The Curacao Liqueur Distillery

The world drinks blue curacao; the island makes the original. When Spanish oranges planted in Curacao's arid soil turned bitter and inedible, the fruit became the laraha - useless for eating, ideal for liqueur, its dried peel giving the citrus oil at the heart of genuine Curacao. The Senior family has distilled it since 1896, at the Landhuis Chobolobo estate since 1947, and the visit walks the old copper still, the peel stores and the story of why the drink is famous in a colour it never needed to be - the blue is pure marketing dye; the liqueur comes clear, orange, red and green too, all tasting the same.

What to look for

• The copper still - the original equipment in the landhuis courtyard.
• The laraha story - bitter oranges into liqueur peel.
• The tasting bar - the colours and cocktails at the source.
• Landhuis Chobolobo - the plantation house that hosts it all.

When to go

Year round on weekdays with tour slots through the day; check weekend hours before going. It pairs neatly with eastern Willemstad errands - the visit is compact.

What to expect

It is a working small distillery with a polished visitor operation - charming, but an hour or two, not a day out. Tastings are generous; drivers should plan accordingly. The genuine article is sold worldwide, so buy for the story and the estate labels rather than expecting an unobtainable exclusive.

Nearby

Willemstad's Punda and Otrobanda quarters and the floating market.