Story
A globally-recognised brand, the story of Licor 43 begins in the mid-20th century when Diego Zamora created the recipe along with the help of his siblings, Angel and Josefina Zamora and Josefina's husband, Emilio Restoy, in a small distillery in Cartagena.
The family say their recipe was inspired and influenced by that of an ancient and local liqueur. The story goes that it originates as far back as 209 BC, when the Romans conquered Carthago Nova and discovered a local golden liqueur by the name of liqvor mirabilis (marvellous liquid) made with fruits and herbs. The Romans soon banned liqvor mirabilis, which resulted in underground production. And despite the Romans' efforts, the Carthaginians secretly passed their methods onto their descendants and the recipe lived on.
The Zamora family started commercial production at their small distillery in Cartagena in 1946, bottling their liqueur by hand. Over the next few decades, the brand grew exponentially, reaching consumers around the world.
Alike the Carthaginians all those years ago, the recipe what has become an award-winning liqueur has remained a secret as the family passes it on from one generation to the next.
The home of Licor 43 is still located in the city of Cartagena where their factory now houses a distillery, a visitors centre and an interactive museum.
Diego Zamora S.A.
Status: Operational
Proprietário: Family owned
Capacidade: Not supplied
Política de visitas: Not generally accessible
Tel: +34 968 51 02 00
website: Diego Zamora S.A.
Endereço: Calle Silicio P.I.los Camach, Los Camachos, Murcia, 30369
Proprietário: Family owned
Capacidade: Not supplied
Política de visitas: Not generally accessible
Tel: +34 968 51 02 00
website: Diego Zamora S.A.
Endereço: 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.
