{"title":"Liqueur","description":"\u003ch2 id=\"speakable-headline\"\u003eLiqueur, first the fruit, then the sweetness, and finally the moment\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eAt nur Gutes, liqueur brings together egg liqueur, cream liqueur, herbal liqueur, fruit liqueur, and nut liqueur from fifteen producers ranging from Berlin to the Münsterland and the Trentino, from clear distillates to thick cream. Five-centiliter miniatures invite you to take the first sip.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eLiqueur\u003c\/strong\u003e is defined by EU law as a spirit with at least 100 grams of sugar per liter and 15% vol. It is created when fruit, nut, herb, or bean are steeped in alcohol and the extract is sweetened and sometimes distilled, or as an emulsion made with cream or egg yolk.\u003c\/p\u003e\n\n\u003ch3\u003eLiqueur is sweet by law and tastes of its raw material\u003c\/h3\u003e\n\u003cp\u003eThe word reached us via the French \"liqueur.\" Behind it lies the Latin \"liquor,\" meaning liquid, which says nothing about sweetness yet. The sweetness only arrived with the law, as the minimum sugar content from the definition above separates liqueur from brandy and spirits. Anyone who stays below this threshold is not allowed to use the word on the label.\u003c\/p\u003e\n\u003cp\u003eEgg liqueur has its own set of rules, namely 140 grams of pure egg yolk per liter and at least 14 percent alcohol by volume. Milk may be added, but it doesn't have to be, and this exact question is what divides the producers on this page. Cream liqueur, on the other hand, does not have its own category and officially falls under emulsion liqueurs. A \"crème de...\" is a fruit cream with at least 250 grams of sugar per liter, explicitly without milk.\u003c\/p\u003e\n\u003cp\u003eThree paths lead into the bottle, and the first is steeping. Fruit, nut, or herb steep in alcohol for hours to weeks, and some producers distill the extract again afterwards. This creates a clear distillate where the nut is only noted through its fragrance. The second path is the emulsion made with cream, and the third is egg yolk, which binds with or without cream, with grain spirit, rum, or orange spirit underneath.\u003c\/p\u003e\n\u003cp\u003eFor lemon, cherry, or mint, the EU only permits flavoring foodstuffs and natural aromas. Sasse consciously avoids any added artificial flavorings in its \u003ca href=\"\/en\/collections\/feinbrennerei-sasse-likoere\"\u003enatural liqueurs\u003c\/a\u003e, while Marzadro adds natural lemon aroma to its Limoncino in addition to the lemon peel extract.\u003c\/p\u003e\n\u003cp\u003eFinally, herbal liqueur is divided in the trade into sweet, semi-bitter, and bitter, depending on how much sweetness the roots, spices, and peels used in its infusion receive. It is often enjoyed after a meal, as a digestif, as the glass taken at the end of the meal is called.\u003c\/p\u003e\n\n\u003ch3\u003eFrom egg liqueur to herbal liqueur, five varieties organize the shelf\u003c\/h3\u003e\n\u003cp\u003eWe begin with \u003ca href=\"\/en\/collections\/eierlikoer\"\u003eegg liqueur\u003c\/a\u003e, the most frequently requested type, with three styles standing side-by-side, two of them without cream. Lantenhammer binds its Raritas solely with fresh egg yolk and adds orange spirit from Sicilian oranges. Rübbelberg stirs egg yolks from North German farms with grain spirit from a family distillery in the Black Forest, and Marzadro offers its Bellabomba with Trentino milk, egg yolk, and rum.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/cremelikoer\"\u003eCream liqueurs\u003c\/a\u003e are the second-largest group, at the center of which is Crema Alpina by Marzadro, stirred from the cream of fresh Trentino milk at 17 percent alcohol, in varieties ranging from pistachio to hazelnut, marzipan, strawberry cream, lemon, and coffee to salted caramel and melon. The \u003ca href=\"\/en\/products\/crema-alpina-pistacchio-likoer-700ml\"\u003epistachio liqueur\u003c\/a\u003e is the best-selling of the creams, pale pistachio green and opaque.\u003c\/p\u003e\n\u003cp\u003eFrom the Münsterland comes the Paula Pumpernickel range from Sasse, created with the blog of the same name, featuring the \"Herrencreme\" made from vanilla, cream, block chocolate, and rum, the region's festive dessert. Franzi by NORK bottles the \"Hamburger Franzbrötchen\" (cinnamon roll), lemon roll, and spaghetti ice cream flavors, while Ehringhausen stirs nut, nougat, and salt into a cream.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/kraeuterlikoer\"\u003eHerbal liqueurs and bitters\u003c\/a\u003e occupy the bitter corner of the shelf, where sweetness acts only as a counterbalance. For its \"Sechser,\" Sasse steeps galangal, angelica, calamus, orange, lemon, and bitter orange according to a recipe over a hundred years old. He then refines it with Jamaican rum and adjusts it to 35 percent, making it a semi-bitter.\u003c\/p\u003e\n\u003cp\u003eNext to them stand the Grafschaft herbal juniper spirit with berries from the County of Bentheim and the stone pine liqueur from Lantenhammer, made from shaved wood rather than cones. The bitters from Mondino in the Chiemgau region, the Aperitivo from Windspiel, and the Cherry Bitter from Kakuzo also belong here, but play their role before the meal, and the \u003ca href=\"\/en\/collections\/aperitif\"\u003eaperitif\u003c\/a\u003e section introduces them.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/fruchtlikoer\"\u003eFruit liqueurs\u003c\/a\u003e begin with the lemon, for which Sasse hand-peels Amalfi coast lemons in Schöppingen for its Limoncello Artigiano and sets the peels to steep. Marzadro purposefully makes its Limoncino stronger so that the citrus aromas carry through. Additionally, there is Limoncello il Convento, the lemon from Faude, and the bergamot from Lantenhammer.\u003c\/p\u003e\n\u003cp\u003eThen the berries and stone fruits, led by the Amérie from Sasse, in which whole raspberries and wild strawberries float. Sour cherry and rhubarb come from Faude in the Kaiserstuhl, apricot and currant from Lantenhammer. Apricot with honey and elderflower represent the Münsterland, quince and garden raspberry from STILVOL. for Baden-Württemberg, raspberry with rosemary for Bremen, and strawberry for Werne.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/nusslikoer\"\u003eNut liqueurs\u003c\/a\u003e are the smallest group, yet they contain the site's bestseller: a \u003ca href=\"\/en\/products\/sasse-kakao-mit-nuss-likoer\"\u003edistillate of nuts and cocoa beans\u003c\/a\u003e, which Sasse calls \"Kakao mit Nuss.\" Faude collects wild, still-soft walnuts in the Kaiserstuhl and steeps them with herbs and spices. After steeping, he presses the nuts and ages the liqueur for a year in a used Sauternes cask. Lantenhammer offers walnut and chocolate-hazelnut, the latter bound with egg instead of cream.\u003c\/p\u003e\n\u003cp\u003eOutside the five categories are the soloists, led by coffee liqueur in four versions. Kaffee Arabica from Sasse, coffee-licorice from NORK made from cold-brewed coffee and licorice root, Crema Alpina Caffè, and \"Milchkaffee\" are their names, in addition to Sasse's Butterscotch made from hand-stirred caramel with real butter.\u003c\/p\u003e\n\n\u003ch3\u003eClear and dry, creamy and mild, or rich and yolk-yellow\u003c\/h3\u003e\n\u003cp\u003eAnyone choosing a liqueur at nur Gutes reaches their goal with three questions, and sweetness is only the second of them, because the raw material defines the bottle. First the fruit, nut, or herb, then the sweetness and cream, and finally the moment: neat on ice, in coffee, on dessert, or as a gift.\u003c\/p\u003e\n\u003cp\u003eThe first question is what it should taste like—lemon or berry, nut, herb, or bean. The second asks for sweetness and texture. Sasse's Kakao mit Nuss runs clear and dry into the glass at 30 percent, while a Crema Alpina waits, creamy and mild, to be drunk ice-cold.\u003c\/p\u003e\n\u003cp\u003eWith egg liqueur, the color reveals the style; pure egg yolk stands rich and yolk-yellow in the glass, while versions with grain spirit and no cream remain lighter and flow more slenderly. The third question is the moment, for coffee it may taste of coffee or cream, for ice cream of fruit, and a gift can be small.\u003c\/p\u003e\n\u003cp\u003eNo number reveals how sweet a bottle really is, so tasting remains the standard. A cream tastes like dessert, a herbal liqueur opposes the sweetness with bitterness. With lemon, the bitter edge of the peel is added, and a distillate like the Kakao mit Nuss is the driest of them all.\u003c\/p\u003e\n\u003cp\u003e\"Small\" for us means miniature, Crema Alpina in five varieties, plus Bellabomba and the miniature set with five small bottles. Additionally, there is the tasting set from Sasse with six natural liqueurs of 20 milliliters each, and its counterpart from the Paula Pumpernickel range. Kakao mit Nuss, Herrencreme, Limoncino, and the Berlin egg liqueur are also available in 200 ml bottles, and the 700 ml bottle belongs in the cupboard of anyone who has found their favorite.\u003c\/p\u003e\n\n\u003ch3\u003eThe houses behind the liqueur, from the Münsterland to the Trentino\u003c\/h3\u003e\n\u003cp\u003eRüdiger Sasse took over the distillery in Schöppingen at sixteen in 1985, and today seven of the eight best-selling bottles on this page come from his house. His \"Sechser\" stands deep reddish-brown in the glass, orange and lemon in the front, the bitterness of the bitter orange in the back.\u003c\/p\u003e\n\u003cp\u003eSabina Marzadro started the first still in Brancolino in 1949, her brother Attilio delivered the grappa, and today the third generation runs the \u003ca href=\"\/en\/collections\/distilleria-marzadro\"\u003eDistilleria Marzadro\u003c\/a\u003e in Nogaredo. From this grappa workshop come the creams, velvety but never heavy, and the pistachio tastes like pistachio, as pale green as it stands in the glass.\u003c\/p\u003e\n\u003cp\u003eAmalie and Josef Lantenhammer founded their distillery in 1928 in Hausham on Lake Schliersee, and Tobias Maier has led the house since 2018. The Raritas egg liqueur is made there in batches of 200 liters. The stone pine liqueur is distilled by Christina Kölbl in the castle distillery at Tegernsee; the resulting liqueur glows amber, smells of resin and forest, and becomes soft in the mouth.\u003c\/p\u003e\n\u003cp\u003eSiblings Ann-Katrin and Johann Dallmeyer brought NORK to the market in Scheeßel in 2016 and are now based in Bremen. Grain spirit is the base, and since mid-2019, the Sasse fine distillery has been distilling their liqueurs. In the Franzbrötchen of the Franzi range, cinnamon, caramelized sugar, and butter are velvety stirred together.\u003c\/p\u003e\n\u003cp\u003eFlorian Faude, a trained vintner, founded his distillery in 2006 at the age of 22 in Bötzingen in the Kaiserstuhl and processes local fruits as single-varietal products. His sour cherry from his own juice stands deep dark red in the glass, with the almond tone of the pit and a lively acidity.\u003c\/p\u003e\n\u003cp\u003eThe Rübbelberg manufactory began in Berlin apartments in 2017 and is now located in Kreuzberg. Almost a whole bourbon vanilla bean and a lime go into every 500 ml bottle, and the egg liqueur shows this with its light straw-yellow color and fine vanilla specks.\u003c\/p\u003e\n\u003cp\u003eAlso included are Birgitta Schulze van Loon with her transparent manufactory at the Bremen Europahafen, as well as Theres and Georg Glitz-Ehringhausen in Werne. Master distiller Hans brought the bitter recipe from Italy to the Chiemgau, and his grandson Max continues it today as Mondino.\u003c\/p\u003e\n\n\u003ch3\u003eLiqueur is drunk as cold as it is creamy\u003c\/h3\u003e\n\u003cp\u003eThe creamier, the colder—that is the simple rule, and Marzadro names 0 °C as the drinking temperature for Crema Alpina. So, it belongs in the back of the fridge before you pour it, so that it runs thick and slow into the glass.\u003c\/p\u003e\n\u003cp\u003eEgg liqueur goes into the glass chilled—neat, on ice, or in coffee. The Raritas also works hot, with white wine and spices, and Marzadro serves the Bellabomba warm with whipped cream and cocoa.\u003c\/p\u003e\n\u003cp\u003eClear liqueurs like Limoncino and stone pine want to be well chilled or on ice—and use ice cubes rather than crushed ice. You drink the Kakao mit Nuss at room temperature, or mix it according to Sasse's recipe for a highball: 30 milliliters of liqueur, 20 milliliters of Lagerkorn, 10 milliliters of lemon juice, topped up with bitter lemon.\u003c\/p\u003e\n\u003cp\u003eCoffee liqueur belongs in Tiramisu and Espresso Martini, and here you have the choice between the Kaffee Arabica and the Crema Alpina Caffè, which brings the cream along with it. Strawberry cream goes with strawberries, egg liqueur on vanilla ice cream, and Bellabomba in cake, substituted one-to-one for the egg liqueur.\u003c\/p\u003e\n\u003cp\u003eThe cheese is cut, the dark chocolate broken, and the green walnut liqueur from the Kaiserstuhl pairs well with both; it is almost black-brown in the glass and has a bitterness that responds to the sweetness from the cask. A \"Sechser,\" on the other hand, likes to be enjoyed alone, after a meal, and the Limoncello wants cold and nothing else.\u003c\/p\u003e\n\u003cp\u003eOnce opened, cream and egg liqueurs belong in the fridge, the clear ones in the cupboard, and shake the creams before pouring because the cream settles.\u003c\/p\u003e\n\n\u003ch3\u003eFor Easter the egg liqueur, in summer the lemon, in Advent the marzipan\u003c\/h3\u003e\n\u003cp\u003eEgg liqueur came from the Netherlands, where the oldest producer of Advocaat has been documented since 1616, and it has its fixed place at Easter, while pistachio, strawberry cream, and elderflower belong to Mother's Day. In summer, Limoncello and lemon sit in the fridge, and the Amérie waits for the sparkling wine with which Sasse recommends topping it off.\u003c\/p\u003e\n\u003cp\u003eAutumn brings quince and walnut, and in Advent come the marzipan from Marzadro, the gingerbread egg liqueur from NORK, and the Christmas egg liqueur from Piekfeine, in the order in which the cookie tins are opened.\u003c\/p\u003e\n\u003cp\u003eOn our shelf in Nordhorn, the egg liqueur moves to the front in spring and the marzipan in Advent, and the summer in between belongs to the lemon. First the fruit, then the sweetness, and the moment finds itself all on its own.\u003c\/p\u003e","products":[{"product_id":"marzadro-bellabomba-eierlikoer-500ml","title":"Bellabomba Egg Liqueur – 500ml","description":"\u003ch2 id=\"speakable-headline\"\u003eBellabomba Egg Liqueur, the half-bottle for the kitchen\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eMarzadro's Bellabomba Egg Liqueur is a thick, creamy mountain liqueur made from Trentino milk, egg yolk, and rum. Pleasantly mild at 17% vol. – enjoy it neat, over ice cream, or in a cake. Here in the 500 ml bottle.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eBellabomba Egg Liqueur\u003c\/strong\u003e from Distilleria Marzadro is the Italian take on egg liqueur: Trentino milk and egg yolk, with a splash of rum. At 17% vol., it remains mild, and at 500 milliliters, it is exactly the size most kitchens need – enough for baking, yet small enough not to sit in the cupboard forever.\u003c\/p\u003e\n\n\u003cp\u003eIn the glass, the Bellabomba is thick, sweet, and rich – it takes its time to settle. On the palate, the egg yolk carries the flavor, with the rum providing a warm finish.\u003c\/p\u003e\n\n\u003ch3\u003eThe bottle that belongs in the kitchen\u003c\/h3\u003e\n\u003cp\u003eFive hundred milliliters is a practical quantity.\u003c\/p\u003e\n\u003cp\u003eAn egg liqueur cake uses a good quarter of it, two or three tablespoons go well over ice cream, and a dash is perfect in coffee. For anyone who drinks and cooks with Bellabomba, this bottle is just right: it empties faster than a large one and doesn't sit around half-full after baking. In a cake recipe, Bellabomba can replace standard egg liqueur one-to-one – the rum remains perceptible in the baked cake, which is exactly the point.\u003c\/p\u003e\n\u003cp\u003eOnce opened, it should be kept in the refrigerator, where it will last for several weeks. With 500 milliliters, however, the question of shelf life rarely arises in most households.\u003c\/p\u003e\n\n\u003ch3\u003eWhy it contains rum\u003c\/h3\u003e\n\u003cp\u003eTrentino milk and egg yolk provide the body, while the rum provides the direction.\u003c\/p\u003e\n\u003cp\u003eRum is a staple in a Bombardino, and you can taste why: it brings a dark, warm note that pairs perfectly with egg yolk. That is why Bellabomba works so well when heated – warmed up, topped with whipped cream and bitter cocoa, just as the manufacturer suggests. Served cold, the same rum stays in the background, turning the liqueur into a dessert in a glass.\u003c\/p\u003e\n\u003cp\u003eThat a grappa distillery produces such a thing is less a coincidence than a matter of neighborhood: anyone hosting people coming off the slopes all winter long knows what belongs on the table. According to the family, Marzadro liqueurs carry the fresh, typical aromas of the mountains – for Bellabomba, that means: milk from the valley, warmth from the bottle.\u003c\/p\u003e\n\n\u003ch3\u003eEgg liqueur, Italian-style\u003c\/h3\u003e\n\u003cp\u003eThe same Bellabomba is available in four bottle sizes – the size doesn't change the recipe.\u003c\/p\u003e\n\u003cp\u003eIn addition to this 500-milliliter bottle, there is the \u003ca href=\"\/en\/products\/marzadro-bellabomba-eierlikoer-1l\"\u003e1-liter bottle\u003c\/a\u003e for large groups, the \u003ca href=\"\/en\/products\/marzadro-bellabomba-eierlikoer-200ml\"\u003e200 ml bottle\u003c\/a\u003e as a gift, and the \u003ca href=\"\/en\/products\/marzadro-bellabomba-eierlikoer-miniatur\"\u003eminiature\u003c\/a\u003e with five centiliters for sampling. In the \u003ca href=\"\/en\/products\/marzadro-crema-alpina-miniaturset-5x5cl\"\u003eCrema Alpina miniature set\u003c\/a\u003e, it features as the fifth bottle alongside Nocciola, Pistacchio, Limone, and Limoncino.\u003c\/p\u003e\n\u003cp\u003eIt is distilled and stirred in Nogaredo in the Adige Valley, not far from Lake Garda. Sabina Marzadro began distilling there in 1949, and over 75 years later, Andrea, Anna, and Stefano Marzadro continue to run the house as a family business, just as Sabina established it. Anyone vacationing by the lake can visit the distillery – the Bellabomba stands there right next to the grappa for which most people come.\u003c\/p\u003e\n\n\u003ch3\u003eIn the batter, not on top\u003c\/h3\u003e\n\u003cp\u003eEnjoy it cold at 8 to 10 degrees in a small glass after a meal. Over vanilla ice cream or semifreddo, no further sauce is needed. And for cake: it belongs in the batter, not poured on top afterward – that way it stays exactly where it belongs. If you heat it, do so slowly and without boiling, otherwise the egg yolk will curdle. For a proper Bombardino, use a thick-walled mug, topped with whipped cream and dusted with bitter cocoa powder. Nothing more is needed.\u003c\/p\u003e\n","brand":"Distilleria Marzadro","offers":[{"title":"500 ml","offer_id":53073532354894,"sku":"024MAR025","price":17.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/marzadro-bellabomba-500.jpg?v=1751006670"},{"product_id":"marzadro-bellabomba-eierlikoer-200ml","title":"Bellabomba Egg Liqueur – 200ml","description":"\u003ch2 id=\"speakable-headline\"\u003eBellabomba Egg Liqueur, two hundred milliliters to bring along\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eMarzadro’s Bellabomba egg liqueur is a thick, creamy mountain liqueur made from Trentino milk, egg yolk, and rum. Pleasantly mild at 17% vol., it can be enjoyed cold from a glass or hot with a dollop of whipped cream. Presented here in a small 200 ml bottle.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eBellabomba Egg Liqueur\u003c\/strong\u003e in 200 milliliters is the perfect bottle for gifting: the Bombardino from Distilleria Marzadro, made with Trentino milk, egg yolk, and rum. At 17% vol., it remains mild, and its size means it fits into any bag, making it a thoughtful gift without overcomplicating things.\u003c\/p\u003e\n\n\u003cp\u003eIn the glass, Bellabomba is a vibrant yellow; on the palate, it is sweet, creamy, and wintery – with the rum providing a warm finish. Two or three small glasses, and the bottle has served its purpose.\u003c\/p\u003e\n\n\u003ch3\u003eThe bottle you bring along\u003c\/h3\u003e\n\u003cp\u003eTwo hundred milliliters is the ideal format for a visit – large enough to share, yet small enough not to feel like an obligation.\u003c\/p\u003e\n\u003cp\u003eIf you have been invited for dinner and don't want to bring wine, this is the right choice: Bellabomba is perfect after a meal, and if the host doesn't open it, it stores easily in the fridge. It also works as a great add-on to a larger gift, and in a winter gift basket, it sits alongside gingerbread as if it were designed for it.\u003c\/p\u003e\n\u003cp\u003eExpect four shots of Bombardino if you serve it hot, or a small round of drinks after dinner. For those who just want a taste, try the \u003ca href=\"\/en\/products\/marzadro-bellabomba-eierlikoer-miniatur\"\u003eminiature\u003c\/a\u003e version with five centiliters.\u003c\/p\u003e\n\u003cp\u003eAt 17% vol., it is also ideal for groups where not everyone drinks spirits – an egg liqueur is very approachable. That is exactly why it appears on coffee tables that otherwise wouldn't feature alcohol, and why it works so well as a gift for people whose tastes you don't know well.\u003c\/p\u003e\n\n\u003ch3\u003eMilk, egg yolk, rum\u003c\/h3\u003e\n\u003cp\u003eThree ingredients make up the Bombardino – and you can taste all three.\u003c\/p\u003e\n\u003cp\u003eThe milk comes from Trentino and forms the base; the egg yolk binds the ingredients and gives the liqueur its thick, yellow consistency; and the rum provides the warmth you crave in the evening. Marzadro attributes the fresh, characteristic flavors of the mountains to their liqueurs – here, that simply means: milk from the valley, rum from afar.\u003c\/p\u003e\n\u003cp\u003eThe fact that a grappa distillery makes it makes sense when you consider where they are based: in Trentino, people come off the slopes in winter, and they need something on the table. Bellabomba is Marzadro’s answer to that.\u003c\/p\u003e\n\n\u003ch3\u003eBetween the miniature and the liter bottle\u003c\/h3\u003e\n\u003cp\u003eThe same Bellabomba is available in four sizes – the recipe remains the same.\u003c\/p\u003e\n\u003cp\u003eAbove this 200-milliliter size are the \u003ca href=\"\/en\/products\/marzadro-bellabomba-eierlikoer-500ml\"\u003e500 ml bottle\u003c\/a\u003e for the kitchen and the \u003ca href=\"\/en\/products\/marzadro-bellabomba-eierlikoer-1l\"\u003e1-liter bottle\u003c\/a\u003e for larger gatherings. And in the \u003ca href=\"\/en\/products\/marzadro-crema-alpina-miniaturset-5x5cl\"\u003eCrema Alpina miniature set\u003c\/a\u003e, it features as the fifth bottle alongside Nocciola, Pistacchio, Limone, and Limoncino – in case you want to gift several of the house's liqueurs at once.\u003c\/p\u003e\n\u003cp\u003eDistilling and mixing take place in Nogaredo in the Adige Valley, not far from Lake Garda. Sabina Marzadro began distilling there in 1949, and over 75 years later, Andrea, Anna, and Stefano Marzadro continue to run the business as a family operation, just as Sabina established it. If you are vacationing by the lake, you can visit the distillery.\u003c\/p\u003e\n\n\u003ch3\u003eAt eight degrees, the rum stays in the background\u003c\/h3\u003e\n\u003cp\u003eServe cold at 8 to 10 degrees in a small glass – this keeps the rum in the background. Served hot, it becomes a Bombardino: heat slowly, do not let it boil, pour into a thick-walled mug, top with whipped cream, and dust with bitter cocoa powder. Over vanilla ice cream, it replaces sauce. Once opened, it should be kept in the refrigerator, unlike the distillery's grappa – it will keep for a few weeks, though at 200 milliliters, that is a fairly theoretical limit.\u003c\/p\u003e\n","brand":"Distilleria Marzadro","offers":[{"title":"200 ml","offer_id":53073532387662,"sku":"024MAR024","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/marzadro-bellabomba-200.jpg?v=1751006673"},{"product_id":"faude-feine-braende-gruener-walnusslikoer-500ml","title":"Green Walnut Liqueur","description":"\u003ch2 id=\"speakable-headline\"\u003eCask-aged Green Walnut Liqueur from the Kaiserstuhl\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe Green Walnut Liqueur from Faude feine Brände is a cask-aged nut liqueur made from wild green walnuts, produced in the Kaiserstuhl region with 34% ABV. Deeply dark, nutty, and spicy – a digestif that truly shows its class when paired with dark chocolate and robust cheeses.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eGreen Walnut Liqueur\u003c\/strong\u003e is a cask-aged liqueur from Faude feine Brände made from hand-picked, wild-grown green walnuts. Harvested before St. John's Day, infused with herbs and spices, and aged for about a year in Sauternes barrels, it displays a deep dark color and a nutty, spicy aroma.\u003c\/p\u003e\n\u003ch3\u003eWalnut, spice, and a hint of caramel\u003c\/h3\u003e\n\u003cp\u003eEven in the nose, the Green Walnut Liqueur is deep, dark, and warm, with intense walnut notes, fine spice, and a touch of caramel.\u003c\/p\u003e\n\u003cp\u003eIn the glass, it glows an almost black-brown, like an old liqueur from a grandfather’s cupboard, and leaves an oily veil on the glass walls. The mere sight promises depth and whets the appetite for the first sip.\u003c\/p\u003e\n\u003cp\u003eOn the palate, it is full-bodied and soft – the walnut takes center stage, accompanied by a pleasant, subtle bitterness and the sweetness from the Sauternes barrel. The finish is long and spicy. Nutty, spicy, velvety – a liqueur with depth.\u003c\/p\u003e\n\u003cp\u003eGreen, unripe walnuts are an old liqueur tradition – known in Italy as Nocino, and in the Kaiserstuhl in Florian's own interpretation. The still-soft green husk provides fine tannins and a dark depth that a ripe nut could never offer. This is exactly what gives the Green Walnut Liqueur such character.\u003c\/p\u003e\n\u003ch3\u003eWith dark chocolate and robust mountain cheese\u003c\/h3\u003e\n\u003cp\u003eServed neat over ice or as a digestif after a meal, the Green Walnut Liqueur is at its best, and it certainly has its place in desserts as well.\u003c\/p\u003e\n\u003cp\u003ePaired with dark chocolate or robust mountain cheese, the nutty spice balances out the sweetness and the salt. Drizzled over vanilla ice cream or panna cotta, it elevates your simplest dessert, and at the bar, it adds a wintry note to an Old Fashioned. The Green Walnut Liqueur easily stands up to a piece of gingerbread or a chocolate tart.\u003c\/p\u003e\n\u003cp\u003eIf you enjoy this liqueur family, try the \u003ca href=\"\/en\/products\/faude-feine-braende-sauerkirschlikoer-350ml\"\u003eSour Cherry Liqueur\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/faude-feine-braende-rhabarberlikoer-350ml\"\u003eRhubarb Liqueur\u003c\/a\u003e – both also crafted by Florian.\u003c\/p\u003e\n\u003ch3\u003eWild walnuts, harvested before St. John's Day\u003c\/h3\u003e\n\u003cp\u003eFlorian Faude traditionally harvests the green walnuts before June 24th, when the shell is still soft and the fruit contains its full aroma.\u003c\/p\u003e\n\u003cp\u003e“The nuts must be picked before St. John's Day, while they are still soft,” explains Florian. After maceration with herbs and spices, the liqueur matures for about a year in used Sauternes barrels, which impart color, fine wood notes, and an elegant sweetness.\u003c\/p\u003e\n\u003cp\u003eFlorian took over his parents' distillery in Bötzingen in 2006 and built his own distillery in 2017. This is how Faude Green Walnut Liqueur is created – nutty, cask-aged, and made entirely from regional ingredients. The liqueur is bottled at 34% ABV in a 0.5-liter bottle. You can find \u003ca href=\"\/en\/collections\/faude-feine-braende\"\u003emore spirits from Faude feine Brände\u003c\/a\u003e from the Kaiserstuhl in our shop.\u003c\/p\u003e\n\u003ch3\u003eOver an ice cube and for long winter evenings\u003c\/h3\u003e\n\u003cp\u003eAt about 12 degrees Celsius (54°F) or poured over a large ice cube, its nutty aroma opens up the most. Once opened, it will keep for many months if stored in a cool, dark place. Green Walnut Liqueur is a real insider tip for anyone who loves exceptional liqueurs – and a wonderful gift for long winter evenings.\u003c\/p\u003e","brand":"Faude feine Brände","offers":[{"title":"500 ml","offer_id":53073553228110,"sku":"024FAU0023","price":23.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/faude-feine-braende-gruener-walnusslikoer-500ml.jpg?v=1751006902"},{"product_id":"faude-feine-braende-sauerkirschlikoer-350ml","title":"Sour cherry liqueur","description":"\u003ch2 id=\"speakable-headline\"\u003eSour cherry liqueur as a dark red concentration from the Kaiserstuhl\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe sour cherry liqueur from Faude feine Brände is a dark red fruit liqueur made from estate-grown sour cherries, crafted in the Kaiserstuhl at 24% ABV. Full-bodied, warm, fruity – sour cherry in concentration, with a fine almond note and a good balance of sweetness and acidity.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSour cherry liqueur\u003c\/strong\u003e is an artisanal liqueur by master distiller Florian Faude from Bötzingen in the Kaiserstuhl. For this, he juices fully ripe sour cherries from old, estate-owned trees and brings them to drinking strength with his own sour cherry brandy. This keeps it primarily fruity, with a subtle almond aroma from the pit.\u003c\/p\u003e\n\u003ch3\u003eAmarena, almond, and dark cherry\u003c\/h3\u003e\n\u003cp\u003eIn the glass, the sour cherry liqueur glows a deep dark red and smells of Amarena cherries, with a fine almond note from the pit.\u003c\/p\u003e\n\u003cp\u003eIt appears almost black-red in the light, like preserved cherries from grandmother's pantry, and leaves a gentle veil on the glass. The mere sight whets the appetite for the first sip.\u003c\/p\u003e\n\u003cp\u003eOn the palate, it is full-bodied and warm, less sweet than expected, with the lively acidity of the sour cherry. Fruity, spicy, velvety – incredibly well-balanced, as Florian says. The finish remains long and dark.\u003c\/p\u003e\n\u003cp\u003eThe sour cherry is the small, wild sister of the sweet cherry – tarter, more acidic, and full of character. That is precisely why it is so well-suited for this liqueur: its acidity keeps the sweetness in check and makes the sour cherry liqueur refreshing rather than sticky.\u003c\/p\u003e\n\u003ch3\u003eOver vanilla ice cream and in chocolate mousse\u003c\/h3\u003e\n\u003cp\u003eChilled and served neat, the sour cherry liqueur is a refined digestif; drizzled over dessert, it becomes a dark highlight.