{"id":3589,"date":"2018-05-28T12:34:31","date_gmt":"2018-05-28T11:34:31","guid":{"rendered":"https:\/\/pontedaboga.es\/blog\/?p=3589"},"modified":"2018-05-28T12:34:31","modified_gmt":"2018-05-28T11:34:31","slug":"el-licor-de-hierbas-otra-forma-de-saborear-galicia","status":"publish","type":"post","link":"https:\/\/pontedaboga.es\/en\/el-licor-de-hierbas-otra-forma-de-saborear-galicia\/","title":{"rendered":"El licor de hierbas, otra forma de saborear Galicia"},"content":{"rendered":"<p style=\"text-align: justify;\">Galicia, tierra de meigas y costa da morte, es tambi\u00e9n la cuna de uno de los manjares divinos que describen mejor su gastronom\u00eda, el <em>licor de<\/em> <em>herbas<\/em>. Igual que la propia tierra gallega, este licor guarda como ninguno la esencia de este territorio, quiz\u00e1 por contener las plantas que prosperan en esta regi\u00f3n de brujas que combina la fiereza del mar y el extremo verde de sus montes.<\/p>\n<p style=\"text-align: justify;\"><a href=\"https:\/\/pontedaboga.es\/blog\/el-licor-de-hierbas-otra-forma-de-saborear-galicia\/licoressss\/\" rel=\"attachment wp-att-3594\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3594\" src=\"https:\/\/pontedaboga.es\/wp-content\/uploads\/2018\/05\/Licoressss.jpg\" alt=\"\" width=\"557\" height=\"557\" srcset=\"https:\/\/pontedaboga.es\/wp-content\/uploads\/2018\/05\/Licoressss.jpg 1200w, https:\/\/pontedaboga.es\/wp-content\/uploads\/2018\/05\/Licoressss-400x400.jpg 400w, https:\/\/pontedaboga.es\/wp-content\/uploads\/2018\/05\/Licoressss-1024x1024.jpg 1024w, https:\/\/pontedaboga.es\/wp-content\/uploads\/2018\/05\/Licoressss-150x150.jpg 150w, https:\/\/pontedaboga.es\/wp-content\/uploads\/2018\/05\/Licoressss-768x768.jpg 768w, https:\/\/pontedaboga.es\/wp-content\/uploads\/2018\/05\/Licoressss-300x300.jpg 300w, https:\/\/pontedaboga.es\/wp-content\/uploads\/2018\/05\/Licoressss-600x600.jpg 600w, https:\/\/pontedaboga.es\/wp-content\/uploads\/2018\/05\/Licoressss-100x100.jpg 100w\" sizes=\"auto, (max-width: 557px) 100vw, 557px\" \/><\/a><\/p>\n<p style=\"text-align: justify;\">El orujo de hierbas, obtenido a partir del aguardiente, cuyo origen est\u00e1 en la destilaci\u00f3n de los restos de la uva, se ha convertido en uno de los digestivos preferidos por los comensales en la sobremesa. Para entender la elaboraci\u00f3n del licor de hierbas debemos comprender su esencia: el orujo, bebida alcoh\u00f3lica de alta graduaci\u00f3n, seca, dulce o\u00a0 arom\u00e1tica que se obtiene por la destilaci\u00f3n de los tallos de la vid. El paso de orujo a licor, entonces se da en el momento que esta base alcoh\u00f3lica se conjunta con diferentes plantas arom\u00e1ticas. Las plantas deben ser recolectadas en su m\u00e1xima floraci\u00f3n, lavadas y secadas al aire en sitios frescos y con una escasa incidencia de la luz hasta el momento de su utilizaci\u00f3n. El objetivo no es otro que favorecer la conservaci\u00f3n de sus propiedades arom\u00e1ticas.<\/p>\n<p style=\"text-align: justify;\"><strong>\u00bfQu\u00e9 aspecto debe tener este licor de hierbas?<\/strong><\/p>\n<p style=\"text-align: justify;\">Este tipo de licores deben poseer un aspecto trasl\u00facido con un tono crom\u00e1tico que va desde el amarillo hasta el verde. Su sabor, dulce y de amplios matices, esconde la intensidad del aguardiente. Su aroma, al contrario que el orujo, es m\u00e1s delicado, cargado de notas florales con las que se ha elaborado, bals\u00e1mico, y con ausencia de olores ac\u00e9ticos.