This is the fruit, ripe and full of sugar and flavor.
The heat of community work can light the way home.
This is where it is all gonna happen.
Gotta clean this from the last distillation.
Until it looks like this.
The waste pulp is formed into bricks that are dried and burn well.
You have to clean the seal of the lid.
And make a new one of flour and water.
The fruit was picked in Nov-Dec, wait 3 months and you get this.
Here we have 35 kilos of fruit and 10 L. of medonho water which we stir.
Light the fire and Bob is your father’s uncle.
Genius who made the Still.
Keep the fire hot from below.
The business end, the bubbles tell you that it is good.
My distillers enjoy a repast of chouricao. Under the fire and wine, we breathe medronho.
We only take the best spirit, 50%. The rest is what we leave for the next installation.
Here, I take a wrong turn home and go to another place. Fortunately, the Light of Medronha shows me the Magic Path.
All photos courtesy of the author.
About Mark Brook
Mark Brook is an English writer raised in Malaysia and Kenya before his education in Liverpool. He has mined gold in S. Africa, served a commission in the R.A.F., when he married and raised a family. R.A.F. service and the marriage ended, so he explored Europe and Asia. Later, in Spain, he met his second wife. They were off London to raise another family. After the second divorce, he wandered to Algarve, Portugal where he now lives and writes. Mark is keen on photography, playing the blues, and encouraging you to read Dimwit of the Yard.