\u003c\/p\u003e\n\u003cp\u003ePoured over vanilla ice cream or dark chocolate mousse, it is reminiscent of Amarena. It is equally delightful neat after a meal or as a splash in sparkling wine. It also pairs wonderfully with cheesecake, dark mousse, or a slice of Black Forest gateau, and in a cocktail, it gives a Sour its dark red soul. Those who enjoy the liqueur family should also try the \u003ca href=\"\/en\/products\/faude-feine-braende-rhabarberlikoer-350ml\"\u003erhubarb liqueur\u003c\/a\u003e; those looking for the pure fruit can reach for the \u003ca href=\"\/en\/products\/faude-feine-braende-kirsche-500ml\"\u003echerry brandy\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eEstate-grown sour cherries, refined with our own brandy\u003c\/h3\u003e\n\u003cp\u003eFlorian Faude uses sour cherries from old, estate-owned trees and his own sour cherry brandy for the sour cherry liqueur.\u003c\/p\u003e\n\u003cp\u003e\"Just the best sour cherry juice of our own, our sour cherry brandy, and a little sugar – that's it,\" says Florian. Instead of using neutral alcohol, he raises the liqueur to 24% ABV with his own brandy, which gives it depth and a genuine cherry pit character. Less sweet than expected, but immensely fruity. It is this exact combination of juice and his own brandy that makes it so full-bodied and distinguishes it from simple, mass-produced sweet liqueurs.\u003c\/p\u003e\n\u003cp\u003eFor a long time, liqueur was considered a dusty, old-fashioned drink. Florian is breaking with this image – his liqueurs are surprising because they are made from real fruit juice and prioritize fruit over sugar.\u003c\/p\u003e\n\u003cp\u003eFlorian, a trained winemaker, founded his distillery in Bötzingen in 2006 and built his own distillery in 2017. He bottles his liqueurs without artificial flavors or colorings in 0.5-liter bottles. You can find \u003ca href=\"\/en\/collections\/faude-feine-braende\"\u003emore spirits from Faude feine Brände\u003c\/a\u003e in our shop.\u003c\/p\u003e\n\u003ch3\u003eWell chilled, neat, or over ice\u003c\/h3\u003e\n\u003cp\u003eServe the sour cherry liqueur well chilled at around 10 degrees, neat or over ice, just as you like. Over ice with a splash of soda, it becomes a refreshing aperitif; served neat, it unfolds its full, dark depth. Once opened, it keeps for a long time when stored in a cool, dark place. A dark red sip for everyone who loves cherries.\u003c\/p\u003e","brand":"Faude feine Brände","offers":[{"title":"500 ml","offer_id":53073553260878,"sku":"024FAU0021","price":23.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/faude-feine-braende-sauerkirschlikoer.png?v=1781003313"},{"product_id":"marzadro-bellabomba-eierlikoer-miniatur","title":"Bellabomba Egg Liqueur – Miniature","description":"\u003ch2 id=\"speakable-headline\"\u003eBellabomba Egg Liqueur Miniature, a mug of Bombardino\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Bellabomba egg liqueur miniature by Marzadro contains 5 cl – exactly one mug of Bombardino made from Trentino milk, egg yolk, and rum. Thick and mild with 17% ABV. The small bottle for tasting and gifting.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eBellabomba egg liqueur\u003c\/strong\u003e miniature is a taste of the Bombardino from Distilleria Marzadro: five centiliters of Trentino milk, egg yolk, and rum. The same recipe as in the large bottle, the same 17% ABV – just in a format that fits into any jacket pocket and is enough for exactly one mug.\u003c\/p\u003e\n\n\u003cp\u003eIn the glass, the Bellabomba is a vibrant yellow and thick, with a creamy, sweet, and gentle palate until the rum underneath provides warmth. One sip is enough to know if it’s for you.\u003c\/p\u003e\n\n\u003ch3\u003eOne mug, no obligation\u003c\/h3\u003e\n\u003cp\u003eFive centiliters is exactly the amount that belongs in a Bombardino.\u003c\/p\u003e\n\u003cp\u003eThat makes the miniature the most honest of all sizes: you heat it up, pour it into a thick-walled mug, top it with whipped cream, and sprinkle bitter cocoa powder over it – and you have a drink for which others keep an entire bottle in the cupboard. If you like it, the \u003ca href=\"\/en\/products\/marzadro-bellabomba-eierlikoer-200ml\"\u003e200 ml bottle\u003c\/a\u003e awaits as a souvenir and the \u003ca href=\"\/en\/products\/marzadro-bellabomba-eierlikoer-500ml\"\u003e500 ml bottle\u003c\/a\u003e for the kitchen.\u003c\/p\u003e\n\u003cp\u003eIt works just as well cold: well-chilled in a small glass after a meal. Egg liqueur is the type of liqueur where you rarely have to think about whether you like it – you know after the first sip.\u003c\/p\u003e\n\n\u003ch3\u003eA greeting from a ski holiday\u003c\/h3\u003e\n\u003cp\u003eAnyone returning from Trentino brings back exactly something like this.\u003c\/p\u003e\n\u003cp\u003eThe small bottle fits on an Advent calendar, in a gift basket, and next to a larger present that is still missing its finishing touch. Its color helps: a bright yellow bottle among brown spirits stands out before anyone has even read the label. And those who give it to people who have stood in an Italian mountain hut before don't need to explain anything.\u003c\/p\u003e\n\u003cp\u003eIt’s also perfect for a ski trip: five centiliters weigh nothing and fit in any ski jacket. If someone then asks what a Bombardino is, the answer is already included.\u003c\/p\u003e\n\u003cp\u003eThe format also works well in a Christmas package: where a whole bottle looks like an obligatory gift, the miniature seems like a clever idea. And if the recipient doesn't end up liking egg liqueur after all, nobody has lost anything.\u003c\/p\u003e\n\n\u003ch3\u003eWhere the yellow comes from\u003c\/h3\u003e\n\u003cp\u003eTrentino milk, egg yolk, and rum – the size of the bottle doesn't change that.\u003c\/p\u003e\n\u003cp\u003eThe egg yolk binds and creates the thick, yellow consistency, the milk from the valley provides the foundation, and the rum brings the warmth. Marzadro attributes the fresh, typical aromas of the mountains to their liqueurs; in the case of Bellabomba, this means: milk from nearby, rum from afar, and a distillery in between that brings them both together.\u003c\/p\u003e\n\u003cp\u003eIt is stirred in Nogaredo in the Adige Valley, not far from Lake Garda. Sabina Marzadro began distilling there in 1949, and over 75 years later, Andrea, Anna, and Stefano Marzadro run the house as a family business, just as Sabina built it. Those who want to taste several of the house's liqueurs side-by-side will also find the miniature in the \u003ca href=\"\/en\/products\/marzadro-crema-alpina-miniaturset-5x5cl\"\u003eCrema Alpina miniature set\u003c\/a\u003e, where it sits alongside Nocciola, Pistacchio, Limone, and Limoncino. And for larger crowds, the Bellabomba is available as a \u003ca href=\"\/en\/products\/marzadro-bellabomba-eierlikoer-1l\"\u003e1-liter bottle\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eWhy egg yolk curdles at 65 degrees\u003c\/h3\u003e\n\u003cp\u003eFor the Bombardino: heat slowly, do not let it boil – egg yolk curdles at about 65 degrees. Then into the mug, cream on top, cocoa over it. Served cold at 8 to 10 degrees, the miniature is enough for a small glass after a meal or for a scoop of vanilla ice cream over which you simply pour it.\u003c\/p\u003e","brand":"Distilleria Marzadro","offers":[{"title":"50 mL","offer_id":53073560600910,"sku":"024MAR010","price":3.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/mazadro-bellabomba-eierlikoer-miniatur-5cl.jpg?v=1751006962"},{"product_id":"piekfeine-braende-eierlikoer-350ml","title":"Egg Liqueur with Elderberry Brandy","description":"\u003ch2 id=\"speakable-headline\"\u003eEgg Liqueur with Elderberry Brandy from Piekfeine Brände in Bremen\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eEgg Liqueur with Elderberry Brandy by Piekfeine Brände is an egg liqueur made from organic egg yolks, given a fruity and floral twist by their own distilled elderberry brandy. It is the more \"Easter-like\" of the house's two varieties, while the Xmas variety with plum brandy takes over for the winter.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eEgg Liqueur with Elderberry Brandy\u003c\/strong\u003e is the fruity \u003cstrong\u003eegg liqueur\u003c\/strong\u003e from Piekfeine Brände in Bremen, stirred by Birgitta Schulze van Loon using organic egg yolks from the region. The elderberry brandy comes from their own still, turning this Easter classic into something unique – 25% ABV in a 350 ml bottle.\u003c\/p\u003e\n\u003ch3\u003eRich egg yolk with a floral twist\u003c\/h3\u003e\n\u003cp\u003eFirst comes the rich, vanilla-scented creaminess you’d expect, and then the elderberry settles over it like a bright veil.\u003c\/p\u003e\n\u003cp\u003eElderberry brandy smells like a meadow, a summer evening, and white elderflower clusters along the roadside. In this liqueur, the effect is disarming: creamy, fruity, floral, and suddenly it no longer tastes like something from your grandmother's cupboard, but like something fresh.\u003c\/p\u003e\n\u003cp\u003eThe 25% ABV does the rest. Many others in this category sit at 14 or 15% ABV, as allowed by law. This one has more backbone without becoming harsh – the alcohol carries the fruit instead of overpowering it.\u003c\/p\u003e\n\u003ch3\u003eOver vanilla pudding, rice pudding, or in a glass\u003c\/h3\u003e\n\u003cp\u003eIt feels right at home poured over lukewarm vanilla pudding, and it’s almost essential on rice pudding with cinnamon. It belongs on the Easter table regardless.\u003c\/p\u003e\n\u003cp\u003eIt is equally good chilled and neat, ideally served over a single ice cube with a coffee bean on top. The liqueur loves anything milky: semolina porridge, panna cotta, or a scoop of yogurt ice cream. In summer, mixed with cold rhubarb juice, it becomes a long drink that catches almost everyone by surprise.\u003c\/p\u003e\n\u003cp\u003eIt also pairs well with strawberries, as elderberry and red fruit have always gone well together. A spoonful over the bowl is all you need.\u003c\/p\u003e\n\u003cp\u003eYou can bake with it, too: a splash in the cake batter, a spoonful in the buttercream, and during Advent, the \u003ca href=\"\/en\/products\/piekfeine-braende-eierlikoer-xmas-350ml\"\u003eXmas Egg Liqueur\u003c\/a\u003e with damson brandy takes the lead.\u003c\/p\u003e\n\u003ch3\u003eWhy the elderberry is distilled rather than macerated\u003c\/h3\u003e\n\u003cp\u003eElderflowers release their aroma easily but lose it just as quickly – which is why the brandy here is distilled in-house rather than bought as a syrup.\u003c\/p\u003e\n\u003cp\u003eWorking with house-made distillates instead of purchased neutral alcohol is a core principle for the brand, as Birgitta Schulze van Loon maintains for all her liqueurs. For the elderberry, this means the blossoms are processed while fresh, and what goes into the bottle afterward still carries the scent of the flower.\u003c\/p\u003e\n\u003cp\u003eBlack elderberry grows throughout Europe along roadsides and hedges, blooming for only a few weeks in June. Those who want to harvest during this time have a tight window, which explains why genuine elderberry brandy is rare. It is precisely this floral freshness that makes it the perfect Easter variety: it suits bright days, cake on the terrace, and the first coffee outside.\u003c\/p\u003e\n\u003cp\u003eThe egg liqueur itself remains equally consistent. Organic regional egg yolks, alcohol, sugar – no cream, which is why the egg yolk alone provides the binding, with at least 140 g in every liter. You can find the entire range from the open-view manufactory at \u003ca href=\"\/en\/collections\/piekfeine-braende\"\u003ePiekfeine Brände\u003c\/a\u003e, and if you are looking for fruit without egg, try the \u003ca href=\"\/en\/products\/piekfeine-braende-waldhimbeergeist-350ml\"\u003eWild Raspberry Spirit\u003c\/a\u003e.\u003c\/p\u003e","brand":"piekfeine Brände","offers":[{"title":"350 ml","offer_id":53073562763598,"sku":"024PIE0019","price":20.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/piekfeine-braende-eierlikoer-holunderbrand-350ml.jpg?v=1751007001"},{"product_id":"piekfeine-braende-haselnuss-likoer-350ml","title":"Hazelnut Liqueur","description":"\u003ch2 id=\"speakable-headline\"\u003eHazelnut Liqueur from Piekfeine Brände with cream and hazelnut nougat\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eHazelnut Liqueur from Piekfeine Brände is a cream liqueur based on their own in-house hazelnut spirit made from roasted Piedmont hazelnuts. At 20% vol, it tastes of nougat, cocoa, and vanilla, with the cream adding a smoothness that the pure distillate lacks.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eHazelnut Liqueur\u003c\/strong\u003e is the creamy \u003cstrong\u003ehazelnut liqueur\u003c\/strong\u003e from Piekfeine Brände in Bremen, stirred by Birgitta Schulze van Loon from their own nut distillate and cream. It comes at 20% vol in a 350 ml bottle and is the creamy sister to their clear hazelnut spirit.\u003c\/p\u003e\n\u003ch3\u003eNougat, cocoa, and the smoothness of cream\u003c\/h3\u003e\n\u003cp\u003eWhat you notice first is roasted nut; immediately after comes the cream, turning it into liquid nougat.\u003c\/p\u003e\n\u003cp\u003eBehind that lie dark cocoa and a hint of vanilla, both part of the recipe and not merely an accompaniment. It is precisely this triple combination that creates the nougat note one knows from a box of chocolates. The liqueur remains sweet, creamy, and velvety without ever becoming cloying – which is ensured by the 20% vol, providing enough of a counterweight.\u003c\/p\u003e\n\u003cp\u003eThe difference from any standard hazelnut liqueur on the supermarket shelf lies in the base. Here, it is founded on a genuine distillate of whole nuts, not nut flavoring in neutral alcohol – and you can taste that in the length of time the nut flavor lingers. Flavored products are gone after two seconds; this one stays.\u003c\/p\u003e\n\u003ch3\u003eOn ice, over ice, in coffee\u003c\/h3\u003e\n\u003cp\u003eServed cold in a glass over a single ice cube, it needs nothing more.\u003c\/p\u003e\n\u003cp\u003ePoured over chocolate or nut ice cream, the hazelnut liqueur becomes a sauce; stirred into an espresso, it makes a coffee to be savored at leisure. The liqueur pairs well with everything dark: brownies, lava cakes, a bar of dark chocolate in the evening. In the bakery, it is suitable for buttercream, praline fillings, and glazes for nut cakes.\u003c\/p\u003e\n\u003cp\u003eIn winter, it works well as a hot drink, topped with warm milk like an adult hot chocolate. If you are looking for the clear nut spirit without cream, choose the \u003ca href=\"\/en\/products\/piekfeine-braende-haselnuss-spirituose\"\u003eHazelnut Spirit\u003c\/a\u003e, which forms the basis of this liqueur.\u003c\/p\u003e\n\u003ch3\u003eFrom nut distillate to cream liqueur\u003c\/h3\u003e\n\u003cp\u003eThe hazelnuts arrive roasted from Piedmont, are crushed, and steeped in alcohol until it has absorbed their aroma.\u003c\/p\u003e\n\u003cp\u003eThis macerate then runs through the copper still twice, using the traditional rough and fine distillation process. Only the finished distillate is combined with cream and sugar, ensuring that the nut remains the star of the show despite the sweetness.\u003c\/p\u003e\n\u003cp\u003eWorking from our own distillates rather than purchased alcohol is Birgitta Schulze van Loon’s philosophy regarding her liqueurs. With hazelnut, this is particularly complex because nuts contain neither sugar nor starch and therefore can never be fermented.\u003c\/p\u003e\n\u003cp\u003eCream in a glass also means: store in a cool place and consume promptly after opening. A cream liqueur is a fresh product, after all, and not something to be stockpiled for years – which rarely presents a problem with this one. It is best kept in the refrigerator anyway, as it tastes smoothest when cold.\u003c\/p\u003e\n\u003cp\u003eThe pure distillate that lies beneath shows how such a hazelnut liqueur tastes without the cream. You can find the entire range at \u003ca href=\"\/en\/collections\/piekfeine-braende\"\u003ePiekfeine Brände\u003c\/a\u003e, and for those who prefer salted caramel, try the \u003ca href=\"\/en\/products\/piekfeine-braende-karamell-whisky-likoer\"\u003eCaramel Whiskey Liqueur\u003c\/a\u003e.\u003c\/p\u003e","brand":"piekfeine Brände","offers":[{"title":"350 ml","offer_id":53073564926286,"sku":"024PIE0004","price":30.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/piekfeine-braende-haselnuss-likoer-350.jpg?v=1751007004"},{"product_id":"piekfeine-braende-orangenlikoer-mit-whisky","title":"Orange Liqueur with Whisky","description":"\u003ch2 id=\"speakable-headline\"\u003eOrange Liqueur with Whisky by Piekfeine Brände from Bremen\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eOrange Liqueur with Whisky by Piekfeine Brände is an orange liqueur made from the macerated peels of fully ripe oranges, blended with their in-house VAN LOON Single Malt. At 40% vol, it is closer to a digestif than a dessert liqueur.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eOrange Liqueur with Whisky\u003c\/strong\u003e is the bold \u003cstrong\u003eorange liqueur\u003c\/strong\u003e from Piekfeine Brände in Bremen, crafted by Birgitta Schulze van Loon from orange peels and her own single malt. It comes in a 350 ml bottle at 40% vol, which is significantly higher than what is required for a liqueur.\u003c\/p\u003e\n\u003ch3\u003eBitter peel meets warm cask wood\u003c\/h3\u003e\n\u003cp\u003eFirst comes the orange, not as juice, but as peel: ethereal, tart, with the scent you get on your hands when zesting a fruit.\u003c\/p\u003e\n\u003cp\u003eBehind it, the whisky works, laying down notes of wood, malt, and a hint of smoke. The result is fruity, tart, and spicy all at once – a liqueur that leans toward the bar rather than the candy store.\u003c\/p\u003e\n\u003cp\u003eThe 40% vol is no accident here. With less alcohol, the bitterness of the peel would fall flat; this way, it remains upright and supports the whisky. Anyone familiar with classic orange liqueurs will notice the difference instantly.\u003c\/p\u003e\n\u003cp\u003eBy law, a liqueur only needs 15% vol, and many orange liqueurs stay close to that limit and are correspondingly sweet. Here, it is the other way around: the alcohol takes the lead, and the sugar stays in the background.\u003c\/p\u003e\n\u003ch3\u003eNeat, over ice, or in an Old Fashioned\u003c\/h3\u003e\n\u003cp\u003eServe it at room temperature, because when cold, the orange peel closes up and the whisky remains silent.\u003c\/p\u003e\n\u003cp\u003eAfter a meal, it stands on its own, and it naturally pairs well with dark chocolate and orange cake. In the bar, it replaces Curaçao where more depth is required: in an Old Fashioned, in a Sidecar, or in any drink where orange and whisky are meant to come together. The liqueur likes bitterness and goes well with Campari. A splash in an espresso tonic is also one of those things that works better than it sounds.\u003c\/p\u003e\n\u003cp\u003ePoured over vanilla ice cream, it makes a very sophisticated dessert, and a spoonful in chocolate batter transforms any cake. If you are looking for the salty-sweet side of VAN LOON, you will find it in the \u003ca href=\"\/en\/products\/piekfeine-braende-karamell-whisky-likoer\"\u003eCaramel Whisky Liqueur\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eWhy it is the peel and not the juice\u003c\/h3\u003e\n\u003cp\u003eThe aroma of the orange resides almost entirely in the essential oils of the peel, not in the fruit pulp – which is why only the peels of fully ripe fruits are macerated in alcohol here.\u003c\/p\u003e\n\u003cp\u003eOver several days, the alcohol cold-extracts the aroma and binds it, a process experts call maceration. The macerate is then distilled to create a high-proof, clear orange distillate. Only afterwards are sugar, water, and the VAN LOON added.\u003c\/p\u003e\n\u003cp\u003eThe detour through distillation is the reason why the liqueur remains clear rather than cloudy. A simple infusion of peels and sugar would be easier and cheaper, but it would taste tired after a few months – a distillate does not lose its freshness.\u003c\/p\u003e\n\u003cp\u003eWorking with one's own distillates instead of purchased alcohol, says Birgitta Schulze van Loon about her liqueur range – here, it is double, since both the orange distillate and the whisky are produced in-house. She has been distilling the single malt since 2015. You can find the entire range at \u003ca href=\"\/en\/collections\/piekfeine-braende\"\u003ePiekfeine Brände\u003c\/a\u003e, and if you are looking for juniper instead of orange, try the \u003ca href=\"\/en\/products\/triple-peak-gin-500ml\"\u003eTriple Peak Gin\u003c\/a\u003e.\u003c\/p\u003e","brand":"piekfeine Brände","offers":[{"title":"350 ml","offer_id":53073564959054,"sku":"024PIE0009","price":27.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/piekfeine-braende-orangenlikoer-whisky-350.jpg?v=1751007006"},{"product_id":"raritas-zirbenlikoer-500ml","title":"Raritas – Pine Liqueur","description":"\u003ch2 id=\"speakable-headline\"\u003eRaritas Stone Pine Liqueur by Lantenhammer, made from shaved stone pine wood\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eRaritas Stone Pine Liqueur by Lantenhammer is a liqueur made from the wood of the stone pine, prepared at the Tegernsee Palace Distillery. Instead of the cones, as is common practice, this spirit uses shaved stone pine wood in the still.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRaritas Stone Pine Liqueur\u003c\/strong\u003e is a stone pine wood liqueur from the Lantenhammer distillery in Upper Bavaria, with 38 percent alcohol in a 500 ml bottle. Distiller Christina Kölbl crafts the heart of the spirit at the Tegernsee Palace Distillery using freshly shaved stone pine wood, allowing it to mature into a smooth liqueur. The Raritas line received a special medal at the 2024 Meininger Verlag spirits competition.\u003c\/p\u003e\n\n\u003ch3\u003eGlowing amber and the scent of the mountain forest\u003c\/h3\u003e\n\u003cp\u003eIn the glass, the stone pine liqueur glows in a warm amber hue, and the scent that greets you is unmistakably forest—intense stone pine wood with a resinous depth.\u003c\/p\u003e\n\u003cp\u003eOn the palate, this robust wood surprisingly quickly turns into something soft, almost gentle. The liqueur remains fresh and herbal rather than sweet and heavy, finishing with a light spice that lingers for a medium duration. Anyone who has ever slept in a stone pine room will recognize the scent immediately.\u003c\/p\u003e\n\n\u003cp\u003eThe stone pine grows at the tree line of the Alps, often above 1,500 meters, and takes centuries to reach its full size. The wood continues to release its fragrance for decades, which is why people in the mountains have always used it to build entire rooms, and in some mountain huts, the scent alone is said to help you sleep better.\u003c\/p\u003e\n\n\u003ch3\u003eBest served chilled after a snack\u003c\/h3\u003e\n\u003cp\u003eIce-cold from a small shot glass, after a hearty snack or a long day on the mountain, this liqueur is truly in its element.\u003c\/p\u003e\n\u003cp\u003eIt also pairs well with Bavarian cuisine, such as roast pork or Kaiserschmarrn, and in summer, it works nicely with a splash of tonic on ice. In the colder months, a spoonful adds an Alpine touch to mulled wine. Its resinous side also complements \u003ca href=\"\/en\/collections\/schokolade\"\u003edark chocolate\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eChristina shaves the wood instead of using the cones\u003c\/h3\u003e\n\u003cp\u003eUsually, stone pine liqueur is made using the cones of the stone pine. For the Raritas, real wood is shaved instead, because the aromas are more concentrated there, resulting in a milder liqueur.\u003c\/p\u003e\n\u003cp\u003eThe mixture is prepared at the Tegernsee Palace Distillery, where the historic Lantenhammer stills are located. Distiller Christina Kölbl developed the Raritas line there and selects the raw materials for every batch herself—a process that requires significantly more experience with wood than with fruit.\u003c\/p\u003e\n\u003cp\u003eThe liqueur is left to rest for some time after preparation before being bottled, as the resinous edges of the fresh distillate only settle with time. Wood can be temperamental. Depending on which part of the trunk it comes from and how long it has been stored, it releases more resin or more sweetness, and both together must ultimately result in a liqueur that doesn't taste like furniture polish.\u003c\/p\u003e\n\u003cp\u003eThe label features the Wolpertinger, the shy mythical creature of Bavarian legend. Christina made it the mascot of the line because an encounter with it is supposedly as rare as a truly successful drop. An image that fits well in the case of the stone pine, as the tree grows only high up and takes centuries to mature.\u003c\/p\u003e\n\u003cp\u003eIf you would like to sample the rest of the line, the \u003ca href=\"\/en\/products\/raritas-bergamotte-orangen-likoer-500ml\"\u003ecitrusy Bergamot-Orange Liqueur\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/raritas-marillen-likoer-500ml\"\u003eApricot Liqueur\u003c\/a\u003e are also available. The entire \u003ca href=\"\/en\/collections\/lantenhammer\"\u003eassortment from Lake Schliersee\u003c\/a\u003e ranges from fruit brandy to gin.\u003c\/p\u003e\n","brand":"Lantenhammer","offers":[{"title":"500 ml","offer_id":53073599398222,"sku":"023LAN0005","price":25.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/raritas-zirbenlikoer.jpg?v=1751007371"},{"product_id":"raritas-eierlikoer-500ml","title":"Raritas – Egg Liqueur with Orange Spirit","description":"\u003ch2 id=\"speakable-headline\"\u003eRaritas Egg Liqueur with Orange Spirit from Lantenhammer made from fresh egg yolk\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eRaritas Egg Liqueur with Orange Spirit from Lantenhammer is an egg liqueur without cream, whose creaminess comes solely from fresh egg yolk. It is refined with orange spirit made from Sicilian fruits, produced at the Tegernsee castle distillery in batches of 200 liters.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRaritas Egg Liqueur with Orange Spirit\u003c\/strong\u003e is the best-selling liqueur from the Raritas line of the Lantenhammer distillery at Lake Schliersee, a premium egg liqueur with 20 percent alcohol in a 500 ml bottle. At the Meininger's International Spirits Award 2024, it was the best distillate in the entire competition and went home as both Spirit of the Year and Egg Liqueur of the Year.\u003c\/p\u003e\n\n\u003ch3\u003eRich egg-yolk yellow, ripe orange, delicate vanilla\u003c\/h3\u003e\n\u003cp\u003eThe color alone reveals what this liqueur is made of, as it glows in the glass with a rich egg-yolk yellow that can only come from plenty of fresh egg yolk. Anyone who places a pale supermarket egg liqueur next to it will immediately see the difference between mass-produced goods and a premium egg liqueur.\u003c\/p\u003e\n\u003cp\u003eAbove this is a fresh sweetness with fruity orange notes and a fine hint of vanilla. In the mouth, the liqueur becomes truly creamy, with the full, warm taste of egg yolk, while the orange provides a counterpoint to keep it from feeling heavy. The finish is exceptionally long-lasting without ever becoming sticky or cloying.\u003c\/p\u003e\n\n\u003ch3\u003eWith coffee, in desserts, in egg punch\u003c\/h3\u003e\n\u003cp\u003eEnjoyed neat and well-chilled from a small glass is where this egg liqueur is most at home, and a spoonful of whipped cream with chocolate shavings on top never hurts.\u003c\/p\u003e\n\u003cp\u003eIn the kitchen, it becomes an ingredient that elevates tiramisu, mousse, and simple pound cake with both orange and egg yolk. A dash in an espresso transforms your afternoon coffee. At the distillery, they use it to warm up their \"Heißen Hasen,\" an egg punch made from white wine, honey syrup, and spices. At Easter, you’ll naturally find yourself putting the bottle on the table next to the colorful eggs anyway.\u003c\/p\u003e\n\n\u003ch3\u003eChristina and the Wolpertinger from the castle distillery\u003c\/h3\u003e\n\u003cp\u003eWhile other manufacturers work with cream, Raritas uses only fresh egg yolk in its base, which is exactly where its dense, velvety texture comes from.\u003c\/p\u003e\n\u003cp\u003eThe liqueur draws its fruitiness from a custom orange spirit, for which Sicilian oranges are distilled. A \"Geist\" (spirit) contains no fruit pulp and no sweetness, only the aroma of the peel, which is why the orange here tastes bright and clear rather than like marmalade.\u003c\/p\u003e\n\u003cp\u003eThe liqueur is produced at the Tegernsee castle distillery, where the historic Lantenhammer stills are located. Distiller Christina Kölbl develops the Raritas line there and produces only 200 liters at a time, because a small batch is easier to manage than a large one.\u003c\/p\u003e\n\u003cp\u003eOn the label sits the Wolpertinger, that shy mythical creature of Bavarian folklore, which is about as rare to encounter in the forest as a truly good bottle of egg liqueur. A wink of an eye that suits a house that makes its best things in small quantities.\u003c\/p\u003e\n\u003cp\u003eIf you would like to continue tasting after the egg liqueur, you will find the next varieties with the same signature in the \u003ca href=\"\/en\/products\/raritas-marillen-likoer-500ml\"\u003efruity apricot\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/raritas-walnuss-likoer-500ml\"\u003eliqueur made from green walnuts\u003c\/a\u003e. The entire \u003ca href=\"\/en\/collections\/lantenhammer\"\u003eassortment of the distillery from Lake Schliersee\u003c\/a\u003e ranges from fruit brandy to Bavarian rum.\u003c\/p\u003e\n\n\u003cp\u003eContains egg.\u003c\/p\u003e\n","brand":"Lantenhammer","offers":[{"title":"500 ml","offer_id":53073599430990,"sku":"023LAN0006","price":19.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/raritas-eierlikoer-lantenhammer.jpg?v=1751007374"},{"product_id":"piekfeine-braende-eierlikoer-xmas-350ml","title":"Xmas Egg Liqueur","description":"\u003ch2 id=\"speakable-headline\"\u003eXmas Egg Liqueur by Piekfeine Brände with Damson Brandy\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eXmas Egg Liqueur by Piekfeine Brände is the winter edition of this Bremen egg liqueur, refined with their own distilled damson brandy. The dark plum fruit nestles beneath the egg yolk, transforming the classic into the perfect Advent drink.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eXmas Egg Liqueur\u003c\/strong\u003e is the winter \u003cstrong\u003eegg liqueur\u003c\/strong\u003e from Piekfeine Brände in Bremen, stirred by Birgitta Schulze van Loon from organic egg yolks and her own damson brandy. It has an ABV of 25% in a 350 ml bottle and takes over from the elderberry variety – which reigns at Easter – from the first Sunday of Advent onwards.\u003c\/p\u003e\n\u003ch3\u003eDark plum beneath thick egg yolk\u003c\/h3\u003e\n\u003cp\u003eInstead of bright floral freshness, the damson brandy adds something dark: a deep, slightly tart stone fruit note.\u003c\/p\u003e\n\u003cp\u003eIt suits the season like almost nothing else. The damson is a late-harvest fruit; it tastes of baking sheets and cinnamon crumble. In this liqueur, it creates a profile otherwise only known from rum-preserved fruits and plum jam: dense, spicy, and velvety.