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/pontedaboga.es\/blog\/el-licor-de-hierbas-otra-forma-de-saborear-galicia\/43-quenza-hierbas\/\" rel=\"attachment wp-att-3591\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3591\" src=\"https:\/\/pontedaboga.es\/wp-content\/uploads\/2018\/05\/43.quenza-hierbas.jpg\" alt=\"\" width=\"557\" height=\"557\" srcset=\"https:\/\/pontedaboga.es\/wp-content\/uploads\/2018\/05\/43.quenza-hierbas.jpg 1200w, https:\/\/pontedaboga.es\/wp-content\/uploads\/2018\/05\/43.quenza-hierbas-400x400.jpg 400w, https:\/\/pontedaboga.es\/wp-content\/uploads\/2018\/05\/43.quenza-hierbas-1024x1024.jpg 1024w, https:\/\/pontedaboga.es\/wp-content\/uploads\/2018\/05\/43.quenza-hierbas-150x150.jpg 150w, https:\/\/pontedaboga.es\/wp-content\/uploads\/2018\/05\/43.quenza-hierbas-768x768.jpg 768w, https:\/\/pontedaboga.es\/wp-content\/uploads\/2018\/05\/43.quenza-hierbas-300x300.jpg 300w, https:\/\/pontedaboga.es\/wp-content\/uploads\/2018\/05\/43.quenza-hierbas-600x600.jpg 600w, https:\/\/pontedaboga.es\/wp-content\/uploads\/2018\/05\/43.quenza-hierbas-100x100.jpg 100w\" sizes=\"auto, (max-width: 557px) 100vw, 557px\" \/><\/a><\/p>\n<p style=\"text-align: justify;\"><strong>\u00bfC\u00f3mo se fabrica?<\/strong><\/p>\n<p style=\"text-align: justify;\">Para su fabricaci\u00f3n se utilizan como m\u00ednimo tres especies de plantas aptas para uso alimentario. Es com\u00fan la combinaci\u00f3n de las m\u00e1s tradicionales como la menta, manzanilla, hierba luisa, romero, or\u00e9gano, tomillo, cilantro, azahar, hinojo, nuez moscada, an\u00eds verde, azahar, canela, naranjo, regaliz, o t\u00e9 negro. La receta tradicional de los hogares gallegos pasa por embotellar las hierbas y especias junto con el aguardiente y dejarlo en reposo durante unas tres semanas (siempre en un lugar h\u00famedo y oscuro). Tras el reposo se le a\u00f1ade un jarabe de az\u00facar y se vuelve a dejar macerar otro medio mes. Su contenido en gl\u00facidos ser\u00e1 como m\u00ednimo de 100 gramos por litro y el grado alcoh\u00f3lico volum\u00e9trico estar\u00e1 comprendido entre 20% y 40% vol.<\/p>\n<p style=\"text-align: justify;\">Las hierbas le otorgan al aguardiente ese tono oscuro, que libera un olor inconfundible y un potente sabor. Su graduaci\u00f3n alcoh\u00f3lica es elevada por lo que se debe tener en cuenta la dosis apropiada para realizar una buena digesti\u00f3n.<\/p>\n<p style=\"text-align: justify;\"><strong>\u00a0<\/strong><strong>\u00bfQu\u00e9 propiedades tiene el licor de hierbas?<\/strong><\/p>\n<p style=\"text-align: justify;\">Incluso las propiedades de este preparado resultaron ser muy beneficiosas seg\u00fan un estudio del 2015 de la Universidad de Vigo en colaboraci\u00f3n con el Consejo Regulador de Aguardientes y Licores de Galicia. El estudio concluy\u00f3 que su consumo moderado puede acercar caracter\u00edsticas beneficiosas para la salud a trav\u00e9s de las materias primas de las que parte. Esto demuestra que en su elaboraci\u00f3n los par\u00e1metros que m\u00e1s influyen son la concentraci\u00f3n de la planta seguida del porcentaje de etanol en el aguardiente empleado, mientras que el tiempo de maceraci\u00f3n fue una variable sin apenas influencia.<\/p>\n<p style=\"text-align: justify;\">La presencia de las hierbas medicinales y arom\u00e1ticas le otorga al licor de hierbas un aroma sensacional y, por si fuera poco, con capacidades digestivas tras una ingesta pesada<\/p>\n<p style=\"text-align: justify;\">Para entender la cultura gastron\u00f3mica gallega es necesario acudir al recetario tradicional del \u00e1mbito rural en el que esta bebida ha mantenido viva la utilizaci\u00f3n centenaria de los restos de la uva para la elaboraci\u00f3n de estos manjares.<\/p>\n<p style=\"text-align: justify;\">En <a href=\"https:\/\/pontedaboga.es\">Ponte da Boga<\/a> contamos con una propuesta para que sabore\u00e9is este destilado, su nombre es Quenza Hierbas. \u00bfLo hab\u00e9is probado?