Celebrating the authenticity and cultural richness of the Algarve, Bagamel crafts a diverse range of drinks for every occasion and mood, designed to inspire and stir emotion
– September 15, 2025 | Text Beatriz Maio
It all began in 1976 when José Varela, a producer from Silves and a visionary for his time, turned his passion for medronho into a business.
He decided to start producing spirits and created Bagamel – Sociedade Industrial de Bebidas Regionais do Algarve, which, a year ago, was given a new lease of life by its current owner, Vanessa Pereira.
Also passionate about the “authenticity and cultural richness of the Algarve”, she didn’t hesitate to “embrace the challenge and revive this unique heritage”.
Tradition combined with innovation and a desire to honour heritage gives rise to an authentic flavour, achieved with “soul, time and dedication”, explains Vanessa, emphasising that she wants to have a “creative brand, with identity, meaning and distinctive products”.
Vanessa retained the most authentic aspects of Bagamel whilst modernising its image and expanding the presence of its traditional Algarve spirits. She also chose to preserve the essence of the name – which comes from the Portuguese words “bagaço” and “mel”, meaning “pomace” and “honey”, respectively –, paying homage to the nature of the Algarve, from bees and plants to the strawberry tree, which provide “intense flavours that deeply mark the character of [their] drinks and bring back memories”, she stresses.
In addition to medronho, there are spirits for all tastes, such as fig, lemon, carob, almond, quince, pennyroyal, orange, lemon, and honey (Medromel).
One of the focuses is Melosa, made with aguardente (a strong Portuguese firewater) and high-quality local honey.
All Bagamel drinks are made using a traditional process involving four people.
Both aguardente and spirits production include three distinct steps.
The first begins with the manual harvesting of arbutus berries between late autumn and early winter, followed by fermentation, wherein sugars are released and transformed into alcohol through yeast, and it ends with distillation, which involves heating up the liquid in stills to separate the alcohol.
Finally, the alcoholic vapour is collected and condensed.
The liquor production process starts with the infusion of the ingredients, where the fruits or herbs are immersed in an alcoholic base, extracting the flavours and aromas.
The second stage is to add sugar and finish with filtration – so that the liqueur is clean and smooth – and maturation, allowing the flavours to blend.
However, as the desire to progress and differentiate the brand doesn’t stop here, they recently launched Bonanza Spicy, an Algarve gin “with a warm and bold soul”, infused with spices and citrus fruits. “A distinctive offering that surprises and wins over more and more fans,” reveals the manager and owner.
A life-long piri-piri lover, she wanted to highlight this flavour by combining her heritage with the trends, “creating a unique and truly distinctive product, with a vibrant colour that captivates the eye and stimulates the senses”, she points out.
After several tests, Vanessa, together with a food engineer, achieved “the perfect balance between boldness and flavour, with a gin that has its personality: distinctive, striking and impossible to overlook”, she describes.
The varied Bagamel range makes their drinks ideal for different occasions or moods, produced to inspire and evoke emotions.
“Each drink should be an experience. Each sip tells a story, brings back memories, provokes smiles or lulls silences,” Vanessa noted.
“It also awakens a vibrant sensation, gives us a moment of pleasure or establishes a subtle connection between what we feel and what we experience.”
Vanessa, born in Lisbon but living in the Algarve for 36 years, took on the responsibility of giving voice, image and future to this project, which came into her life as a result of her emotional connection to the south of the country, together with her fascination with the stories of local producers and the flavours of the region.
With a degree in Human Resources Management and a postgraduate degree in Management, she began working at the age of 16 in sales and represented several national and international brands. She also served as director of the Adecco – Human Resources Delegation and the Wall Street Institute in Faro.
The satisfaction of having her own business means there is always something new. The brand recently opened a physical store on Rua Oliveira da Guerrilha, in Silves, where stories are shared, the brand concept explained and tastings held.
“The focus is on consolidating the catalogue, increasing national and international presence and strengthening partnerships with local producers,” Vanessa highlights.
Despite that, the most important goal remains: to create products based on local ingredients and traditions so that “each bottle is a true journey to the heart of the Algarve”.
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