ARBUTUS
“MEDRONHO”
The arbutus is the fruit of the arbutus tree (arbutus unedo), a round-topped shrub that likes mild climates and adapts to dry areas , being abundant in the Mediterranean Region.
In Portugal, you can find the arbutus tree in almost the whole country on the forests and gardens, where the arbutus is widely used to produce the famous arbutus spirit ” aguardente de Medronho”, very much appreciated by the locals.
The strawberry autumn tree has the particularity of blooming in autumn, bringing to this time of year the air of spring, with its white flowers and evergreen leaves.
Another characteristics that makes this species special is the fact that is presents flower and fruit simultaneously and, therefore, we can taste its red fruits in autumn-a kind of strawberries out of season.
In this way, the arbutus tree is a tree with enormous potential-the next time you go for a walk in a public garden, try to find arbutus tree and give yourself the luxury of stopping to contemplate the beauty of its colors, which will brighten any space.
However, its potential goes far beyond purely aesthetic issues.
In addition to producing brandy, its fruits can be used to produced Jams, Liquor or can be eaten fresh. They contain a high content of anthocyanins, which causes this fruit to have antioxidant properties, in addition to being rich in ascorbic acid (vitamin C).
In addition to the fruits, the leaves also have antioxidant and diuretic properties and can be used for medicinal purposes.
To finish, and in case you are already leaving home to go and get Arbutus, just know that, when consumed in excess, these fruits can cause some drunkenness effects, since, depending on the sugar content, the fermentation can start on the tree itself.
The Process of Making “Aguardente de Medronho” the Brandy
The berries must be picked one by one, without feet or leaves, until they fill the bucket or bag and pouring it from time to time in a barrel. In the same bush there can be flowers and fruits at different stages of maturation at the same time. Distillers are only interested in fire-colored berries, the only ones that have reached the desired degree of ripeness. One of the golden rules at this stage is to harvest only ripe fruit. Not only will it yield more drink, it will be softer. People return to the same place two or three weeks later, to catch the arbutus that fell in the bushes because they are still green. The distillers are dedicated to this work until the month of December, time to focus all their attention on another phase of the process, the fermentation.
Fermentation is natural and lasts between thirty to sixty days .
It is done in wooden (the ancient and better way) or plastic barrels , and they must be covered with the crushed fruit to avoid contact with air. It is necessary to add one part of water to five parts of fruit.
It should be well protected from the air.
It can be distilled id in alembics at everyone’s home(it is totally legal to do it for own consumption) or in distilleries that some villages have
A good “Medronho Aguardente” is transparent, with the smell and taste of the fruit, and is between 40ºand 50º.
Here almost every one make it …So you can also give it a try 
And we share it with our Friends and Family 
