{"title":"Father's Day Gifts","description":"","products":[{"product_id":"falorni-trueffelsalami","title":"Salami with truffle aroma – Salame all'aroma di tartufo","description":"\u003ch2 id=\"speakable-headline\"\u003eSalame all'aroma di tartufo by Falorni, aged for two months in a natural casing\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eAn air-dried pork salami from the Antica Macelleria Falorni in Greve in Chianti, aged for two months in a natural casing with noble mold and seasoned with truffle aroma. Must be kept refrigerated, approx. 350 grams per piece.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSalame all'aroma di tartufo\u003c\/strong\u003e translates to salami with truffle aroma, and the name is to be taken literally. The sales designation is air-dried pork salami with truffle aroma. It does not contain any truffle, but rather 0.08 percent truffle aroma.\u003c\/p\u003e\n\n\u003ch3\u003eTruffle salami or salami with truffle aroma?\u003c\/h3\u003e\n\u003cp\u003eBoth sit side-by-side on the shelf, and the difference is greater than the names suggest. In a truffle salami, truffle is an ingredient—depending on the producer, anywhere from half a percent to five percent, usually summer truffle, sometimes with additional truffle juice. In a salami with truffle aroma, it is not an ingredient: the aroma provides the flavor entirely on its own.\u003c\/p\u003e\n\u003cp\u003eThis one is the latter type, and we note it because otherwise, you would only notice it upon turning the package over. If you are looking for truffle pieces when you slice into it, this is not the right choice; you would be better off with \u003ca href=\"\/en\/products\/viani-tartufi-estivi-ganze-sommertrueffel-125g\"\u003ewhole summer truffles\u003c\/a\u003e. If you are looking for a Tuscan salami with a distinct truffle note at a price not tied to the truffle market, this is the right choice.\u003c\/p\u003e\n\n\u003c!-- Zone 4 Kurator: zurückgestellt bis Januar 2027, siehe regeln\/02. --\u003e\n\u003c!-- Zone 5 Sensorik: zurückgestellt bis Januar 2027, siehe regeln\/02. --\u003e\n\n\u003ch3\u003ePaper-thin and at room temperature\u003c\/h3\u003e\n\u003cp\u003eTake it out of the refrigerator half an hour before eating, because the aroma remains muted when cold. Then, slice it as thin as your knife allows. Serve with unsalted country bread and a Chianti or another red wine from the same region that won’t steal the show from the salami. Do not fry or bake: truffle aroma is the first thing to vanish in the heat.\u003c\/p\u003e\n\n\u003ch3\u003eIs the white coating mold?\u003c\/h3\u003e\n\u003cp\u003eYes, but the desired kind. The white fuzz on the outside is \u003cstrong\u003enoble mold\u003c\/strong\u003e, which forms during the aging process in the natural casing. It is a part of air-dried salami and not a sign of spoilage. Peel off the natural casing before slicing.\u003c\/p\u003e\n\n\u003ch3\u003eDoes it have to be kept in the refrigerator?\u003c\/h3\u003e\n\u003cp\u003eYes. The salami \u003cstrong\u003emust be kept refrigerated\u003c\/strong\u003e and should be stored below 8 °C. Once cut, it is best kept wrapped in paper rather than foil—it will sweat in plastic wrap.\u003c\/p\u003e\n\n\u003ch3\u003eAntica Macelleria Falorni in Greve in Chianti\u003c\/h3\u003e\n\u003cp\u003eThe butcher shop has been operating in Greve in Chianti since 1806 and is managed by the ninth generation. You can find what else the house produces—fennel salami, mountain salami, wild boar, guanciale—at \u003ca href=\"\/en\/collections\/macelleria-falorni\"\u003eMacelleria Falorni\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eapprox. 350 g per piece · must be kept refrigerated, store below 8 °C\u003c\/p\u003e","brand":"Macelleria Falorni","offers":[{"title":"350 g","offer_id":53071136817486,"sku":"050WIL1810","price":19.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/falorni-trueffelsalami-salame-con-tartufo-bianco_a0d26f8b-3a5f-4357-b0c8-4b618a6a326e.jpg?v=1751006061"},{"product_id":"ingo-holland-schweineglueck-80g","title":"Pigs' luck","description":"\u003ch2 id=\"speakable-headline\"\u003e\"Schweineglück\" (Pork Bliss) from Altes Gewürzamt for Roasts and Chops\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003e\"Schweineglück\" from Altes Gewürzamt is a fine spice blend of Tellicherry pepper, grains of paradise, and two types of paprika, rounded off with a hint of vanilla. Rubbed in the night before, it penetrates deep into the Sunday roast, the chop on the grill, and sausage meat.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSchweineglück\u003c\/strong\u003e is the meat seasoning from Altes Gewürzamt in Klingenberg am Main, consisting of eleven ingredients with no added salt or sugar. Tellicherry pepper takes top billing, cumin and coriander form the earthy core, and lemon zest and vanilla provide a delicate finishing touch.\u003c\/p\u003e\n\n\u003ch3\u003eTellicherry pepper and the trick with the vanilla\u003c\/h3\u003e\n\u003cp\u003eTellicherry are the largest, late-harvested berries from India's Malabar Coast, and they carry more fruit than ordinary black pepper.\u003c\/p\u003e\n\u003cp\u003eThe real trick of this seasoning, however, is hidden at the very end. Vanilla is listed last, meaning it is used in the smallest amount, and that is exactly how it should be. The more sparingly it is dosed, the better it rounds off the heat without revealing itself. If you look for it, you will only find it in the finish, just before the pepper takes over again.\u003c\/p\u003e\n\u003cp\u003eBefore that, the two types of paprika go to work. The sweet paprika provides the color and the rounded base note, the hot paprika adds a mild heat underneath, and garlic, caraway, and lemon zest keep the blend bright enough for light-colored meat.\u003c\/p\u003e\n\n\u003ch3\u003eFor a Sunday roast with crackling\u003c\/h3\u003e\n\u003cp\u003eIts rightful place is on a pork roast with crackling—generously rubbed and best applied the night before.\u003c\/p\u003e\n\u003cp\u003eThe longer the seasoning sits, the deeper it penetrates, and the better the crust will later hold the juices in the meat. Because there is neither salt nor sugar in the tin, you salt it separately and stay in control. On the grill, this is a distinct advantage, as a sugary rub will turn black long before the chop is cooked through.\u003c\/p\u003e\n\u003cp\u003eSchweineglück is also right at home on fried potatoes sizzling in the pan alongside the roast. Meatballs and sausage meat can also handle it, and anyone daring to make pulled pork can rub the shoulder with it and let it marinate in the fridge overnight.\u003c\/p\u003e\n\n\u003cp\u003eFor the crackling, score the rind in a diamond pattern beforehand without cutting into the meat, and rub the seasoning into the cuts as well. Start the roast with the rind side down in a bit of broth, and only turn it over in the last half hour when the heat increases and the crackling is meant to pop.\u003c\/p\u003e\n\n\u003ch3\u003eGrains of paradise, the pepper of the Middle Ages\u003c\/h3\u003e\n\u003cp\u003eThe grains of paradise in fourth place are the secret star of this composition.\u003c\/p\u003e\n\u003cp\u003eThis West African member of the ginger family was a common substitute for expensive pepper in medieval Europe and was later almost forgotten. Unjustly so, because its heat remains broad and warm, with cardamom and citrus notes behind it. Alongside the fruity Tellicherry, this creates two types of heat with very different tempos: one fast and one slow. Precisely this duality explains why Schweineglück lingers on the palate longer than its delicate appearance would suggest.\u003c\/p\u003e\n\n\u003ch3\u003eBlended in Klingenberg am Main\u003c\/h3\u003e\n\u003cp\u003eAltes Gewürzamt consciously avoids dyes and flavor enhancers, and you can taste that in the fact that every single ingredient remains identifiable. The spices are ground in Klingenberg am Main in small batches so that the pepper retains its oils. Altes Gewürzamt does not use any anti-caking agents, which is why the powder sits densely in the tin.\u003c\/p\u003e\n\u003cp\u003eFor something bolder and smokier, try \u003ca href=\"\/en\/products\/ingo-holland-bbq-pork-90g\"\u003eBBQ Pork\u003c\/a\u003e; for more options for the open fire, see our \u003ca href=\"\/en\/collections\/altes-gewuerzamt-grillgewuerze-bbq\"\u003egrilling spices\u003c\/a\u003e and the rest of the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eAltes Gewürzamt assortment\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"80 g","offer_id":53071142781262,"sku":"047ING30709","price":11.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/Ingo-Holland-Schweineglueck.png?v=1750978091"},{"product_id":"ingo-holland-jahreszeiten-90g","title":"Seasons","description":"\u003ch2 id=\"speakable-headline\"\u003eJahreszeiten from Altes Gewürzamt, one species in five stages of maturity\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eJahreszeiten from Altes Gewürzamt is a blend of a single species of pepper in five stages of maturity. Green, black, white, red, and Tellicherry sit side-by-side, ranging from fresh-grassy to fully ripe-pungent, finely ground and ready to use without a mill.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eJahreszeiten\u003c\/strong\u003e is the spice blend from Altes Gewürzamt in Klingenberg am Main, packaged in a 90-gram tin. All peppercorns originate from \u003cem\u003ePiper nigrum\u003c\/em\u003e in India—the same species that produces common black pepper—here presented in five stages of harvest.\u003c\/p\u003e\n\n\u003ch3\u003eFrom fresh-grassy to fully ripe-pungent\u003c\/h3\u003e\n\u003cp\u003eMore complex than any other pure blend, Jahreszeiten has a unique fragrance because it brings together the same berry in five different life stages.