Production
Spain's bestselling export liqueur, which is distributed in more than 80 markets worldwide, Licor 43 remains a family-owned business and the recipe is closely guarded - only five ingredients are known: lemon, orange, vanilla, coriander, and tea.
Also known as Cuarenta y Tres, which translates to forty-three, the Spanish vanilla liqueur infuses 43 different ingredients gathered from the Mediterranean region, from citrus to spices.
Following the sourcing of ingredients, the flavour is extracted during maceration. The infusion then rests in stainless steel tanks for up to nine months.
Once rested, the liquid is put through a cold treatment at -5 degree Celsius for five days. The infusion is finally micro-filtered which achieves the liquid's golden-colour and smooth texture. The liqueur is then bottled at 31% ABV.
Diego Zamora S.A.
Status: Operational
Owner: Family owned
Capacity: Not supplied
Visitor Policy: Not generally accessible
Tel: +34 968 51 02 00
Website: Diego Zamora S.A.
Address: Calle Silicio P.I.los Camach, Los Camachos, Murcia, 30369
Owner: Family owned
Capacity: Not supplied
Visitor Policy: Not generally accessible
Tel: +34 968 51 02 00
Website: Diego Zamora S.A.
Address: Calle Silicio P.I.los Camach, Los Camachos, Murcia, 30369
Licor 43 Original
Cuarenta Y Tres, the name of this yellow Spanish liqueur means forty-three, and happily, for us Anglo-Saxons, it also goes by the more pronounceable, Licor
Licor 43 Baristo
A blend of Licor 43 with Arabica Typica coffee from the Agaete Valley in the Canary Islands where local farmers grow coffee in rich volcanic soils at an
Licor 43 Horchata
Inspired by the traditional drink Horchata from the city of Valencia in Spain where it is made by blending tiger nut milk with sugar, cinnamon, and citrus.
