What is Ratafia?

Ratafia is a homemade liquor, the type that you’d call liqueur or cordial in the US, which is typically made by permeating pre-distilled brandy or other concoctions such as fortified wine, aguardiente, or herb or fruit liquor, with nuts, spices, or more herbs and fruits. 

The reason Ratafia is quite hard to define is because recipes vary wildly. Also, even if you go beyond the sweet liquor, the loose term is also used to denote a specific type of fortified wine, a flavoring essence, a kind of biscuit, and a cherry variety. Still, I’ll assume you’re here to learn about the first definition.

The liquor, Ratafia, Is generally drunk in regions of Spain, France, and Italy, according to the Oxford Companion to Spirits and Cocktails, and many travelers and immigrants, such as myself, who have been lucky enough to explore these regions. 

In my experience, not many people drink Ratafia outside of Catalonia. Even after over a year of living here, it’s hard to explain what it is. You can ask anybody and get a slightly different answer every time.

How is Ratafia Made 

I’ll say it again for emphasis, the main reason why Ratafia is so hard to define is because there is not one recipe. It’s more like a concept. Recipes vary from town to town, family to family, and even household to household.

The main process consists of macerating the liquor (which can vary), with the nuts, herbs, and spices (which vary a lot), for about 40 days. This liquid is then decanted, and depending on the production, additional sugar, water, and alcohol can be incorporated into the mix before it’s put in wooden barrels. After this, it’s aged for three months or more, and then it’s ready to drink. 

Naturally, the variations are a source of pride amongst Catalonian regions, brands, and families. Most of them are the way they are because each locality settled on using whatever was handy ages ago, to the point that it became a distinct expression of each place. In other words, they used what they had available locally, perfecting it with each run. 

How to drink Ratafia

As to the best part, you usually drink Ratafia before or after a meal. You can drink it straight or add an ice cube or two. Like with the recipe, the way you serve it is also a matter of each house, pretty much. If enjoyed straight, you can drink it from a shot glass or a liqueur. If adding ice, a small tumbler or whiskey glass is a good bet.

As to how to pair Ratafia, if enjoyed as a digestive, it’s an amazing companion to desserts like ice cream, cake, dehydrated fruit, or if you want to go full Catalonian, mel i matò. 

When to drink Ratafia 

When I first arrived in Catalonia in early 2022, hardly a month passed before I heard of Ratafia. It’s a typical scene in the Spanish region, you go out and have a heavy dinner, someone suggests having a digestif, either at the same place you had dinner or another one, and one of the obvious choices, along with orujo, herb liqueur, or even brandy, is Ratafia. That is unless you go to a cocktail bar, but I digress.

That’s in daily life, but Ratafia is also a staple of festivities like St. Joan, Christmas, or each town’s fiesta mayor. 

The best moment to drink it, of course, is with family and friends.

Cheers!