<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;    \t    \t<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Galicia, tierra de meigas y costa da morte, es tambi\u00e9n la cuna de uno de los manjares divinos que describen mejor su gastronom\u00eda, el licor de herbas. Igual que la propia tierra gallega, este licor guarda como ninguno la esencia de este territorio, quiz\u00e1 por contener las plantas que prosperan en esta regi\u00f3n de brujas [&hellip;]<\/p>\n","protected":false},"author":8,"featured_media":3591,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[211],"tags":[183,185,189,191,212,217,302,932,933],"class_list":["post-3589","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia","tag-ponte-da-boga","tag-galicia","tag-ribeira-sacra","tag-bodega-gallega","tag-ourense","tag-bodega","tag-castro-caldelas","tag-licor","tag-licor-de-hierbas"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>El licor de hierbas, otra forma de saborear Galicia - Adega Ponte da Boga<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pontedaboga.es\/en\/el-licor-de-hierbas-otra-forma-de-saborear-galicia\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"El licor de hierbas, otra forma de saborear Galicia - Adega Ponte da Boga\" \/>\n<meta property=\"og:description\" content=\"Galicia, tierra de meigas y costa da morte, es tambi\u00e9n la cuna de uno de los manjares divinos que describen mejor su gastronom\u00eda, el licor de herbas. Igual que la propia tierra gallega, este licor guarda como ninguno la esencia de este territorio, quiz\u00e1 por contener las plantas que prosperan en esta regi\u00f3n de brujas [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/pontedaboga.es\/en\/el-licor-de-hierbas-otra-forma-de-saborear-galicia\/\" \/>\n<meta property=\"og:site_name\" content=\"Adega Ponte da Boga\" \/>\n<meta property=\"article:published_time\" content=\"2018-05-28T11:34:31+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/pontedaboga.es\/wp-content\/uploads\/2018\/05\/43.quenza-hierbas.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"1200\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"pdb\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"pdb\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/pontedaboga.es\\\/en\\\/el-licor-de-hierbas-otra-forma-de-saborear-galicia\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/pontedaboga.es\\\/en\\\/el-licor-de-hierbas-otra-forma-de-saborear-galicia\\\/\"},\"author\":{\"name\":\"pdb\",\"@id\":\"https:\\\/\\\/pontedaboga.es\\\/en\\\/#\\\/schema\\\/person\\\/29a1785090eb2337c980037f68ee8d04\"},\"headline\":\"El licor de hierbas, otra forma de saborear Galicia\",\"datePublished\":\"2018-05-28T11:34:31+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/pontedaboga.es\\\/en\\\/el-licor-de-hierbas-otra-forma-de-saborear-galicia\\\/\"},\"wordCount\":689,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/pontedaboga.es\\\/en\\\/el-licor-de-hierbas-otra-forma-de-saborear-galicia\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/pontedaboga.es\\\/wp-content\\\/uploads\\\/2018\\\/05\\\/43.quenza-hierbas.jpg\",\"keywords\":[\"\\\"Ponte da Boga\\\"\",\"Galicia\",\"\\\"Ribeira Sacra\\\"\",\"\\\"bodega gallega\\\"\",\"ourense\",\"bodega\",\"\\\"Castro Caldelas\\\"\",\"Licor\",\"Licor de hierbas\"],\"articleSection\":[\"Gastronom\u00eda\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/pontedaboga.es\\\/en\\\/el-licor-de-hierbas-otra-forma-de-saborear-galicia\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/pontedaboga.es\\\/en\\\/el-licor-de-hierbas-otra-forma-de-saborear-galicia\\\/\",\"url\":\"https:\\\/\\\/pontedaboga.es\\\/en\\\/el-licor-de-hierbas-otra-forma-de-saborear-galicia\\\/\",\"name\":\"El licor de hierbas, otra forma de saborear Galicia - 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