\u003c\/p\u003e\n\u003cp\u003eThe green peppercorn provides a fresh, grassy note; the white, a mild spice; the black and Tellicherry, a robust depth; and the red, a fruity ripeness. Fresh, nutty, fruity: this tin contains the entire history of a single plant.\u003c\/p\u003e\n\u003cp\u003eAll five stages originate from the same vine, separated only by the time of harvest. Green is the unripe berry, carefully preserved to maintain its color; black is the same unripe berry, briefly scalded and sun-dried, causing the skin to shrivel and darken.\u003c\/p\u003e\n\u003cp\u003eFor the white pepper, the fully ripe berry is soaked in water until the fruit skin can be rubbed off. The red is the rarest, as it is harvested fully ripe and dried with the skin intact, which requires patience and dry weather. Finally, Tellicherry is a grade consisting of the largest berries from a late harvest on the Malabar Coast in southwestern India.\u003c\/p\u003e\n\n\u003ch3\u003eA fine all-rounder for the table\u003c\/h3\u003e\n\u003cp\u003eAs a table seasoning, Jahreszeiten is versatile, as meat, fish, vegetables, and salads readily absorb its well-rounded spectrum.\u003c\/p\u003e\n\u003cp\u003eIts complexity shines pure on a simple buttered slice of bread with egg, or over quickly seared meat. Because it is already ground, you can add it directly to your dish—no mill required.\u003c\/p\u003e\n\u003cp\u003eIf you truly want to distinguish between the five stages, sprinkle a small amount on the back of your hand and taste it slowly. First, the grassy notes come through, then the mild warmth of the lighter grain, and finally, the heat. The fact that all the peppercorns come from a single species in India is what makes this comparison honest in the first place.\u003c\/p\u003e\n\u003cp\u003eGround spices have a shorter shelf life than whole ones, as essential oils escape from every fractured surface. Therefore, keep the tin closed and stored in a dark place, and consume the contents within months rather than years. Those who prefer whole peppercorns will find them in our \u003ca href=\"\/en\/products\/ingo-holland-schwarzer-tellicherry-pfeffer-90g\"\u003eblack Tellicherry pepper\u003c\/a\u003e, and the \u003ca href=\"\/en\/products\/ingo-holland-roter-kampot-pfeffer-40g\"\u003ered Kampot pepper\u003c\/a\u003e shows exactly how a single fully ripe berry tastes on its own.\u003c\/p\u003e\n\n\u003ch3\u003eOne plant and the right harvest time\u003c\/h3\u003e\n\u003cp\u003eThe reason the same plant tastes so different depends on ripeness; the later it is harvested, the fruitier and more pungent the result. This specific expertise is distilled into Jahreszeiten, compiled by the masters at Altes Gewürzamt.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePiper nigrum\u003c\/em\u003e vines climb up support trees, bearing their berries in long, hanging clusters. Because the berries on a single cluster never ripen at the same time, the harvest date determines the color in the tin: early picking yields green and black, while late, individual harvesting yields the red.\u003c\/p\u003e\n\u003cp\u003eIncidentally, pink peppercorns are not part of this mix, as they grow on a completely different tree and carry the name incorrectly. At Altes Gewürzamt, Jahreszeiten can be found in our \u003ca href=\"\/en\/collections\/altes-gewuerzamt-pfeffer\"\u003epepper selection\u003c\/a\u003e, the grainiest section of the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eAltes Gewürzamt spice assortment\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"90 g","offer_id":53071143043406,"sku":"047ING30430","price":14.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-jahreszeiten-gewuerzmischung.jpg?v=1750978099"},{"product_id":"stonewall-kitchen-maple-chipotle-grille-sauce","title":"Maple Chipotle Grilling Sauce","description":"\u003ch2\u003eMaple Chipotle Grille Sauce – Grilling Sauce from Stonewall Kitchen\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eMaple Chipotle Grille Sauce\u003c\/strong\u003e from \u003cstrong\u003eStonewall Kitchen\u003c\/strong\u003e is the American sauce manufacturer's most popular sauce, and has been for many years. The Maple Chipotle Grille Sauce is flavored with maple syrup and roasted Chipotle chilies, striking a special balance between sweetness, acidity, and heat, typical of Stonewall Kitchen sauces. The award-winning Maple Chipotle Grille Sauce, which we consider the best BBQ sauce, pairs perfectly with grilled meats, steaks, sausages, burgers, potato wedges, or vegetables. But it's also a delight as a dip with baguette or as a sandwich spread. A very subtly smoky, sweet-and-spicy aroma that is truly expertly seasoned.\u003c\/p\u003e\n\u003ch3\u003eMaple Chipotle Grille Sauce – Award-Winning from Maine\u003c\/h3\u003e\n\u003cp\u003eStonewall Kitchen from Maine, USA uses only the finest ingredients for its exceptional grilling sauce. Since its founding in 1991, excellent quality and taste have been constant companions of the American company. The company's history began with founders Jonathan King and James Scott at small farmers' markets in New England. Driven by enormous demand, this developed into a great company whose delicacies have received multiple awards at culinary fairs. The Maple Chipotle Grille Sauce is simply the top seller.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBest Condiment 20199 – AmericasMart \u003c\/li\u003e\n\u003cli\u003eOutstanding Savory Condiment 1997 – National Association for the Specialty Food Trade\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWe have a large selection of Stonewall Kitchen sauces, ketchups, and aiolis in stock. Simply order online and enjoy at home!\u003c\/p\u003e","brand":"Stonewall Kitchen","offers":[{"title":"330 ml","offer_id":53071180267854,"sku":"049HER0013","price":14.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stonewall-kitchen-maple-chipotle-grille-sauce.jpg?v=1750979018"},{"product_id":"the-original-australian-tomato-ketchup-for-grownups","title":"Tomato Ketchup for Grown-Ups","description":"\u003ch2 id=\"speakable-headline\"\u003eTomato Ketchup for Grownups with Jalapeño Heat\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Tomato Ketchup for Grownups by The Original Australian is a fruity, spicy ketchup made from sun-ripened tomatoes and jalapeños, with a subtle smoky note. The grown-up answer to sweet children's ketchup, for fries, burgers, and everything off the grill.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eTomato Ketchup for Grownups\u003c\/strong\u003e is a \u003cstrong\u003espicy ketchup\u003c\/strong\u003e in The Original Australian range, created according to the recipes of Australian chef Garry Sullivan. Sun-ripened tomatoes meet jalapeño chilies and selected spices, accompanied by a fine smoky depth. A ketchup that tastes of more than just sugar.\u003c\/p\u003e\n\n\u003ch3\u003eFruity tomato, jalapeño, and a touch of smoke\u003c\/h3\u003e\n\u003cp\u003eFirst you taste the ripe tomato, then the jalapeño heat arrives, with a faint smoky note underneath.\u003c\/p\u003e\n\u003cp\u003eWhere the usual ketchup is primarily sweet, this one keeps the sweetness brief and follows up with spice. The jalapeños bring a medium green fire that isn't overwhelming, but is definitely there. The consistency remains thick and velvety, as a ketchup should be, just with more to say.\u003c\/p\u003e\n\u003cp\u003eIn the end, it’s more than just a red blob: a spicy ketchup with character that remains exciting even straight off the spoon. Fruity, spicy, smoky – that is how grown-up ketchup tastes.\u003c\/p\u003e\n\n\u003ch3\u003eFor fries, burgers, and hot dogs\u003c\/h3\u003e\n\u003cp\u003eThe Tomato Ketchup for Grownups likes everything you would usually dip in sweet ketchup: fries, onion rings, burgers, hot dogs, and finger food. It is the dip that gives a simple snack some attitude.\u003c\/p\u003e\n\u003cp\u003eIt tastes especially good with crispy fries and bratwurst, where its heat wakes up the fatty flavors. It turns a simple currywurst into one for adults and adds depth to stirred sauces or stews. It also finds its place with scrambled eggs or in a wrap. If you like it smoky-mild, try the \u003ca href=\"\/en\/products\/the-original-australian-awesome-steak-sauce-250ml\"\u003eAwesome Steak Sauce\u003c\/a\u003e; you can find more red temptation in our \u003ca href=\"\/en\/collections\/ketchup\"\u003eketchup varieties\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eA ketchup that has grown up\u003c\/h3\u003e\n\u003cp\u003eThe Original Australian is the barbecue sauce brand of Australian chef Garry Sullivan, whose recipes have been in development since the 1980s.\u003c\/p\u003e\n\u003cp\u003eThe name is a tongue-in-cheek promise: this ketchup has left the kids' table. Garry, who opened his first restaurant in 1976 and collected awards for his sauces in the USA and Canada, gives it the seasoning of a chef, not a sugar factory. After all, a chef doesn't do things by halves, even when it comes to ketchup.\u003c\/p\u003e\n\u003cp\u003eIts trademark remains the crocodile, which has stood for Australian casualness since the 1986 box-office hit. In 2015, his work earned him the rare \"Black Hat\" honorary title, but he has preferred to convince through the plate for over 25 years. You can find more from his kitchen among the \u003ca href=\"\/en\/collections\/the-original-australian\"\u003ebarbecue sauces from The Original Australian\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eBurger dip with mayonnaise and lime\u003c\/h3\u003e\n\u003cp\u003eFor a quick burger dip, stir 50 ml of ketchup with a bit of mayonnaise and a squeeze of lime, and you have a spicy sauce with bite. It also works well as a base for a homemade barbecue sauce with a bit of brown sugar and smoked salt, or you can just go straight for the ready-made \u003ca href=\"\/en\/products\/the-original-australian-bbq-sauce-355ml\"\u003eBBQ Sauce\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eThe 355 ml bottle will season many a grill night, and a dab on a cheese toast will make even adults grin. Once opened, it belongs in the fridge, where it keeps for a long time. It’s not for kids – for everyone else, it’s a minor revelation.