However, you’ll also discover a few local distilleries have experimented with more Mediterranean botanicals like oranges, lemons and almond. On the truly Portuguese side, Gin Edmundo infuse theirs with Alvarinho grapes used traditionally in Vinho Verde. For a more tropical variety, Azores based distillery Goshawk flavour their’s with locally grown passion fruit. With over 20 Portuguese brands of Gin across the mainland, and islands, you’re usually not too far from a local distillery. 10. Vinho Verde – Portugal’s Green and not so Traditional Wine

Amarguinha is a portuguese liqueur made from the best almonds available in the south of Portugal (Algarve) also known as “amendoa amarga” (bitter almond). This brand is the original “amarguinha” created by the late Filipe de Brito. Over the years Amarguinha has gained recognition around the world and is served in the finest restaurants and homes. Portuguese bartenders sometimes use Amarguinha as a substitute for orgeat syrup. Samuel Pepys a famous 17th Century British Parliament member noted for his diary writings who was also fond of imbibing loved Amarguinha chilled mixed with half a lemon and a good dose of Turkish coffee. Humbert, J. R., Tress, J. H., and Braico, K. T. Fatal cyanide poisoning: accidental ingestion of amygdalin. JAMA 8-8-1977;238(6):482. View abstract. Hill, G. J., Shine, T. E., Hill, H. Z., and Miller, C. Failure of amygdalin to arrest B16 melanoma and BW5147 AKR leukemia. Cancer Res 1976;36(6):2102-2107. View abstract. Moss, M., Khalil, N., and Gray, J. Deliberate self-poisoning with Laetrile. Can.Med Assoc J 11-15-1981;125(10):1126, 1128. View abstract. Aguardente literally translates as firewater and it has quite the reputation in Portugal. It’s believed that it gets its name for the burning sensation it leaves in your throat! The supermarket variety is usually around 40%, but most locals will tell you it can be found at around 70% if you know who to ask.Chang, H. K., Shin, M. S., Yang, H. Y., Lee, J. W., Kim, Y. S., Lee, M. H., Kim, J., Kim, K. H., and Kim, C. J. Amygdalin induces apoptosis through regulation of Bax and Bcl-2 expressions in human DU145 and LNCaP prostate cancer cells. Biol Pharm Bull. 2006;29(8):1597-1602. View abstract. Messiha, F. S. Effect of almond and anis oils on mouse liver alcohol dehydrogenase, aldehyde dehydrogenase and heart lactate dehydrogenase isoenzymes. Toxicol.Lett. 1990;54(2-3):183-188. View abstract. Gostomski FE. The effects of amygdalin on the Krebs-2 carcinoma in adult and fetal DUB (ICR) mice. Disseration Abstracts International 1978;39(5):2075-B. The bitter almond ( Prunus dulcis var. amara), [3] despite growing plentifully around the Algarve region, was never commonly harvested or consumed. This was due not only to its remarkably bitter flavour, but also to the high concentration of cyanide in its drupes, which can cause severe or even lethal effects if ingested in large amounts. [4]

Bitter almond” volatile oils can also be produced from other related fruit kernels including apricot (Prunus armeniaca), peach (Prunus persica), and plum (Prunus domestica). Similar to bitter almond, these volatile oils are considered poisonous. How does it work? Baroni, A., Paoletti, I., Greco, R., Satriano, R. A., Ruocco, E., Tufano, M. A., and Perez, J. J. Immunomodulatory effects of a set of amygdalin analogues on human keratinocyte cells. Exp Dermatol 2005;14(11):854-859. View abstract. Biaglow, J. E. and Durand, R. E. The enhanced radiation response of an in vitro tumour model by cyanide released from hydrolysed amygdalin. Int J Radiat Biol Relat Stud.Phys Chem Med 1978;33(4):397-401. View abstract.Shragg, T. A., Albertson, T. E., and Fisher, C. J., Jr. Cyanide poisoning after bitter almond ingestion. West J Med 1982;136(1):65-69. View abstract. Braico, K. T., Humbert, J. R., Terplan, K. L., and Lehotay, J. M. Laetrile intoxication. Report of a fatal case. N.Engl.J Med 2-1-1979;300(5):238-240. View abstract. Soranzo, N., Bufe, B., Sabeti, P. C., Wilson, J. F., Weale, M. E., Marguerie, R., Meyerhof, W., and Goldstein, D. B. Positive selection on a high-sensitivity allele of the human bitter-taste receptor TAS2R16. Curr Biol 7-26-2005;15(14):1257-1265. View abstract.