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Licor Ginja de Óbidos Oppidum
Licor Ginja de Óbidos Oppidum is backordered and will ship as soon as it is back in stock.
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Licor Ginja de Óbidos Oppidum is backordered and will ship as soon as it is back in stock.
Liqueur maker
Ginja de Óbidos
Sobral da Lagoa, Óbidos, Portugal · since 1987
Oppidum was officially founded in 1987 by Dário Pimpão in Sobral da Lagoa, Óbidos, following a family tradition of selling morello cherries to liqueur makers. It makes a natural ginja, with no colourings or additives, through long maceration of local fruit, and pioneered ginja served in a chocolate cup. The name comes from the Latin 'oppidum', a fortified town, in tribute to the walled village; Marta Pimpão represents the second generation.
- Founded
- 1987
- Region
- Sobral da Lagoa, Óbidos, Portugal
Key facts
- Founded in 1987 by Dário Pimpão
- No colourings or additives
- Pioneer of ginja in a chocolate cup
Image: Imagens: site oficial https://ginjadeobidos.com/en/
Tech sheet
- Producer
- Ginja de Óbidos
- Region
- Obidos
- Country
- Alcohol
- 19%
- Bottle
- 500 ml
Region
Obidos
Where the distillery or house that makes this spirit is located. Origin matters: climate, water and local traditions shape the style.
Country
Portugal
Country of origin of this spirit.
Age
years
Time in wood as stated by the producer. Rules vary by category and country: with some solera-aged rums, for example, the number may describe the blend rather than its youngest component. Once bottled, the spirit does not age.
Cask
The cask the spirit matured in gives colour, aroma and texture. Many houses use casks that previously held another drink:
A finish is a final period of maturation in a second cask.
Style & still
Base
The raw material that is fermented and distilled.
Alcohol
19%
% ABV is alcohol by volume. In the European Union the legal minimum is 40% for whiskey and 37.5% for gin, rum and vodka. Cask strength means bottled at the cask's natural strength, without dilution. A few drops of water can open up the aromas.
Bottle
500 ml
A 500 ml bottle gives about 12 measures of 4 cl. Once opened, store it upright, tightly closed and away from light and heat: spirits keep well for months but slowly lose aroma once the bottle is half empty.
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Tasting notes
Tasting notes describe what is in the glass: appearance (colour), nose (aromas) and palate (flavour, texture and finish). They are a guide, not a rule — everyone perceives aromas differently.
To taste, use a tulip-shaped tasting glass and a small measure; bring your nose in slowly and, if you like, add a few drops of water to open up the aromas.
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Reviews & awards
Critic scores and medals from international competitions. Scores usually use a 100-point scale; medal levels (gold, silver, bronze, double gold…) follow each competition’s own rules.
Each distinction refers to a specific edition and year. We always state the source.
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How to serve
Suggestions to get the most from this spirit: neat, with a few drops of water, on ice or in a cocktail, and the best glass for each.
These are suggestions, not rules: the best serve is the one you enjoy most.
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Styles
A quick guide to the main styles in this category — how they are made and what they taste like — to compare this bottle with others and pick your next one.
Tap a style to see the bottles available.
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Cocktails
Classic recipes that work well with this spirit, with ingredients and steps.
Measures are indicative; please drink responsibly.
Critics & awards
- Gold · 2014 Beverage Testing Institute (Chicago)92 pontos92ptsMedalha de Ouro – Beverage Testing Institute (Chicago) 2014: 92 pontos
Tasting notes
Producer's notes
How to serve
Over ice cream
Rituals
Liqueur, vanilla or cream ice cream
A drizzle of liqueur over a scoop of ice cream.
With coffee
Rituals
Liqueur, espresso
Beside the coffee or a dash in it.
Liqueur profile
Liqueurs combine sugar and flavours with a spirit base: serve chilled, with dessert or coffee.
- FruitSour cherry, cherry, citrus.This bottle
- CreamyCream, milk, pastry.
- Coffee & cocoaRoasted and bittersweet.
- HerbalBotanicals, spices.
Not sure? Ask our AI Sommelier NEW
Pairings, alternatives and advice in seconds
Description
Challenge, inspiration and passion drove Dario Pimpão to make a natural Ginja with no colourings or additives, from high-quality ingredients. It all starts with selecting fruit picked from Morello trees (ginjeiras) in orchards (ginjais) of growers who have supplied Morello cherries (ginjas) for decades. It has been shown that the less cultivated the Morello trees, the more astringent the fruit and the better the final product. A unique, unmistakable liqueur flavour.
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