\u003c\/p\u003e","brand":"The Original Australian","offers":[{"title":"12 fl oz","offer_id":53071187312974,"sku":"049ALL0011","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/original-australian-ketchup-grownups.jpg?v=1750979158"},{"product_id":"bonnat-chocolatier-grands-cru-schokolade-als-geschenk","title":"Grand Cru Chocolate as a Gift","description":"\u003ch2 id=\"speakable-headline\"\u003eFive dark Bonnat classics as a gift\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Grands Cru chocolate gift set by Bonnat is a bundle of five dark single-origin bars, all with 75% cocoa and no traces of nuts, tied with a hand-tied ribbon. A small world tour through Bonnat's classic Grands Crus Historiques.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eThe Grands Cru chocolate gift set\u003c\/strong\u003e by Bonnat combines five 100-gram bars of the classic Grands Crus Historiques into a ready-made gift. Five origins, all dark with 75% cocoa, all without traces of nuts, tied together with a ribbon and ready to be given away.\u003c\/p\u003e\n\n\u003ch3\u003eFive origins, a small world tour\u003c\/h3\u003e\n\u003cp\u003eThe gift contains five dark Grand Cru bars from five corners of the world, each with 75% cocoa.\u003c\/p\u003e\n\u003cp\u003eIncluded are the spicy \u003ca href=\"\/en\/products\/bonnat-schokolade-ceylan-75-zartbitterschokolade\"\u003eCeylan\u003c\/a\u003e from Sri Lanka, the mild \u003ca href=\"\/en\/products\/bonnat-schokolade-cote-d-ivoire-75-ohne-nuss-spuren\"\u003eCôte d'Ivoire\u003c\/a\u003e from Africa, a fruity Madagascar, the robust \u003ca href=\"\/en\/products\/bonnat-schokolade-puerto-cabello-75-zartbitterschokolade\"\u003ePuerto Cabello\u003c\/a\u003e from Venezuela, and the Trinité from the Caribbean. From floral to earthy, from mild to strong, everything is included.\u003c\/p\u003e\n\u003cp\u003eCeylan brings notes of nutmeg, cinnamon, and cardamom; Côte d'Ivoire is mild and earthy; Madagascar is fruity with red berries; Puerto Cabello is robust and deep; and the Trinité is round and balanced. Five small characters that together form a complete picture.\u003c\/p\u003e\n\u003cp\u003eThis allows the recipient to taste their way through the world of cocoa bar by bar and experience how different dark chocolate can be depending on where the bean was grown. A small excursion from Asia to Africa and into the Caribbean.\u003c\/p\u003e\n\n\u003ch3\u003eA ready-made gift with a ribbon\u003c\/h3\u003e\n\u003cp\u003eIf you are short on time, you can't go wrong with this set: five bars, a ribbon tied around them, and you're done.\u003c\/p\u003e\n\u003cp\u003eThe bundle is always a suitable choice for Mother's Day, Father's Day, or as a small gift. Because all the bars are dark and completely free of nut traces, you can also give it to nut allergy sufferers and anyone who finds milk chocolate too sweet. The set is therefore suitable for almost any occasion, from birthdays to a thank you, or even as a little pick-me-up.\u003c\/p\u003e\n\u003cp\u003eA handwritten note on the tasting sequence, from the mild Côte d'Ivoire to the robust Puerto Cabello, turns the bundle into a little journey for two.\u003c\/p\u003e\n\n\u003ch3\u003eClassics from one of the best houses in the world\u003c\/h3\u003e\n\u003cp\u003eThe five bars come from Bonnat's Grands Crus Historiques, the range with which the house helped pioneer single-origin chocolate.\u003c\/p\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/collections\/chocolat-bonnat\"\u003eChocolaterie Bonnat\u003c\/a\u003e has been producing everything itself in Voiron since 1884, bean-to-bar, in the fourth generation, with only three ingredients and frequent awards for the best chocolate in the world. As early as 1984, Bonnat began producing single-origin cocoa bars, long before others thought of it. The house was founded in 1884 by Félix Bonnat; today, it is managed by Stéphane Bonnat, who still selects his cocoa personally from small producers to this day.\u003c\/p\u003e\n\u003cp\u003eIt is also convenient that no one has to unpack or assemble anything: the five bars arrive already as a bundle, tied by hand with a ribbon, and look festive right on the gift table or next to a coffee cup. A gift that looks like much more effort than it actually requires.\u003c\/p\u003e\n\u003cp\u003eAnyone who gives this bundle away is giving five small journeys and a piece of chocolate history along with it. Whatever the question, the answer is chocolate—and if it's Bonnat, even better, because you can rarely get enough of such good dark chocolate.\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"5 x 100g","offer_id":53071208743246,"sku":"088NUR0066","price":33.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/Geschenke-2131.jpg?v=1750979973"},{"product_id":"bonnat-chocolatier-beste-schokoladen-geschenk","title":"best chocolate gift","description":"\u003ch2\u003eChocolat Bonnat – Best Chocolate Gift\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003ebest chocolate gift\u003c\/strong\u003e from \u003cstrong\u003eChocolat Bonnat\u003c\/strong\u003e combines five 100g chocolate bars, including two of the best chocolates in the world. Beautifully presented as a gift, tied with a hand-tied ribbon.\u003cbr\u003e\u003cbr\u003eThe five Bonnat Grands Crus chocolate bars, including two award-winning chocolates, have a cocoa content of 65 or 75%.\u003c\/p\u003e\n\u003ch3\u003eBonnat Best Chocolate Gift contains one 100g bar each of:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eLos Colorados 75%\u003c\/li\u003e\n\u003cli\u003eCacao Cusco Peru 75%\u003c\/li\u003e\n\u003cli\u003eCacao Real del Xoconuzco 75% \u003cbr\u003e(Silver 2019 *International Chocolate Awards)\u003c\/li\u003e\n\u003cli\u003eHaiti 75%\u003c\/li\u003e\n\u003cli\u003eMorenita 65% - the best chocolate in the world \u003cbr\u003e(Bronze 2017 *International Chocolate Awards)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWhatever the question, the answer is chocolate. If it's dark chocolate from Bonnat, even better. Why not give a small bundle of 75% origin chocolate from Bonnat, one of the best chocolate makers around?\u003c\/p\u003e\n\u003cp\u003eThe French chocolate manufacturer is known for the traditional labels on all its chocolate bars. Bonnat's chocolate is made in France from bean to bar. And its quality is proven by regular awards for the best chocolate in the world!\u003c\/p\u003e\n\u003cp\u003e(Source: https:\/\/www.internationalchocolateawards.com\/de\/2016\/10\/world-final-winners-2016\/ – https:\/\/www.internationalchocolateawards.com\/de\/2017\/10\/world-final-winners-2017\/ – https:\/\/www.internationalchocolateawards.com\/de\/2019\/11\/world-final-winners-2019\/\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"5 x 100g","offer_id":53071208808782,"sku":"088NUR0067","price":45.3,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokolade-geschenk.jpg?v=1750979976"},{"product_id":"pfeffersack-und-soehne-bbq-salz-keramikdose","title":"BBQ Salt – Ceramic Jar","description":"\u003ch2\u003ePfeffersack und Soehne - BBQ Salt in a black ceramic jar - 80g\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003ePfeffersack und Soehne BBQ Salt\u003c\/strong\u003e is a complex spice blend based on Portuguese Flor de Sal, enriched with various peppers, paprika, dried herbs, citrus peel and mustard seeds.\u003c\/p\u003e\n\u003ch3\u003eBBQ Salt - the irreplaceable blend\u003c\/h3\u003e\n\u003cp\u003eThe herbaceous-spicy BBQ salt from Pfeffersack und Soehne is the ultimate all-purpose weapon for quick summer cooking. Based on a delicious Fleur de Sel, spiciness, light sweetness and a strong, savory seasoning are perfectly and harmoniously combined. Subtle spiciness and optimal salt content. With this herbaceous-spicy blend, it's grilling season all year round! Simply sprinkle over freshly grilled meat, roasted vegetables or a summer salad - done!\u003c\/p\u003e\n\u003ch3\u003ePfeffersack und Soehne - the spice manufactory\u003c\/h3\u003e\n\u003cp\u003eThe BBQ salt is produced in the Pfeffersack und Soehne spice manufactory in Koblenz according to carefully refined and well-guarded recipes, before it is coarsely ground and placed in the black ceramic jar. This preserves the valuable essential oils and aromas. You can crush it finely in a mortar before use or sprinkle it directly over food and dishes.\u003c\/p\u003e","brand":"Pfeffersack und Soehne","offers":[{"title":"80 g","offer_id":53071213494606,"sku":"047PFE0905","price":13.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/pfeffersack-soehne-bbq-salz.jpg?v=1750980141"},{"product_id":"pfeffersack-und-soehne-beef-bbq-rub-keramikdose","title":"Beef BBQ Rub - Ceramic Jar","description":"\u003ch2\u003ePfeffersack und Soehne – Beef BBQ Rub in Ceramic Jar – 60g\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003ePfeffersack und Soehne Beef BBQ Rub\u003c\/strong\u003e is a complex spice blend based on paprika, coriander, mustard seeds, sea salt, pepper, and dried herbs, but also contains cinnamon and chili for that special kick.\u003c\/p\u003e\n\u003cp\u003eThe Beef BBQ Rub is fruity-spicy, nicely hot, and gives a unique, savory aroma, as befits a true BBQ spice. It is also particularly suitable for smoking, a grilling trend that has been spreading for several years. But this BBQ mixture, developed for good beef from the grill, pan, or roaster, is a delight not only in summer.