How is "licor d'ametlla" made from almonds, and when is it typically enjoyed?

Licor d'ametlla, also known as almond liqueur, is a traditional Catalan alcoholic beverage made primarily from almonds. The process begins with the careful selection of high-quality almonds, which are typically blanched to remove their skins, ensuring a smoother and more refined flavor. These almonds are then soaked in a neutral spirit or alcohol base, allowing their natural oils and flavors to infuse over a period of several weeks or even months. During this maceration, the almonds release a rich, sweet, and nutty essence that forms the foundation of the liqueur. Afterward, the mixture is strained to remove solid particles, and sugar syrup is added to balance the taste, giving the licor d'ametlla its characteristic sweetness and smooth texture.

This liqueur is well known for its delicate almond aroma and creamy, slightly syrupy consistency, making it a popular choice both as a digestif and in various culinary uses. It is traditionally enjoyed chilled or over ice, especially after meals, as it is believed to aid digestion. In Catalonia, licor d'ametlla is often associated with festive occasions and celebrations, including Christmas and local festivals, where it is served to guests as a gesture of hospitality. Its rich and comforting flavor also makes it a favored ingredient in cocktails or drizzled over desserts like ice cream or chocolate, enhancing the dining experience with its unique almond notes.