Licor de Hierbas History

Licor de Hierbas traces its roots to Galicia, in the northwest of Spain, where it emerged from orujo, a clear grape pomace spirit distilled from the skins, seeds, and stems left over after winemaking. For centuries, Galician households and monasteries infused orujo with local herbs—such as mint, fennel, chamomile, anise, and lemon verbena—not only to add flavor but also for their perceived digestive and medicinal properties. What began as a rustic, homemade practice gradually became codified by the late 20th century.

As Spanish migration and cultural exchange carried these traditions across the Atlantic, Licor de Hierbas found a natural home in the Americas, particularly in Mexico, where Spanish culinary influences blended seamlessly with local tastes. There, it became an essential companion to coffee, eventually playing a key role in the evolution of the carajillo. Originally a simple combination of coffee and a strong spirit meant to give courage (coraje), the drink took on new depth when Licor de Hierbas was added, lending aromatic complexity and a softly sweet, herbal finish. Today, the carajillo — often served chilled or shaken — stands as a symbol of how a humble Galician orujo-based liqueur traveled, adapted, and became woven into modern cocktail culture this side of the ocean.