\u003c\/p\u003e\n\u003ch3\u003ePfeffersack und Soehne – the Spice Manufacturer\u003c\/h3\u003e\n\u003cp\u003eThe Beef BBQ Rub is produced in the Pfeffersack und Soehne spice manufactory in Koblenz according to precisely refined and well-guarded recipes, before it is coarsely ground and placed in the black ceramic jar. This way, the valuable essential oils and aromas are preserved. You can either finely crush it in a mortar before use or sprinkle it directly over food and dishes.\u003c\/p\u003e\n\u003ch3\u003eBeef BBQ Rub – our tip\u003c\/h3\u003e\n\u003cp\u003eDepending on how fine you like the rub, you can finely crush it in a mortar shortly before use, rub it onto the grilled food, and let it marinate for about half an hour. For a larger piece from the smoker, simply mix 2 parts rub with 1 part brown sugar, massage it into the meat the day before, let it rest chilled, and then slowly cook it in the smoker until the meat falls off the bones.\u003c\/p\u003e","brand":"Pfeffersack und Soehne","offers":[{"title":"60 g","offer_id":53071223849294,"sku":"047PFE4113","price":13.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/pfeffersack-soehne-beef-bbq-rub.jpg?v=1750980537"},{"product_id":"la-belle-iloise-sardinen-mit-chili","title":"Sardines with Chili","description":"\u003ch2 id=\"speakable-headline\"\u003eSardines with chili by la belle-iloise, red and green\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eSardines with chili by la belle-iloise are whole fish from Quiberon in extra virgin olive oil, spiced with red and green chili peppers. Lemon is added as fruit, keeping the heat bright instead of letting it become scorching.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSardines with chili\u003c\/strong\u003e are a spicy canned fish product from la belle-iloise in Quiberon, Brittany. Inside the flat tin are whole sardines in oil, interspersed with red and green peppers, lemon, a little salt, and a dash of spirit vinegar to bind the marinade together.\u003c\/p\u003e\n\n\u003ch3\u003eTwo peppers and a lemon over the fish\u003c\/h3\u003e\n\u003cp\u003eThe green pepper brings a grassy, almost herbaceous heat, while the red one offers a riper, rounder flavor because it remained on the vine longer. Together, they create a seasoning that doesn't focus on one point, but spreads across every bite.\u003c\/p\u003e\n\u003cp\u003eThe lemon provides a counterpoint of acidity, making the robust fish brighter than the oil would leave it on its own. A touch of potato starch thickens the liquid in the tin so that the seasoning stays on the fillets instead of pooling at the bottom.\u003c\/p\u003e\n\u003cp\u003eThe sardine itself easily stands up to this seasoning, as its dark meat is inherently rich and takes well to both salt and chili. A milder fish would have vanished beneath two peppers, but here, it remains recognizable until the final bite.\u003c\/p\u003e\n\n\u003ch3\u003eBlack bread, radish salad, and a cold beer\u003c\/h3\u003e\n\u003cp\u003eThis recipe is perfectly at home on a slice of hearty black bread, as the firm crumb holds up to the heat without diminishing it.\u003c\/p\u003e\n\u003cp\u003eOver a salad of radishes and young greens, you can roughly mash the fillets with a fork and pour the oil directly over them as a dressing. Paired with a cold beer after work, you only need bread, and dinner is ready before the foam has settled.\u003c\/p\u003e\n\u003cp\u003eA mild fresh goat cheese on toasted baguette captures the heat and provides a cool contrast. Take the tin out of the refrigerator half an hour before eating so the oil turns liquid again and the chili notes open up.\u003c\/p\u003e\n\n\u003ch3\u003eWhy one pepper turns red and the other stays green\u003c\/h3\u003e\n\u003cp\u003eFor a chili, green and red represent two stages of the same fruit: every pepper starts green and only gradually changes color on the vine. Harvesting is therefore done twice—early for herbaceous freshness and late for ripe sweetness.\u003c\/p\u003e\n\u003cp\u003eThe heat-inducing compound is not in the skin, but in the pale internal membranes to which the seeds are attached. The oil absorbs this substance over the weeks and distributes it evenly to every fish, until even the bones take on some of the flavor.\u003c\/p\u003e\n\u003cp\u003eAt la belle-iloise, the sardines come in from the Breton coast during the season and are cleaned by hand and placed in the tins on the day they are caught. Only then are the oil, lemon, and the two peppers added, one layer at a time.\u003c\/p\u003e\n\u003cp\u003eBecause the heat is fat-soluble, it migrates from the peppers into the olive oil and from there into the fish in the weeks after sealing. That is why a tin that has been in the pantry for half a year tastes rounder than one that was freshly packed.\u003c\/p\u003e\n\n\u003ch3\u003eA quick pantry staple for a spicy evening\u003c\/h3\u003e\n\u003cp\u003eUnopened, the la belle-iloise tin keeps for years in a dark cupboard, ready for when someone drops by unexpectedly in the evening. Once opened, cover the remainder and keep it refrigerated to finish the next day—ideally with the oil, as that is where all the seasoning resides. Other \u003ca href=\"\/en\/collections\/scharfe-sardinen\"\u003espicy sardines\u003c\/a\u003e can be found alongside it, and the rest of the assortment from Quiberon is available in the \u003ca href=\"\/en\/collections\/la-belle-iloise\"\u003ela belle-iloise collection\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eNet weight 115 g – Drained weight 84 g\u003c\/p\u003e","brand":"la belle-iloise","offers":[{"title":"115 g \/ 84 g","offer_id":53071235449166,"sku":"048LAB005","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-belle-iloise-sardinen-mit-chili.jpg?v=1750980782"},{"product_id":"la-belle-iloise-sardinen-saint-georges","title":"Saint Georges Sardines","description":"\u003ch2 id=\"speakable-headline\"\u003eSaint Georges Sardines from la belle-iloise in olive oil\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eSaint Georges sardines from la belle-iloise are the simplest recipe from the Quiberon-based house. There are three ingredients on the label, and because nothing is seasoned and nothing is masked, the quality of the fish and the olive oil alone determines the taste.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSaint Georges sardines\u003c\/strong\u003e are the classic oil-preserved sardine from la belle-iloise in Quiberon, Brittany. Inside the flat tin, whole sardines are packed tightly together in extra virgin olive oil, with a pinch of salt added; the Saint-Georges sardines contain the highest proportion of fish in the entire range.\u003c\/p\u003e\n\n\u003ch3\u003eThe oil sardine without embellishments\u003c\/h3\u003e\n\u003cp\u003eWithout herbs, without fruit, and without spice, the fish flesh itself takes center stage here—dark, salty, and robust. This is precisely what makes this tin the benchmark against which every seasoned recipe must be measured.\u003c\/p\u003e\n\u003cp\u003eThe olive oil is chosen to be semi-fruity, meaning it is neither mild nor sharp on the palate, with a delicate bitterness in the background. It envelops the fillets, keeps them succulent, and provides a calm, green note beneath the fish without stealing the spotlight.\u003c\/p\u003e\n\u003cp\u003eThe salt simply frames the flavor and brings out the oceanic note that a sardine naturally possesses. If you are still looking for something after the first bite, you will find it in the oil, which can be completely mopped up with a piece of bread.\u003c\/p\u003e\n\n\u003ch3\u003eThe quiet beginning of a sardine tasting\u003c\/h3\u003e\n\u003cp\u003eA piece of baguette, cold butter, a few grains of fleur de sel, and this tin make for the simplest appetizer in French cuisine. Butter and oil go together better than it might first sound because the butter softens the salty edge.\u003c\/p\u003e\n\u003cp\u003eWhen serving a selection of opened tins, the Saint-Georges belongs at the beginning because it sets the baseline against which everything else is subsequently measured. This is followed by the seasoned recipes, such as the \u003ca href=\"\/en\/products\/la-belle-iloise-sardinen-tapenade\"\u003esardines with tapenade\u003c\/a\u003e, whose olives and herbs only show their full effect by comparison. Take the tin out of the refrigerator half an hour beforehand; otherwise, the oil will remain dull and viscous.\u003c\/p\u003e\n\u003cp\u003eA dry Muscadet is a perfect match, just as it is served with every kind of seafood in Brittany itself. A tart cider works just as well, and both stand up to the salty note. Among the oil sardines from la belle-iloise, this one is the simplest of them all.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the late summer catch matters\u003c\/h3\u003e\n\u003cp\u003eSardines swim in schools off the Breton coast in the summer and build up fat by late summer to help them survive the winter. A fatty fish is better for canning because the fat carries the flavor and keeps the flesh tender during the cooking process.\u003c\/p\u003e\n\u003cp\u003eFor this reason, la belle-iloise only preserves during the season, in the months when the boats from Quiberon return with the right fish. The sardines are placed into the tins by hand, head to tail, to ensure each layer stays flat.\u003c\/p\u003e\n\u003cp\u003eThe contents then cook slowly in the sealed tin, transforming raw ingredients into a tender product that can be stored for years. While the bone remains visible, it is soft enough to be eaten and, incidentally, provides the most potent part of the aroma.