\u003c\/p\u003e\n\u003cp\u003eThe difference from standard winter products is that no artificial spice flavorings are used. What tastes like Christmas is the fruit itself, distilled and stirred back in.\u003c\/p\u003e\n\u003cp\u003eDamson and plum are often used interchangeably, though botanically the damson is a subspecies of the plum. It is smaller, firmer, and significantly less juicy, which is why the stone separates easily and the aroma concentrates during distillation instead of being diluted.\u003c\/p\u003e\n\u003ch3\u003eWith chocolate mousse and chocolate cake\u003c\/h3\u003e\n\u003cp\u003eIt is most effective served over dark chocolate cake, as plum and cocoa are old acquaintances.\u003c\/p\u003e\n\u003cp\u003eA spoonful over chocolate mousse, a splash on baked apples, or a small glass next to stollen – that is how to enjoy the bottle throughout the Advent season. The liqueur loves cinnamon, cloves, and anything that has been in the oven. For the afternoon, it also works in coffee, where it leaves a dark, soft finish.\u003c\/p\u003e\n\u003cp\u003eServed well-chilled and neat in a small glass also works, which is when the fruit stands out most clearly. 4 cl is plenty; any more would be a shame for a bottle that only hits the shelves once a year.\u003c\/p\u003e\n\u003cp\u003eIt makes a great gift because it fills a gap in December that mulled wine and punch leave behind. Those looking for the lighter version will find it in the \u003ca href=\"\/en\/products\/piekfeine-braende-eierlikoer-350ml\"\u003eEgg Liqueur with Elderberry Brandy\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eDamsons from the house still\u003c\/h3\u003e\n\u003cp\u003eThe damson brandy is not purchased from third parties but comes from the same copper still as all the house's distillates.\u003c\/p\u003e\n\u003cp\u003eWorking with one's own brandies instead of purchased neutral alcohol is the standard, says Birgitta Schulze van Loon regarding her entire liqueur range. For a winter edition, this is more complex than it sounds: damsons are processed in September, the brandy rests for several months, and only then is the mixture for Advent created. Anyone opening a bottle in December is therefore drinking a harvest that may date back 12 months.\u003c\/p\u003e\n\u003cp\u003eThe egg yolks are of organic quality and sourced locally; there is no cream included. That is why small orange specks float in the liqueur and a little sediment may settle at the bottom of the bottle – both signs of real eggs; a vigorous shake will fix it. Unopened, it keeps for at least 3 years; once opened, it should be consumed within 6 months. You can find the entire range at \u003ca href=\"\/en\/collections\/piekfeine-braende\"\u003ePiekfeine Brände\u003c\/a\u003e.\u003c\/p\u003e","brand":"piekfeine Brände","offers":[{"title":"350 ml","offer_id":53073599463758,"sku":"024PIE0020","price":18.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/birgitta-rust-panna-cotta-350.jpg?v=1751007377"},{"product_id":"viani-limoncello-500ml","title":"Limoncello Il Convento","description":"\u003ch2 id=\"speakable-headline\"\u003eLimoncello from Massa Lubrense with lemons from the monastery garden\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eLimoncello il Convento is a lemon liqueur from the Sorrentine Peninsula, cold-macerated from the peels of the Ovale di Sorrento variety. There are 350 grams of lemons in every liter, significantly more than the protected designation of origin requires.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eLimoncello\u003c\/strong\u003e il Convento comes from Massa Lubrense in Campania and is made from three things: alcohol, sugar, and lemon peel. Only fruits of the Ovale di Sorrento variety are used—the ecotype behind the protected \"Limone di Sorrento\" designation. As stipulated by the production specifications, the fruit is harvested by hand.\u003c\/p\u003e\n\u003ch3\u003eOnly the peel, only cold, no shortcuts\u003c\/h3\u003e\n\u003cp\u003eFor Limoncello, only the yellow part of the peel counts. The white pith underneath carries a bitterness that no one wants, and it must therefore be left exactly where it belongs.\u003c\/p\u003e\n\u003cp\u003eThe peels are removed by hand and steeped cold in pure alcohol for eight to ten days, in stainless steel containers and without heat. This is called cold maceration, and it is strictly required for the protected designation \"Liquore di limone di Sorrento.\" Afterward, it is strained and diluted to drinking strength with cane sugar dissolved in water.\u003c\/p\u003e\n\u003cp\u003eThe production specifications require at least 250 grams of whole lemons per liter. Il Convento uses 350 grams. This number explains more about the liqueur than any adjective: it is dense, intensely lemony, and tastes of fruit rather than flavoring.\u003c\/p\u003e\n\u003cp\u003eIn the glass, it is a vibrant yellow and slightly cloudy, because the essential oils of the peel precipitate when diluted. A clear, glassy Limoncello has usually been filtered, and some of the aroma is lost along with the sediment. This cloudiness is therefore not a flaw, but a hallmark.\u003c\/p\u003e\n\u003ch3\u003eIce-cold from the freezer after a meal\u003c\/h3\u003e\n\u003cp\u003eLimoncello belongs in the freezer, not the cupboard. At sub-zero temperatures, it becomes thick and velvety without freezing, and that is exactly how it is drunk in Campania.\u003c\/p\u003e\n\u003cp\u003eIt is served in small, also pre-chilled glasses after a meal—just a finger's width, no more. It is fresh rather than perfumed, pleasantly tart in the background, and not as sweet as many industrial bottlings. Lemony, cool, with a fine bitterness at the end.\u003c\/p\u003e\n\u003cp\u003eFurthermore, it can be extended: with Prosecco and ice for a Limoncello Spritz, poured over vanilla ice cream or lemon sorbet, in a tiramisu instead of coffee, or as a splash in a lemon cream. Topped with \u003ca href=\"\/en\/products\/viani-prosecco-doc-spumante-brut\"\u003eProsecco\u003c\/a\u003e, it makes the aperitif with which every evening begins on the Amalfi and Sorrentine coasts.\u003c\/p\u003e\n\u003ch3\u003eThe Pollios and a 14th-century monastery\u003c\/h3\u003e\n\u003cp\u003eIt all started in 1935, when the farmer Antonino Pollio bought the land that the monks had previously cultivated. Wine, olive oil, and rosolio were produced there first; lemons were added later and gradually became the main business.\u003c\/p\u003e\n\u003cp\u003eThe name comes from the neighboring 14th-century monastery, where the Order of Minims lived. The lemon gardens of the peninsula lie beneath pergolas of chestnut wood and nets that protect the trees from wind and cold—a construction method that has remained the same for centuries. Today, the family business is run by the next generation, Peppe Pollio.\u003c\/p\u003e\n\u003cp\u003eThe liqueur itself has only existed since 1995. Until then, the business was simply a fruit farm; then the family decided to process their own lemons into Limoncello, and they stuck with it. It is brought to the German shelf by \u003ca href=\"\/en\/collections\/antonio-viani-importe\"\u003eAntonio Viani\u003c\/a\u003e; you can find more in this category under \u003ca href=\"\/en\/collections\/fruchtlikoer\"\u003efruit liqueur\u003c\/a\u003e and in the \u003ca href=\"\/en\/collections\/italien\"\u003eItaly\u003c\/a\u003e collection. The grandfather probably never would have expected this to become a dedicated branch of the business in thirty years. Ice cold, yellow, a finger's width. You can't get more \"South\" in a glass.\u003c\/p\u003e\n","brand":"Antonio Viani Importe","offers":[{"title":"500 ml","offer_id":53073601167694,"sku":"020VIA9535","price":19.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/viani-limoncello-500ml_087874c4-08e3-46d2-a619-63a0b91d9c84.jpg?v=1751010771"},{"product_id":"ruebbelberg-eierlikoer-500ml","title":"Egg Liqueur – 500ml","description":"\u003ch2 id=\"speakable-headline\"\u003eRübbelberg Egg Liqueur from Berlin with real Bourbon vanilla\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eRübbelberg Egg Liqueur is an organic premium egg liqueur from Berlin-Kreuzberg, prepared with organic egg yolk, real Bourbon vanilla, mild organic grain spirit, and a splash of lime. The producers consciously avoid using cream or milk, which is why it flows smoothly from the bottle rather than pouring thick like pudding.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRübbelberg Egg Liqueur\u003c\/strong\u003e is the organic premium egg liqueur from Berlin-based Rübbelberg UG, presented here in a 500 ml bottle for those who like to keep it in their cupboard well beyond Easter. Each large bottle contains nearly a whole pod of organic Bourbon vanilla from Madagascar, which defines its flavor profile.\u003c\/p\u003e\n\n\u003ch3\u003eVanilla, lime, and egg yolk\u003c\/h3\u003e\n\u003cp\u003eThe liqueur flows smoothly rather than being pudding-thick; it has a deep taste of Bourbon vanilla, and a splash of lime gives it a bright, almost sunny edge.\u003c\/p\u003e\n\u003cp\u003eCarried by the vanilla, it remains creamy, velvety, and fresh without ever becoming sticky. Conventional egg liqueur usually uses cream, which makes it heavy and rich. Here, the egg yolk remains discernible, and the vanilla is given the space it rarely receives elsewhere.\u003c\/p\u003e\n\u003cp\u003eAt 15% ABV, Rübbelberg Egg Liqueur is mild enough for the afternoon and strong enough to hold its own alongside an espresso. After sitting for a while, the egg yolk may separate slightly from the grain spirit; a quick shake brings everything back together. This is not cloudiness, but simply a sign that no binding agents are involved.\u003c\/p\u003e\n\n\u003ch3\u003eNeat, on ice, or in coffee\u003c\/h3\u003e\n\u003cp\u003eServed cold from the fridge, it’s a quick nightcap; poured over vanilla ice cream, it becomes a sauce; and in hot coffee, it serves as a quick dessert after Sunday roast. It brings joy when guests arrive in the afternoon and there’s already cake on the table.\u003c\/p\u003e\n\u003cp\u003eClassically, it can be added to batter to keep cake moist; it also elevates a mousse or a quick zabaione. Paired with \u003ca href=\"\/en\/products\/antonio-mattei-cantuccini-la-mattonella-250g\"\u003eCantuccini by Antonio Mattei\u003c\/a\u003e, it makes for a simple dessert, and a piece of dark \u003ca href=\"\/en\/collections\/schokolade\"\u003echocolate\u003c\/a\u003e on the side never hurts.\u003c\/p\u003e\n\u003cp\u003eYou don't need to refrigerate it, as the alcohol preserves it even after opening. However, it tastes rounder when chilled, so the fridge is a good place for the bottle. The 500 ml is enough for a cake gathering and will still last quite a while afterward.\u003c\/p\u003e\n\n\u003ch3\u003eThree friends and a market hall in Kreuzberg\u003c\/h3\u003e\n\u003cp\u003eThe idea was born in Berlin kitchens in 2017, because no store-bought egg liqueur could compare to the homemade versions of the past.\u003c\/p\u003e\n\u003cp\u003eChristopher Leidinger, Philipp Nagel, and Sebastian Tigges brought their liqueur to their own stall at Markthalle Neun in Kreuzberg in 2018. The organic eggs come from farms in Northern Germany, and the organic grain spirit comes from a family distillery in the Black Forest. \"We wanted less pudding and more of an elegant liqueur,\" is how the producers sum up their own standard.\u003c\/p\u003e\n\u003cp\u003eYou can still experience how Christopher Leidinger and his two co-founders started out by visiting the market hall on the weekend if your travels take you to Kreuzberg.\u003c\/p\u003e\n\u003cp\u003eIt is still prepared in Berlin-Kreuzberg, and from there, the liqueur now travels as far as Tokyo. If you want to try it first, you can find it in smaller 100 ml and 200 ml bottles in the \u003ca href=\"\/en\/collections\/ruebbelberg-eierlikoer\"\u003eRübbelberg range\u003c\/a\u003e. If you want to compare, you will find what you are looking for in our \u003ca href=\"\/en\/collections\/eierlikoer\"\u003eegg liqueur section\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eOrganic inspection body DE-ÖKO-003, EU\/non-EU agriculture\u003c\/p\u003e","brand":"Rübbelberg Eierlikör","offers":[{"title":"500 ml","offer_id":53073603395918,"sku":"023RUE0001","price":27.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ruebbelberg-eierlikoer-500ml.jpg?v=1751007410"},{"product_id":"ruebbelberg-eierlikoer-200ml","title":"Egg Liqueur – 200ml","description":"\u003ch2 id=\"speakable-headline\"\u003eRübbelberg Egg Liqueur as organic egg liqueur without cream\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eRübbelberg Egg Liqueur is an organic egg liqueur from Berlin-Kreuzberg, offered here in a small 200 ml bottle. Instead of cream, the base is made from organic egg yolk, Bourbon vanilla, and mild organic grain spirit, which makes it lighter than the typical versions found on store shelves.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRübbelberg Organic Egg Liqueur\u003c\/strong\u003e comes from the Berlin-based company Rübbelberg UG, and this 200 ml size is just right if you are looking for a small gift or want to try it for the first time. The slender bottle fits into any bag and stores easily in the refrigerator door.\u003c\/p\u003e\n\n\u003ch3\u003eEgg yolk, vanilla, and not a gram of cream\u003c\/h3\u003e\n\u003cp\u003eWithout cream, egg liqueur tastes different—namely, more clearly of egg and vanilla, because there is no milk fat to mask the flavors.\u003c\/p\u003e\n\u003cp\u003eThat is exactly what the recipe is aimed at: organic egg yolk provides color and consistency, Bourbon vanilla from Madagascar adds sweetness, and a splash of lime keeps everything vibrant. This gives the liqueur a fragrant, velvety, and light quality, rather than feeling heavy in the glass. Because it lacks milk and cream, it is also lactose-free, which is far from a given for egg liqueur.\u003c\/p\u003e\n\u003cp\u003eMany manufacturers use cream because it simulates richness and is cheaper than egg yolk, but it coats the flavor like a veil. At 15% vol, this liqueur is one to enjoy occasionally—not a digestif that forces itself to the forefront. If the egg yolk settles after weeks in the cupboard, a vigorous shake is all it takes to make the bottle as good as new.\u003c\/p\u003e\n\n\u003ch3\u003eThe small bottle for gifting\u003c\/h3\u003e\n\u003cp\u003eFor a small gift, the 200 ml bottle is the perfect size because it offers more than a sample while still being a low-pressure present.\u003c\/p\u003e\n\u003cp\u003eIn practice, it finds its way into gift baskets, onto the table at Easter brunch, or serves as a thank-you after a nice dinner. Paired with a piece of braided yeast bread or waffles, it makes for a spontaneous dessert; it is also perfect in cake batter, in a mousse, or over a scoop of vanilla ice cream. You can find more ideas for gifts in our \u003ca href=\"\/en\/collections\/ostern\"\u003eEaster\u003c\/a\u003e selection, where egg liqueur has always held a firm place.\u003c\/p\u003e\n\u003cp\u003eIncidentally, you don't have to keep it refrigerated; the alcohol keeps it stable even after opening, though it does taste rounder when chilled. Those who want to keep the liqueur on hand for everyday enjoyment should opt for the large bottle. Both sizes and the two varieties with nut and chocolate are available side-by-side in the \u003ca href=\"\/en\/collections\/ruebbelberg-eierlikoer\"\u003eRübbelberg assortment\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eKreuzberg recipe with ingredients from two regions\u003c\/h3\u003e\n\u003cp\u003eThe production takes place in Berlin-Kreuzberg, where Rübbelberg UG is based.\u003c\/p\u003e\n\u003cp\u003eThe organic eggs come from farms in Northern Germany, the organic grain spirit is distilled in a Black Forest family distillery, and each large bottle contains almost a whole vanilla bean.\u003c\/p\u003e\n\u003cp\u003eThe whole thing started in 2017 as an experiment in Berlin apartments, as Rübbelberg describes its early days, and Philipp Nagel and his two co-founders stood at the stove themselves. Since then, the recipe has been refined rather than fundamentally changed.\u003c\/p\u003e\n\u003cp\u003eIf you want to see how this liqueur compares to others, it is available alongside other brands in our \u003ca href=\"\/en\/collections\/eierlikoer\"\u003eegg liqueur shelf\u003c\/a\u003e, and you can explore the wide world of cream liqueurs under \u003ca href=\"\/en\/collections\/likoer\"\u003eliqueur\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eOrganic inspection body DE-ÖKO-003, EU\/non-EU agriculture\u003c\/p\u003e\n","brand":"Rübbelberg Eierlikör","offers":[{"title":"200 ml","offer_id":53073603461454,"sku":"023RUE0002","price":12.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ruebbelberg-eierlikoer-200ml.jpg?v=1751007413"},{"product_id":"mondino-amaro-bavarese-700ml","title":"Bavarian Amaro – Bitter Aperitif","description":"\u003ch2 id=\"speakable-headline\"\u003eAmaro Bavarese by Mondino, a Bavarian bitter aperitif with gentian\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eAmaro Bavarese by Mondino is an organic Bavarian bitter aperitif produced in the Chiemgau region based on an original Italian recipe. It contains around 25 herbs and fruits, significantly less sugar than its Italian counterparts, and no artificial flavors or colorings.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAmaro Bavarese\u003c\/strong\u003e is the bitter aperitif from Mondino in Traunstein, Chiemgau, and was the first organic amaro produced in Germany. Sicilian bitter orange, local rhubarb, and the tart root of the gentian give it its signature character, rounded off with soft Bavarian spring water. At 18 percent alcohol, it remains light enough for the early evening.\u003c\/p\u003e\n\n\u003ch3\u003eBitter orange, rhubarb, and a hint of gentian\u003c\/h3\u003e\n\u003cp\u003eOn the nose, you first notice the citrus fruit, followed by an herbaceous spice reminiscent of alpine meadows after a rainy day.\u003c\/p\u003e\n\u003cp\u003eOn the palate, the bitter orange comes through broad and juicy, then the acidity of the rhubarb intervenes and briefly holds the sweetness in check. The gentian lingers on the finish, tart and dry, making this aperitivo exactly what an aperitif should be: an invitation to eat. Fruity, tart, fresh—in that order.\u003c\/p\u003e\n\u003cp\u003eDon't be deceived by the color; while other bitter aperitifs get their red from a dye bottle, Mondino has a muted amber-red hue. This tone comes from the plant extracts themselves and may vary slightly from bottle to bottle.\u003c\/p\u003e\n\n\u003ch3\u003eNeat over ice or as a spritz in a glass\u003c\/h3\u003e\n\u003cp\u003eAmaro Bavarese works just as well over ice as it does with tonic, and in a spritz with prosecco and a splash of soda, it lets its citrus side shine.\u003c\/p\u003e\n\u003cp\u003eAdd a slice of orange, and that's all you need. Serve with small salty snacks to balance the bitterness, such as \u003ca href=\"\/en\/products\/gavottes-crperolles-cheddar-110g\"\u003eCrêpes Apéritives with cheddar\u003c\/a\u003e or \u003ca href=\"\/en\/products\/ultner-dinkel-grissini-mit-sesam-bio\"\u003espelt breadsticks with sesame\u003c\/a\u003e. For those who prefer to round off the evening, you will find stronger relatives under \u003ca href=\"\/en\/collections\/kraeuterlikoer\"\u003eherbal and bitter liqueurs\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eIn Italy, an \"aperitivo\" is less a drink and more of a time of day. The hour between finishing work and dinner is when something bitter in the glass awakens the appetite and gets the conversation flowing. Amaro Bavarese brings that hour to the Bavarian garden table, and it does so with a tartness that you only truly understand upon the second sip.\u003c\/p\u003e\n\n\u003ch3\u003eTwo years of refining the recipe\u003c\/h3\u003e\n\u003cp\u003eIt took two years before the first Mondino was bottled, during which Maximilian and his three partners refined the proportions of the individual herbs.\u003c\/p\u003e\n\u003cp\u003eThe tart note comes from the gentian root, which only develops its bitterness after years in the ground. The fruit comes from bitter oranges in the south, the acidity from rhubarb in local garden beds, and the whole thing is held together by spring water from the mountains on the doorstep. Every single one of these ingredients bears the organic seal.\u003c\/p\u003e\n\u003cp\u003eIt is sweetened sparingly—significantly more so than its Italian counterparts—and contains no artificial flavors or dyes. This results in an organic aperitivo that tastes of herbs instead of sugar syrup, opening the evening without weighing it down.\u003c\/p\u003e\n\u003cp\u003eThe 700 ml bottle of Amaro Bavarese is enough for many long evenings, and if you would like to continue tasting the range, \u003ca href=\"\/en\/collections\/mondino\"\u003ethe other aperitifs from Mondino\u003c\/a\u003e are waiting for you, featuring barrel-aged, espresso, and non-alcoholic varieties.\u003c\/p\u003e\n\n\u003cp\u003eOrganic inspection body – DE-ÖKO-007 EU\/non-EU agriculture\u003c\/p\u003e\n","brand":"Mondino","offers":[{"title":"700 ml","offer_id":53073610604878,"sku":"024MON0001","price":18.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/mondino-amaro-bavarese-700ml.jpg?v=1751007488"},{"product_id":"mondino-amanero-kraeuterbitter-700ml","title":"Amanero – Herbal Liqueur","description":"\u003ch2 id=\"speakable-headline\"\u003eAmanero by Mondino, organic herbal liqueur with espresso and artichoke\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eAmanero by Mondino is an organic herbal liqueur from the Chiemgau region, crafted from around 30 herbal essences, espresso made from Arabica beans, and artichoke. After its composition, it rests for several months in wooden barrels. With 31 percent alcohol, it is the strongest in the family.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAmanero\u003c\/strong\u003e is the herbal liqueur from Mondino in Traunstein and the dark brother of their Aperitivo, intended for the end of a meal rather than the beginning. About 30 organic-quality herbal essences form the foundation, with espresso and artichoke providing the signature that sets it apart from any ordinary herbal liqueur.\u003c\/p\u003e\n\n\u003ch3\u003eArtichoke, orange peel, and roasted bean\u003c\/h3\u003e\n\u003cp\u003eThe aroma features a spicy herbiness in which the artichoke is clearly discernible, backed by dark roasted notes.\u003c\/p\u003e\n\u003cp\u003eOn the palate, it is softer than its color suggests and pleasantly sweet before the bitter notes take over. Between these, one finds citrus and orange peel, a hint of honey, and finally the roasted coffee bean, which makes the finish long and dark.\u003c\/p\u003e\n\u003cp\u003eThe months in the wooden barrel ensure that these many voices do not clash. What would remain separate if freshly bottled grows together in the barrel and becomes rounded; you can taste this most clearly in the fact that no single ingredient becomes overpowering. The wood itself contributes a subtle vanilla sweetness that softens the edges of the coffee.\u003c\/p\u003e\n\n\u003ch3\u003eWith espresso, on ice, after a long meal\u003c\/h3\u003e\n\u003cp\u003eAmanero belongs at the end of the evening, served neat at room temperature or poured over a single large ice cube, which melts more slowly and does not dilute it.\u003c\/p\u003e\n\u003cp\u003eNext to a cup of espresso, it forms a pair that complements each other, as the roasted notes in the glass and the cup interlock. It stands just as well alongside a piece of \u003ca href=\"\/en\/products\/bonnat-schokolade-equateur-75-zartbitterschokolade\"\u003edark Equateur chocolate with 75 percent cocoa\u003c\/a\u003e, where bitterness meets bitterness, and both appear milder as a result.\u003c\/p\u003e\n\u003cp\u003eIn the bar, it serves as a base for dark cocktails, replacing Italian amari that are built significantly sweeter. Those looking to explore the stronger side of the range will find related bottles from other producers under \u003ca href=\"\/en\/collections\/likoer\"\u003eLiqueurs\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eA recipe from the sixties\u003c\/h3\u003e\n\u003cp\u003eThe recipe for Amanero does not originate from Bavaria, but came to Traunstein in the 1960s in the luggage of master distiller Hans from Italy.\u003c\/p\u003e\n\u003cp\u003eIt lay dormant there for a long time until the ingredient list was opened up once more and expanded by two elements rarely found in classic amari. The artichoke brings a green, almost vegetable-like bitterness, the espresso a roasted one, and together they provide the dark depth by which you can recognize Amanero blindly.\u003c\/p\u003e\n\u003cp\u003eIt is distilled in small batches by hand; all ingredients bear the organic seal, and artificial flavors and colorings are excluded. \u003cem\u003eNato in Italia, prodotto in Baviera\u003c\/em\u003e, as it says on the bottle: born in Italy and produced in Bavaria.\u003c\/p\u003e\n\u003cp\u003eWith 31 percent alcohol, Amanero stands significantly above its siblings, and in the 700 ml bottle, it is a gift for people who supposedly already have everything on their shelves. You can find the lighter varieties from the house at \u003ca href=\"\/en\/collections\/mondino\"\u003eMondino\u003c\/a\u003e, and the full breadth of the category under \u003ca href=\"\/en\/collections\/spirituosen\"\u003eSpirits\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eOrganic control body – DE-ÖKO-007 EU\/Non-EU Agriculture\u003c\/p\u003e\n","brand":"Mondino","offers":[{"title":"700 ml","offer_id":53073615225166,"sku":"024MON0004","price":29.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/mondino-amanero-kraeuterbitter.jpg?v=1751007552"},{"product_id":"nd-gloegg-gin-likoer-500ml","title":"ND Mulled Wine Gin Liqueur","description":"\u003ch2 id=\"speakable-headline\"\u003eND Glögg Gin Liqueur from Norrbottens Destilleri with Meadowsweet and Cinnamon\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eND Glögg Gin Liqueur from Norrbottens Destilleri is a Swedish spirit glögg with 15 percent alcohol, in which hand-picked meadowsweet meets gin and classic glögg spices. Unlike the mulled wine to which it owes its name, it does not go on the stove.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eND Glögg Gin Liqueur\u003c\/strong\u003e is the floral liqueur from Norrbottens Destilleri in Töre, Northern Sweden, referred to as Älgörtsglögg on the label. The 500ml bottle is wrapped in paper the color of unbleached cardboard, covered in a white pattern of snow crystals and mountain peaks, and the liqueur shimmers a rosy amber in the glass. A winter drink whose heart comes from a summer meadow.\u003c\/p\u003e\n\n\u003ch3\u003eMeadowsweet, which the Swedes call elk herb\u003c\/h3\u003e\n\u003cp\u003eMeadowsweet is called Älgört in Sweden—\"elk herb\"—and it blooms at midsummer in the damp meadows of Norrbotten.\u003c\/p\u003e\n\u003cp\u003eIts white flower clusters have a honey-sweet scent with an almond note, similar to elderflower, only warmer and denser. They are picked by hand during the bright nights when the sun barely dips below the horizon. The plant is botanically known as *Filipendula ulmaria*; it belongs to the rose family and can be found along stream banks and ditches throughout Europe.\u003c\/p\u003e\n\u003cp\u003eThe idea behind it reverses the usual order, because instead of sweetening a finished gin, Dennis distilled the gin specifically to suit this blossom and built the glögg around it. In doing so, two Swedish traditions meet that have never stood in the same glass before.\u003c\/p\u003e\n\u003cp\u003eOn the nose, the blossom is at the forefront, followed by cardamom, cinnamon, lemon, and star anise. On the palate, the liqueur is sweet but never cloying, because the lemon provides a counterpoint and the gin lays a juniper base beneath the sweetness. In the finish, the spice remains, and the floral notes linger for a long time.\u003c\/p\u003e\n\n\u003ch3\u003eIce-cold in the glass, not on the stove\u003c\/h3\u003e\n\u003cp\u003eThe name is a little misleading, as glögg is known to be served hot, but this one belongs in a chilled glass.\u003c\/p\u003e\n\u003cp\u003eWith 15 percent alcohol, it is a liqueur and not a punch, and heat would carry away the floral notes, leaving only the spices behind. Well-chilled, it is served neat in a small glass after a meal; over plenty of ice with a slice of lemon, it becomes a long drink; and topped up with tonic or prosecco, it makes a light aperitif.\u003c\/p\u003e\n\u003cp\u003eIt works just as well in cocktails because it brings both sweetness and spice and handles both well. Those looking for a dry counterpart will find it in the \u003ca href=\"\/en\/products\/nd-mountain-dry-gin-500ml\"\u003eND Mountain Dry Gin\u003c\/a\u003e from the same distillery. Other bottles of this kind can be found in the \u003ca href=\"\/en\/collections\/likoer\"\u003eLiqueur section\u003c\/a\u003e nearby.\u003c\/p\u003e\n\n\u003ch3\u003eA summer meadow for the dark season\u003c\/h3\u003e\n\u003cp\u003eThis liqueur is distilled in Töre on the Bay of Bothnia, where damp meadows reach down to the water.\u003c\/p\u003e\n\u003cp\u003eIts botanicals are gathered along the Kalix River, which rises in the Kebnekaise mountains and flows far to the south into the Baltic Sea. What grows between source and mouth can end up in one of his bottles, and the meadowsweet is the summer part of this collection. Harvesting takes place over just a few days each year, as the blossom does not last long.\u003c\/p\u003e\n\u003cp\u003eThe industry has confirmed multiple times that the craftsmanship at this house is top-tier, and in 2020, competitions in New York and Berlin named Norrbottens Destilleri the Swedish Gin Distillery of the Year.\u003c\/p\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/collections\/norrbottens-destilleri\"\u003eentire range from Norrbottens Destilleri\u003c\/a\u003e can be found under one roof with us. A summer meadow in a winter glass, served ice-cold—that is how it’s done.\u003c\/p\u003e","brand":"Norrbottens Destilleri","offers":[{"title":"500 ml","offer_id":53073617092942,"sku":"019AND0005","price":31.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/nd-gloegg-gin-likoer-norrbottens-destilleri.jpg?v=1751007588"},{"product_id":"piekfeine-braende-karamell-whisky-likoer","title":"Caramel Whisky Liqueur","description":"\u003ch2 id=\"speakable-headline\"\u003eCaramel Whisky Liqueur from Piekfeine Brände with Sea Salt\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eCaramel Whisky Liqueur from Piekfeine Brände is a caramel liqueur based on their in-house VAN LOON Single Malt from Bremen. A pinch of sea salt keeps the sweetness in check, which is why the manufacturer simply calls it Sea Salted.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCaramel Whisky Liqueur\u003c\/strong\u003e is the salted caramel \u003cstrong\u003ewhisky liqueur\u003c\/strong\u003e from Piekfeine Brände in Bremen, crafted by Birgitta Schulze van Loon. Instead of purchased neutral alcohol, it contains her own single malt, distilled in the same harbor warehouse – 20% ABV, 350 ml, clear amber color.\u003c\/p\u003e\n\u003ch3\u003eButter caramel, toffee, and a salty edge\u003c\/h3\u003e\n\u003cp\u003eThe first impression is butter cookies and warm toffee, followed immediately by the salt, which takes the intensity out of the sweetness.