Bagaceira, or marc / pomace brandy, has been made at Mouchão for over 100 years. The batch copper still was installed in 1929 and continues to be used today.
Bagaceira is made at the end of the harvest. The low-yielding ‘soft’ manual basket presses used at Mouchão are critical to quality as the skins are largely undamaged.
Only the best, fresh Alicante Bouschet pomace (the dried skins, sometimes referred to as ‘cake’) is used in this slow-extraction process. The pomace is placed in the copper still and water vapour from the log-fired boiler is injected through an opening in the base, collecting the alcohol residue as it departs through the top of the still.
The heads and tails are carefully separated to achieve the purest, high quality fine spirit.