\u003c\/p\u003e\n\n\u003ch3\u003eThe silent pantry staple for unexpected guests\u003c\/h3\u003e\n\u003cp\u003eStored in a dark cupboard, the tin lasts for years and is the perfect go-to for an evening when two extra guests suddenly sit down at the table. Other \u003ca href=\"\/en\/collections\/sardinen-aus-frankreich\"\u003esardines from France\u003c\/a\u003e are available nearby, and the entire range from Quiberon can be found in our \u003ca href=\"\/en\/collections\/la-belle-iloise\"\u003ela belle-iloise selection\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eContent 115 g – Drained weight 87 g\u003c\/p\u003e","brand":"la belle-iloise","offers":[{"title":"115 g \/ 87 g","offer_id":53071235613006,"sku":"048LAB007","price":7.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-belle-iloise-sardinen-saint-georges.jpg?v=1750980788"},{"product_id":"la-belle-iloise-sardinen-tapenade","title":"Sardines with Tapenade","description":"\u003ch2 id=\"speakable-headline\"\u003eSardines with Tapenade by la belle-iloise, savory and dark\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eSardines with Tapenade by la belle-iloise are nestled under a paste of black olives, garlic, herbs, and salted anchovies. Tapenade is the quintessential savory spread of Provence, and here it meets a fish that hails from the cool Atlantic off the Breton coast.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSardines with Tapenade\u003c\/strong\u003e are a tinned fish product from la belle-iloise in Quiberon, Brittany. The fillets are topped with a dark paste that accounts for a good quarter of the contents, accompanied by extra virgin olive oil and salt.\u003c\/p\u003e\n\n\u003ch3\u003eEarthy depth, garlic, and a second source of salt\u003c\/h3\u003e\n\u003cp\u003eThe puréed black olives provide an earthy base note, bold and slightly bitter, characteristic of fully ripened fruit. Garlic and herbs de Provence form the Mediterranean framework without either element overpowering the other.\u003c\/p\u003e\n\u003cp\u003eThe real surprise lies in the salted anchovies within. Anchovies do not just taste of themselves; they enhance everything else, just as these small salty fish have done in southern French cuisine for generations, and they also provide a significant portion of the seasoning.\u003c\/p\u003e\n\u003cp\u003eThe sardine underneath remains tender and oily, holding its own against the dark mass. Those who prefer the fruit whole will find them in our \u003ca href=\"\/en\/products\/la-belle-iloise-sardinen-mit-nizza-oliven\"\u003eSardines with Nice Olives\u003c\/a\u003e, where they are included in the tin with pits intact, making every bite unique.\u003c\/p\u003e\n\n\u003ch3\u003eSardines on buttered bread, on a tart, or with cream cheese\u003c\/h3\u003e\n\u003cp\u003eThis recipe finds its simplest home on buttered country bread, as the cool butter balances the salt and rounds out the texture. The slice needs nothing more—perhaps just a few leaves of arugula for a bitter counterpoint.\u003c\/p\u003e\n\u003cp\u003eAs a topping for a quick tart, layered with a few tomato slices and a bit of goat cheese, it can be baked in the oven for twenty minutes to serve as a warm appetizer. Mixed with cream cheese, it creates an instant spread for an aperitif, which is best chilled before guests arrive.\u003c\/p\u003e\n\u003cp\u003eFor new potatoes, rice, or short pasta, simply crush everything coarsely and add the oil from the tin. A glass of dry rosé pairs better with this seasoning than any white wine, and a cold cider from Brittany works just as well.\u003c\/p\u003e\n\n\u003ch3\u003eTwice the fish in one recipe\u003c\/h3\u003e\n\u003cp\u003eIn Provence, tapenade is a spread for everything—bread, lamb, hard-boiled eggs—and almost every version includes a bit of anchovy. The small salt-cured fish plays a role there that bouillon or aged cheese plays elsewhere, and that is precisely the foundation for the depth of this tinned product from la belle-iloise.\u003c\/p\u003e\n\u003cp\u003eIn Quiberon, this southern preparation meets a fish that is caught in season off the coast and packed by hand. Two seas come together in the same tin: one as the main product, the other as the seasoning. Only then does the sealed tin undergo heat treatment, allowing the paste and fillet to marinate together and exchange their aromas.\u003c\/p\u003e\n\n\u003ch3\u003eThe south for your pantry\u003c\/h3\u003e\n\u003cp\u003eUnopened, the tin will keep for years in the cupboard, ready for whenever a spontaneous aperitif arises. As with all la belle-iloise recipes, be sure to include the oil on the plate rather than pouring it down the drain. It is more than enough for two as an appetizer when served with a little bread. Other \u003ca href=\"\/en\/collections\/fischkonserven\"\u003etinned seafood\u003c\/a\u003e can be found on the shelf nearby, and our full range from la belle-iloise can be found in our \u003ca href=\"\/en\/collections\/la-belle-iloise\"\u003eQuiberon selection\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"la belle-iloise","offers":[{"title":"115 g","offer_id":53071235875150,"sku":"048LAB010","price":7.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-belle-iloise-sardinen-oliven-tapenade.jpg?v=1750980798"},{"product_id":"rufus-teague-whiskey-maple-bbq-sauce","title":"Whiskey Maple BBQ Sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eWhiskey Maple BBQ Sauce, the sweet bestseller from Kansas City\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eRufus Teague's Whiskey Maple BBQ Sauce is a dark red, sweet barbecue sauce with bourbon whiskey, maple syrup, and brown sugar. Smooth, sweet, and lightly smoky. Not a hot sauce, but the best-selling classic of the range, bottled in the signature flask-style bottle.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eWhiskey Maple BBQ Sauce\u003c\/strong\u003e is the favorite sweet BBQ sauce from Kansas City’s Rufus Teague and the brand's top seller. 2% maple syrup and 1% bourbon whiskey give it a smooth, warm profile, complemented by brown sugar, molasses, and a hint of smoke. The recipe remains a family affair, but we are happy to share a few ingredients: pureed raisins, orange juice, a dash of Worcestershire sauce, and a spoonful of anchovy paste for savory depth. It is no wonder this sauce is the best-selling one.\u003c\/p\u003e\n\n\u003ch3\u003eWhiskey, maple syrup, dark sweetness\u003c\/h3\u003e\n\u003cp\u003eYou first taste the warm sweetness of maple syrup and brown sugar, then the bourbon comes through, soft and round, with a hint of smoke at the end.\u003c\/p\u003e\n\u003cp\u003eThe whiskey is there, but subtle: it gives the sauce a warm, almost caramel-like depth, without any alcoholic burn. Maple syrup and molasses make it smooth and dark, while Worcestershire sauce and anchovy paste provide savory umami to balance the sweetness. The result is sweet, smooth, and warm—a sauce that quickly makes friends.\u003c\/p\u003e\n\u003cp\u003eOn the spoon, it is smooth and thick, deep dark red, and almost syrupy. This is exactly how it coats meat later on, glistening as soon as the heat caramelizes the sugar and syrup. Those who like bourbon will find a subtle reminder of it here, without the sauce tasting like a bar.\u003c\/p\u003e\n\n\u003ch3\u003eThe glaze for shiny ribs\u003c\/h3\u003e\n\u003cp\u003eSweet whiskey BBQ sauce is the perfect glaze: on spare ribs, pulled pork, pork neck, and burgers, it caramelizes into a glossy crust.\u003c\/p\u003e\n\u003cp\u003eApply it as a glaze in the final minutes of cooking, and the sugar will turn into a sticky, shiny layer on the \u003ca href=\"\/en\/collections\/big-green-egg\"\u003egrill\u003c\/a\u003e. Its sweetness also pairs perfectly with burgers, bratwurst, and beef steak. Because it is mild and not at all spicy, children love it too, and it makes for a small treat as a dip for sweet potato fries.\u003c\/p\u003e\n\u003cp\u003eThose who prefer it smokier should try the \u003ca href=\"\/en\/products\/rufus-teague-smoky-apple-bbq-sauce\"\u003eSmoky Apple\u003c\/a\u003e, and those looking for fire should try the \u003ca href=\"\/en\/products\/rufus-teague-blazin-hot-bbq-sauce\"\u003eBlazin Hot\u003c\/a\u003e. But there is a reason why Whiskey Maple is the best-selling sauce in the line. A splash also makes the whole pan rounder in chili or baked beans.\u003c\/p\u003e\n\n\u003ch3\u003eWhiskey sauce in a whiskey flask\u003c\/h3\u003e\n\u003cp\u003eRufus Teague is the BBQ brand from John McCone of Kansas City, founded in 2004—and Whiskey Maple is their best-selling flagship. When his wife gave him his first grill, no one suspected it would lead to one of America’s most well-known BBQ brands.\u003c\/p\u003e\n\u003cp\u003eIt all started with a grill for Father’s Day: John experimented, bought a smoker, and soon began cooking for his colleagues until they sent him off to competitions. This barbecue hobby eventually grew into a brand that has made its way to Europe.\u003c\/p\u003e\n\u003cp\u003eTo this day, Rufus Teague bottles his sauces in flat, 16-ounce bottles styled after a whiskey flask. For the Whiskey Maple, which contains a shot of bourbon itself, this bottle is a perfect fit. The bottle shape is based on an invented legend, according to which an old BBQ master named Rufus Teague once sold his sauce in hip flasks.\u003c\/p\u003e\n\u003cp\u003eLike all six sauces we carry from the brand, Whiskey Maple is gluten-free, kosher, and made without GMOs using natural ingredients. For over 20 years, Rufus Teague has stood for honest barbecue from the heart of America.\u003c\/p\u003e\n\u003cp\u003eIt is the bestseller in our \u003ca href=\"\/en\/collections\/rufus-teague-bbq-saucen\"\u003eRufus Teague range\u003c\/a\u003e, and if you only want to try one sauce, this is the one. That is the taste of the Kansas City classic.\u003c\/p\u003e\n","brand":"Rufus Teague BBQ Saucen","offers":[{"title":"432 g","offer_id":53071258714446,"sku":"049HER0029","price":11.