\u003c\/p\u003e\n\u003cp\u003eIt is not creamy, but clear like a spirit – anyone thinking of thick cream liqueurs when they hear \"caramel\" will be surprised. The body comes solely from the sugar and the barrel, not from milk.\u003c\/p\u003e\n\u003cp\u003eWhat remains is a liqueur that is silky, buttery, and malty, never becoming sticky. The whisky works in the background, laying a faint trail of smoke under the caramel that you only notice on the second sip. This interplay is exactly what distinguishes it from caramel liqueurs that taste only like candy.\u003c\/p\u003e\n\u003cp\u003eSalt and sugar are old allies. A few grains of sea salt don't make caramel salty, but rather properly caramel-like – they sharpen the flavor instead of masking it. That is exactly why the label says Sea Salted and not just caramel.\u003c\/p\u003e\n\u003ch3\u003eOn ice, over dessert, in coffee\u003c\/h3\u003e\n\u003cp\u003eServe it cool, with a single large ice cube that opens it up slowly without watering it down.\u003c\/p\u003e\n\u003cp\u003eDrizzled over a scoop of vanilla ice cream, it becomes a sauce; on a lukewarm chocolate cake, it makes for a perfect finale; and in an espresso, it creates a coffee for which you will gladly stay seated a little longer in the evening. The liqueur loves anything baked: apple tart, waffles, rice pudding with cinnamon. It is also worth considering with blue cheese, as salt meets salt and sweetness meets savoriness.\u003c\/p\u003e\n\u003cp\u003eIt also has a place at the bar, perhaps as a sweet component in a Whisky Sour or over crushed ice with a shot of cold coffee. And because 20% ABV isn't much, there's still room for conversation afterward.\u003c\/p\u003e\n\u003cp\u003eA small tag with the house motto hangs from the neck of the bottle, making it a gift that needs no further embellishment. Unwrap, set out, open.\u003c\/p\u003e\n\u003ch3\u003eA single malt that gets to be in the liqueur\u003c\/h3\u003e\n\u003cp\u003eMost caramel liqueurs are based on neutral alcohol – this one is based on VAN LOON, the first Hanseatic single malt whisky.\u003c\/p\u003e\n\u003cp\u003eDistilled with heart and hand, is how Birgitta Schulze van Loon describes her work, and the VAN LOON is her proof: she has been distilling it herself since 2015 and aging it in wooden barrels before a portion of it ends up in this liqueur.\u003c\/p\u003e\n\u003cp\u003eThe fact that a distillery puts its own whisky into a liqueur instead of selling it separately at a high price is the real news about this bottle.\u003c\/p\u003e\n\u003cp\u003eThis very attitude permeates the entire company: liqueurs are created from their own distillates instead of purchased alcohol. You can see how that tastes in the whisky's clear form in the \u003ca href=\"\/en\/products\/piekfeine-braende-orangenlikoer-mit-whisky\"\u003eOrange Liqueur with Whisky\u003c\/a\u003e, and you can find the entire range at \u003ca href=\"\/en\/collections\/piekfeine-braende\"\u003ePiekfeine Brände\u003c\/a\u003e. If you prefer something creamy and nutty, try the \u003ca href=\"\/en\/products\/piekfeine-braende-haselnuss-likoer-350ml\"\u003eHazelnut Liqueur\u003c\/a\u003e.\u003c\/p\u003e","brand":"piekfeine Brände","offers":[{"title":"350 ml","offer_id":53073619288398,"sku":"024PIE0015","price":30.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/piekfeine-braende-karamell-whisky-likoer.jpg?v=1751007593"},{"product_id":"raritas-bergamotte-orangen-likoer-500ml","title":"Raritas – Bergamot Orange Liqueur","description":"\u003ch2 id=\"speakable-headline\"\u003eRaritas Bergamot Orange Liqueur by Lantenhammer from Calabria\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eRaritas Bergamot Orange Liqueur by Lantenhammer is a crystal-clear citrus liqueur made from Calabrian bergamot and Sicilian oranges. The oranges are macerated as whole fruit including the peel, which gives the liqueur its slightly tart edge.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRaritas Bergamot Orange Liqueur\u003c\/strong\u003e is the citrus liqueur from the Lantenhammer Distillery in Upper Bavaria, with 38 percent alcohol in a 500 ml bottle. Two Italian fruits come together here—bergamot from Calabria and oranges from Sicily—distilled in the historic stills of the Tegernsee castle distillery.\u003c\/p\u003e\n\n\u003ch3\u003eCrystal clear with a tart edge\u003c\/h3\u003e\n\u003cp\u003eIn the glass, this liqueur is perfectly clear, and what rises from it is pure citrus fruit, bright and almost ethereal in its intensity.\u003c\/p\u003e\n\u003cp\u003eOn the palate, you first experience the fruity freshness, then that slightly tart twist that only bergamot can provide. This makes it the opposite of a sticky orange liqueur. The finish carries both fruits for a long time, first the orange, then the bergamot, leaving the palate remarkably clean.\u003c\/p\u003e\n\n\u003cp\u003eThis tartness comes from the bitter substances in the peel and not from a lack of sugar. That is precisely the reason why you will want a second glass of this liqueur and won't have had enough after the first.\u003c\/p\u003e\n\n\u003ch3\u003eOn ice, in a Spritz, with chocolate dessert\u003c\/h3\u003e\n\u003cp\u003eWell-chilled and neat, this liqueur is an aperitif that doesn't fill you up, but rather stimulates the appetite—a small glass before a meal is all it takes.\u003c\/p\u003e\n\u003cp\u003eTopped with Prosecco, it becomes a fruity Spritz variation; with tonic water, a long drink for a summer evening. In the kitchen, it pairs well with fruit salad, quark dishes, and anything involving light chocolate. If you like, pour a spoonful over \u003ca href=\"\/en\/collections\/schokolade\"\u003ea dark chocolate mousse\u003c\/a\u003e and watch how the bitterness of the bergamot blends in.\u003c\/p\u003e\n\n\u003ch3\u003eA fruit that only grows on a single strip of coastline\u003c\/h3\u003e\n\u003cp\u003eBergamot is a hybrid of citron and bitter orange, and it grows almost exclusively on a narrow, sun-drenched strip of coastline in Calabria, Southern Italy.\u003c\/p\u003e\n\u003cp\u003eBergamot oil is known from Earl Grey tea and perfumery, but as a liqueur, it is rarely encountered. That is precisely the appeal of this bottle, because the fruit brings an aromatic spectrum that no other citrus fruit can replace.\u003c\/p\u003e\n\u003cp\u003eIt is harvested by hand, and the harvest season lasts only from November to February. Anyone who has ever held a bergamot in their hands also knows how little pulp is inside that peel and how much fragrance.\u003c\/p\u003e\n\u003cp\u003eAdded to this are Sicilian oranges, which are macerated as whole fruit including the peel. The essential oils come from the rind, the sweetness from the pulp, and together they create the balance that carries the liqueur. Distiller Christina Kölbl works in small batches at the castle distillery on Lake Tegernsee.\u003c\/p\u003e\n\u003cp\u003eUltimately, this results in a liqueur in which two Italian coastal landscapes converge: the Calabrian with its bitterness and the Sicilian with its sweetness. That this does not result in a jumble, but rather a clear, straightforward citrus liqueur, is the true achievement.\u003c\/p\u003e\n\u003cp\u003eThose looking for more fruit will find it in the \u003ca href=\"\/en\/products\/raritas-marillen-likoer-500ml\"\u003eliqueur made from fully ripe apricots\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/raritas-johannisbeer-likoer-500ml\"\u003edark cassis\u003c\/a\u003e from the same line. The entire \u003ca href=\"\/en\/collections\/lantenhammer\"\u003eassortment from the Schliersee distillery\u003c\/a\u003e is available alongside it.\u003c\/p\u003e\n","brand":"Lantenhammer","offers":[{"title":"500 ml","offer_id":53073627873614,"sku":"023LAN0007","price":25.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/raritas-bergamotte-orangen-likoer.jpg?v=1751007673"},{"product_id":"raritas-marillen-likoer-500ml","title":"Raritas – Apricot Liqueur","description":"\u003ch2 id=\"speakable-headline\"\u003eRaritas Apricot Liqueur by Lantenhammer from fully-ripened apricots\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eRaritas Apricot Liqueur by Lantenhammer is an apricot liqueur made from hand-picked apricots from the Vinschgau valley, the Bergeron region of southern France, and Hungary. It was awarded gold at the Meininger's International Spirits Award 2025.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRaritas Apricot Liqueur\u003c\/strong\u003e is the fruit-forward liqueur from the Lantenhammer distillery in Upper Bavaria, with 25 percent alcohol in a 500 ml bottle. \"Marille\" is the Austrian name for apricot, and three origins are brought together here to give the fruit depth rather than just sweetness.\u003c\/p\u003e\n\u003c!--nl--\u003ch3\u003eRadiant amber with a hint of marzipan\u003c\/h3\u003e\n\u003cp\u003eIn the glass, the liqueur glows with an amber hue, and the fragrance is captivatingly vibrant: ripe apricot with a subtle almond note in the background. The amber color is not just a visual detail, but evidence that whole fruits were used rather than syrup.\u003c\/p\u003e\n\u003cp\u003eOn the palate, the sweet and sour fruit of fully-ripened apricots unfolds, accompanied by those slightly nutty stone fruit notes that are typical of high-quality apricot distillates. The mouthfeel remains soft and rounded, and the impression of the fruit lingers for an unusually long time. You can clearly taste marzipan, even though no marzipan is involved.\u003c\/p\u003e\n\n\u003cp\u003eIncidentally, this almond note is not an ingredient, but a matter of kinship. Apricot, almond, peach, and cherry are botanically related, and the pit of the apricot holds the very aroma we associate with marzipan.\u003c\/p\u003e\n\u003c!--nl--\u003ch3\u003eAs a Gimlet on ice or in a Spritz\u003c\/h3\u003e\n\u003cp\u003eChilled and served neat, the apricot liqueur displays the most fruit, and it requires no more than a small glass as an aperitif.\u003c\/p\u003e\n\u003cp\u003eAt the bar, it works as a Gimlet with gin over ice, and topped with Prosecco, it becomes a spritz for a summer evening. In the kitchen, it pairs well with fruit salad, quark dishes, and desserts with dark chocolate, where the apricot balances the bitterness of the cocoa. A splash over vanilla ice cream is also enough when you need something quick that still looks elegant.\u003c\/p\u003e\n\u003c!--nl--\u003ch3\u003eThree origins for one fruit\u003c\/h3\u003e\n\u003cp\u003eApricots taste very different depending on where they ripen, which is why fruits from three different locations are combined for this liqueur.\u003c\/p\u003e\n\u003cp\u003eThe apricots from the South Tyrolean Vinschgau provide clear acidity, while the sun-ripened, sweet fruits from the high-altitude Bergeron region in southern France offer an intense fragrance. Added to this are Hungarian \"Rose Apricots,\" which contribute color and a distinct floral quality.\u003c\/p\u003e\n\u003cp\u003eA single origin could not achieve this. If you use only the sweet fruits, the liqueur becomes flat; if you use only the acidic ones, it becomes too sharp. Only the blend provides the depth that carries you beyond the first sip.\u003c\/p\u003e\n\n\u003cp\u003eAll three varieties are harvested by hand at the right time, as an apricot's window of optimal aroma is open for only a few days. Distiller Christina Kölbl composes the \"heart\" of the distillate at the Tegernsee palace distillery and lets it mature into a liqueur.\u003c\/p\u003e\n\u003cp\u003eBy the way, \"Marille\" is not just a prettier word for apricot. In Austria and South Tyrol, it traditionally refers to smaller, more aromatic varieties, and that is exactly what this is about.\u003c\/p\u003e\n\u003cp\u003eThe jury of the Meininger publishing house awarded the result a gold medal in 2025. If you would like to try more, the \u003ca href=\"\/en\/products\/raritas-johannisbeer-likoer-500ml\"\u003edark Cassis\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/raritas-bergamotte-orangen-likoer-500ml\"\u003ecitrusy Bergamot Orange Liqueur\u003c\/a\u003e are available in the same series. You can find the entire \u003ca href=\"\/en\/collections\/lantenhammer\"\u003eassortment from Schliersee\u003c\/a\u003e here.\u003c\/p\u003e\n","brand":"Lantenhammer","offers":[{"title":"500 ml","offer_id":53073629282638,"sku":"023LAN0008","price":25.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/raritas-marillen-likoer-lantenhammer.jpg?v=1751007676"},{"product_id":"kakuzo-yuzu-gin-liqueur-700ml","title":"Yuzu Gin Liqueur","description":"\u003ch2 id=\"speakable-headline\"\u003eYuzu Gin Liqueur by Kakuzo with Mandarin and a delicate bitter note\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Yuzu Gin Liqueur by Kakuzo is a Berlin-made gin liqueur featuring Japanese yuzu and mandarin, with 20 percent alcohol, based on a classically distilled gin. No sweet syrup in the glass, but rather a citrus interplay of delicate acidity, gentle sweetness, and a light bitter note.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eYuzu Gin Liqueur\u003c\/strong\u003e is the citrus liqueur from Berlin-based Kakuzo, which Paul Meinert and Marc Bergmann introduced at the Bar Convent in November 2019. At the time, it was one of the very first gin liqueurs, and to this day, the 0.7-liter bottle with the golden dragon is the best-selling Kakuzo on our shelf.\u003c\/p\u003e\n\n\u003cp\u003eAs soon as you pour it, you can tell that whole fruits were involved. The liqueur glows a warm sun-yellow, and the scent of mandarin and citrus peel rises to greet you from the bottle.\u003c\/p\u003e\n\n\u003ch3\u003eDelicate acidity, gentle sweetness, a light bitter note\u003c\/h3\u003e\n\u003cp\u003eYuzu and mandarin give the liqueur its bright fruitiness, while the gin beneath holds its own with juniper and herbs, stripping away any cloying sweetness.\u003c\/p\u003e\n\u003cp\u003eThat is why it drinks well neat over a large ice cube, where the citrus peel slowly opens up and the bitter note only emerges right at the end. If you are looking for an aperitif that wakes you up rather than weighing you down, this is a great choice.\u003c\/p\u003e\n\u003cp\u003eWith five centiliters in a glass, ten centiliters of tonic water poured over it, and a grapefruit zest, it becomes a long drink for a summer evening. In a shaker with two centiliters of lemon juice, it creates the Yuzu Sour, which the two founders themselves serve as their house drink, and with a splash of champagne, it becomes an aperitif for larger gatherings.\u003c\/p\u003e\n\n\u003ch3\u003eA citrus fruit that takes ten years to arrive\u003c\/h3\u003e\n\u003cp\u003eThe yuzu grows primarily in Japan and Korea, tastes like a cross between a lemon and a mandarin, and remains difficult to source in Europe.\u003c\/p\u003e\n\u003cp\u003eThis is due to its patience, as a yuzu tree takes around ten years before it bears its first fruit. It is harvested by hand between long thorns. Its aroma, however, is so distinct that a few drops can define the character of an entire glass. In Japan, it seasons ponzu and miso; here, it is usually used as a zest over fish. As a liqueur, the acidity of the fruit flesh and the perfume of the peel remain.\u003c\/p\u003e\n\n\u003ch3\u003eA golden dragon over a blue wave\u003c\/h3\u003e\n\u003cp\u003eThe label depicts a golden dragon's head cresting a blue wave, perfectly capturing the tone of this liqueur, which sits between bright fruit and a fine edge.\u003c\/p\u003e\n\u003cp\u003eA narrow band runs around the bottle neck with a sentence about the greatness of small things. So, whoever passes the bottle along doesn't have to say much about it, and it will stay on the shelf afterwards. You can see the sun-yellow behind it from the other side of the room, which is why it never stays in the back row of a home bar for long.\u003c\/p\u003e\n\u003cp\u003eThe IWSC jury awarded it silver, noting \"a bold yuzu with a fabulous bitter-sweet combination.\" Anyone looking for the tart counterpart will find it in the \u003ca href=\"\/en\/products\/kakuzo-cherry-bitter-700ml\"\u003eCherry Bitter\u003c\/a\u003e from the same brand; the entire range is in the \u003ca href=\"\/en\/collections\/kakuzo-spirits\"\u003eKakuzo Collection\u003c\/a\u003e and neighbors from other houses are on the \u003ca href=\"\/en\/collections\/likoer\"\u003eliqueur shelf\u003c\/a\u003e. The dragon knows what it's doing.\u003c\/p\u003e","brand":"Kakuzo Spirits","offers":[{"title":"700 ml","offer_id":53073631478094,"sku":"019KAK0002","price":24.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/kakuzo-yuzu-gin-liqueur.jpg?v=1751007698"},{"product_id":"kakuzo-cherry-bitter-700ml","title":"Cherry Bitter","description":"\u003ch2 id=\"speakable-headline\"\u003eCherry Bitter by Kakuzo with dark cherry and wild gentian\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eKakuzo’s Cherry Bitter is a Berlin-made bitter liqueur crafted from cherries, gentian, and grapefruit on a vodka base, bottled at 20 percent alcohol. Neither a sweet cherry liqueur nor a pure herbal bitter, it is a fruity, tart hybrid perfect for the aperitif hour.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCherry Bitter\u003c\/strong\u003e is the red aperitif liqueur from Berlin-based Kakuzo, which Paul Meinert and Marc Bergmann launched in November 2019 alongside their Yuzu Gin Liqueur. The 0.7-liter bottle holds the most tart expression of the four Kakuzo spirits, and it also serves as the most affordable entry point into the brand.\u003c\/p\u003e\n\n\u003cp\u003eIts deep red color glows through the glass even before you pour it. Beneath that lies a scent of dark cherry, mingled with notes of grapefruit peel and an earthy tone.\u003c\/p\u003e\n\n\u003ch3\u003eWarm cherry meets spicy wild gentian\u003c\/h3\u003e\n\u003cp\u003eThe cherry provides fruitiness and depth, the gentian responds with a rooty bitterness, and the grapefruit keeps both fresh and lively.\u003c\/p\u003e\n\u003cp\u003eThis keeps the liqueur tart enough for the start of an evening without being cloying on the tongue. It is the type of aperitif that opens a conversation rather than preempting dessert. No artificial additives or colors are used; the color comes from the fruit itself.\u003c\/p\u003e\n\u003cp\u003eMost know gentian from the Alps, where its root has been processed into clear spirits for generations. Here, it sits alongside Japanese imagination to create something that has never existed in this form before.\u003c\/p\u003e\n\n\u003ch3\u003eIn a Negroni, in a Spritz, and neat over ice\u003c\/h3\u003e\n\u003cp\u003ePoured neat over a large ice cube, the Cherry Bitter reveals its full breadth, as the cold tempers the sweetness and brings the bitterness to the fore.\u003c\/p\u003e\n\u003cp\u003eIn a Negroni, it replaces the classic red bitter—three centiliters stirred cold with red vermouth and gin, finished with an orange twist. For those who prefer it lighter, pour four centiliters into a wine glass with dry white wine and soda.\u003c\/p\u003e\n\u003cp\u003eThe simple way also works: pour five centiliters into a highball glass, top with ten centiliters of tonic water, and add a few pickled sour cherries. You’re done—a drink for the late afternoon that requires no preparation yet looks intentional.\u003c\/p\u003e\n\n\u003ch3\u003eA leopard among red blossoms\u003c\/h3\u003e\n\u003cp\u003eOn the label, a leopard stares you down from a thicket of red blossoms, and the red surrounding it represents the dawn and a fresh start in Japan. That fresh start was exactly what Paul and Marc were after when they turned their experiments into a brand in 2017.\u003c\/p\u003e\n\u003cp\u003eThis imagery is no coincidence, as Marc devoured manga series as a boy, and Paul spent months traveling through Thailand and later Japan after finishing his training. What they gathered there is now embedded in the recipe and design.\u003c\/p\u003e\n\u003cp\u003eThe IWSC jury awarded it silver and called the bitter \"exceptionally fruity and spicy\" with \"black cherries and forest fruits.\" For an aperitif from such a young producer, that is a statement. You can find the fruity counterpart in the \u003ca href=\"\/en\/products\/kakuzo-yuzu-gin-liqueur-700ml\"\u003eYuzu Gin Liqueur\u003c\/a\u003e; all four bottles are in the \u003ca href=\"\/en\/collections\/kakuzo-spirits\"\u003eKakuzo Collection\u003c\/a\u003e and like-minded spirits can be found on the \u003ca href=\"\/en\/collections\/kraeuterlikoer\"\u003eHerbal and Bitter Liqueur shelf\u003c\/a\u003e. Bitter can, after all, be cheerful too.\u003c\/p\u003e","brand":"Kakuzo Spirits","offers":[{"title":"700 ml","offer_id":53073631510862,"sku":"019KAK0003","price":18.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/kakuzo-cherry-bitter.jpg?v=1751007701"},{"product_id":"stork-club-whiskey-sour-liqueur-700ml","title":"Whiskey Sour Liqueur","description":"\u003ch2 id=\"speakable-headline\"\u003eWhiskey Sour Liqueur by Stork Club from the Spreewald\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eWhiskey Sour Liqueur by Stork Club is a liqueur made from Spreewald rye whiskey, lemon juice, and sugar, allowing you to create a Whiskey Sour without the need for fancy shaking skills. Spicy, sour, with a hint of sweetness. Not a syrup with artificial flavor, but real rye as the base.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eWhiskey Sour Liqueur\u003c\/strong\u003e is a 20 percent alcohol whiskey liqueur by Stork Club from the Spreewald, made from three ingredients: rye whiskey from their own distillery, fresh lemon juice, and sugar. That is all the world's most famous sour needs.\u003c\/p\u003e\n\n\u003cp\u003eThe liqueur sits in the glass slightly cloudy and sunny yellow, because the lemon juice is not filtered. If you shake it, you can immediately see that real fruit is at work here.\u003c\/p\u003e\n\n\u003ch3\u003eLemon, sugar, and rye in balance\u003c\/h3\u003e\n\u003cp\u003eThe aroma is dominated by fresh lemon, followed by notes of vanilla and wood from the whiskey barrel, just as one would expect from a well-made sour.\u003c\/p\u003e\n\u003cp\u003eOn the palate, acidity and sweetness balance each other out, underpinned by the dry spice of the rye, which prevents the liqueur from becoming too much like lemonade. Sour, sweet, spicy—the three pillars of a good sour are already contained in the bottle.\u003c\/p\u003e\n\u003cp\u003eWith 20 percent alcohol, it remains tame enough for the early evening, and because the sweetness is measured with restraint, it doesn't become sticky even in the second glass. The underlying whiskey is clearly discernible without overpowering the lemon.\u003c\/p\u003e\n\n\u003ch3\u003eShaker, ice, lemon slice\u003c\/h3\u003e\n\u003cp\u003eFill a shaker with ice cubes, add the liqueur, shake vigorously, and strain over fresh ice.\u003c\/p\u003e\n\u003cp\u003eAdd a lemon slice, and you have a sour that would otherwise require three ingredients, a measuring cup, and some practice—and which often ends up too sweet. The liqueur also likes it more relaxed: topped with soda, it becomes a light long drink; poured over vanilla ice cream, it makes a dessert for adults. A splash of \u003ca href=\"\/en\/products\/stork-club-straight-rye-whiskey-700ml\"\u003eStraight Rye\u003c\/a\u003e makes it bolder if the evening calls for more spice.\u003c\/p\u003e\n\n\u003ch3\u003eThe Sour from a bottle\u003c\/h3\u003e\n\u003cp\u003eThe idea comes from Bastian Heuser, who worked as a bartender in London and co-founded the Bar Convent Berlin.\u003c\/p\u003e\n\u003cp\u003eAnyone who has spent years behind the bar knows how often a sour fails due to lack of balance, and exactly that balance is pre-crafted here. The foundation remains their own rye whiskey from Schlepzig, aged in freshly toasted American and German oak—not neutral alcohol with lemon flavoring.\u003c\/p\u003e\n\u003cp\u003eThe distillery in the Spreewald has belonged to Steffen Lohr, Bastian Heuser, and Sebastian Brack since October 2016, and their whiskeys have won multiple international awards since then. The liqueur represents the relaxed side of this distillery.\u003c\/p\u003e\n\u003cp\u003eYou can tell it comes from people who don't just drink cocktails, but have mixed them by the thousands. That is exactly why the acidity is set a notch higher than what you might find on a supermarket shelf, and the sugar a notch lower.\u003c\/p\u003e\n\n\u003ch3\u003eServing suggestion\u003c\/h3\u003e\n\u003cp\u003eKeep refrigerated after opening; the liqueur will last for several weeks due to the lemon juice. Pour 6 cl into a shaker with ice, shake vigorously for thirty seconds, then strain over fresh ice. If you like, add a splash of egg white or aquafaba for a creamy foam. More bottles of this type can be found under \u003ca href=\"\/en\/collections\/likoer\"\u003eLiqueur\u003c\/a\u003e, and the entire \u003ca href=\"\/en\/collections\/spreewood-distillers\"\u003eStork Club range\u003c\/a\u003e on the manufacturer's page.\u003c\/p\u003e","brand":"Spreewood Distillers","offers":[{"title":"700 ml","offer_id":53073643733326,"sku":"024SWD0003","price":19.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stork-club-whiskey-sour-liqueur-700ml.jpg?v=1751007805"},{"product_id":"nork-eierlikoer-mit-vanille-500ml","title":"Egg Liqueur with Vanilla","description":"\u003ch2 id=\"speakable-headline\"\u003eNORK Vanilla Egg Liqueur from Bremen\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eNORK Vanilla Egg Liqueur is a grain-based egg liqueur from Bremen featuring real Madagascar vanilla. Velvety, creamy, honest. Not a pale supermarket liqueur, but a craft product made with eggs from small farms, with 16 percent alcohol.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eVanilla Egg Liqueur\u003c\/strong\u003e is the velvety classic from NORK in Bremen, based on their own double grain spirit and real vanilla from Madagascar. An egg liqueur that contains no cream, making it gluten-free and lactose-free, with 16 percent alcohol. Let yourself be won over by the first cloud of vanilla.\u003c\/p\u003e\n\n\u003ch3\u003eVelvety, creamy, and full of vanilla\u003c\/h3\u003e\n\u003cp\u003eIn the glass, the egg liqueur flows thick and golden yellow, with the warm scent of vanilla bean and a faint hint of orange. The very first spoonful evokes memories of Easter at Grandma's.\u003c\/p\u003e\n\u003cp\u003eOn the palate, it is velvety, creamy, and full-bodied; the real Madagascar vanilla spreads broadly over the malty-mild grain spirit underneath. The liqueur is easygoing; it is not intrusive, but rather lingers on the palate with fine creaminess. Simply cozy.\u003c\/p\u003e\n\u003cp\u003eThe sweetness remains restrained, so that the vanilla and the rounded grain spirit set the tone rather than the sugar. This is how egg liqueur should taste, without becoming cloying or sticky.\u003c\/p\u003e\n\n\u003ch3\u003eOn the rocks or with a dollop of whipped cream\u003c\/h3\u003e\n\u003cp\u003eServed chilled, the egg liqueur can be enjoyed neat, on the rocks, or poured over an iced espresso.\u003c\/p\u003e\n\u003cp\u003eIt is classically creamiest with a dollop of whipped cream and chocolate sprinkles, but it also works wonderfully for refining cakes and desserts. It also finds its way over vanilla ice cream, in a latte, or in a cocktail. Those who prefer something wintery can opt for the \u003ca href=\"\/en\/products\/nork-lebkuchen-eierlikoer-500ml\"\u003eGingerbread Egg Liqueur\u003c\/a\u003e from the same producer, which reinterprets the same base with cinnamon and cloves.\u003c\/p\u003e\n\u003cp\u003eIt makes an equally good gift, as the simple bottle with its wooden cap and embossed label makes an impression on any table. This turns a quick guest gift into a thoughtful present, for Easter, a birthday, or just because.\u003c\/p\u003e\n\n\u003ch3\u003eEggs from small farms and their own grain spirit\u003c\/h3\u003e\n\u003cp\u003eBehind NORK are siblings Ann-Katrin and Johann Dallmeyer, who have been making grain spirit socially acceptable again from Bremen since 2016. For a long time, the North German spirit was considered dusty, but they brought it back into the proper glass.\u003c\/p\u003e\n\u003cp\u003eFor the egg liqueur, they combine three things with care: their own double grain spirit, eggs, and real vanilla. The eggs come from happy chickens on small farms in Schleswig-Holstein, often from those too small for mass retail, where they find their purpose here. Added to this is plenty of Madagascar vanilla and a hint of orange.\u003c\/p\u003e\n\u003cp\u003eThey consciously avoid adding cream; the alcohol alone provides shelf stability, and it does not need to be refrigerated. If the egg yolk settles over time, just give the bottle a good shake and everything will be combined again. It is distilled with the Sasse fine grain distillery in the Münsterland region, and NORK received the German Design Award in 2018 for its clear Nordic design. We drink with our eyes, too. You can find more from the producer in the \u003ca href=\"\/en\/collections\/nork-korn-und-likoer\"\u003eNORK assortment\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eNo need for the fridge\u003c\/h3\u003e\n\u003cp\u003eThe egg liqueur tastes roundest when well chilled to 8 to 10 degrees. Once opened, it keeps for a long time thanks to the alcohol; a cool, dark place is sufficient, and it does not need to be kept in the refrigerator. You can find further varieties in our \u003ca href=\"\/en\/collections\/eierlikoer\"\u003eegg liqueurs\u003c\/a\u003e collection, from the classic version to the gingerbread edition.\u003c\/p\u003e","brand":"NORK Korn und Likör","offers":[{"title":"500 ml","offer_id":53073645175118,"sku":"023NOR0001","price":19.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/nork-eierlikoer-mit-vanille-500ml.jpg?v=1751007821"},{"product_id":"nork-lebkuchen-eierlikoer-500ml","title":"Gingerbread Egg Liqueur","description":"\u003ch2 id=\"speakable-headline\"\u003eGingerbread Egg Liqueur by NORK for the Advent season\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Gingerbread Egg Liqueur by NORK is a Christmas-style egg liqueur from Bremen with cinnamon, clove, and star anise. Spicy, creamy, festive. Not just a simple liqueur, but grandma's bakery in liquid form, at 16 percent ABV.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eGingerbread Egg Liqueur\u003c\/strong\u003e is the winter edition of the NORK egg liqueur from Bremen, based on their own double grain spirit, with real Madagascar vanilla and a gingerbread spice blend of cinnamon, clove, cardamom, and star anise. Creamy and festive, with 16 percent alcohol, gluten-free and lactose-free. Let yourself be carried into the Advent season.\u003c\/p\u003e\n\n\u003ch3\u003eCinnamon, clove, and a hint of star anise\u003c\/h3\u003e\n\u003cp\u003eOn the nose, it smells like grandma's kitchen during Advent—warm gingerbread, toasted spices, and sweet vanilla. The very first sip tastes like Christmas Eve.\u003c\/p\u003e\n\u003cp\u003eOn the palate, it is creamy, spicy, and full-bodied; the four gingerbread spices layer themselves over the rounded vanilla and the mild grain spirit beneath. The liqueur enjoys a festive setting; it warms you from within without becoming sharp or heavy. This is what Advent tastes like.