With an alcohol content of 17% vol, the product formula is based on Macieira Royal Spirit wine brandy. The brandy is crafted using only the finest Portuguese grape varieties, including Uva Fernão Pires and Uva Arinto. Macieira is a Portuguese brandy created by José Guilherme Macieira after he studied winemaking in the French region of Cognac, famous for the production of this type of product. This information, which might be about you, your preferences, or your internet device (computer, tablet or mobile), is mostly used to make the site work as you expect it to.

In 2000, Macieira was bought by the global giant the Pernod Ricard group from Seagram’s which had initially purchased this in 1977 and is still directly sold in over 40 counties. Macieira Brandy continues to enchant both traditionalists and contemporary drinkers alike with its meticulous craftsmanship, exceptional warm fruity flavours and smooth rounded after note. Macieira brandy is produced from the best Portuguese grapes, revealing an unique aroma and flavor, result of traditional production methods with more than 100 years of experience and knowledge.In the event of any safety concerns or for any other information about a product please carefully read any instructions provided on the label or packaging and contact the manufacturer. Its elegant and insightful character has allowed the brand to follow the times and adapt to the current market, always celebrating its origins and expertise.

Macieira was exhibited and awarded at several international fairs such as the Universal Fair in Paris in 1900, the South African Industrial Fair in 1904, the Commemorative Fair of the Opening of the Panama Canal in 1915, among others. The distillate was created by José Guilherme Macieira, son of José Maria Macieira, after having studied oenology in the French Region of Cognac.

Macieira Coleção D'Autor intends to honor all those who over 130 years were part of the history of the brand. As the brandy lingers on the tongue, the influence of oak becomes apparent, imparting a velvety texture and a de-lightful complexity of a chestnut flavour. After fermentation, the wine undergoes double distillation in traditional copper pot stills, a process that extracts the purest essence of the grapes.