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rufus-teague-whiskey-maple-bbq-sauce.png?v=1784039213"},{"product_id":"rufus-teague-blazin-hot-bbq-sauce","title":"Blazin Hot BBQ Sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eBlazin Hot BBQ Sauce with some real fire from Kansas City\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eRufus Teague's Blazin Hot BBQ Sauce is a dark red, respectably spicy barbecue sauce packed with chipotle. Sweetness and heat are perfectly balanced. It's not just a chili bomb, but a BBQ sauce with depth, bottled in a flat whiskey flask.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBlazin Hot BBQ Sauce\u003c\/strong\u003e is Rufus Teague's fieriest barbecue sauce from Kansas City. Dark red, smoky, and properly spicy—yet balanced, as brown sweetness catches the fire. While the exact recipe remains the manufacturer's secret, we are happy to reveal a few ingredients: pureed raisins, orange juice, and a spoonful of anchovy paste, which gives the sauce its savory depth. Chipotle are smoked, ripe jalapeños—that’s why you always taste the heat together with smoke, never naked.\u003c\/p\u003e\n\n\u003ch3\u003eChipotle smoke, brown sweetness, lingering burn\u003c\/h3\u003e\n\u003cp\u003eAt first, you taste tomato and brown sweetness; then, the chipotle chili comes through, leaving a smoky, spicy burn on the tongue.\u003c\/p\u003e\n\u003cp\u003eThe heat is honest, not brutal—it builds up rather than ambushing you. Molasses and brown sugar provide a dark, almost malty base note, while orange juice and raisin paste add a fruity roundness. A hint of anchovy paste at the very end provides a savory spice that you won't identify as fish, but simply as depth.\u003c\/p\u003e\n\u003cp\u003eThis keeps the spicy sauce flavorful rather than just hot. The consistency is smooth and thick, coating the meat in a glossy film. A teaspoon is enough to add a kick, as the sauce is concentrated. If you like heat without losing sight of flavor, this is the right choice for you.\u003c\/p\u003e\n\n\u003ch3\u003eFor pork neck steaks, burgers, and bratwurst\u003c\/h3\u003e\n\u003cp\u003eBlazin Hot goes well with everything hearty coming off the grill: grilled pork neck steak, juicy bratwurst, beef steak, chicken, and the classic burger.\u003c\/p\u003e\n\u003cp\u003eA pork neck steak from the \u003ca href=\"\/en\/collections\/big-green-egg\"\u003egrill\u003c\/a\u003e is its natural partner because the heat plays against the roasted aromas. On a burger, a dollop replaces spicy mayo; with bratwurst, it wakes up sleepy grill nights. A cold beer pairs well with its fire, as does a bold red wine. If you like it even hotter, add a \u003ca href=\"\/en\/collections\/crazy-bastard-sauce\"\u003echili sauce\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eBrush it on the meat only during the last 5 minutes of grilling so the sugar caramelizes into a glossy crust—if applied too early, it will burn. It works just as well as a dip for fries and wedges as it does in a pulled pork sandwich or on grilled corn on the cob.\u003c\/p\u003e\n\n\u003ch3\u003eJohn McCone and the Father's Day grill\u003c\/h3\u003e\n\u003cp\u003eRufus Teague is the BBQ brand from John McCone of Kansas City, founded in 2004—the name Teague comes from his mother, and \"Rufus\" just sounded cool.\u003c\/p\u003e\n\u003cp\u003eIt all started with a Father's Day grill. John experimented on his patio, bought a smoker, and soon began cooking for his coworkers until they encouraged him to enter BBQ competitions. Kansas City is considered the home of thick, sweet-and-smoky BBQ sauces, and Blazin Hot follows exactly that tradition—just with more fire.\u003c\/p\u003e\n\u003cp\u003eFor over 20 years, Rufus Teague has bottled his sauces in the flat 16-ounce whiskey flask—an allusion to the invented legend of the old BBQ master of the same name. All of the brand's sauces are gluten-free, kosher, and made without GMOs using natural ingredients, and they have won numerous awards. Over the years, the brand has taken home several prizes at American BBQ competitions.\u003c\/p\u003e\n\u003cp\u003eWe carry six of them: The \u003ca href=\"\/en\/collections\/rufus-teague-bbq-saucen\"\u003eentire Rufus Teague range\u003c\/a\u003e spans from mild to fiery, and Blazin Hot is their spiciest child. Those who prefer it sweet and mild should reach for the \u003ca href=\"\/en\/products\/rufus-teague-whiskey-maple-bbq-sauce\"\u003eWhiskey Maple\u003c\/a\u003e. When grilling, it’s perfectly fine to let things get a little hot.\u003c\/p\u003e","brand":"Rufus Teague BBQ Saucen","offers":[{"title":"454 g","offer_id":53071258779982,"sku":"049HER0033","price":11.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rufus-teague-blazin-hot-bbq-sauce.jpg?v=1750981277"},{"product_id":"rufus-teague-honey-sweet-bbq-sauce","title":"Honey Sweet BBQ Sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eHoney Sweet BBQ Sauce with lots of honey and very little heat\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eRufus Teague's Honey Sweet BBQ Sauce is a mild, dark red barbecue sauce with 10% honey. Sweet, smooth, and only very slightly smoky. Not a spicy sauce, but rather the tamest in the range, bottled in the flat whiskey flask.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eHoney Sweet BBQ Sauce\u003c\/strong\u003e is the mild, honey-sweet barbecue sauce from Rufus Teague in Kansas City. 10% real honey gives it a soft sweetness, accompanied by a dark tomato base and just a hint of smoke. Once again, the exact recipe remains a family secret, but we’re happy to reveal a few ingredients: pureed raisins, orange juice, and a spoonful of anchovy paste, which provides a savory depth to balance the sweetness in the background. This makes it the ideal starting point if you love BBQ but aren't looking for heat.\u003c\/p\u003e\n\n\u003ch3\u003eSoft honey sweetness with a touch of smoke\u003c\/h3\u003e\n\u003cp\u003eYou taste the honey first, then the dark sweetness of molasses and brown sugar, while the smoke remains only quietly in the background.\u003c\/p\u003e\n\u003cp\u003eThe Honey Sweet is the tamest sauce in the range – barely any heat, but round, sticky, and deep. Alongside the honey, molasses and brown sugar provide a dark, almost malty foundation. Orange juice and raisin paste add fruity notes, while a little anchovy paste and tamari soy sauce provide a savory counterpoint to the sweetness so it doesn't become overwhelming.\u003c\/p\u003e\n\u003cp\u003eOn the spoon, it feels almost like dark syrup, smooth and thick. That is exactly how it coats the meat, and it shines as soon as the heat caramelizes the honey. If you like barbecue without the burn, this is the perfect choice for you.\u003c\/p\u003e\n\n\u003ch3\u003eThe sauce for ribs, wings, and kids\u003c\/h3\u003e\n\u003cp\u003eHoney BBQ sauce loves slow-cooked meat: spare ribs, chicken wings, pulled pork, and classic burgers become shiny and sweet with it.\u003c\/p\u003e\n\u003cp\u003eIt belongs on ribs, applied as a glaze in the final minutes when the honey caramelizes into a glossy crust on the \u003ca href=\"\/en\/collections\/big-green-egg\"\u003egrill\u003c\/a\u003e. Because it is so mild, children love it too – no fire, just sweetness. It is a staple for dipping fries, nuggets, and corn on the cob, and it’s just as good on a cheese sandwich.\u003c\/p\u003e\n\u003cp\u003eIf you prefer something heartier, combine it with a dollop of \u003ca href=\"\/en\/products\/rufus-teague-kc-gold-mustard-bbq-sauce\"\u003eKC Gold Mustard\u003c\/a\u003e – sweet meets mustard; it works surprisingly well. And if you like your sweetness with more smoke, take a look at the \u003ca href=\"\/en\/products\/rufus-teague-smoky-apple-bbq-sauce\"\u003eSmoky Apple\u003c\/a\u003e. This way, you'll find the right level of sweetness for every barbecue evening.\u003c\/p\u003e\n\n\u003ch3\u003eFrom hobby griller to a brand from Shawnee\u003c\/h3\u003e\n\u003cp\u003eBehind Rufus Teague is John McCone, who founded his BBQ brand in the Kansas City area in 2004 and named it after a fictional character.\u003c\/p\u003e\n\u003cp\u003eFor a long time, John was simply the guy grilling on his patio on weekends, until a Father's Day grill gift and a competition win turned it into more. The hobby grew into a small manufacturing facility in Shawnee, right next to Kansas City, the capital of sweet and smoky BBQ sauces. Over 20 years later, the brand sells its sauces in the USA and several other countries.\u003c\/p\u003e\n\u003cp\u003eTo this day, Rufus Teague bottles its sauces in the flat 16-ounce whiskey flask – a nod to the legend of the old BBQ master of the same name who never actually existed. Like all the brand's sauces, the Honey Sweet is gluten-free, kosher, and made without GMOs, using natural ingredients and having won multiple awards.\u003c\/p\u003e\n\u003cp\u003eIn our \u003ca href=\"\/en\/collections\/rufus-teague-bbq-saucen\"\u003eRufus Teague range\u003c\/a\u003e, it is the sweet entry point. From here, the path leads through the medium-spicy Touch O'Heat to the fiery Blazin Hot – but the Honey Sweet remains the sauce for the whole family. We carry six sauces from the brand, ranging from mild to fiery. BBQ barely gets any sweeter.\u003c\/p\u003e","brand":"Rufus Teague BBQ Saucen","offers":[{"title":"432 g","offer_id":53071259566414,"sku":"049HER0036","price":11.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rufus-teague-honey-sweet-bbq-sauce.png?v=1784038825"},{"product_id":"rufus-teague-touch-oheat-bbq-sauce","title":"Touch O'Heat BBQ Sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eTouch O'Heat BBQ Sauce with a hint of heat\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eRufus Teague's Touch O'Heat BBQ Sauce is a dark red, medium-spicy barbecue sauce featuring chipotle. Sweet, savory, with a gentle fire. It's not a chili bomb like the Blazin Hot, but rather the all-rounder of the range, bottled in the signature flat whiskey bottle.