\u003c\/p\u003e\n\u003cp\u003eThe sweetness remains in the background, the spices lead, and the grain spirit provides the foundation. This keeps it from ever becoming cloying, remaining spicy and well-rounded until the last drop. Egg liqueur is typically associated with Easter, but this one makes its grand entrance in December.\u003c\/p\u003e\n\n\u003ch3\u003eHot cocoa, baked apples, and stollen\u003c\/h3\u003e\n\u003cp\u003eWell-chilled and neat is its standard serving, but in the cold season, it also welcomes some warmth. Served ice-cold, the vanilla notes shine; warmed up, the spices open up.\u003c\/p\u003e\n\u003cp\u003eIt belongs in hot cocoa or espresso, beneath a dollop of whipped cream with chocolate sprinkles, or drizzled over vanilla ice cream. It is tailor-made for refining baked apples, stollen, and Christmas desserts. Those looking for the classic version without spices should reach for the \u003ca href=\"\/en\/products\/nork-eierlikoer-mit-vanille-500ml\"\u003eEgg Liqueur with Vanilla\u003c\/a\u003e from the same producer.\u003c\/p\u003e\n\u003cp\u003eIt makes for a particularly lovely gift, as the simple bottle with its wooden cap and embossed label is perfect for placing under the tree. A small token for Advent coffee that comes from the heart. It also looks great in a St. Nicholas stocking or next to a tin of cookies.\u003c\/p\u003e\n\n\u003ch3\u003eEggs from small farms and Bremen grain spirit\u003c\/h3\u003e\n\u003cp\u003eBehind NORK are siblings Ann-Katrin and Johann Dallmeyer, who have been rethinking grain spirit from Bremen since 2016.\u003c\/p\u003e\n\u003cp\u003eFor the limited gingerbread edition, they combine their own double grain spirit with eggs from happy hens on small farms in Schleswig-Holstein, plenty of Madagascar vanilla, a hint of orange, and classic gingerbread spices. They intentionally omit cream; the alcohol alone ensures shelf stability, so refrigeration is not required. Should the egg yolk settle over time, a vigorous shake will bring everything back together.\u003c\/p\u003e\n\u003cp\u003eSince 2019, they have been distilling with the fine grain distillery Sasse in the Münsterland region, one of the best grain distilleries in existence, and the brand was honored with the German Design Award in 2018 for its clean, Nordic aesthetic. The eyes enjoy it long before the first sip is in the glass. You can find more from the distillery in the \u003ca href=\"\/en\/collections\/nork-korn-und-likoer\"\u003eNORK assortment\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003ePour it hot for a winter evening\u003c\/h3\u003e\n\u003cp\u003eServed well-chilled at 8 to 10 degrees, it tastes the most balanced; served warm, it becomes a winter evening in a glass. As a limited edition, it is primarily available during the Advent season, so be sure to secure yours in time. You can find further varieties in our \u003ca href=\"\/en\/collections\/eierlikoer\"\u003eegg liqueurs\u003c\/a\u003e, from the year-round classic to winter editions for the holidays.\u003c\/p\u003e","brand":"NORK Korn und Likör","offers":[{"title":"500 ml","offer_id":53073645207886,"sku":"023NOR0002","price":18.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/nork-lebkuchen-eierlikoer-500ml.jpg?v=1751007824"},{"product_id":"piekfeine-braende-bratapfellikoer-mit-honig","title":"Baked Apple Liqueur with Honey","description":"\u003ch2 id=\"speakable-headline\"\u003eBaked Apple Liqueur with Honey by Piekfeine Brände from Bremen\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eBaked Apple Liqueur with Honey by Piekfeine Brände is not based on neutral alcohol, but on a house-distilled honey schnapps made from regional honey. Apple and winter spices turn it into a liqueur that tastes just like a baked apple fresh from the oven.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBaked Apple Liqueur with Honey\u003c\/strong\u003e is the wintery \u003cstrong\u003ehoney liqueur\u003c\/strong\u003e from Piekfeine Brände in Bremen, crafted by Birgitta Schulze van Loon from apples, spices, and their own honey schnapps. It comes in a 350 ml bottle at 20% vol and doesn't need the Advent season to taste great.\u003c\/p\u003e\n\u003ch3\u003eWarm apple with cinnamon and clove\u003c\/h3\u003e\n\u003cp\u003eThe aroma is immediate: baked apple, cinnamon, a hint of clove, just like when you open the oven door.\u003c\/p\u003e\n\u003cp\u003eOn the palate, this transforms into something round and soft, where the honey provides the sweetness instead of sugar. The liqueur is fruity, spicy, and velvety, while remaining surprisingly bright in character because the apple retains its acidity.\u003c\/p\u003e\n\u003cp\u003eThat is precisely the difference between this and the baked apple liqueurs known from Christmas markets. Where those rely on spice flavoring and caramel coloring, this is built on a genuine fruit base that you can even pour over ice cream in the summer.\u003c\/p\u003e\n\u003cp\u003eThe baked apple itself is an old kitchen trick: a tart apple, cored, stuffed, and baked in the oven, becomes sweeter, softer, and more fragrant than it could ever be raw. The liqueur captures this exact transformation brought about by heat, without anyone needing to fire up the oven.\u003c\/p\u003e\n\u003ch3\u003eWarm or cold, in a glass and over ice cream\u003c\/h3\u003e\n\u003cp\u003eLightly warmed in a cup, it is a drink for cold evenings where the cinnamon stands out most clearly. 4 cl is enough; it should not boil.\u003c\/p\u003e\n\u003cp\u003ePoured cold over vanilla ice cream, the roles are reversed and the apple takes the lead. The liqueur loves everything baked: apple strudel, cinnamon stars, rice pudding, or a simple pound cake. Stirred into tea, it replaces both sugar and lemon in one go, and drizzled over a bowl of semolina porridge, it turns a childhood dish into a dessert for adults.\u003c\/p\u003e\n\u003cp\u003eIt makes for a perfect gift during the Advent season without being generic. If you prefer something darker and spicier, try the \u003ca href=\"\/en\/products\/alma-norte-hanseatic-spiced-spirit-500ml\"\u003eAlma Norte Hanseatic Spiced Spirit\u003c\/a\u003e; if you are looking for creamy, try the \u003ca href=\"\/en\/products\/piekfeine-braende-eierlikoer-xmas-350ml\"\u003eEierlikör Xmas\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eHoney schnapps instead of neutral alcohol\u003c\/h3\u003e\n\u003cp\u003eFruit liqueurs in the industry are almost always based on store-bought neutral alcohol – here, it is based on honey schnapps distilled from regional honey.\u003c\/p\u003e\n\u003cp\u003eThis is the real effort behind this bottle. Distilling a honey schnapps costs time and raw materials, but in return, it brings its own sweetness that the liqueur does not need to source later from a bag of sugar.\u003c\/p\u003e\n\u003cp\u003eMoreover, honey is not a neutral sweetener; it brings floral and waxy notes into the glass. How strongly these come through depends on the nectar source, which is why no two batches ever taste exactly the same. For an industrially produced liqueur, this would be a defect; here, it is simply the result of a genuine raw material.\u003c\/p\u003e\n\u003cp\u003eBy law, a liqueur must contain sugar: at least 100 g per liter, otherwise it cannot call itself that. Birgitta Schulze van Loon says her recipe aims to stay as close as possible to this lower limit with honey to preserve the original flavor – which is why fruit and spices are at the forefront, not the sweetness. Everything else from the Bremen kettle can be found at \u003ca href=\"\/en\/collections\/piekfeine-braende\"\u003ePiekfeine Brände\u003c\/a\u003e.\u003c\/p\u003e","brand":"piekfeine Brände","offers":[{"title":"350 ml","offer_id":53073646223694,"sku":"024PIE0016","price":27.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/piekfeine-braende-bratapfellikoer-mit-honig.jpg?v=1751007837"},{"product_id":"marzadro-bellabomba-eierlikoer-1l","title":"Bellabomba Egg Liqueur – 1l","description":"\u003ch2 id=\"speakable-headline\"\u003eBellabomba Egg Liqueur, the Bombardino from Marzadro\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eMarzadro’s Bellabomba Egg Liqueur is a thick, creamy mountain liqueur made from Trentino milk, egg yolk, and rum. Pleasantly mild at 17% ABV, enjoy it chilled in a glass or hot with a topping of whipped cream and bitter cocoa. This is the 1-liter bottle.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eBellabomba Egg Liqueur\u003c\/strong\u003e is the Bombardino from the Marzadro distillery: Trentino milk, egg yolk, and rum – nothing else is needed. At 17% ABV, it remains as mild as the cream liqueurs from the same house, and because a liter is just the right amount when you have guests, this is the largest bottle in the range.\u003c\/p\u003e\n\n\u003cp\u003eIn the glass, Bellabomba glows a vibrant yellow and coats the sides with a thick consistency. On the palate, you first taste the milk, then the egg yolk, with the rum providing the finishing touch. A liqueur that tastes like a mountain hut, even if it’s July outside.\u003c\/p\u003e\n\n\u003ch3\u003eWhat a Bombardino is\u003c\/h3\u003e\n\u003cp\u003eThe Bombardino is the drink of the Italian ski hut – and Bellabomba is the name Marzadro gives it.\u003c\/p\u003e\n\u003cp\u003eAnyone who has ever stood in a hut in the Dolomites or Trentino knows it: it belongs where it is cold, windy, and uncomfortable, on the afternoon after the final slope. It is served hot, with a dollop of whipped cream and bitter cocoa on top. The producer writes this on their own website – it is not an invention by innkeepers, but the intended way.\u003c\/p\u003e\n\u003cp\u003eThe fact that a grappa distillery is making this liqueur fits better than it sounds: a Bombardino needs alcohol with character, and Marzadro knows a thing or two about that. The rum provides the warmth, and the milk from Trentino provides the foundation. And because the egg yolk binds both together, Bellabomba has a thick consistency in the glass – dense enough so that the whipped cream topping stays on top.\u003c\/p\u003e\n\n\u003ch3\u003eCold in a glass, hot in a mug\u003c\/h3\u003e\n\u003cp\u003eBoth ways are correct – the producer lists both.\u003c\/p\u003e\n\u003cp\u003eWhen drunk cold, Bellabomba remains an egg liqueur: serve it at 8 to 10 degrees in a small glass after a meal, and you're done. When heated, it becomes something else – a drink to warm you up, topped with cream and dusted with cocoa. It should be heated slowly and never brought to a boil. Egg yolk coagulates at about 65 degrees, and then the party is over.\u003c\/p\u003e\n\u003cp\u003eIt goes perfectly over ice cream and semifreddo, and in a cocktail, it is a main ingredient rather than a garnish. A liter sounds like a lot, but it is exactly the amount you need to make a round for everyone – calculate 50 milliliters per mug, and you'll get twenty servings.\u003c\/p\u003e\n\n\u003ch3\u003eFour sizes, one recipe\u003c\/h3\u003e\n\u003cp\u003eThe same Bellabomba comes in four bottles – the occasion, not the recipe, determines which one is right for you.\u003c\/p\u003e\n\u003cp\u003eIn addition to this liter, there is the \u003ca href=\"\/en\/products\/marzadro-bellabomba-eierlikoer-500ml\"\u003e500 ml bottle\u003c\/a\u003e for the average household, the \u003ca href=\"\/en\/products\/marzadro-bellabomba-eierlikoer-200ml\"\u003e200 ml bottle\u003c\/a\u003e as a gift, and the \u003ca href=\"\/en\/products\/marzadro-bellabomba-eierlikoer-miniatur\"\u003eminiature\u003c\/a\u003e with five centiliters for tasting. If you want to discover it alongside the house's other cream liqueurs, you can also find it in the \u003ca href=\"\/en\/products\/marzadro-crema-alpina-miniaturset-5x5cl\"\u003eCrema Alpina miniature set\u003c\/a\u003e, where it is the fifth bottle alongside Nocciola, Pistacchio, Limone, and Limoncino.\u003c\/p\u003e\n\u003cp\u003eEverything is distilled and stirred in Nogaredo in the Adige Valley, on Via per Brancolino, not far from Lake Garda. Sabina Marzadro began distilling there in 1949, and over 75 years later, Andrea, Anna, and Stefano Marzadro run the house as a family business, just as Sabina built it. If you are vacationing at the lake, you can visit the distillery.\u003c\/p\u003e\n\n\u003ch3\u003eThick-walled mug, cream, bitter cocoa\u003c\/h3\u003e\n\u003cp\u003eFor the Bombardino: Heated on the stove while stirring, serve the Bellabomba in a thick-walled mug. Add whipped cream on top, sprinkle with bitter cocoa powder – nothing else belongs in it. Served cold, a small glass after a meal is sufficient. Once opened, it should be kept in the refrigerator, unlike the grappa from the same house.\u003c\/p\u003e\n","brand":"Distilleria Marzadro","offers":[{"title":"1 liter","offer_id":53073657037134,"sku":"024MAR023","price":20.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/marzadro-bellabomba-eierlikoer-1l.jpg?v=1751007927"},{"product_id":"crema-alpina-nocciola-likoer-700ml","title":"Alpine Cream Hazelnut Liqueur","description":"\u003ch2 id=\"speakable-headline\"\u003eCrema Alpina Nocciola, Hazelnut with Alpine Cream\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eMarzadro’s Crema Alpina Nocciola is a cream-based hazelnut liqueur: cream made from fresh Trentino milk meets the aroma of hazelnut. Fine, mild, and velvety, it is pleasantly light at 17% vol. Offered here in a 700 ml bottle.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCrema Alpina Nocciola\u003c\/strong\u003e is the hazelnut liqueur from the Marzadro Distillery. The base is made from cream from fresh Trentino milk, layered with the nutty aroma of hazelnut. At 17% vol., it remains mild enough to be enjoyed after a meal without being overpowering.\u003c\/p\u003e\n\n\u003cp\u003eIn the glass, it shows a warm light brown; on the palate, the Crema Alpina alla Nocciola is velvety and fine-mild, with the nut flavor remaining distinct and well-rounded. A liqueur that tastes like the end of a good evening.\u003c\/p\u003e\n\n\u003ch3\u003eThe nut and the milk\u003c\/h3\u003e\n\u003cp\u003eHazelnut and cream are an age-old pair—both are rich in fat, and fat carries aroma.\u003c\/p\u003e\n\u003cp\u003eThis is precisely why this combination works so well: the nutty note needs a carrier to hold it, and cream is the best that the Alpine valleys have to offer. What the cows in Trentino eat ends up in this bottle—the velvety tone comes from the milk, not from a laboratory. And because Marzadro opts for a moderate alcohol content, nothing overshadows the nut.\u003c\/p\u003e\n\u003cp\u003eMarzadro’s cream liqueurs are the quintessential expression of the Alpine valleys, as the family calls them. Nocciola is the most down-to-earth among them: no exotic fruit, no gimmicks, just hazelnut and cream.\u003c\/p\u003e\n\u003cp\u003eNocciola simply means hazelnut—and in Italy, it is more than just an ingredient. The most famous variety in the world comes from Piedmont, and without it, there would be neither Gianduja nor half of Italian confectionery. That a Trentino distillery dedicates a liqueur to it is therefore less of an idea than a matter of course.\u003c\/p\u003e\n\n\u003ch3\u003eThe classic for cold evenings\u003c\/h3\u003e\n\u003cp\u003eWhere the strawberry signifies summer, the Nocciola is the liqueur for October through March.\u003c\/p\u003e\n\u003cp\u003eWell-chilled in a small glass, the nut flavor comes through most clearly. Poured over vanilla ice cream, it becomes a dessert in ten seconds; in an espresso, a treat at the end of the day. And during the Christmas season, it stands alongside gingerbread and spice cookies as if it were made for them. Those who would like to try it first can find it as a \u003ca href=\"\/en\/products\/crema-alpina-nocciola-likoer-miniatur\"\u003eminiature\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eEight varieties from the same cellar\u003c\/h3\u003e\n\u003cp\u003eAll Crema Alpina varieties share the same cream base and the same 17% vol.—what distinguishes them is the aroma layered on top.\u003c\/p\u003e\n\u003cp\u003eIn addition to hazelnut, there is \u003ca href=\"\/en\/products\/crema-alpina-pistacchio-likoer-700ml\"\u003ePistacchio\u003c\/a\u003e with pistachio, Caffè with coffee, Limone, \u003ca href=\"\/en\/products\/crema-alpina-erdbeer-sahne-likoer-700ml\"\u003eStrawberry\u003c\/a\u003e with wild strawberries, melon, marzipan, and salted caramel. If you like the nut, you should place the marzipan next to it—almond and hazelnut go well together. You can find all eight in the \u003ca href=\"\/en\/collections\/crema-alpina\"\u003eCrema Alpina liqueurs\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003cp\u003eProduction takes place in Nogaredo in the Adige Valley, not far from Lake Garda, where Sabina Marzadro began distilling in 1949. Today, Andrea, Anna, and Stefano Marzadro run the house as a family business—those vacationing at the lake can visit the distillery.\u003c\/p\u003e\n\n\u003ch3\u003eNo occasion necessary, just a free evening\u003c\/h3\u003e\n\u003cp\u003eCrema Alpina Nocciola belongs in a glass well-chilled at 8 to 10 degrees—unlike the distillery's grappa, cream liqueurs belong in the refrigerator. Once opened, it will keep there for several weeks. Over ice, in coffee, or neat: this liqueur needs no occasion, just an evening where there is nothing left to do.\u003c\/p\u003e\n","brand":"Distilleria Marzadro","offers":[{"title":"700 ml","offer_id":53073657069902,"sku":"024MAR042","price":18.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/crema-alpina-nocciola-haselnuss-sahne-likoer.jpg?v=1751007929"},{"product_id":"crema-alpina-pistacchio-likoer-700ml","title":"Alpine Pistachio Liqueur","description":"\u003ch2 id=\"speakable-headline\"\u003eCrema Alpina Pistacchio, Alpine cream meets pistachio\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eMarzadro's Crema Alpina Pistacchio is a cream liqueur made from fresh Trentino alpine cream and pistachio. Fine and mild in taste, velvety in texture, and pleasantly light at 17% ABV. The green classic from the alpine valleys, available here in a 700 ml bottle.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCrema Alpina Pistacchio\u003c\/strong\u003e is the pistachio liqueur from the Distilleria Marzadro – a cream liqueur in which cream from fresh Trentino milk meets the aroma of pistachio. With 17% ABV, it is among the lighter representatives of its kind: mild enough for an evening that is still just getting started.\u003c\/p\u003e\n\n\u003cp\u003eThe Crema Alpina al Pistacchio glows a delicate green in the glass; it is velvety and fine-mild on the palate, with the pistachio remaining distinct without being overwhelming. It is a liqueur that tastes like dessert but is nevertheless a digestif.\u003c\/p\u003e\n\n\u003cp\u003eIf you have steered clear of cream liqueurs in the past because they were too sweet for you: this one is the exception you should try. The 17% ABV keeps it light, the cream provides the body, and the pistachio leads the way.\u003c\/p\u003e\n\n\u003ch3\u003eWhy alpine cream makes the difference\u003c\/h3\u003e\n\n\u003cp\u003eThe base for every Crema Alpina is cream from fresh Trentino mountain milk – hence the name: cream from the Alps.\u003c\/p\u003e\n\u003cp\u003eCream is a delicate raw material, and its taste depends on what the cows eat. The alpine valleys of Trentino provide the perfect foundation for this, and Marzadro is right in the heart of it. The velvety note that carries this liqueur comes precisely from that – not from thickeners, but from milk. On this base, the pistachio can unfold without sweetness masking everything else.\u003c\/p\u003e\n\u003cp\u003eFor Marzadro, the cream liqueurs are the typical expression of the alpine valleys, as the family itself puts it – the other side of a company otherwise primarily known for grappa. And because the alcohol content remains moderate at 17% ABV, you can serve it even when the evening is already well underway.\u003c\/p\u003e\n\n\u003ch3\u003eNeat, over ice, or in a cocktail\u003c\/h3\u003e\n\n\u003cp\u003eThe Crema Alpina Pistacchio is a digestif after dinner, an ingredient for desserts and ice cream, and the base for sophisticated cocktails.\u003c\/p\u003e\n\u003cp\u003ePoured well-chilled over a scoop of vanilla ice cream – a Sunday doesn't need any more dessert than that. It is also used in coffee, where it takes on the role of both cream and sugar. And when guests come over: a pistachio liqueur in a glass speaks for itself, as the green color announces it in advance. Those who would like to try it first can also find it as a \u003ca href=\"\/en\/products\/crema-alpina-pistacchio-likoer-miniatur\"\u003eminiature\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eThe sweet side of a distillery\u003c\/h3\u003e\n\n\u003cp\u003eMarzadro is known for grappa – the Crema Alpina shows what the same family does with cream and fruit.\u003c\/p\u003e\n\u003cp\u003eIn addition to pistachio, the range includes seven other varieties: \u003ca href=\"\/en\/products\/crema-alpina-nocciola-likoer-700ml\"\u003eNocciola\u003c\/a\u003e with hazelnut, Caffè with coffee, lemon, strawberry, melon, marzipan, and salted caramel. They all share the same alpine cream base and the same 17% ABV – what distinguishes them is the aroma layered on top. All eight can be found together among the \u003ca href=\"\/en\/collections\/crema-alpina\"\u003eCrema Alpina liqueurs\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eDistilling and mixing takes place in Nogaredo in the Adige Valley, not far from Lake Garda, where Sabina Marzadro started in 1949. Today, Andrea, Anna, and Stefano Marzadro run the house as a family business – if you are vacationing at the lake, you can visit the distillery.\u003c\/p\u003e\n\n\u003ch3\u003eA spoon or a glass, that's all it takes\u003c\/h3\u003e\n\n\u003cp\u003eWell-chilled at 8 to 10 degrees, the freshness of the Crema Alpina Pistacchio comes into its own – unlike grappa, cream liqueurs belong in the refrigerator. Once opened, it will keep there for a few weeks. Over ice, in an espresso, or neat in a small glass: this liqueur doesn't need an occasion, just a spoon or a glass.\u003c\/p\u003e","brand":"Distilleria Marzadro","offers":[{"title":"700 ml","offer_id":53073657889102,"sku":"024MAR043","price":18.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/crema-alpina-pistacchio-pistazien-sahne-likoer.jpg?v=1751007932"},{"product_id":"crema-alpina-caffe-likoer-700ml","title":"Alpine Cream Coffee Liqueur","description":"\u003ch2 id=\"speakable-headline\"\u003eCrema Alpina Caffè, espresso meets alpine cream\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eMarzadro's Crema Alpina Caffè is a cream-based coffee liqueur: intense coffee aroma on cream made from fresh milk from the Trentino region. Mild and velvety, pleasantly light at 17% vol. Available here in a 700 ml bottle.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCrema Alpina Caffè\u003c\/strong\u003e is the coffee liqueur from Distilleria Marzadro – the variety in their cream liqueur range that brings Italy into your glass most directly. An intense coffee aroma rests on a base of cream from fresh Trentino milk, and at 17% vol., the liqueur remains mild enough for the coffee to take center stage.\u003c\/p\u003e\n\n\u003cp\u003eIn the glass, Crema Alpina al Caffè shows a deep brown color; on the palate, it is velvety, refined, and mild, while the coffee aroma remains strong and clear. Two Italian staples, united in one bottle.\u003c\/p\u003e\n\n\u003ch3\u003eWhy coffee and cream belong together\u003c\/h3\u003e\n\u003cp\u003eWhat happens in every Italian bar – espresso meets milk – happens here in the bottle, only with cream instead of milk and a dash of alcohol.\u003c\/p\u003e\n\u003cp\u003eCoffee is bitter, cream is fatty and sweet: one keeps the other in check. That is why the cappuccino works, and that is why this liqueur works. The cream from the alpine valleys brings more to the table than just creaminess – it carries the roasted aroma and rounds it off without stifling it.\u003c\/p\u003e\n\u003cp\u003eMarzadro's cream liqueurs are the typical expression of the alpine valleys, as the family themselves calls it. In the case of the Caffè, this expression meets the most Italian of all drinks – mountain and bar in one glass.\u003c\/p\u003e\n\u003cp\u003eThe fact that a grappa distillery of all things produces a coffee liqueur is less absurd than it sounds: the Caffè corretto, an espresso \"corrected\" with a dash of grappa, is as much a part of the day in Trentino as a coffee break is elsewhere. Here, the order is simply reversed.\u003c\/p\u003e\n\n\u003ch3\u003eThe liqueur for after your espresso\u003c\/h3\u003e\n\u003cp\u003eAfter the meal, when the espresso has been drunk, comes this liqueur – or it goes straight into it.\u003c\/p\u003e\n\u003cp\u003ePoured over a scoop of vanilla ice cream, it makes an effortless affogato. In a cocktail, it replaces coffee liqueur and cream in one go – a White Russian becomes significantly rounder with it. And for those who drink it neat, it should be well chilled: cold, the coffee tastes clearer; warm, it quickly becomes heavy. The Liquore Corretto in the \u003ca href=\"\/en\/products\/marzadro-grappa-verkostungsset-5x5cl\"\u003eLe Mignon tasting set\u003c\/a\u003e shows what the same coffee concept sounds like on a grappa basis, where roasted beans mature in Diciotto Lune.\u003c\/p\u003e\n\n\u003ch3\u003eThe range and its eight voices\u003c\/h3\u003e\n\u003cp\u003eAll Crema Alpina liqueurs share the same cream base and the same 17% vol. – what distinguishes them is the aroma on top.\u003c\/p\u003e\n\u003cp\u003eIn addition to coffee, there is \u003ca href=\"\/en\/products\/crema-alpina-pistacchio-likoer-700ml\"\u003ePistacchio\u003c\/a\u003e with pistachio, \u003ca href=\"\/en\/products\/crema-alpina-nocciola-likoer-700ml\"\u003eNocciola\u003c\/a\u003e with hazelnut, Lemon, Strawberry with wild strawberries, Melon, Marzipan, and Salted Caramel. Caffè is the only one that does not start sweet, but bitter – and that is exactly what makes it the entry point for many. You can find all eight in the \u003ca href=\"\/en\/collections\/crema-alpina\"\u003eCrema Alpina Liqueurs\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003cp\u003eProduction takes place in Nogaredo in the Adige Valley, not far from Lake Garda, where Sabina Marzadro began distilling in 1949. Today, Andrea, Anna, and Stefano Marzadro run the house as a family business – those vacationing at the lake can visit the distillery.\u003c\/p\u003e\n\n\u003ch3\u003eFor the moment when everything has already been said\u003c\/h3\u003e\n\u003cp\u003eIts temperature should be between 8 and 10 degrees, well chilled – unlike the grappa from the same house, cream liqueurs belong in the refrigerator. Once opened, it will keep there for several weeks. Over ice, in coffee, or neat: it is the liqueur for the moment when everything has actually already been said and yet no one gets up.\u003c\/p\u003e\n","brand":"Distilleria Marzadro","offers":[{"title":"700 ml","offer_id":53073657921870,"sku":"024MAR044","price":18.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/crema-alpina-caffe-kaffee-sahne-likoer.jpg?v=1751007935"},{"product_id":"crema-alpina-limone-likoer-700ml","title":"Crema Alpina Lemon Liqueur","description":"\u003ch2 id=\"speakable-headline\"\u003eCrema Alpina Limone, the Lemon Coast in a glass\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eMarzadro’s Crema Alpina Limone is a lemon cream liqueur: cream made from fresh Trentino milk with lemon, fine-mild and velvety. At 17% vol., it is light enough for summer. Offered here in a 700 ml bottle.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCrema Alpina Limone\u003c\/strong\u003e is Distilleria Marzadro’s lemon liqueur – the freshest of the entire cream liqueur range. The lemon rests on the cream made from fresh Trentino milk, and because acid and cream need each other, this results in a liqueur that remains light despite its 17% vol.\u003c\/p\u003e\n\n\u003cp\u003eIn the glass, the Crema Alpina Riviera dei Limoni shows a pale yellow; on the palate, it is velvety and fine-mild, with the lemon bringing freshness to the cream. A liqueur for warm evenings.\u003c\/p\u003e\n\n\u003ch3\u003eRiviera dei Limoni – the name comes from the lake\u003c\/h3\u003e\n\u003cp\u003eThe Riviera dei Limoni is the western shore of Lake Garda – the stretch of land where lemons have thrived for centuries.\u003c\/p\u003e\n\u003cp\u003eLimone sul Garda, Gargnano, Maderno: the \u003cem\u003elimonaie\u003c\/em\u003e – tall stone pillars with glass roofs used to overwinter the trees – still stand there to this day. For a long time, no one in Europe cultivated citrus fruits further north than this, and the lake makes it possible – it keeps the winters mild. The fact that a Trentino distillery names its lemon liqueur after this coast is therefore not marketing, but proximity: from the Adige Valley, you go over the mountains and down to it.\u003c\/p\u003e\n\u003cp\u003eMeanwhile, the cream comes from the other direction, from the alpine valleys of Trentino. Mountain and lake in one glass – you can hardly summarize this landscape better.\u003c\/p\u003e\n\n\u003ch3\u003eWhy lemon and cream work\u003c\/h3\u003e\n\u003cp\u003eAcid cuts through fat: what defines every lemon tart also defines this liqueur.\u003c\/p\u003e\n\u003cp\u003eCream alone would be rich and heavy, lemon alone sharp – together, they keep each other in balance. That is why the Limone seems fresher than its siblings, even though it has the same base and the same 17% vol. Well-chilled, the freshness comes to the fore, while the cream remains in the background.\u003c\/p\u003e\n\u003cp\u003eIt works over ice cream, in desserts, and in cocktails, where it replaces limoncello and cream in one go. Those looking for the clear version will find the \u003ca href=\"\/en\/products\/marzadro-limoncino-zitronenlikoer-700ml\"\u003eLimoncino\u003c\/a\u003e from the same producer nearby – lemon without cream, but with more edge.\u003c\/p\u003e\n\u003cp\u003eIncidentally, the Limone also tolerates company: a splash in a glass of Prosecco turns it into an aperitif that looks like a sunset over the lake and tastes roughly like one too. A summer evening requires no more effort than that.\u003c\/p\u003e\n\n\u003ch3\u003eWhat the eight varieties have in common\u003c\/h3\u003e\n\u003cp\u003eAll Crema Alpina share the same cream base and the same 17% vol. – what distinguishes them is the aroma on top.\u003c\/p\u003e\n\u003cp\u003eBesides the lemon, there is \u003ca href=\"\/en\/products\/crema-alpina-pistacchio-likoer-700ml\"\u003ePistacchio\u003c\/a\u003e with pistachio, \u003ca href=\"\/en\/products\/crema-alpina-nocciola-likoer-700ml\"\u003eNocciola\u003c\/a\u003e with hazelnut, Caffè with coffee, strawberry with wild strawberries, melon, marzipan, and salted caramel. The Limone is the only one with acidity – and for many, therefore, the summer liqueur of the series. You can find all eight among the \u003ca href=\"\/en\/collections\/crema-alpina\"\u003eCrema Alpina liqueurs\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eThe stirring happens in Nogaredo in the Adige Valley, not far from Lake Garda, where Sabina Marzadro began distilling in 1949. Today, Andrea, Anna, and Stefano Marzadro run the house as a family business – if you are vacationing at the lake, you can visit the distillery.