with due humility, in 1987. It didn't grow with aspirations for grandeur, but rather with the refinement of the palate of a public whose demands grow in step with an ever-expanding offering. But where singularity wanes. This will always remain Oppidum's emblem. The best of the best. It's not gold. It's crimson.
Producer: Dario Albano Zina Pimpao
Style: Spirit (Ginja - Cherry Liqueur)
Ingredients: Sour cherry (ginja), sugar, alcohol, water
Tasting Notes: Dark garnet color. Lively fruity aromas and flavors of sour cherry jam on raisin toast and cherry bonbon with satiny, tangy, moderately sweet medium body and a sleek, complex, long finish with accents of honey cream, chestnut, and cherry cider.
Serving Suggestions: Neat: Served in a liqueur glass or chocolate cup at a temperature of 61–63°F, or slightly chilled. It can be enjoyed with or without an alcohol-soaked cherry. Pairs well with dark chocolate or vanilla ice cream. Ginja can be used in many cocktails, such as a ginja tonic or a mojito-inspired drink with mint, crushed ice, and soda water.
Ratings: Coming Soon