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTouch O'Heat BBQ Sauce\u003c\/strong\u003e is the medium-spicy barbecue sauce from Rufus Teague in Kansas City. As the name suggests: just a hint of heat, just enough chipotle for a pleasant tingle without the burn. Behind this lies a dark, balanced tomato base. The recipe remains a family secret, but we’re happy to reveal a few ingredients: pureed raisins, orange juice, and a spoonful of anchovy paste for savory depth in the background.\u003c\/p\u003e\n\n\u003ch3\u003eGentle chipotle fire, sweet and rounded\u003c\/h3\u003e\n\u003cp\u003eFirst, you taste dark sweetness and tomato, then the chipotle arrives with a warm, mild fire that warms rather than burns.\u003c\/p\u003e\n\u003cp\u003eThe heat of the Touch O'Heat is the golden mean: more than a hint, less than a blaze. Chipotle brings smoke and warmth, molasses and brown sugar provide the dark sweetness, and orange juice and raisin paste add a fruity roundness. This makes it savory, sweet, and warm – balanced enough for every day. This medium heat is exactly why it is such a great choice as your go-to sauce.\u003c\/p\u003e\n\u003cp\u003eThose who usually avoid spice will handle this well; those who love it will find a solid everyday companion. On the spoon, it is smooth and thick, coating the meat in a glossy film. Those familiar with the Blazin Hot will recognize the same chipotle signature, just dialed down to a comfortable level.\u003c\/p\u003e\n\n\u003ch3\u003eThe all-rounder for every barbecue\u003c\/h3\u003e\n\u003cp\u003eMedium-spicy BBQ sauce goes with almost anything from the grill: pork neck, bratwurst, beef steak, chicken, and classic burgers pair perfectly with it.\u003c\/p\u003e\n\u003cp\u003ePlaced on the table, it lets every guest decide their own portion. It pairs just as well with pork neck from the \u003ca href=\"\/en\/collections\/big-green-egg\"\u003egrill\u003c\/a\u003e as it does with bratwurst or a pulled pork sandwich. Because the heat is only medium, almost everyone at the table will enjoy it, from spice-averse children to chili fans. It also works great in tacos, wraps, or as a marinade for chicken wings.\u003c\/p\u003e\n\u003cp\u003eIf that’s too tame for you, reach for the fiery \u003ca href=\"\/en\/products\/rufus-teague-blazin-hot-bbq-sauce\"\u003eBlazin Hot\u003c\/a\u003e. If you prefer no heat at all, the sweet \u003ca href=\"\/en\/products\/rufus-teague-honey-sweet-bbq-sauce\"\u003eHoney Sweet\u003c\/a\u003e is the one for you. But the Touch O'Heat remains the safe middle ground where everyone at the table finds their perfect level of spice.\u003c\/p\u003e\n\n\u003ch3\u003eThe middle of the Rufus Teague heat scale\u003c\/h3\u003e\n\u003cp\u003eRufus Teague is the BBQ brand from John McCone of Kansas City, founded in 2004 – the Touch O'Heat sits right in the middle of his heat scale.\u003c\/p\u003e\n\u003cp\u003eJohn McCone turned a grilling hobby into a brand: first a grill for Father's Day, then a smoker, then competitions, and finally his own sauces. The Touch O'Heat is intended for those who like it savory but not wild. Between the mild Honey Sweet and the hot Blazin Hot, it is the sensible middle path. The brand carries the name Teague from McCone's mother; \"Rufus\" was added because it sounded cool.\u003c\/p\u003e\n\u003cp\u003eLike all six sauces we carry from the brand, the Touch O'Heat is gluten-free, kosher, made without GMOs using natural ingredients, and bottled in the flat 16-ounce whiskey bottle. For over 20 years, Rufus Teague has stood for honest Kansas City barbecue, winning numerous awards. The flat whiskey bottle references the invented legend of the old BBQ master of the same name.\u003c\/p\u003e\n\u003cp\u003eIn our \u003ca href=\"\/en\/collections\/rufus-teague-bbq-saucen\"\u003eRufus Teague range\u003c\/a\u003e, the Touch O'Heat is the safe choice when you don't want to overthink it. A touch of fire—often, that’s all you need.\u003c\/p\u003e","brand":"Rufus Teague BBQ Saucen","offers":[{"title":"432 g","offer_id":53071259631950,"sku":"049HER0035","price":11.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rufus-teague-touch-o-heat-bbq-sauce.png?v=1784039162"},{"product_id":"la-perle-des-dieux-sardinen-mit-algen-pesto","title":"Sardines with seaweed pesto","description":"\u003ch2 id=\"speakable-headline\"\u003eSardines with seaweed pesto, green and aromatic\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe sardines with seaweed pesto from La Perle des Dieux, known in French as \"Sardines au pesto d'algues,\" are sardines in olive oil with a green pesto made from sea lettuce and basil. A fragrant recipe that brings the sea and the garden together.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSardines with seaweed pesto\u003c\/strong\u003e are flavored sardines from the La Perle des Dieux cannery in Saint-Gilles-Croix-de-Vie in the Vendée, on the French Atlantic coast south of Brittany. Fine sardines meet a green pesto made from sea lettuce, basil, almonds, and tofu—the sea and the herb garden all at once.\u003c\/p\u003e\n\u003ch3\u003eHerbal fragrance meets the green of the sea\u003c\/h3\u003e\n\u003cp\u003eThe pesto provides the fresh spiciness of basil and garlic, combined with the iodine-rich, green depth of sea lettuce—a scent like a walk along the coast.\u003c\/p\u003e\n\u003cp\u003eThe almonds add a subtle nuttiness, and the olive oil binds everything together softly. Green, fragrant, spicy—a sardine that transports you to the sea and the garden at the same time.\u003c\/p\u003e\n\u003ch3\u003eOn pasta, on bread, in a salad\u003c\/h3\u003e\n\u003cp\u003eThis pesto is already half the sauce: sardines with the pesto over hot spaghetti, add a little pasta water, and the meal is ready.\u003c\/p\u003e\n\u003cp\u003eThe green pesto really comes into its own on pasta, especially paired with a glass of Vermentino. It also tastes great on toasted bread with tomato or over a bean salad. You can find a large selection of other \u003ca href=\"\/en\/collections\/sardinen\"\u003esardines in olive oil\u003c\/a\u003e in our shop.\u003c\/p\u003e\n\u003ch3\u003eA sardine house with art on the tin\u003c\/h3\u003e\n\u003cp\u003eLa Perle des Dieux is arguably the most feminine cannery in the industry—founded in 2005 by Claudie Vardelle and Philippe Gendreau in the Vendée.\u003c\/p\u003e\n\u003cp\u003ePhilippe's family has been preserving fish for four generations; Claudie brought a sense of beauty to the business and had female artists design the lids. Thus, a young brand was born in 2005 on an old foundation—the cannery looks back on over 130 years of sardine craftsmanship. The company became known for its \u003ca href=\"\/en\/collections\/la-perle-des-dieux\"\u003evintage sardines from La Perle des Dieux\u003c\/a\u003e. If you like the green of the sea, try the related \u003ca href=\"\/en\/products\/la-perle-des-dieux-sardinen-mit-algen-kapern\"\u003esardines with seaweed \u0026amp; capers\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eContents 115 g – Drained weight 86.3 g\u003c\/p\u003e","brand":"La Perle des Dieux","offers":[{"title":"115 g \/ 86.3 g","offer_id":53071299608910,"sku":"047PDD0013","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-perle-des-dieux-sardinen-mit-algen-pesto.jpg?v=1750981787"},{"product_id":"fangst-frsk-laks-no-1-gegrillter-lachs","title":"Faroese Salmon No. 1 – grilled salmon","description":"\u003ch2 id=\"speakable-headline\"\u003eFærøsk Laks No. 1, grilled salmon from the Faroe Islands\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eFangst's Færøsk Laks No. 1 is salmon from the Faroe Islands, briefly grilled and packed in cold-pressed rapeseed oil from the island of Bornholm. Fangst calls this \"flash grilled\" – hot and fast over an open flame. Not smoked salmon, not raw fish, but a tender classic in a golden tin.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eGrilled salmon\u003c\/strong\u003e comes to you in the form of Færøsk Laks No. 1 from the Danish producer Fangst: tender, succulent, and delicately grilled. The salmon, *Salmo salar*, grows in the cool currents surrounding the Faroe Islands and is briefly grilled over an open flame in Copenhagen. It is then preserved in rapeseed oil from Bornholm, ready to open. It is a taste of the North Atlantic on your plate.\u003c\/p\u003e\n\n\u003ch3\u003eTenderly grilled, succulent, with roasted notes on the edges\u003c\/h3\u003e\n\u003cp\u003eHere, the grilled salmon tastes of the open flame, with subtle roasted notes on the edges and a succulent, buttery-soft center.\u003c\/p\u003e\n\u003cp\u003eWhen you open the tin, you can see the fine grill marks on the fillet; when you taste it, the salmon practically melts on your tongue. The fish is naturally rich, and the grilling process adds roasted notes without drying it out. With 81 percent salmon in the tin, it is primarily fish, plus only rapeseed oil and salt. Succulent, tender, honest.\u003c\/p\u003e\n\u003cp\u003eThe brief, hot grilling process, which Fangst calls \"flash grilled,\" sears the outside of the fish while keeping it juicy inside. Unlike with smoking, the salmon remains light and mild, with a fine hint of fire.\u003c\/p\u003e\n\n\u003ch3\u003eOn bread, in salads, with pasta\u003c\/h3\u003e\n\u003cp\u003eToasted bread with a dollop of crème fraîche is a great base for the grilled salmon, garnished with dill and a few drops of lemon.\u003c\/p\u003e\n\u003cp\u003eThis is Nordic tapas: simply open and share. It works just as well lukewarm over a mixed leaf salad with cucumber and radishes, or flaked through warm pasta with lemon and peas. If you prefer something fruitier, try the \u003ca href=\"\/en\/products\/fangst-frsk-laks-no-2-gegrillter-lachs-mit-sanddorn\"\u003esalmon with sea buckthorn\u003c\/a\u003e; if you are looking for smoke, try the \u003ca href=\"\/en\/products\/fangst-frsk-lachs-no-3-lachs-geraeuchert\"\u003esmoked salmon\u003c\/a\u003e. A dry white wine is a wonderful pairing.