\u003c\/p\u003e\n\n\u003ch3\u003eOver lemon sorbet and on the terrace\u003c\/h3\u003e\n\u003cp\u003eWell-chilled at 8 to 10 degrees, the Crema Alpina Limone shows what it can do – unlike the grappa from the same house, cream liqueurs belong in the refrigerator. Once opened, it will keep there for a few weeks. Poured over lemon sorbet, it becomes a dessert; enjoyed on the terrace, it is perfect for the end of the day – and those who want to try it first can grab the small miniature bottle.\u003c\/p\u003e","brand":"Distilleria Marzadro","offers":[{"title":"700 ml","offer_id":53073658020174,"sku":"024MAR045","price":18.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/crema-alpina-limone-zitronen-sahne-likoer.jpg?v=1751007937"},{"product_id":"crema-alpina-erdbeer-sahne-likoer-700ml","title":"Alpine Cream Strawberry Cream Liqueur","description":"\u003ch2 id=\"speakable-headline\"\u003eCrema Alpina Strawberry Cream Liqueur, made with wild strawberries\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eMarzadro's Crema Alpina Strawberry Cream Liqueur is a cream liqueur made from fresh Trentino milk cream and 2% wild strawberries – fragoline di bosco. Mild and fruity, and at 17% ABV, light enough for the summer. Available here in a 700 ml bottle.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCrema Alpina Strawberry Cream Liqueur\u003c\/strong\u003e is the fruity representative of Marzadro’s cream liqueur range – and one that delivers exactly what its name promises: the bottle contains 2% wild strawberries, those small fragoline di bosco found along forest edges in the Trentino region. Combined with cream from fresh Trentino milk, the result is a 17% ABV liqueur.\u003c\/p\u003e\n\n\u003cp\u003eIn the glass, the Crema Alpina alle Fragoline di Bosco displays a delicate rosé color; on the palate, it is velvety and mild, with the wild strawberry remaining fruity and clear. Small berries, big presence.\u003c\/p\u003e\n\n\u003ch3\u003eWhy wild strawberries instead of regular strawberries\u003c\/h3\u003e\n\u003cp\u003eFragoline di bosco are tiny, more fragrant than garden strawberries, and have a more concentrated flavor – which is why two percent is enough to set the tone.\u003c\/p\u003e\n\u003cp\u003eAnyone who has picked them fresh knows the difference: a wild strawberry is barely larger than a fingernail, but its aroma fills your whole hand. This is exactly the concentration a cream liqueur needs, because cream masks a lot of flavor – a regular strawberry would be lost in it. The small berry holds its own.\u003c\/p\u003e\n\u003cp\u003eThe accompanying cream comes from the Trentino region, made from fresh milk from the Alpine valleys. It carries the fruit without overwhelming it – and provides the velvety texture that defines the entire Crema Alpina range.\u003c\/p\u003e\n\n\u003ch3\u003eThe summer choice among cream liqueurs\u003c\/h3\u003e\n\u003cp\u003eServed chilled, this liqueur is a perfect summer drink – over ice, in a dessert, or as a digestif after a light meal.\u003c\/p\u003e\n\u003cp\u003ePoured over vanilla ice cream or fresh strawberries, the fruitiness is doubled. It also works well in cocktails, where it adds both color and creaminess. And because it stays moderate at 17% ABV, it also fits perfectly on a patio in the afternoon. It is a popular gift for Mother's Day – the color speaks for itself.\u003c\/p\u003e\n\u003cp\u003eFor those who want to get to know the range, the \u003ca href=\"\/en\/products\/marzadro-crema-alpina-miniaturset-5x5cl\"\u003eCrema Alpina Miniature Set\u003c\/a\u003e offers five varieties side by side – a lovely way to find your favorite flavor.\u003c\/p\u003e\n\n\u003ch3\u003eEight varieties, one base\u003c\/h3\u003e\n\u003cp\u003eThe Crema Alpina is the sweet side of a house primarily known for its grappa – all eight varieties share the same cream base and the same 17% ABV.\u003c\/p\u003e\n\u003cp\u003eIn addition to the wild strawberry, there is \u003ca href=\"\/en\/products\/crema-alpina-pistacchio-likoer-700ml\"\u003ePistacchio\u003c\/a\u003e, Nocciola (hazelnut), Caffè, Limone, Melone, Marzipan, and Salted Caramel. The only difference is the aroma infused into the cream. You can find all eight in our \u003ca href=\"\/en\/collections\/crema-alpina\"\u003eCrema Alpina Liqueurs\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003cp\u003eEverything is produced in Nogaredo in the Adige Valley, not far from Lake Garda, where Sabina Marzadro began distilling in 1949. Today, Andrea, Anna, and Stefano Marzadro run the house as a family business – and anyone vacationing at the lake is welcome to visit the distillery.\u003c\/p\u003e\n\n\u003ch3\u003eWith fresh berries on a summer evening\u003c\/h3\u003e\n\u003cp\u003eCrema Alpina Strawberry Cream Liqueur is best enjoyed well-chilled at 8 to 10 degrees – unlike grappa, cream liqueurs belong in the refrigerator. Once opened, it will keep there for a few weeks, which is rarely a problem. Over ice, with fresh berries, or served neat in a small glass: this liqueur doesn't need an occasion, just a summer evening.\u003c\/p\u003e\n","brand":"Distilleria Marzadro","offers":[{"title":"700 ml","offer_id":53073658052942,"sku":"024MAR046","price":18.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/crema-alpina-fragoline-erdbeer-sahne-likoer.jpg?v=1751007940"},{"product_id":"faude-feine-braende-rhabarberlikoer-350ml","title":"Rhubarb Liqueur","description":"\u003ch2 id=\"speakable-headline\"\u003eRhubarb Liqueur as Spring in a Bottle\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe rhubarb liqueur from Faude Feine Brände is a tart and tangy fruit liqueur made from the heirloom variety \"Holsteiner Blut,\" produced at the Kaiserstuhl with 20% ABV. Rosy, fruity, unfiltered – spring in a bottle, as Florian says, and a wonderful apéritif.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRhubarb liqueur\u003c\/strong\u003e is an artisanal liqueur by master distiller Florian Faude from Bötzingen at the Kaiserstuhl. For this, he juices fully ripe rhubarb of the Holsteiner Blut variety, macerates it with alcohol, and adds only a light touch of sugar. This keeps it primarily fruity, with a good balance of sweetness and acidity and the bright freshness of spring.\u003c\/p\u003e\n\u003ch3\u003eRosy, fruity, with a fine tingle\u003c\/h3\u003e\n\u003cp\u003eIn the glass, the rhubarb liqueur glows rosy red and smells freshly of characteristic rhubarb, with a clear, tart-tangy trace that immediately brings young spring stalks to mind.\u003c\/p\u003e\n\u003cp\u003eOn the palate, it is fruity and refreshing, less sweet than expected, with a pleasant tingle on the tongue. Fruity, zesty, vibrant – the balance of sweetness and acidity makes it stimulating. Because Florian leaves it unfiltered, the initially pink hue changes to a brownish shade over time, completely without artificial coloring.\u003c\/p\u003e\n\u003cp\u003eBotanically, rhubarb is a vegetable, but in this liqueur, it plays the fruit – tart, fresh, and spring-like. It is precisely this interplay between acidity and fine sweetness that makes the rhubarb liqueur so stimulating that the glass rarely stays full for long.\u003c\/p\u003e\n\u003ch3\u003eIn a spritz with sparkling wine and a splash of soda\u003c\/h3\u003e\n\u003cp\u003eServed neat over ice, the rhubarb liqueur is a fine apéritif; in a spritz with sparkling wine, it becomes a zesty summer drink for you.\u003c\/p\u003e\n\u003cp\u003eWith dry sparkling wine or Prosecco and a splash of soda, it becomes a rosy rhubarb spritz. Served neat and well-chilled, it is also a beautiful way to open a meal. Poured over strawberries, vanilla ice cream, or plain yogurt, it brings spring to your plate, and in the summer, you can mix it with tonic and plenty of ice for a light long drink. If you like fruit liqueurs, try the \u003ca href=\"\/en\/products\/faude-feine-braende-sauerkirschlikoer-350ml\"\u003esour cherry liqueur\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/faude-feine-braende-zitronenlikoer-500ml\"\u003elemon liqueur\u003c\/a\u003e as well.\u003c\/p\u003e\n\u003ch3\u003eFlorian and the renaissance of the liqueur\u003c\/h3\u003e\n\u003cp\u003eWith his rhubarb liqueur, Florian Faude brings a breath of fresh air to an almost forgotten category and clears away its dusty image.\u003c\/p\u003e\n\u003cp\u003e\"Spring in a bottle,\" is what Florian says about his tart and tangy liqueur made from the heirloom Holsteiner Blut variety. Liqueur was long considered a dusty drink for coffee parties – Florian's version is less sweet than expected and immensely fruity because it is made from real fruit juice.\u003c\/p\u003e\n\u003cp\u003eThe heirloom Holsteiner Blut variety is known for its deep red pulp and gives the liqueur its rosy color naturally. Florian sources the rhubarb from regional farms and processes the crisp stalks fresh, while the acidity is still lively.\u003c\/p\u003e\n\u003cp\u003eFlorian, a trained winemaker, founded his distillery in Bötzingen in 2006 and built his own facility in 2017. He bottles his liqueurs without artificial flavors or colorings at 20% ABV in 0.5-liter bottles. You can find \u003ca href=\"\/en\/collections\/faude-feine-braende\"\u003eother spirits from Faude Feine Brände\u003c\/a\u003e here.\u003c\/p\u003e\n\u003ch3\u003eGive it a shake before pouring\u003c\/h3\u003e\n\u003cp\u003eChilled to around 8 degrees Celsius, the rhubarb liqueur displays its acidity most clearly, whether neat or as a spritz. Give the bottle a light shake before pouring, as sediment will settle over time since it is unfiltered. In its clear liqueur bottle, it makes a lovely gift for anyone who loves spring and could never find anything to like in sticky-sweet liqueurs. Spring in a glass, all year round.\u003c\/p\u003e","brand":"Faude feine Brände","offers":[{"title":"500 ml","offer_id":53073660346702,"sku":"024FAU0022","price":23.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/faude-feine-braende-rhababerlikoer.jpg?v=1752659517"},{"product_id":"stilvol-fruchtlikoer-gartenhimbeere","title":"Fruit Liqueur Garden Raspberry","description":"\u003ch2 id=\"speakable-headline\"\u003eGarden Raspberry Fruit Liqueur by STILVOL. with German raspberries\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eGarden Raspberry Fruit Liqueur by STILVOL. is a raspberry liqueur made from regional berries, macerated in a rural small-batch distillery in Baden-Württemberg. With 19% alcohol, it is bold in color and fruit. Not a syrup with added alcohol, but midsummer captured in a bottle.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eGarden Raspberry Fruit Liqueur\u003c\/strong\u003e is a raspberry liqueur by STILVOL. from Baden-Württemberg, crafted using German raspberries from the region. The brown apothecary bottle holds 500 ml and features a raspberry-red label; the liqueur itself contains 19% alcohol. When you open the bottle, you are instantly transported back to your grandparents' garden, right where the canes hung over the fence.\u003c\/p\u003e\n\n\u003ch3\u003eMidsummer in its most vibrant color\u003c\/h3\u003e\n\u003cp\u003eThe \u003cstrong\u003eraspberry liqueur\u003c\/strong\u003e tastes of ripe berries and their delicate seeds, sweet with a clear acidity that keeps the sweetness in check.\u003c\/p\u003e\n\u003cp\u003eRaspberries are delicate and only release their aroma if they are allowed to ripen on the bush, which is why there are no long transport routes involved here. The berry in the liqueur is fruity, juicy, and fragrant, and it truly tastes just like what you get on your fingers when snacking in the garden. And there's always time for a little treat.\u003c\/p\u003e\n\u003cp\u003eThe red of the label picks up the tone of the fruit, muted like a ripe berry in the shade of the leaves, while the golden cap and brown apothecary bottle keep everything grounded. The series looks the same everywhere, only the color reveals what is inside.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Spritz to Panna Cotta\u003c\/h3\u003e\n\u003cp\u003eThe raspberry liqueur comes into play chilled, whether as an aperitif or at the end of a meal over dessert.\u003c\/p\u003e\n\u003cp\u003eWith sparkling wine and soda, it makes a raspberry spritz for an evening on the balcony; with tonic, a very straightforward long drink; and combined with peach, it becomes the ultimate summer drink. In the kitchen, a spoonful belongs over panna cotta, vanilla ice cream, or fresh strawberries, and in a prosecco glass with a single berry, it takes center stage.\u003c\/p\u003e\n\u003cp\u003eStored in a dark, cool place, the color remains vibrant and the fruit preserves its quality, as light is the only real enemy of this liqueur. It does not need a best-before date, because sugar and alcohol reliably take care of preservation.\u003c\/p\u003e\n\n\u003ch3\u003eGerman berries instead of long transport routes\u003c\/h3\u003e\n\u003cp\u003eOnly German raspberries are used for this liqueur, macerated in a rural small-batch distillery, just as explicitly stated on the label.\u003c\/p\u003e\n\u003cp\u003eWith raspberries, this is not a marketing decision but a matter of physics, as hardly any other fruit loses its aroma as quickly as this one. Anyone making liqueur from widely traveled produce has to fill the gap with flavoring, and STILVOL. consciously avoids exactly that, as well as artificial coloring.\u003c\/p\u003e\n\u003cp\u003eIn the past, every grandmother made such liqueurs herself in preserving jars on the windowsill, using whatever the garden provided in July. This homemade tradition has become a bottle you no longer have to hide.\u003c\/p\u003e\n\u003cp\u003eThe fruity side of the range also includes \u003ca href=\"\/en\/products\/stilvol-fruchtlikoer-quitten-cuvee\"\u003ethe bittersweet quince liqueur made from two varieties\u003c\/a\u003e, while \u003ca href=\"\/en\/products\/stilvol-gartenkraeuter-rosmaringeist\"\u003ethe rosemary spirit made from garden herbs\u003c\/a\u003e is significantly more robust. The entire assortment is available in the \u003ca href=\"\/en\/collections\/stilvol\"\u003eSTILVOL. brand hub\u003c\/a\u003e, and you can find more bottles of this kind in our \u003ca href=\"\/en\/collections\/likoer\"\u003eselection of liqueurs\u003c\/a\u003e. The raspberry liqueur works so reliably as a gift because everyone knows it, yet hardly anyone expects it to taste this authentic.\u003c\/p\u003e","brand":"STILVOL.","offers":[{"title":"500 ml","offer_id":53073660641614,"sku":"024STI004","price":26.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stilvol-gartenhimbeere-fruchtlikoer.png?v=1787654097"},{"product_id":"stilvol-fruchtlikoer-quitten-cuvee","title":"Quince Liqueur Cuvée","description":"\u003ch2 id=\"speakable-headline\"\u003eQuince Cuvée Fruit Liqueur by STILVOL. with bittersweet quince fruit\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eQuince Cuvée Fruit Liqueur by STILVOL. is a quince liqueur made from apple quinces and pear quinces, crafted in a rural small-batch distillery in Baden-Württemberg. Sweet and tart at the same time, with 19% alcohol and completely free of artificial flavorings. No industrial liqueur, but fruit from the neighborhood.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eQuince Cuvée Fruit Liqueur\u003c\/strong\u003e is a quince liqueur by STILVOL. from Baden-Württemberg, for which apple quinces and pear quinces are harvested and blended into a cuvée. The brown apothecary bottle holds 500 ml, and the liqueur has an alcohol content of 19%. The quince is the late bloomer of the orchard; raw, it remains hard and fuzzy, and only when cooked or distilled does it become the queen of fragrance.\u003c\/p\u003e\n\n\u003ch3\u003eBittersweet like quince jelly with a kick\u003c\/h3\u003e\n\u003cp\u003eThe \u003cstrong\u003equince liqueur\u003c\/strong\u003e tastes sweet yet tart, carried by that high-toned, floral fragrance that only the quince possesses with such clarity.\u003c\/p\u003e\n\u003cp\u003eApple quinces and pear quinces share the work here, as one contributes acidity and structure, while the other provides fullness and a hint of honey. Floral, fruity, and velvety—that is how this cuvée made from two varieties drinks, reminiscent of the jelly on grandmother’s breakfast table, only with a kick. Sweet, yes, but never sticky.\u003c\/p\u003e\n\u003cp\u003eCuvée here simply means that two varieties of quince come together: the smaller, more acidic apple quince and the elongated, milder pear quince. Both are among the oldest cultivated fruits in Europe and were long a staple in every cottage garden before disappearing from supermarket shelves.\u003c\/p\u003e\n\n\u003ch3\u003eWell-chilled in a glass or in a spritz\u003c\/h3\u003e\n\u003cp\u003eChilled, the quince liqueur shows its fruit most clearly, whether enjoyed neat on ice or as the base for an autumnal aperitif.\u003c\/p\u003e\n\u003cp\u003eTopped with dry sparkling wine, it becomes a Quince Spritz; with tonic and a slice of grapefruit, it makes a long, bitter-fresh highball. In the kitchen, it is perfect over vanilla ice cream, in whipped cream for apple pie, or in a sauce for roast duck, where the quince displays its age-old affinity for poultry.\u003c\/p\u003e\n\u003cp\u003eOnce opened, the bottle keeps for a long time, as the sugar and alcohol act as preservatives. Stored in a cool, dark place, the liqueur remains as aromatic as it was when it left the distillery for months, and it requires no best-before date.\u003c\/p\u003e\n\n\u003ch3\u003eWhy two varieties make a cuvée\u003c\/h3\u003e\n\u003cp\u003eA cuvée is the more laborious path, as both quince varieties must be harvested separately, processed separately, and only then blended in the correct ratio.\u003c\/p\u003e\n\u003cp\u003eThe work would be faster with just one variety, and that is precisely why hardly anyone does it. The apple quince on its own would be too sharp, the pear quince on its own too soft; it is only the blend that creates that tension between sweetness and tartness that defines this liqueur. Artificial flavorings or colorings are consciously omitted, something no one would miss with the quince anyway.\u003c\/p\u003e\n\u003cp\u003eThe label carries the core message: preserving tradition while reimagining it, along with a note that this product is crafted in a small rural distillery. A quince liqueur, similar to what our grandparents might have had, now appears as a piece of modern design.\u003c\/p\u003e\n\u003cp\u003eThis quince liqueur belongs to the fruit-forward side of the range, alongside \u003ca href=\"\/en\/products\/stilvol-fruchtlikoer-gartenhimbeere\"\u003ethe raspberry liqueur made from regional berries\u003c\/a\u003e and, a step bolder, \u003ca href=\"\/en\/products\/stilvol-williams-goldene-birne\"\u003ethe golden pear brandy with preserved fruit\u003c\/a\u003e. The entire range can be found in the \u003ca href=\"\/en\/collections\/stilvol\"\u003eSTILVOL. brand hub\u003c\/a\u003e, and you can find more bottles in our \u003ca href=\"\/en\/collections\/likoer\"\u003eselection of liqueurs\u003c\/a\u003e.\u003c\/p\u003e","brand":"STILVOL.","offers":[{"title":"500 ml","offer_id":53073662837070,"sku":"024STI005","price":26.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stilvol-quitten-cuvee-fruchtlikoer.png?v=1787654305"},{"product_id":"crema-alpina-nocciola-likoer-miniatur","title":"Crema Alpina Hazelnut Liqueur - Miniature","description":"\u003ch2 id=\"speakable-headline\"\u003eCrema Alpina Nocciola Miniature, Hazelnut in small\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Crema Alpina Nocciola miniature by Marzadro holds 5 cl – two glasses of hazelnut liqueur made with cream from fresh Trentino milk. Fine, mild, and velvety with 17% vol. The small bottle for tasting and gifting.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eCrema Alpina Nocciola Miniature\u003c\/strong\u003e is a sample of the most down-to-earth cream liqueur from Distilleria Marzadro: five centiliters of hazelnut liqueur on a cream base. Whatever is in the large bottle is here too – the same cream from fresh Trentino milk, the same 17% vol., just in a format that fits into any jacket pocket.\u003c\/p\u003e\n\n\u003cp\u003eIn the glass, the Crema Alpina alla Nocciola shows a warm light brown; on the palate, it is velvety and finely mild, the nut remains distinct and rounded. Two glasses, a quiet evening.\u003c\/p\u003e\n\n\u003ch3\u003eThe entry point for nut lovers\u003c\/h3\u003e\n\u003cp\u003eFive centiliters are enough to find out whether hazelnut and cream belong together for you.\u003c\/p\u003e\n\u003cp\u003eNut liqueur has many friends, but also the question of sweetness in the back of one's mind. The Nocciola answers this with 17% vol. and a cream that supports more than it covers – but you have to taste that, not read it. Well-chilled and neat, it fits an evening when there is nothing left to do. If it convinces you, the \u003ca href=\"\/en\/products\/crema-alpina-nocciola-likoer-700ml\"\u003e700 ml bottle\u003c\/a\u003e is waiting.\u003c\/p\u003e\n\u003cp\u003eThe cream takes the edge off the nut and gives it length – which is why the Nocciola seems rounder than a clear nut schnapps. Whether that's your thing is decided by a single glass, and this bottle is sufficient for that: it stands in every refrigerator without taking up space.\u003c\/p\u003e\n\n\u003ch3\u003eThe companion for the cold season\u003c\/h3\u003e\n\u003cp\u003eWhere the small summer varieties stand in the afternoon, the Nocciola miniature is a greeting for the dark months.\u003c\/p\u003e\n\u003cp\u003eIt fits on the advent calendar, in a gift basket, and next to a plate of Christmas cookies – where hazelnut is at home anyway. The format is practical, handy, and uncomplicated: five centiliters weigh nothing and warm you up enough, even in a mountain hut in winter. Those who want to give several varieties as a gift will find five miniatures in the \u003ca href=\"\/en\/products\/marzadro-crema-alpina-miniaturset-5x5cl\"\u003eCrema Alpina Miniature Set\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eThe Nocciola miniature is rarely alone in the cold season: alongside it, the \u003ca href=\"\/en\/products\/crema-alpina-marzipan-likoer-700ml\"\u003emarzipan\u003c\/a\u003e is the second variety for dark evenings. Those who place both side by side have the difference between nut and almond in their glass – and the small format is just as worthwhile for your own supplies as it is as a souvenir.\u003c\/p\u003e\n\n\u003ch3\u003eWhat is inside this small bottle\u003c\/h3\u003e\n\u003cp\u003eCream from the Alpine valleys of Trentino, hazelnut on top, and 17% vol. that remains understated.\u003c\/p\u003e\n\u003cp\u003eNocciola simply means hazelnut, and in Italy, it is more than an ingredient – without it, there would be neither gianduja nor half the country's confectioneries. That a Trentino distillery would dedicate a liqueur to it is therefore less of an idea than a matter of course. At Marzadro, the cream liqueurs are the typical expression of the Alpine valleys, as the family calls them.\u003c\/p\u003e\n\u003cp\u003eThe cream comes from fresh milk from the Trentino mountain valleys and does the main work here: it carries the texture and holds the nut. The capacity does not change the recipe – the five centiliters contain exactly what is in the large bottle.\u003c\/p\u003e\n\u003cp\u003eIt is stirred in Nogaredo in the Adige Valley, not far from Lake Garda – where Sabina Marzadro began distilling in 1949. Over 75 years later, Andrea, Anna, and Stefano Marzadro continue to run the company – the children of their brother Attilio, who took over in 1960. All eight varieties are gathered together under the \u003ca href=\"\/en\/collections\/crema-alpina\"\u003eCrema Alpina Liqueurs\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eWell-chilled brings out the nut most clearly\u003c\/h3\u003e\n\u003cp\u003eThe miniature belongs in a proper glass, well-chilled at 8 to 10 degrees – that's when the nut comes through most clearly. Over vanilla ice cream, it turns into a dessert in ten seconds; in an espresso, a nightcap. By the way, cream liqueurs belong in the refrigerator, unlike the grappa from the same house.\u003c\/p\u003e","brand":"Distilleria Marzadro","offers":[{"title":"50 mL","offer_id":53073663656270,"sku":"024MAR047","price":3.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/crema-alpina-nocciola-likoer-miniatur.jpg?v=1751008002"},{"product_id":"crema-alpina-pistacchio-likoer-miniatur","title":"Alpine Pistachio Cream Liqueur – Miniature","description":"\u003ch2 id=\"speakable-headline\"\u003eCrema Alpina Pistacchio Miniature, five centiliters of green\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Crema Alpina Pistacchio miniature from Marzadro contains 5 cl – two glasses of a cream liqueur made from fresh Trentino milk and pistachios. Mild and velvety with 17% ABV. The small bottle for tasting and gifting.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eCrema Alpina Pistacchio Miniature\u003c\/strong\u003e is the smallest path to the Distilleria Marzadro’s most famous cream liqueur: five centiliters of pistachio liqueur with a cream base made from fresh Trentino milk. The same recipe as in the large bottle, just in small – and at 17% ABV, it is mild enough for the pistachio to take the lead.\u003c\/p\u003e\n\n\u003cp\u003eIn the glass, the Crema Alpina al Pistacchio glows a delicate green; on the palate, it is velvety and finely mild. Two glasses are enough to know if it belongs on your shelf.\u003c\/p\u003e\n\n\u003ch3\u003eGreen in the glass, question answered\u003c\/h3\u003e\n\u003cp\u003eFive centiliters don’t cost much and clarify a lot – above all, whether pistachio and cream belong together for you.\u003c\/p\u003e\n\u003cp\u003ePistachio liqueur polarizes: some find it too sweet, others make it their favorite drink. You can only find out in the glass, and for that, no one needs a 700 ml bottle in the cupboard. Well-chilled and neat in a small glass, it belongs to a quiet evening. If it convinces you, the \u003ca href=\"\/en\/products\/crema-alpina-pistacchio-likoer-700ml\"\u003elarge bottle\u003c\/a\u003e with 700 milliliters awaits.\u003c\/p\u003e\n\u003cp\u003eThe color, by the way, helps with expectation management: whoever sees green in the glass knows what’s coming. Unlike some liqueurs whose taste is only apparent upon drinking, this one announces itself.\u003c\/p\u003e\n\n\u003ch3\u003eA small gift, a big joy\u003c\/h3\u003e\n\u003cp\u003eMiniatures fit into gift baskets, on Advent calendars, and in every coat pocket.\u003c\/p\u003e\n\u003cp\u003eThey find their place in larger gifts where a whole bottle would be too much – the green color sparks curiosity before anyone has even tried it. The format also works as a token of appreciation when you don't want to burden someone with a full bottle. Anyone looking to gift several varieties at once will find five miniatures side-by-side in the \u003ca href=\"\/en\/products\/marzadro-crema-alpina-miniaturset-5x5cl\"\u003eCrema Alpina Miniature Set\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eAnd the format is worth it for your own supply, too: those who have several varieties in the fridge can let their guests choose, rather than presenting them with just one bottle. Five small ones beat one big one on an evening like that.\u003c\/p\u003e\n\n\u003ch3\u003eThe same cream as in the large bottle\u003c\/h3\u003e\n\u003cp\u003eThe base of every Crema Alpina is cream from fresh Trentino mountain milk – even in five centiliters.\u003c\/p\u003e\n\u003cp\u003eWhat the cows in the alpine valleys eat determines how this cream tastes, and everything else is built upon that. What is finished is what gets bottled – the size of the container changes nothing about that. At Marzadro, the cream liqueurs are the typical expression of the alpine valleys, as the family itself puts it; the miniature is the sample of that.\u003c\/p\u003e\n\u003cp\u003eProduction takes place in Nogaredo in the Adige Valley, not far from Lake Garda, where Sabina Marzadro began distilling in 1949. Over 75 years later, Andrea, Anna, and Stefano Marzadro run the house as a family business. All eight varieties can be found with the \u003ca href=\"\/en\/collections\/crema-alpina\"\u003eCrema Alpina Liqueurs\u003c\/a\u003e – alongside pistachio, there is hazelnut, coffee, lemon, wild strawberry, melon, marzipan, and salted caramel.\u003c\/p\u003e\n\n\u003ch3\u003eFive centiliters over a scoop of vanilla ice cream\u003c\/h3\u003e\n\u003cp\u003eA proper glass instead of a shot cup makes the difference – well-chilled at 8 to 10 degrees, the pistachio is at its best. Poured over a scoop of vanilla ice cream, it becomes a dessert in ten seconds, and you don’t need more than five centiliters for that. Incidentally, cream liqueurs belong in the fridge, unlike the grappa from the same house.\u003c\/p\u003e\n","brand":"Distilleria Marzadro","offers":[{"title":"50 mL","offer_id":53073664180558,"sku":"024MAR048","price":3.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/crema-alpina-pistacchio-likoer-miniatur.jpg?v=1751008005"},{"product_id":"windspiel-aperitivo-bitterorangenlikoer","title":"Aperitif – Bitter Orange Liqueur","description":"\u003ch2 id=\"speakable-headline\"\u003eAperitivo Bitter Orange Liqueur from the Volcanic Eifel\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Aperitivo Bitter Orange Liqueur from Windspiel is a 16 percent ABV aperitif liqueur from the Volcanic Eifel. Ripe bitter orange meets tart grapefruit and the sweetness of Mediterranean citrus fruits. Not a loud spritz syrup, but a liqueur with character from our own distillery.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAperitivo Bitter Orange Liqueur\u003c\/strong\u003e brings the Italian aperitif feeling to your glass, crafted by the Windspiel distillery in the Volcanic Eifel. Bitter orange and grapefruit set the tone, while a fine sweetness from Mediterranean citrus fruits balances out the bitterness. At 16 percent, it remains light enough for the early evening, an aperitif for social hours without any rush. Let yourself be captivated by the play of colors in your glass.\u003c\/p\u003e\n\n\u003ch3\u003eBitter orange, grapefruit, a sunset in a glass\u003c\/h3\u003e\n\u003cp\u003eIn the glass, the Aperitivo glows a deep red; the nose detects ripe bitter orange, followed by the fruity, tart scent of grapefruit.\u003c\/p\u003e\n\u003cp\u003eOn the palate, it is bitter, fruity, and light. The tartness of the orange peel comes first, with the sweetness of Mediterranean fruits following as a soft counterpart, while a delicate note of bitter almond holds both sides together. This is what an aperitif tastes like when it derives its fruit from real oranges rather than a syrup bottle.\u003c\/p\u003e\n\u003cp\u003eThe most beautiful spectacle occurs when pouring. If you top it with sparkling water or sparkling wine, the deep red transforms into an orange-red glow, like a sunset over the Eifel maars. This is how the evening begins.\u003c\/p\u003e\n\n\u003ch3\u003eCold, sparkling, with an orange slice\u003c\/h3\u003e\n\u003cp\u003eAs a spritz, the bitter orange liqueur goes into the glass—ice-cold, with plenty of ice and a splash of sparkling water.\u003c\/p\u003e\n\u003cp\u003eThree parts sparkling \u003ca href=\"\/en\/products\/prisecco-weissduftig-manufaktur-joerg-geiger\"\u003enon-alcoholic sparkling wine\u003c\/a\u003e or sparkling wine, two parts Aperitivo, a splash of soda, and a slice of orange, and your pre-meal aperitif is ready. Served neat over ice, it shows its tart side; in cocktails, it provides a fruity-bitter base note.