Ratafia is a sweet and aromatic liquor, traditionally made from the maceration of fruits, herbs and spices in alcohol. This liquor has a rich history and a strong presence in several regions of Europe, especially in Catalonia, Italy and France.

Origin and Name

The name «ratafia» comes from the Latin «rata fiat,» which means «the agreement is made.» Traditionally, a drink of ratafía was shared to ratify legal or political agreements.

Regional Variations

• Catalonia: The Catalan Ratafía is a drink with a Protected Geographical Indication (PGI). It is usually made with green nuts, sugar and a mixture of herbs and spices such as cinnamon, nutmeg, sage and mint. The maceration lasts at least three months, followed by an aging in barrel for a similar period.

• Italy: In regions such as Piedmont and Abruzzo, Ratafia is made mainly with black cherries and is mixed with wine and a neutral spirit to reach between 20% and 30% alcohol by volume (ABV).

• France: Champagne ratafia, recognized since 2015 as a fortified sweet wine, is made with the must of the latest presses of Pinot Noir, Chardonnay or Pinot Meunier grapes, to which grape brandy is added.

Consumption and Traditions

Ratafia is usually taken as a digestive after meals and combines well with desserts, especially those that contain nuts or ice cream. In Catalonia, its consumption is closely related to local festivities and traditions.