\u003c\/p\u003e\n\u003cp\u003eIt pairs just as well with a salty appetizer as it does with olives, an antipasti platter, or a piece of flavorful cheese. In summer, it also works well as an aperitif punch, with cold sparkling wine, ice cubes, and a few orange slices in the carafe. If you love citrus, place it next to the \u003ca href=\"\/en\/products\/windspiel-pink-grapefruit-gin\"\u003ePink Grapefruit Gin\u003c\/a\u003e from the same brand; the two get along well.\u003c\/p\u003e\n\n\u003ch3\u003eLiqueur from Germany’s potato gin distillery\u003c\/h3\u003e\n\u003cp\u003eBehind the Aperitivo is the Windspiel distillery, known for Germany's first gin made from potatoes grown in volcanic soil.\u003c\/p\u003e\n\u003cp\u003eIn 2008, Sandra Wimmeler and Denis Lönnendonker discovered the Weilerhof farm in the quiet Volcanic Eifel and established their distillery there in 2014. Honest products and a life close to nature were their driving forces from the beginning, Sandra and Denis recall of their days on the farm. The two swear by their own fine distillate made from regional potatoes, which a farmer friend grows for them, refining it step by step into gin and liqueur.\u003c\/p\u003e\n\u003cp\u003eThe name alludes to Frederick the Great, his 1746 potato decree, and his beloved greyhounds (Windspiel). From this legacy grows a young distillery that has also carried this Aperitivo since 2024, carefully bottled in 0.5-liter bottles. Well done.\u003c\/p\u003e\n\n\u003ch3\u003eThree parts sparkling water, two parts Aperitivo\u003c\/h3\u003e\n\u003cp\u003eA large wine glass is its home—well-chilled, with plenty of ice and an orange slice. Three parts sparkling water, two parts Aperitivo; that's all the spritz needs. Once opened, it keeps for many weeks if stored in a cool, dark place, so you can take your time throughout the summer. You can find the entire range from the \u003ca href=\"\/en\/collections\/windspiel-gin\"\u003eWindspiel distillery\u003c\/a\u003e with us, from gin to non-alcoholic options.\u003c\/p\u003e","brand":"Windspiel Gin","offers":[{"title":"500 ml","offer_id":53073665982798,"sku":"023WIN0011","price":24.5,"currency_code":"EUR","in_stock":true},{"title":"3 x 500 ml","offer_id":59644081373518,"sku":"023WIN0011_3","price":71.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/windspiel-aperitivo-bitter-orangen-likoer.jpg?v=1751008034"},{"product_id":"crema-alpina-limone-likoer-miniatur","title":"Crema Alpina Limone Liqueur – Miniature","description":"\u003ch2 id=\"speakable-headline\"\u003eCrema Alpina Limone Miniature, five centiliters of summer\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe miniature of Crema Alpina Limone by Marzadro holds 5 cl – two glasses of lemon liqueur made with cream from fresh Trentino milk. Fresh and velvety with 17% vol. The small bottle is perfect for trying and gifting.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eCrema Alpina Limone Miniature\u003c\/strong\u003e is a taste of the freshest variety from the Marzadro distillery: five centiliters of cream-based lemon liqueur. The same recipe as in the large bottle – the same cream from fresh Trentino milk, the same 17% vol., just in a format that fits in any cooler bag.\u003c\/p\u003e\n\n\u003cp\u003eIn the glass, the Crema Alpina Riviera dei Limoni shows a pale yellow; on the palate, it remains velvety while the lemon brightens the cream. Two glasses, a warm evening – rarely is more required.\u003c\/p\u003e\n\n\u003ch3\u003eThe summer variety to get to know\u003c\/h3\u003e\n\u003cp\u003eFive centiliters are enough to decide if lemon and cream are a match for you.\u003c\/p\u003e\n\u003cp\u003eAcidity cuts through fat – the principle of every lemon tart, translated here into a liqueur glass. A single sip is all it takes to decide if it convinces you, and you don’t need a large bottle in your cupboard for that. Served well-chilled and neat, it belongs outdoors. If you enjoy it, the \u003ca href=\"\/en\/products\/crema-alpina-limone-likoer-700ml\"\u003e700 ml bottle\u003c\/a\u003e is waiting.\u003c\/p\u003e\n\u003cp\u003eThe Limone is the only one of the eight varieties with acidity, and that is exactly what makes it light. Where Nocciola and Marzipan take over during the darker months, this is the cream liqueur for the season of open windows. Drunk cold, it is reminiscent of lemon ice cream, only you don't need a spoon.\u003c\/p\u003e\n\n\u003ch3\u003eFive centiliters for the picnic basket\u003c\/h3\u003e\n\u003cp\u003eThe small bottle goes where a large one cannot.\u003c\/p\u003e\n\u003cp\u003eIt fits in a cooler bag, a picnic basket, and alongside a gift – the format is handy, summery, and uncomplicated. Five centiliters weigh nothing and are enough for two small glasses after a barbecue. Anyone wanting to give multiple varieties as a gift will find five miniatures in the \u003ca href=\"\/en\/products\/marzadro-crema-alpina-miniaturset-5x5cl\"\u003eCrema Alpina miniature set\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eThe little one also works as an aperitif: a splash in a glass of Prosecco, and the evening has begun. This format is also worth keeping in your own fridge – by placing two or three varieties side-by-side, you let your guests choose.\u003c\/p\u003e\n\n\u003ch3\u003eCream from the valley, lemon from the lake\u003c\/h3\u003e\n\u003cp\u003eThe name Riviera dei Limoni points south, to the western shore of Lake Garda.\u003c\/p\u003e\n\u003cp\u003eThere, between Limone sul Garda and Gargnano, the \u003ci\u003elimonaie\u003c\/i\u003e still stand today – tall stone pillars with glass roofs, where lemon trees were kept over the winter. The lake keeps the winters mild enough for this. The cream comes from the other direction, from the alpine valleys of Trentino: mountain and lake in five centiliters.\u003c\/p\u003e\n\u003cp\u003eAt Marzadro, the cream liqueurs are the typical expression of the alpine valleys, as the family themselves calls it. The size of the bottle doesn't change the recipe – the miniature contains exactly what is in the large bottle.\u003c\/p\u003e\n\u003cp\u003eDistilling takes place in Nogaredo in the Adige Valley, not far from Lake Garda, where Sabina Marzadro began distilling in 1949. Over 75 years later, Andrea, Anna, and Stefano Marzadro continue to run the house – the children of their brother Attilio, who took over in 1960. All eight varieties can be found among the \u003ca href=\"\/en\/collections\/crema-alpina\"\u003eCrema Alpina liqueurs\u003c\/a\u003e; those looking for lemon without cream can find the \u003ca href=\"\/en\/products\/marzadro-limoncino-zitronenlikoer-700ml\"\u003eLimoncino\u003c\/a\u003e right next to it.\u003c\/p\u003e\n\n\u003ch3\u003eThe dessert is already chilled for the barbecue\u003c\/h3\u003e\n\u003cp\u003eFrom a proper glass, well-chilled at 8 to 10 degrees, the freshness comes to the fore and the cream stays in the background. Poured over lemon sorbet, it becomes a dessert in ten seconds; in Prosecco, an aperitif. And if you are already cutting up lemons for a barbecue, you already have dessert waiting in the cold. By the way, unlike the distillery's grappa, cream liqueurs belong in the refrigerator.\u003c\/p\u003e\n","brand":"Distilleria Marzadro","offers":[{"title":"50 mL","offer_id":53073667391822,"sku":"024MAR045m","price":3.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/crema-alpina-limone-likoer-miniatur.jpg?v=1751008037"},{"product_id":"marzadro-limoncino-zitronenlikoer-700ml","title":"Limoncino Lemon Liqueur – 700ml","description":"\u003ch2 id=\"speakable-headline\"\u003eLimoncino Lemon Liqueur, the Aroma Is in the Peel\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eMarzadro’s Limoncino is an Italian lemon liqueur based on a traditional recipe: an infusion of lemon peels in alcohol. At 35% vol., the lemon stands out distinctly. Served well-chilled after a meal – here in the 700 ml bottle.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eLimoncino\u003c\/strong\u003e from Distilleria Marzadro is officially called Limoncino Ricetta Tradizionale and is the newer of the house's two lemon liqueurs. It is created by infusing lemon peels in alcohol, and the 35% vol. is intentional: the manufacturer explains that the higher alcohol content highlights the fresh citrus aromas more clearly.\u003c\/p\u003e\n\n\u003cp\u003eIn the glass, the Limoncino is pale yellow and slightly cloudy; on the palate, it is lemony, robust, and distinct – the peel provides that subtle bitter note that keeps the sweetness in check. A liqueur that has a job to do after a meal.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the peel and not the juice\u003c\/h3\u003e\n\u003cp\u003eThe aroma of a lemon is in the peel, not in the juice.\u003c\/p\u003e\n\u003cp\u003eIf you squeeze a lemon over a candle flame, you can see it: oil sprays from the peel, and this oil is the scent you mean when you say \"lemon.\" The juice, on the other hand, provides mainly acidity. That is why Marzadro soaks lemon peels in alcohol and waits – the alcohol extracts the oil, and what ends up in the bottle smells of lemon and does not taste of lemon juice.\u003c\/p\u003e\n\u003cp\u003eThis is the path the lemon liqueur has always taken, and it explains why a Limoncino tastes sweet yet still has an edge. It is the same edge you get in your nose when grating lemon peel – tart, resinous, and a bit bitter.\u003c\/p\u003e\n\n\u003ch3\u003eThe 35 percent is deliberate\u003c\/h3\u003e\n\u003cp\u003eMarzadro produces two lemon liqueurs – this is the stronger of the two.\u003c\/p\u003e\n\u003cp\u003eThe reason is stated on the manufacturer’s website: the increased alcohol content brings out the fresh citrus aromas more strongly. Alcohol is a solvent, and the more of it there is in the glass, the more aroma it carries. This is why this Limoncino tastes direct and unadulterated – and why it can handle the freezer without solidifying.\u003c\/p\u003e\n\u003cp\u003eFor you, this means it will last a long time in the refrigerator or freezer and won’t become diluted if you add ice cubes. Stored in the freezer and poured from there, it is thick and ice-cold at the same time.\u003c\/p\u003e\n\n\u003ch3\u003eThree bottles, one infusion\u003c\/h3\u003e\n\u003cp\u003eThe same Limoncino is available in three sizes.\u003c\/p\u003e\n\u003cp\u003eIn addition to this 700 ml bottle, there is the \u003ca href=\"\/en\/products\/marzadro-limoncino-zitronenlikoer-200ml\"\u003e200 ml bottle\u003c\/a\u003e as a gift and the \u003ca href=\"\/en\/products\/marzadro-limoncino-miniatur\"\u003eminiature\u003c\/a\u003e with five centiliters for sampling. The size does not change the recipe: it is the same infusion, the same 35% vol., the same slight cloudiness in the glass.\u003c\/p\u003e\n\u003cp\u003eWhat else Marzadro produces can be found under the \u003ca href=\"\/en\/collections\/marzadro-likoere\"\u003eMarzadro Liqueurs\u003c\/a\u003e – and the \u003ca href=\"\/en\/collections\/marzadro-grappa\"\u003eGrappa\u003c\/a\u003e, for which most people know the house, is right next to them.\u003c\/p\u003e\n\u003cp\u003eDistilling and maceration take place in Nogaredo in the Adige Valley, not far from Lake Garda. That is where Sabina Marzadro began distilling in 1949, and over 75 years later, Andrea, Anna, and Stefano Marzadro run the house as a family business, just as Sabina built it. Anyone vacationing by the lake can visit the distillery.\u003c\/p\u003e\n\n\u003ch3\u003eA splash in the cake batter stays until the last slice\u003c\/h3\u003e\n\u003cp\u003eIce-cold from the freezer into a small glass, after a meal – that is how it is drunk in Italy, and that is how it is best. With Prosecco, it becomes an aperitif; with soda and mint, a summer drink; and poured over lemon sorbet, it is a dessert in ten seconds.\u003c\/p\u003e\n\u003cp\u003eIt also goes well with cake: a splash in the batter, and the lemon flavor remains until the very last slice. By the way, once opened, it doesn’t need to go anywhere – at 35% vol., it keeps wherever you put it, and the Grappa from the same house is likely standing right next to it anyway.\u003c\/p\u003e\n","brand":"Distilleria Marzadro","offers":[{"title":"700 ml","offer_id":53073667490126,"sku":"024MAR049","price":19.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/marzadro-limoncino-zitronenlikoer.jpg?v=1751008045"},{"product_id":"mondino-amaro-stagionato-700ml","title":"Stagionato – cask-aged amaro","description":"\u003ch2 id=\"speakable-headline\"\u003eStagionato by Mondino, one year in oak barrels for the organic Amaro\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eStagionato by Mondino is the barrel-aged special edition of the Bavarian organic Amaro. It rests in oak barrels for almost a year before being bottled by hand. Twenty organic ingredients, 24 percent alcohol, plus vanilla and caramel from the wood.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eStagionato\u003c\/strong\u003e is the barrel-aged Amaro from Mondino in Traunstein, Chiemgau, and is the darker, calmer sister of the Aperitivo. Bitter oranges from Sicily and Spain, tart gentian, and local rhubarb continue to form the foundation, but the months spent in oak add a layer of vanilla and caramel.\u003c\/p\u003e\n\n\u003ch3\u003eBitter orange, rhubarb, and vanilla from the wood\u003c\/h3\u003e\n\u003cp\u003eIn the aroma, citrus fruit still takes the lead, but it comes across as more mature, accompanied by a warm sweetness that originates from the barrel.\u003c\/p\u003e\n\u003cp\u003eOn the palate, the fruity bitter orange appears, beneath which lies the dry pull of gentian and the acidity of the rhubarb. The oak wood layers vanilla and caramel in between, velvety and soft, and takes the sharp edge off the bitterness. The finish remains long, tart, and surprisingly calm.\u003c\/p\u003e\n\u003cp\u003eStagionato owes its gentle red color to hibiscus flowers, which are included in the process and release their hue. Therefore, no artificial dyes from a bottle, but rather a flower found in many tea blends, with a shade that varies slightly from batch to batch.\u003c\/p\u003e\n\n\u003ch3\u003eNeat in the glass or as a bolder Spritz\u003c\/h3\u003e\n\u003cp\u003eStagionato holds its own when served alone in a glass, without ice or tonic, simply at room temperature after a meal. A bulbous glass suits it better than a narrow one, as it gives the barrel aroma air and allows you to enjoy more of it on the nose.\u003c\/p\u003e\n\u003cp\u003eIf you still wish to dilute it, it makes for a Spritz with significantly more depth than the summery version, or you can mix it into dark cocktails where its barrel notes take center stage. Salty snacks and roasted nuts, such as the \u003ca href=\"\/en\/products\/finca-la-rosala-luxus-cocktail-nussmischung-im-glas\"\u003eLuxury Cocktail Nut Mix in a glass\u003c\/a\u003e, pair better with it than sweets.\u003c\/p\u003e\n\u003cp\u003eIt also pairs well with strong cheese, such as an aged mountain cheese or a blue cheese, the saltiness of which brings out the barrel notes. Those who prefer to open the evening, however, should reach for the lighter bottles from the \u003ca href=\"\/en\/collections\/aperitif\"\u003eAperitif\u003c\/a\u003e category and save the Stagionato for later.\u003c\/p\u003e\n\u003cp\u003eIn its 700 ml bottle and with its limited edition, it often ends up as a gift on tables where you encounter people who previously thought Amaro was a synonym for sugar syrup. Further bottles for such occasions are available under \u003ca href=\"\/en\/collections\/geschenke\"\u003eGifts\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eAlmost a year of rest in oak barrels\u003c\/h3\u003e\n\u003cp\u003eStagionato means matured, and that is exactly the difference between it and everything else from this house.\u003c\/p\u003e\n\u003cp\u003eThe finished Amaro is transferred into oak barrels and left to rest for almost a full year. During this time, the wood releases its vanillin and roasted compounds, while the herbal extracts fuse together. The longer this blending process takes, the less you taste the twenty ingredients individually and the more you experience the Amaro as a whole.\u003c\/p\u003e\n\u003cp\u003eBottling is done by hand, and because a barrel eventually runs dry, the production remains limited. Everything that ends up in the bottle carries the organic seal; no artificial flavors are added. With 24 percent alcohol, Stagionato sits between the light Amaro Bavarese and the strong Amanero, and you can find all three side by side at \u003ca href=\"\/en\/collections\/mondino\"\u003eMondino\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eOrganic inspection body – DE-ÖKO-007 EU\/Non-EU Agriculture\u003c\/p\u003e\n","brand":"Mondino","offers":[{"title":"700 ml","offer_id":53073667588430,"sku":"024MON0006","price":24.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/mondino-amaro-stagionato-700ml.jpg?v=1785782231"},{"product_id":"sasse-grafschafter-kraeuterwacholder-700ml","title":"Grafschafter Herbal Juniper","description":"\u003ch2 id=\"speakable-headline\"\u003eGrafschafter Kräuterwacholder comes from our home region\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Grafschafter Kräuterwacholder from Sasse is a juniper liqueur with 32% ABV, whose berries are hand-picked in the juniper heaths of the County of Bentheim. Mild, spicy, with notes of heather honey – and with every glass, money goes toward preserving this landscape.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eGrafschafter Kräuterwacholder\u003c\/strong\u003e is a juniper liqueur from the Sasse fine distillery made from juniper berries, wheat, spring water, and herbs—all from the County of Bentheim—bottled at 32% ABV in a 700-milliliter bottle. For us in Nordhorn, this is not just a product from somewhere: the berries grow a few kilometers from our doorstep.\u003c\/p\u003e\n\n\u003cp\u003eIt appears light golden in the glass, and the scent leads straight to the heath: herbs, resinous juniper, and a subtle almond note behind it. Anyone familiar with the Tillenberge in late summer will recognize the smell immediately.\u003c\/p\u003e\n\n\u003ch3\u003eHerbs, juniper, and warm notes of heather honey\u003c\/h3\u003e\n\u003cp\u003eOn the palate, the Grafschafter Kräuterwacholder shows a mild, light fullness of flavor with spicy, sweet aromas, underscored by warm heather honey tones.\u003c\/p\u003e\n\u003cp\u003eIt goes down mild, spicy, and round—surprisingly smooth for 32% ABV, because here the herbs take precedence over the bite. The almond note in the finish is a surprise that no one expects.\u003c\/p\u003e\n\u003cp\u003eFor this, the juniper berries are first macerated, the macerate is distilled, and then refined with herbs—a three-step detour that you can taste. The reason juniper can become this mild is due to this order: first, the berry extracts cold, then it is distilled, and the herbs are added last, when nothing can cook them to destruction.\u003c\/p\u003e\n\n\u003ch3\u003eWith kale, after dinner, while looking out over the heath\u003c\/h3\u003e\n\u003cp\u003eGrafschafter Kräuterwacholder is drunk neat, lightly chilled—as a digestif after a hearty meal, it is in its element.\u003c\/p\u003e\n\u003cp\u003eAfter kale with \"Pinkel\" sausage or after County Bentheim farmhouse ham, the juniper cleanses where there was something hearty. That is exactly what juniper has always been used for here, long before anyone called it gin. A small glass, not ice-cold, allows the herbs to come into their own.\u003c\/p\u003e\n\u003cp\u003eIf you prefer juniper as gin, you can find it in the \u003ca href=\"\/en\/products\/sasse-grafschafter-heide-gin-700ml\"\u003eGrafschafter Heide Gin\u003c\/a\u003e made from the same berries; if you are looking for Westphalian herbal liqueur, try the \u003ca href=\"\/en\/products\/sasse-sechser-kraeuterlikoer-700ml\"\u003eSechser Kräuterlikör\u003c\/a\u003e. Both are part of the \u003ca href=\"\/en\/collections\/feinbrennerei-sasse-gin-wacholder\"\u003eGrafschafter line from Sasse\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eThe Nordhorn Zoo picks the berries\u003c\/h3\u003e\n\u003cp\u003eThe juniper berries come from the Tillenberge and Spöllberg nature reserves and are harvested by hand there every autumn by the \u003ca href=\"https:\/\/www.tierpark-nordhorn.de\/grafschafter-kraeuterwacholder\/\" target=\"_blank\" rel=\"noopener\"\u003eNordhorn Zoo\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\"Enjoyment for nature conservation\" is what the zoo and the distillery call their cooperation, and that is meant literally. The Blekker curative education farm helps with the harvest—people with and without disabilities work side by side. For picking to even be possible, the heath must remain open: this is taken care of by Bentheim Land sheep, a breed that was itself almost extinct a few years ago. No sheep, no heath; no heath, no berries.\u003c\/p\u003e\n\u003cp\u003eThe Tillenberge is an inland dune landscape of around 96 hectares, protected since 1996 and crisscrossed by juniper heath—a remnant of the landscape that defined everyday life here for centuries. Someone is actively keeping what stands in the nature reserve today open: with sheep, with work, with money.\u003c\/p\u003e\n\u003cp\u003eAnd it is measurable: from the sales proceeds of the Grafschafter Kräuterwacholder, Sasse feeds a specially founded \u003ca href=\"https:\/\/www.grafschafter-kraeuter.de\/naturschutz\/\" target=\"_blank\" rel=\"noopener\"\u003especial fund at the County of Bentheim Nature Conservation Foundation\u003c\/a\u003e—over 40,000 euros have already been raised this way. It was first distilled in 2010 for the district's anniversary, and the distillery has been involved in nature conservation here ever since. We like that a company that has been operating in Schöppingen since 1707 and is now managed by Rüdiger Sasse in the 15th generation cares for a heath in the county. And we, the people of Nordhorn, like it especially.\u003c\/p\u003e\n\n\u003ch3\u003eHalf-hour chilled, not ice-cold\u003c\/h3\u003e\n\u003cp\u003ePlace the bottle in the cold half an hour before the meal, then it is just right—ice-cold, the herbs and honey notes close up. A small glass after kale, after game, or simply by the fireplace. Once opened, it will keep for many months if stored in the dark. The next time you take a walk on the Tillenberge, you will know what this is talking about.\u003c\/p\u003e","brand":"Feinbrennerei Sasse","offers":[{"title":"700 ml","offer_id":53073669685582,"sku":"024SAS113070","price":17.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/sasse-grafschafter-kraeuterwacholder-700ml.jpg?v=1751008071"},{"product_id":"sasse-sechser-kraeuterlikoer-700ml","title":"Sechser Herbal Liqueur","description":"\u003ch2 id=\"speakable-headline\"\u003eSechser herbal liqueur wears its recipe in its name\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Sechser herbal liqueur from Sasse is a Westphalian semi-bitter made from six organic ingredients, macerated by hand in Schöppingen since 1928 and refined with Jamaican rum. Spicy, tart-sweet, smooth – the name reveals the recipe.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSechser herbal liqueur\u003c\/strong\u003e is the Westphalian bitter from the Sasse fine distillery in Schöppingen: galangal, angelica root, calamus, orange, lemon, and bitter orange – six ingredients that give the liqueur its name, all from organic cultivation. It has been produced in Schöppingen since 1928, and the recipe is over a hundred years old and remains unchanged to this day. It is bottled at 35% ABV in a 700-milliliter bottle.\u003c\/p\u003e\n\n\u003cp\u003eIt appears amber in the glass, and the nose is immediately kept busy: citrus freshness of orange and lemon at the front, followed by the earthy spice of galangal and angelica root, and finally the subtle bitterness of the bitter orange.\u003c\/p\u003e\n\n\u003ch3\u003eSix ingredients, macerated by hand\u003c\/h3\u003e\n\u003cp\u003eOn the palate, the Sechser shows a beautiful contrast between sweetness and bitterness, which gives it its smooth body – spicy, but never sharp.\u003c\/p\u003e\n\u003cp\u003eThe bitter orange sets the tart tone, and galangal provides the ginger-like warmth that rounds out herbal liqueurs. A splash of Jamaican rum lies over it, adding depth. Spicy, tart-sweet, smooth – at the end, a pleasant bitterness remains, inviting the next sip.\u003c\/p\u003e\n\u003cp\u003eMaceration is the oldest and gentlest method of extracting herbal elixirs: the ingredients are cold-extracted instead of being heated, slowly releasing their aromas. The more time they are given, the more complex the result becomes – which is why this liqueur has so many layers.\u003c\/p\u003e\n\n\u003ch3\u003eSlightly chilled with a slice of orange\u003c\/h3\u003e\n\u003cp\u003eSechser herbal liqueur is drunk as a digestif after a meal, slightly chilled or over ice – a slice of orange rounds it off.\u003c\/p\u003e\n\u003cp\u003eThe orange slice is explicitly recommended by Sasse, and it does exactly what it should: the fresh citrus note brings the herbal spice to the fore. After a Westphalian supper with pumpernickel and ham or after kale in the winter, a herbal bitter is a must.\u003c\/p\u003e\n\u003cp\u003eIt also works well at the bar: one part Sechser, two parts tonic, lots of ice, and an orange zest make for a long drink that carries you through the summer. And for those who make cocktails, it serves as a Westphalian answer to Mediterranean herbal bitters – a spoonful of it gives a Negroni a very distinct character.\u003c\/p\u003e\n\u003cp\u003eThose looking for the regional juniper will find it in the \u003ca href=\"\/en\/products\/sasse-grafschafter-kraeuterwacholder-700ml\"\u003eGrafschafter Kräuterwacholder\u003c\/a\u003e, while those who prefer it fruitier will find it in the \u003ca href=\"\/en\/products\/sasse-amerie-muensterlaender-aperitif-700ml\"\u003eAmérie Münsterländer Aperitif\u003c\/a\u003e. All varieties can be found under \u003ca href=\"\/en\/collections\/feinbrennerei-sasse-likoere\"\u003eSasse Liqueurs\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eAn organic natural liqueur from Schöppingen\u003c\/h3\u003e\n\u003cp\u003eSasse calls its liqueurs \"natural liqueurs\" because they start with the raw material – in the case of the Sechser, all six ingredients come from organic cultivation.\u003c\/p\u003e\n\u003cp\u003eThe ingredients are processed by hand using a recipe that has not been touched since 1928. In a house that has been distilling since 1707 and is now managed by Rüdiger Sasse in the 15th generation, that is nothing out of the ordinary – they think in terms of generations there, not seasons.\u003c\/p\u003e\n\u003cp\u003eThe fact that this attitude is well-received is shown by the experts: at the \u003ca href=\"https:\/\/sassekorn.de\/pages\/feinbrennerei-sasse\" target=\"_blank\" rel=\"noopener\"\u003eWorld Spirits Award\u003c\/a\u003e in 2025, Sasse was the only grain distillery in Germany to be named a World-Class Distillery, one of 18 worldwide. The Sechser has been quietly running alongside, for almost a hundred years. Hats off.\u003c\/p\u003e\n\n\u003ch3\u003eA tumbler, two ice cubes, a slice of orange\u003c\/h3\u003e\n\u003cp\u003ePut the bottle in the fridge half an hour before dinner, then it is just right – when ice-cold, the herbal spice is closed off. A tumbler, two ice cubes, a slice of orange on the rim – nothing more is needed. Once opened, it can be kept for many months if stored in a cool, dark place; the herbs are forgiving of storage time. And when guests arrive: it is the liqueur that is asked for again at the end of the evening.\u003c\/p\u003e\n\n\u003cp\u003eOrganic control body number: DE-ÖKO-006 - EU Agriculture\u003c\/p\u003e","brand":"Feinbrennerei Sasse","offers":[{"title":"700 ml","offer_id":53073669718350,"sku":"024SAS478070","price":20.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/sasse-sechser-kraeuterlikoer-700ml.jpg?v=1751008074"},{"product_id":"sasse-schoko-mint-likoer-700ml","title":"Chocolate Mint Liqueur","description":"\u003ch2 id=\"speakable-headline\"\u003eChoco Mint Liqueur brings the \"After Eight\" experience to the glass\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Choco Mint Liqueur from Sasse is a chocolate liqueur from the Münsterland region with 28% ABV, made by combining milk chocolate and mint from certified organic farming. Fresh, sweet, cool—the duo everyone knows from the dessert plate.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eChoco Mint Liqueur\u003c\/strong\u003e is the chocolate liqueur from the Feinbrennerei Sasse in Schöppingen: the invigorating freshness of mint meets the rounded sweetness of milk chocolate, both from certified organic farming, blended into a natural liqueur with 28% ABV in a 700-milliliter bottle. Everyone knows the combination—but here, for the first time, it’s in a stem glass instead of on a dessert plate.\u003c\/p\u003e\n\n\u003cp\u003eIt sits dark and calm in the glass, and its aroma immediately makes the destination clear: mint at the forefront, cool and crisp, with the warm sweetness of milk chocolate behind it. Two flavors that go perfectly together.\u003c\/p\u003e\n\n\u003ch3\u003eMint forward, milk chocolate behind\u003c\/h3\u003e\n\u003cp\u003eOn the palate, the Choco Mint Liqueur balances the freshness of the mint with the rounded sweetness of the milk chocolate—refreshing and sweet all at once.\u003c\/p\u003e\n\u003cp\u003eThe mint takes the first turn, cooling and opening the palate, then the chocolate follows, laying itself down softly on top. Fresh, sweet, and cool, the layers flow into one another, and the 28% ABV holds everything together without overpowering it. The mint lingers at the end, which is why it feels lighter than the ingredient list would suggest.\u003c\/p\u003e\n\n\u003ch3\u003eIce-cold, over ice, in dessert\u003c\/h3\u003e\n\u003cp\u003eChoco Mint Liqueur should be enjoyed well-chilled—the colder it is, the more clearly the mint stands out.\u003c\/p\u003e\n\u003cp\u003ePoured over vanilla ice cream, mint and chocolate become a classic; as a dash in an espresso, it rounds off a meal. In a milkshake with vanilla ice cream, you have an adult dessert in two minutes, and in a cocktail, it fills the spot usually reserved for crème de menthe—with the added bonus of chocolate.\u003c\/p\u003e\n\u003cp\u003eAnd for those who like it in the summer: a splash over ice, topped with cold sparkling water, and a mint leaf added—it becomes a long drink for the balcony that is surprisingly low in sweetness.\u003c\/p\u003e\n\u003cp\u003eThose looking for a darker cocoa variety will find it in our \u003ca href=\"\/en\/products\/sasse-kakao-mit-nuss-likoer\"\u003eCocoa with Nut Liqueur\u003c\/a\u003e, while those who prefer caramel notes will enjoy our \u003ca href=\"\/en\/products\/sasse-butterscotch-likoer-700ml\"\u003eButterscotch Liqueur\u003c\/a\u003e. All varieties can be found under \u003ca href=\"\/en\/collections\/feinbrennerei-sasse-likoere\"\u003eSasse Liqueurs\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eMint and chocolate from organic farming\u003c\/h3\u003e\n\u003cp\u003eSasse calls its liqueurs \"natural liqueurs\" because they begin with the raw material—in the case of the Choco Mint, both the mint and the chocolate are from certified organic farming.\u003c\/p\u003e\n\u003cp\u003eReal mint and real milk chocolate must be emulsified in the liqueur without separating or clumping—that is craftsmanship you cannot see, but you can taste. And it explains why the mint here tastes like real leaves rather than candy.\u003c\/p\u003e\n\u003cp\u003eIt is distilled in Schöppingen in the Münsterland, where a distillery has stood since 1707 and where Rüdiger Sasse manages the house in the 15th generation. At the 2025 \u003ca href=\"https:\/\/sassekorn.de\/pages\/feinbrennerei-sasse\" target=\"_blank\" rel=\"noopener\"\u003eWorld Spirits Award\u003c\/a\u003e, the distillery was the only grain distillery in Germany to be named a World-Class Distillery—one of only 18 worldwide. There are worlds between a ten-year-aged barrel-matured grain spirit and a mint liqueur, yet both come from the same hall. Quite an achievement.\u003c\/p\u003e\n\n\u003ch3\u003eThree ways: neat, over ice, in espresso\u003c\/h3\u003e\n\u003cp\u003eKeep the bottle in the refrigerator and leave it there—this liqueur thrives on the cold, and at room temperature, the chocolate quickly becomes heavy. A small glass after dinner, a spoonful over vanilla ice cream, a dash in an espresso: three ways, three results. Once opened and kept cool, it stays good for many months.\u003c\/p\u003e\n\n\u003cp\u003eOrganic control body number: DE-ÖKO-006 - EU \/ Non-EU Agriculture\u003c\/p\u003e","brand":"Feinbrennerei Sasse","offers":[{"title":"700 ml","offer_id":53073671160142,"sku":"024SAS472070","price":20.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/sasse-schoko-mint-likoer.jpg?v=1751008080"},{"product_id":"sasse-marille-mit-honig-likoer-700ml","title":"Apricot and Honey Liqueur","description":"\u003ch2 id=\"speakable-headline\"\u003eApricot with Honey Liqueur brings late summer into your glass\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Apricot with Honey Liqueur from Sasse is a fruit liqueur from the Münsterland region with 35% ABV, for which fresh apricots are processed using a fine distillation method. Fruity, warm, honey-sweet – a liqueur with unusual strength.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eApricot with Honey Liqueur\u003c\/strong\u003e is one of the \"Naturtalente\" (natural talents) range of natural liqueurs from the Feinbrennerei Sasse in Schöppingen: Apricots from the late summer harvest are processed fresh, turned into a distillate via a fine distillation method, and combined with honey to create a liqueur with 35% ABV, bottled in a 700-milliliter bottle. Incidentally, the apricot belongs to the rose family – a distant relative of the cherry and almond, which you can certainly sense when tasting it.\u003c\/p\u003e\n\n\u003cp\u003eIt sits golden yellow in the glass, and the aroma is immediately unmistakable: ripe apricot, sun-warmed, with the round sweetness of honey behind it. A liqueur that doesn't need a long lead-up – you'll recognize it blind from the first sniff.\u003c\/p\u003e\n\n\u003ch3\u003eRipe apricot meets rounded honey\u003c\/h3\u003e\n\u003cp\u003eOn the palate, the Apricot with Honey Liqueur displays the juicy fruit of the apricot, carried by a soft honey sweetness and a distinct warmth from the spirit.\u003c\/p\u003e\n\u003cp\u003eFruity, warm, honey-sweet – the three layers come together, and the 35% ABV is the deciding factor here. That is quite high for a fruit liqueur, and you can tell: the spirit gives it backbone and a length that keeps the sweetness in check. The fruit is at the front, the honey rounds it out, and the spirit provides the structure.\u003c\/p\u003e\n\n\u003ch3\u003eAs a digestif, over ice, or with dessert\u003c\/h3\u003e\n\u003cp\u003eThe Apricot with Honey Liqueur is enjoyed neat at room temperature – it is in its element as a digestif after a good meal.\u003c\/p\u003e\n\u003cp\u003eDrizzled over vanilla ice cream or served with apricot dumplings when they are in season: fruit on fruit works surprisingly well here. It also cuts a fine figure with panna cotta or a piece of cheesecake, and it makes for a surprising accompaniment to chicken curry because the apricot balances out the heat.\u003c\/p\u003e\n\u003cp\u003eOver ice, it becomes leaner and fresher; topped with Prosecco, it creates an aperitif for balmy evenings. And if you like to bake: a spoonful in the batter of an apricot cake or over warm pieces of Kaiserschmarrn – the fruit flavor is doubled rather than just repeated. If you prefer berries, reach for the \u003ca href=\"\/en\/products\/sasse-amerie-muensterlaender-aperitif-700ml\"\u003eAmérie Münsterländer Aperitif\u003c\/a\u003e; if you prefer something darker, try the \u003ca href=\"\/en\/products\/sasse-kakao-mit-nuss-likoer\"\u003eCocoa with Nut Liqueur\u003c\/a\u003e. All varieties can be found under the \u003ca href=\"\/en\/collections\/feinbrennerei-sasse-likoere\"\u003eSasse Liqueurs\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFresh fruit from the late summer harvest\u003c\/h3\u003e\n\u003cp\u003eThe apricots are harvested in late summer and processed fresh – the fine distillation method extracts everything the fruit has to offer.\u003c\/p\u003e\n\u003cp\u003eWith Sasse's \"Naturtalente,\" the raw material comes first: the fruit must be ripe, processing must be quick, and what ends up in the glass tastes like an orchard in August. The timing is non-negotiable: it is processed when the fruit is ripe, and that is in late summer.\u003c\/p\u003e\n\u003cp\u003eIt is distilled in Schöppingen in the Münsterland, where a distillery has stood since 1707 and Rüdiger Sasse manages the house in the 15th generation. At the \u003ca href=\"https:\/\/sassekorn.de\/pages\/feinbrennerei-sasse\" target=\"_blank\" rel=\"noopener\"\u003eWorld Spirits Award\u003c\/a\u003e in 2025, the distillery was named a World-Class Distillery, the only grain distillery in Germany to receive this honor – one of only 18 worldwide.\u003c\/p\u003e\n\n\u003ch3\u003eAt room temperature, the apricot is at its fullest\u003c\/h3\u003e\n\u003cp\u003eServe it at room temperature so that the apricot comes through most fully – well chilled, it becomes fresher and the honey recedes. Drizzled over vanilla ice cream, it makes a dessert in two simple steps, and a splash in a Prosecco turns it into a summer aperitif. Once opened and stored in a cool place, the bottle will last for many months.\u003c\/p\u003e","brand":"Feinbrennerei Sasse","offers":[{"title":"700 ml","offer_id":53073671192910,"sku":"024SAS356070","price":20.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/sasse-marille-mit-honig-likoer-700ml.jpg?v=1751008083"},{"product_id":"sasse-amerie-muensterlaender-aperitif-700ml","title":"Amérie Münsterland Aperitif","description":"\u003ch2 id=\"speakable-headline\"\u003eAmérie is the taste of summer from the Münsterland in a glass\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Amérie Münsterländer Aperitif from Sasse is a fruit liqueur with 16% ABV made from raspberries and wild strawberries, typically enjoyed topped with sparkling wine. The berries are visibly floating in the bottle. Fruity, fresh, and slightly tart.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAmérie Münsterländer Aperitif\u003c\/strong\u003e is the summer drink from the Feinbrennerei Sasse in Schöppingen: raspberries from the Münsterland meet fruity-fresh wild strawberries, macerated in a grain distillate produced in copper stills and bottled at 16% ABV in a 700-milliliter bottle. The berries are left inside and float visibly – so the aperitif carries its own proof along with it.\u003c\/p\u003e\n\n\u003cp\u003eIt sits on the shelf in a brilliant red, and just the sight of it makes you crave an evening in the garden. On the nose: ripe raspberry, a hint of wild strawberry, underscored by the quiet clarity of the grain spirit.\u003c\/p\u003e\n\n\u003ch3\u003eRaspberry upfront, wild strawberry behind\u003c\/h3\u003e\n\u003cp\u003eOn the palate, the Amérie displays intense raspberry notes with the light, honey-sweet character of wild strawberry – fruity, but not overly sugary.\u003c\/p\u003e\n\u003cp\u003eThe raspberry sets the tone, bold and tart-fresh, while the wild strawberry adds those fine forest notes reminiscent of childhood summer vacations. Sweetness and acidity are perfectly balanced – an aperitif that tastes of berries and calls for sparkling wine.\u003c\/p\u003e\n\n\u003ch3\u003eThree steps to a Münsterländer Spritz\u003c\/h3\u003e\n\u003cp\u003eAt Sasse, the Amérie is served this way: three ice cubes in a glass, two parts sparkling wine, one part Amérie – done.\u003c\/p\u003e\n\u003cp\u003eThis 3-2-1 ratio is easy to learn and works with any \u003ca href=\"\/en\/collections\/trinken-prickelnd-sekt\"\u003edry sparkling wine\u003c\/a\u003e; it is particularly lovely with a vintage sparkling wine from \u003ca href=\"\/en\/collections\/andres-mugler-sekt\"\u003eAndres \u0026amp; Mugler\u003c\/a\u003e, whose fine perlage supports the berries rather than overpowering them. Sasse has even developed its own Chardonnay sparkling wine for its aperitif – its slightly higher residual sugar and long-lasting effervescence keep the glass tasting fresh for up to half an hour.\u003c\/p\u003e\n\u003cp\u003eIf you prefer it without sparkling wine, mix the Amérie Münsterländer Aperitif with sparkling mineral water and add a sprig of mint or a slice of lime. It also works perfectly on its own over ice – that is when you can taste the berries most clearly. For a larger group, a pitcher is worth the effort: one bottle of Amérie, two bottles of sparkling wine, a handful of ice, and a few mint leaves, so no one has to stay in the kitchen and everyone has a drink in hand. Further varieties can be found among the \u003ca href=\"\/en\/collections\/feinbrennerei-sasse-likoere\"\u003eSasse liqueurs\u003c\/a\u003e, and for an alcohol-free option, try the \u003ca href=\"\/en\/products\/sasse-wellpaero-limoncello-alkoholfrei\"\u003eWellpaero Limoncello\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eCopper stills and regional berries\u003c\/h3\u003e\n\u003cp\u003eThe base of the Amérie is Korn, a grain distillate produced in Schöppingen using copper equipment – copper binds unwanted sulfur notes and softens the spirit. This base is refined with raspberry spirit from their own distillery.\u003c\/p\u003e\n\u003cp\u003eThe fruit is added to this clear foundation, and the rest is patience: the berries release their color, fruitiness, and sweetness until the aperitif reaches that specific shade of red that looks like summer. The fact that the raspberries come from the Münsterland is simply a matter of neighborhood for a house that has been operating at the same address since 1707.\u003c\/p\u003e\n\u003cp\u003eRüdiger Sasse manages the distillery in the 15th generation, and industry experts are taking notice: at the \u003ca href=\"https:\/\/sassekorn.de\/pages\/feinbrennerei-sasse\" target=\"_blank\" rel=\"noopener\"\u003eWorld Spirits Award\u003c\/a\u003e in 2025, Sasse was the only Korn distillery in Germany to be named a World-Class Distillery, one of only 18 worldwide. It is a lovely twist that this very house makes the most relaxed aperitif in Westphalia.\u003c\/p\u003e\n\n\u003ch3\u003eA large wine glass instead of a flute\u003c\/h3\u003e\n\u003cp\u003eUse a large wine glass instead of a flute, so there is room for the ice and sparkling wine, allowing the berries to shine. Serve well chilled at 6 to 8 degrees; swirl the bottle gently before pouring so the fruit is distributed. Perfect with antipasti, aged mountain cheese, or simply for watching the sunset on the terrace. Once opened, it should be kept in the refrigerator, where it will last for several weeks.\u003c\/p\u003e","brand":"Feinbrennerei Sasse","offers":[{"title":"700 ml","offer_id":53073672012110,"sku":"024SAS404070","price":19.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/sasse-amerie-muensterlaender-aperitif-700ml.jpg?v=1751008086"},{"product_id":"raritas-johannisbeer-likoer-500ml","title":"Raritas - Currant Liqueur","description":"\u003ch2 id=\"speakable-headline\"\u003eRaritas Blackcurrant Liqueur by Lantenhammer from black berries\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eRaritas Blackcurrant Liqueur by Lantenhammer is a cassis liqueur made from locally grown blackcurrants, prepared at the Tegernseer Schlossbrennerei. Sweetness and acidity are perfectly balanced here, rather than the sugar masking the fruit.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRaritas Blackcurrant Liqueur\u003c\/strong\u003e is the darkest liqueur from the Lantenhammer distillery in Upper Bavaria, with 25 percent alcohol in a 500 ml bottle. The blackcurrants are locally sourced and give the liqueur that fruit bouquet known from French cassis.\u003c\/p\u003e\n\n\u003ch3\u003eDeep violet with dark berries\u003c\/h3\u003e\n\u003cp\u003eIn the glass, the liqueur displays a deep, dark violet color that only a truly ripe blackcurrant can produce, and this color alone reveals that no dilution with water has taken place here.\u003c\/p\u003e\n\u003cp\u003eThe aroma offers bold notes of dark fruits, framed by a fresh sweetness. On the palate, it becomes intensely fruity, with the pleasant acidity that defines the blackcurrant and without which a cassis would simply be sweet. The finish remains long and fruity without becoming heavy.\u003c\/p\u003e\n\n\u003cp\u003eCassis is the French name for the blackcurrant, and it has long stood for an entire family of beverages. What sustains it is never the sweetness alone, but always the interplay of fruit and acidity.\u003c\/p\u003e\n\n\u003ch3\u003eThe Kir Royal starts in this bottle\u003c\/h3\u003e\n\u003cp\u003eA splash of it at the bottom of a champagne flute, topped with cold champagne or a dry sparkling wine, and the Kir Royal is ready to serve.\u003c\/p\u003e\n\u003cp\u003eIt works just as well neat and well-chilled, especially after a meal when you want something fruity and a heavy spirit would be too much. In the kitchen, it can be poured over vanilla ice cream, added to a red fruit jelly mixture (Rote Grütze), or served with a chocolate cake, which benefits from the acidity. If you set a \u003ca href=\"\/en\/collections\/schokolade\"\u003edark chocolate bar\u003c\/a\u003e next to it, your afternoon is complete.\u003c\/p\u003e\n\n\u003ch3\u003eBerries from the neighborhood instead of overseas\u003c\/h3\u003e\n\u003cp\u003eBlackcurrants are delicate. The bushes bear fruit for only a few weeks in midsummer; the berries lose their aroma quickly after harvest and must be processed immediately.\u003c\/p\u003e\n\u003cp\u003eThis is precisely why the berries for this liqueur are locally grown rather than sourced from far away as concentrate. The path from the bush to the distillery is short, and the freshness you find in the glass is essentially nothing more than this short journey.\u003c\/p\u003e\n\u003cp\u003eFurthermore, unlike red currants, the blackcurrant is rarely eaten raw because it tastes tart and spicy. It is only in liqueurs, syrups, or jams that it truly reveals its potential.\u003c\/p\u003e\n\u003cp\u003eIt is prepared at the Tegernseer Schlossbrennerei, home to the historic Lantenhammer stills and where distiller Christina Kölbl leads the Raritas line. Work is done in small batches because a manageable quantity of fruit can be monitored more closely.\u003c\/p\u003e\n\u003cp\u003eWhat ends up in the bottle, therefore, is not a sweet berry syrup with alcohol, but a liqueur where the fruit itself sets the tone. Alongside the cassis, the \u003ca href=\"\/en\/products\/raritas-marillen-likoer-500ml\"\u003eliqueur made from fully ripe apricots\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/raritas-zirbenlikoer-500ml\"\u003eliqueur made from shaved stone pine wood\u003c\/a\u003e are in the same series, with the entire \u003ca href=\"\/en\/collections\/lantenhammer\"\u003eassortment from Schliersee\u003c\/a\u003e nearby.\u003c\/p\u003e\n","brand":"Lantenhammer","offers":[{"title":"500 ml","offer_id":53073672110414,"sku":"023LAN0011","price":25.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/raritas-johannisbeer-likoer-500ml.jpg?v=1751008092"},{"product_id":"sasse-paula-pumpernickel-milchkaffee-likoer-700ml","title":"Paula Pumpernickel Coffee Liqueur","description":"\u003ch2 id=\"speakable-headline\"\u003eMilk Coffee Liqueur belongs on the Westphalian coffee table\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Paula Pumpernickel Milk Coffee Liqueur from Sasse is a cream liqueur with 17% ABV, in which strong coffee meets creamy milk, rounded off with a dash of spirits. Creamy, roasted, milky – afternoon coffee in liquid form.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePaula Pumpernickel Milk Coffee Liqueur\u003c\/strong\u003e is the lightest of the three cream liqueurs that the Feinbrennerei Sasse from Schöppingen has been producing since 2021 with Münsterland food blogger Paula Pumpernickel: strong coffee, creamy milk, and a hint of spirits, combined into a 17% ABV liqueur in a 700-milliliter bottle. The idea behind it is the cozy coffee gathering, just as it belongs to the afternoon in the Münsterland region.\u003c\/p\u003e\n\n\u003cp\u003eLight brown like a good milk coffee, it sits in the glass, and that is exactly how it smells: roasted beans, warm milk, and a subtle sweetness in the background. Anyone who has ever sat at a Westphalian coffee table will immediately know what this is leading to.\u003c\/p\u003e\n\n\u003ch3\u003eCoffee, milk, and a hint of spirits\u003c\/h3\u003e\n\u003cp\u003eOn the palate, the milk coffee liqueur displays the roasted notes of strong coffee, captured by creamy milk – and warmed by the spirit in the background.\u003c\/p\u003e\n\u003cp\u003eCreamy, roasted, and milky, the layers come together just like the original: the coffee sets the direction, the milk smooths out the edges, and with 17% ABV, enough warmth remains for the evening. It never gets too sweet – the roasted bitterness balances it out and makes it one where a second glass is definitely possible.\u003c\/p\u003e\n\n\u003ch3\u003eWith cake, over ice cream, in tiramisu\u003c\/h3\u003e\n\u003cp\u003eThe milk coffee liqueur is best enjoyed chilled and neat – at the coffee table, it belongs next to the cup, not in it.\u003c\/p\u003e\n\u003cp\u003eA small glass next to your afternoon coffee, along with a piece of butter cake; this liqueur needs nothing more. This is the gathering it comes from, and that is where it is at home. If you prefer it warmer, pour a shot into your hot coffee and leave out the cream and sugar – both are already inside.\u003c\/p\u003e\n\u003cp\u003eIn summer, the cold version works too: a shot over ice cubes, topped up with cold milk, and your after-work iced coffee is ready. And when you bake waffles, it replaces the powdered sugar – the roasted note goes better with the warm dough than any sweetness.\u003c\/p\u003e\n\u003cp\u003eIn tiramisu, it replaces coffee and liqueur in one step; over vanilla ice cream, it makes an affogato with a milk foam topping. The sisters of this range are the \u003ca href=\"\/en\/products\/sasse-paula-pumpernickel-herrencreme-likoer\"\u003eHerrencreme\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/sasse-paula-pumpernickel-salzkaramell-likoer-700ml\"\u003eSalted Caramel\u003c\/a\u003e – all three are in the \u003ca href=\"\/en\/collections\/feinbrennerei-sasse-paula-pumpernickel\"\u003ePaula Pumpernickel family\u003c\/a\u003e. Those who prefer their coffee without milk will find the clear version in the \u003ca href=\"\/en\/products\/sasse-kaffee-arabica-naturlikoer-700ml\"\u003eKaffee Arabica Natural Liqueur\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eThe coffee gathering as a recipe\u003c\/h3\u003e\n\u003cp\u003eSince 2021, the Feinbrennerei Sasse has been working with Paula Pumpernickel, a blogger who collects the specialties of the Münsterland – three cream liqueurs have emerged, each conceived from a regional ritual.\u003c\/p\u003e\n\u003cp\u003eFor the milk coffee, the ritual was obvious: the coffee table in the afternoon, where in the Münsterland, the day is shared between cake and conversation. Capturing this moment in a bottle primarily means keeping the milk stable and not letting the coffee become bitter – balance instead of muscle-flexing.\u003c\/p\u003e\n\u003cp\u003eIt is distilled in Schöppingen, where a distillery has stood since 1707 and Rüdiger Sasse runs the house in the 15th generation. At the 2025 World Spirits Award, the distillery was the only grain distillery in Germany to be \u003ca href=\"https:\/\/sassekorn.de\/pages\/feinbrennerei-sasse\" target=\"_blank\" rel=\"noopener\"\u003enamed a World-Class Distillery\u003c\/a\u003e – one of 18 worldwide. That there is no contradiction between an award-winning barrel-aged grain spirit and a coffee liqueur for the coffee table is part of the philosophy of this house.\u003c\/p\u003e\n\n\u003ch3\u003eThe roasted note remains clear when cold\u003c\/h3\u003e\n\u003cp\u003eThe milk coffee liqueur belongs in the refrigerator – the roasted note remains clear when cold, but quickly becomes mild when warm. Shake briefly before pouring so that the milk is distributed. With cake, over ice cream, or as a shot in an espresso. Once opened, it will keep for a few weeks when refrigerated, like any cream liqueur.\u003c\/p\u003e","brand":"Feinbrennerei Sasse","offers":[{"title":"700 ml","offer_id":53073672372558,"sku":"024SAS521070","price":17.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/sasse-paula-pumpernickel-milchkaffee-likoer.jpg?v=1751008113"},{"product_id":"sasse-paula-pumpernickel-salzkaramell-likoer-700ml","title":"Paula Pumpernickel Salted Caramel Liqueur","description":"\u003ch2 id=\"speakable-headline\"\u003eSalted Caramel Liqueur adds a pinch of sea salt to caramel\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003ePaula Pumpernickel Salted Caramel Liqueur by Sasse is a cream liqueur with 17% ABV where caramel meets sea salt. Sweet, salty, creamy – a combination you try once and keep forever.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePaula Pumpernickel Salted Caramel Liqueur\u003c\/strong\u003e is the sweet and salty one of the three cream liqueurs that the Sasse fine distillery in Schöppingen has been producing since 2021 with Münsterland gourmet blogger Paula Pumpernickel: caramel and toffee meet a pinch of sea salt, blended into a 17% ABV liqueur in a 700-milliliter bottle.\u003c\/p\u003e\n\n\u003cp\u003eIt sits light brown and calm in the glass, and its aroma doesn't take any detours: burnt sugar, butter caramel, and behind that, something you only recognize on the second sniff—salt. It is precisely this something that makes the difference between sweet and interesting.\u003c\/p\u003e\n\n\u003ch3\u003eCaramel, toffee, and a pinch of sea salt\u003c\/h3\u003e\n\u003cp\u003eOn the palate, the Salted Caramel Liqueur reveals intense notes of caramel and toffee—and then the salt arrives.\u003c\/p\u003e\n\u003cp\u003eSweet, salty, creamy layers unfold one after another, and that is the real art: the sea salt comes in late, highlighting the sweetness while simultaneously cutting through it. This is why this liqueur doesn't become cloying, even though it could have. At 17% ABV, it remains a companion for a long evening.\u003c\/p\u003e\n\n\u003ch3\u003eOver ice cream, on steak, in a coffee cup\u003c\/h3\u003e\n\u003cp\u003eThe Salted Caramel Liqueur is best enjoyed chilled, straight, or poured over vanilla ice cream—that is where it plays its strongest card.\u003c\/p\u003e\n\u003cp\u003eAnd then there is the matter of the grill: Salted caramel has a surprising fan base among men at the grill—after the steak, when the coals are still glowing, the salty edge pairs better with the smoke than you might think. When the evening draws out, that is its time to shine at the grill.\u003c\/p\u003e\n\u003cp\u003eIn coffee, it replaces sugar and cream in one step; over waffles or pancakes, it becomes a syrup with character. The sisters in the range are the \u003ca href=\"\/en\/products\/sasse-paula-pumpernickel-herrencreme-likoer\"\u003eHerrencreme\u003c\/a\u003e (gentleman's cream) and the \u003ca href=\"\/en\/products\/sasse-paula-pumpernickel-milchkaffee-likoer-700ml\"\u003eMilk Coffee\u003c\/a\u003e—all three are part of the \u003ca href=\"\/en\/collections\/feinbrennerei-sasse-paula-pumpernickel\"\u003ePaula Pumpernickel family\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eTwo opposites from the Münsterland\u003c\/h3\u003e\n\u003cp\u003eSince 2021, the Sasse fine distillery has been collaborating with Paula Pumpernickel, a blogger who has been collecting and introducing the specialties of her region for years—this cooperation has resulted in three cream liqueurs.\u003c\/p\u003e\n\u003cp\u003eBringing salt and caramel together sounds natural today, but in a liqueur, it is tricky: too little salt and it remains just a sweet cream, too much and it tips over. The point between them is narrow—at Sasse, they hit it just right.\u003c\/p\u003e\n\u003cp\u003eThe principle behind it is old and comes from Brittany, where salted butter belongs to caramel just as the sea belongs to the coast. Salt doesn't weaken sweetness; it makes it more distinct—the same realization that makes every good chocolate cake better with a pinch in the batter.\u003c\/p\u003e\n\u003cp\u003eIt is distilled in Schöppingen, where a distillery has stood since 1707 and Rüdiger Sasse leads the house in the 15th generation. At the \u003ca href=\"https:\/\/sassekorn.de\/pages\/feinbrennerei-sasse\" target=\"_blank\" rel=\"noopener\"\u003eWorld Spirits Award\u003c\/a\u003e in 2025, the distillery was named a \"World-Class Distillery,\" the only Korn distillery in Germany to receive this honor—one of 18 worldwide. That the same address makes a salted caramel for a barbecue evening is part of their self-image: they call it constantly reinventing Korn there.\u003c\/p\u003e\n\n\u003ch3\u003eWhen chilled, the salt emerges from the sweetness\u003c\/h3\u003e\n\u003cp\u003eThe Salted Caramel Liqueur belongs in the refrigerator—at 6 to 8 degrees, the salt note emerges clearly; when warm, it is masked by the sweetness. Give it a quick shake before pouring. Over vanilla ice cream, in an espresso, or neat after grilling. Once opened, it keeps for a few weeks when refrigerated, just like any cream liqueur.\u003c\/p\u003e","brand":"Feinbrennerei Sasse","offers":[{"title":"700 ml","offer_id":53073674797390,"sku":"024SAS522070","price":17.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/sasse-paula-pumpernickel-salzkaramell.jpg?v=1751008119"},{"product_id":"crema-alpina-melonen-likoer-700ml","title":"Crema Alpina Melon Liqueur","description":"\u003ch2 id=\"speakable-headline\"\u003eCrema Alpina Melone, Summer in Cream\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eMarzadro’s Crema Alpina Melone is a melon cream liqueur: cream made from fresh Trentino milk with melon, soft and delicate in taste. At 17% ABV, it is light enough for hot days. Presented here in a 700 ml bottle.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCrema Alpina Melone\u003c\/strong\u003e is the most summery variety in Marzadro’s cream liqueur range – and the most unusual. Melon in cream might sound daring at first, but it works for the same reason as the classic pairing of melon and prosciutto: sweetness and fat belong together. The base is provided by cream from fresh Trentino milk, with the alcohol content remaining at a mild 17% ABV.\u003c\/p\u003e\n\n\u003cp\u003eIn the glass, the Crema Alpina al Melone displays a delicate orange hue; on the palate, it is soft and delicate, and the melon remains bright and clear. A liqueur that tastes like July.\u003c\/p\u003e\n\n\u003ch3\u003eThe most unusual of the eight\u003c\/h3\u003e\n\u003cp\u003eNut, coffee, lemon – these are common in cream liqueurs. Melon is the outlier.\u003c\/p\u003e\n\u003cp\u003eAnd it is precisely this one that most clearly shows what the cream from the Alpine valleys can do: it takes a fruit that is ephemeral on its own and gives it substance. Melon is almost just water and aroma; nestled in cream, it acquires a body it wouldn't otherwise have. The Marzadro family describes their cream liqueurs as a typical expression of the Alpine valleys – with the melon, the south comes into play.\u003c\/p\u003e\n\u003cp\u003eIf you know the range and want to take the leap, you should grab this one. If you don't know them, this variety offers an unusual but friendly entry point – sweet, bright, without any rough edges.\u003c\/p\u003e\n\u003cp\u003eIt is remarkable that a house that has stood for grappa for over seventy years takes such risks with its liqueurs. A distillery in the Adige Valley doesn’t have to make a melon liqueur – the fact that they do says something about their passion for their craft.\u003c\/p\u003e\n\n\u003ch3\u003eThe aperitif for hot days\u003c\/h3\u003e\n\u003cp\u003eWell-chilled, the Melone is less of a digestif and more of a summer drink – on the terrace, in the afternoon, when it’s too warm for anything else.\u003c\/p\u003e\n\u003cp\u003eA splash over ice cubes, plus soda or Prosecco, and you have an aperitif that looks like a sunset. Poured over vanilla ice cream, it becomes a dessert; in a cocktail, it replaces melon liqueur and cream in one go. And if you serve it with prosciutto – yes, it works: melon and prosciutto, just thought of in reverse.\u003c\/p\u003e\n\n\u003ch3\u003eEight flavors on one base\u003c\/h3\u003e\n\u003cp\u003eAll Crema Alpina liqueurs share the same cream base and the same 17% ABV – what distinguishes them is the aroma on top.\u003c\/p\u003e\n\u003cp\u003eIn addition to the melon, there is \u003ca href=\"\/en\/products\/crema-alpina-pistacchio-likoer-700ml\"\u003ePistacchio\u003c\/a\u003e with pistachio, \u003ca href=\"\/en\/products\/crema-alpina-nocciola-likoer-700ml\"\u003eNocciola\u003c\/a\u003e with hazelnut, \u003ca href=\"\/en\/products\/crema-alpina-caffe-likoer-700ml\"\u003eCaffè\u003c\/a\u003e with coffee, Limone with lemon, strawberry with wild strawberries, marzipan, and salted caramel. Together with Limone and strawberry, the melon forms the summer trio of the range. You can find all eight in the \u003ca href=\"\/en\/collections\/crema-alpina\"\u003eCrema Alpina Liqueurs\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003cp\u003eProduction takes place in Nogaredo in the Adige Valley, not far from Lake Garda, where Sabina Marzadro began distilling in 1949. Today, Andrea, Anna, and Stefano Marzadro run the house as a family business – those vacationing at the lake can visit the distillery.\u003c\/p\u003e\n\n\u003ch3\u003eWarm weather and a spot in the shade\u003c\/h3\u003e\n\u003cp\u003eAt 8 to 10 degrees Celsius from the refrigerator, the Crema Alpina Melone shows its freshness – unlike the house's grappa, cream liqueurs belong there. Once opened, it will keep for a few weeks, though in summer, it rarely lasts that long. Neat, over ice, or in an aperitif: this liqueur needs nothing more than warm weather and a spot in the shade.\u003c\/p\u003e\n","brand":"Distilleria Marzadro","offers":[{"title":"700 ml","offer_id":53073674862926,"sku":"024MAR0450","price":18.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/crema-alpina-melonen-likoer-700ml.jpg?v=1751008121"}],"url":"https:\/\/norgutes.com\/en\/collections\/likoer.oembed?page=2","provider":"nur Gutes","version":"1.0","type":"link"}