\u003c\/p\u003e\n\u003cp\u003eFor a quick dinner, the salmon on a baked potato with sour cream and chives, accompanied by a green salad, is all you need.\u003c\/p\u003e\n\n\u003ch3\u003eEighteen islands in the cool North Atlantic\u003c\/h3\u003e\n\u003cp\u003eThe Faroe Islands are eighteen small islands in the North Atlantic between Norway and Iceland, where salmon grows in cold currents. They are part of Denmark but lie outside the EU, with their own fishing zone.\u003c\/p\u003e\n\u003cp\u003eEven in July, temperatures here rarely climb above 10.5 degrees Celsius, allowing the salmon to grow slowly and develop its fine flavor. The approximately 50,000 Faroese are descendants of Vikings and have always lived off fish and sheep. In 2018, Martin, Rasmus, and Mikkel founded Fangst in Copenhagen to bring this kind of fish to a tin instead of just exporting it.\u003c\/p\u003e\n\u003cp\u003eThe salmon comes from the Faroe Islands, and it is grilled in Copenhagen. \u003ca href=\"\/en\/collections\/fangst-nordic-seafood\"\u003e\u003c\/a\u003e A fish with a clear origin, traceable from the island to the tin.\u003c\/p\u003e\n\n\u003ch3\u003eTake it out in time so the oil softens\u003c\/h3\u003e\n\u003cp\u003eOnce opened, the grilled salmon will keep refrigerated for about 2 days. A 110g tin is enough for two small appetizers or a light lunch. It tastes best served chilled, so take it out of the refrigerator in time for the oil to soften.\u003c\/p\u003e\n\u003cp\u003eOn warm days, it is sufficient with bread and salad when you prefer to keep the oven off. On a bagel with cream cheese and red onions, the salmon finds a second, equally simple stage. A squeeze of lemon and some fresh dill further highlight the grilled note. That is the taste of the North Atlantic.\u003c\/p\u003e","brand":"Fangst Nordic Seafood","offers":[{"title":"110 g","offer_id":53071300002126,"sku":"048FAN0005","price":7.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/fangst-laks-gegrillter-lachs.jpg?v=1750981807"},{"product_id":"la-belle-iloise-hummermousse-mit-cognac","title":"Lobster Mousse with Cognac","description":"\u003ch2 id=\"speakable-headline\"\u003eLobster Mousse with Cognac by la belle-iloise from Quiberon\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eLobster Mousse with Cognac by la belle-iloise is a fine spread from Brittany in which lobster is the primary ingredient. Egg yolk binds the mixture like a mayonnaise, carrot gives it its warm color, and the cognac adds a subtle underlying warmth.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eLobster Mousse with Cognac\u003c\/strong\u003e is a shellfish cream from la belle-iloise in Quiberon, Brittany. In addition to lobster, the label lists fish, shrimp, and egg yolk, along with carrot, a spoonful of tomato paste, and cognac, which elevates this small tin above a simple bread spread.\u003c\/p\u003e\n\n\u003ch3\u003eShellfish, egg, and a splash of brandy\u003c\/h3\u003e\n\u003cp\u003eThe first note is sweet and salty at the same time, as only a crustacean boiled in its own shell can achieve. Shrimp intensify this note, and the fish in the base gives the mixture body.\u003c\/p\u003e\n\u003cp\u003eThe egg yolk binds everything into a smooth mousse and provides the velvety texture a spread requires. The carrot contributes a faint sweetness and that warm orange hue familiar from the shell of a boiled lobster.\u003c\/p\u003e\n\u003cp\u003eOnly at the very end does the cognac make itself known, more as a warmth than an alcohol, and this soft touch makes the mousse festive. A splash of spirit vinegar provides a counterpoint to ensure the richness doesn't become heavy.\u003c\/p\u003e\n\n\u003ch3\u003eOn baguette, under pasta, in fish soup\u003c\/h3\u003e\n\u003cp\u003eSpread in a thin layer on toasted baguette, this mousse is perfect for an aperitif, topped with a sprig of dill and a squeeze of lemon. For four guests, plan on two to three slices per person.\u003c\/p\u003e\n\u003cp\u003eStirred into hot pasta with a little pasta water to loosen it, a spoonful makes a sauce in two minutes that would otherwise take hours on the stove. A spoonful also works well in \u003ca href=\"\/en\/products\/la-belle-iloise-fischsuppe\"\u003eBreton fish soup\u003c\/a\u003e, where it binds the broth and rounds it off. Take the tin out of the refrigerator in good time, as the aroma becomes significantly more robust at room temperature.\u003c\/p\u003e\n\u003cp\u003eServed with pan-seared prime fish like turbot or sole, a spoonful placed next to the fillet replaces any other sauce. In a small puff pastry shell, briefly baked, it becomes an appetizer that looks like more effort than it costs. Pair this with a dry white wine from the Loire Valley, served chilled.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the lobster brings its shell\u003c\/h3\u003e\n\u003cp\u003eIn lobster, a large part of the aroma resides in the shell, which releases its pigments and fragrance when heated. This is exactly what classic French shellfish sauces are based on, and it is precisely what this mousse is based on as well.\u003c\/p\u003e\n\u003cp\u003eAt la belle-iloise, the base is prepared with oil and tomato paste, thickened with cassava starch, and filled into the tin before heat makes it shelf-stable. The cognac is added early in the process because it dissolves aromas that do not dissolve in water alone. Guar gum holds the finished mixture together so that it remains smooth even after months in the pantry.\u003c\/p\u003e\n\u003cp\u003eIn addition to sardines, la belle-iloise offers a range of such creams, each with a different dweller of the sea at its center. The finer, herb-forward side is showcased by the \u003ca href=\"\/en\/products\/la-belle-iloise-lachscreme-mit-estragon\"\u003eSalmon Cream with Tarragon\u003c\/a\u003e, which uses anise instead of cognac.\u003c\/p\u003e\n\n\u003ch3\u003eA little luxury from the pantry\u003c\/h3\u003e\n\u003cp\u003eOnce opened, the mousse will keep for one to two days in the refrigerator if covered; unopened, the tin can sit on the shelf for years. Other \u003ca href=\"\/en\/collections\/fischaufstriche-cremes\"\u003efish spreads and creams\u003c\/a\u003e can be found alongside it, and the entire range from la belle-iloise can be found in the \u003ca href=\"\/en\/collections\/la-belle-iloise\"\u003eselection from Quiberon\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"la belle-iloise","offers":[{"title":"60 g","offer_id":53071390867790,"sku":"048LAB021","price":4.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/belle-iloise-hummermousse-mit-cognac.jpg?v=1750981884"},{"product_id":"la-belle-iloise-emiette-de-thon-olivenoel","title":"Crumbled Tuna in Olive Oil","description":"\u003ch2 id=\"speakable-headline\"\u003eÉmietté de Thon in Olive Oil from la belle-iloise, pure and simple\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eÉmietté de Thon in Olive Oil from la belle-iloise is flaked albacore tuna in extra virgin olive oil, with just a touch of salt. There are only three ingredients on the label, and the recipe relies on the quality of every single one.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eÉmietté de Thon in Olive Oil\u003c\/strong\u003e is the most understated fish spread from la belle-iloise in Quiberon, Brittany. Inside the small tin is Germon—Atlantic albacore tuna—flaked by hand and preserved in extra virgin olive oil, seasoned with salt, and left otherwise untouched.\u003c\/p\u003e\n\n\u003ch3\u003eWhat three ingredients can achieve together\u003c\/h3\u003e\n\u003cp\u003eThe Germon has a light, delicate, almost buttery flavor, quite unlike the dark, bold tuna many are used to from a tin. Its meat remains firm during cooking and does not break down into a paste.\u003c\/p\u003e\n\u003cp\u003eThe olive oil provides a mild fruitiness and coats every fiber, ensuring the spread is smooth on the spoon. Salt merely defines the edges, leaving the spotlight to the other two ingredients. Since nothing else is added, the quality of the oil is just as important here as the quality of the catch.\u003c\/p\u003e\n\u003cp\u003eÉmietté literally means \"broken into crumbs,\" from \u003cem\u003emiette\u003c\/em\u003e, the French word for crumb. This is precisely what distinguishes the recipe from a mousse: the fibers remain distinct, and the texture is preserved.\u003c\/p\u003e\n\n\u003ch3\u003eThe fish spread in a Salade Niçoise\u003c\/h3\u003e\n\u003cp\u003eIn a Salade Niçoise with green beans, egg, tomato, and black olives, this spread takes the place of a whole fillet, bringing its oil along as a ready-made dressing.\u003c\/p\u003e\n\u003cp\u003eOn warm baguette with a few flakes of fleur de sel, it needs nothing else, and two spoonfuls are enough for a sandwich on the go. Stirred with lemon zest, parsley, and a spoonful of yogurt, it becomes an appetizer dip in five minutes. Never drain the oil when opening the tin, as half the flavor is in there.\u003c\/p\u003e\n\u003cp\u003eStirred into a warm tomato sauce just before serving, the spread adds depth to pasta without making it taste \"fishy.\" If you prefer something bolder, try the spicy \u003ca href=\"\/en\/products\/la-belle-iloise-emiette-de-thon-luzienne\"\u003eÉmietté de Thon Luzienne\u003c\/a\u003e with ham and chili.\u003c\/p\u003e\n\n\u003ch3\u003eGermon, the albacore of the Bay of Biscay\u003c\/h3\u003e\n\u003cp\u003eGermon is what the French call the albacore tuna, a migratory fish with strikingly long pectoral fins that travels to the Bay of Biscay in summer.\u003c\/p\u003e\n\u003cp\u003eIt remains significantly smaller than its red-meat relatives, and its flesh is so light that when cooked, it almost resembles poultry. This lightness is why it is considered the finest among tunas in France.\u003c\/p\u003e\n\u003cp\u003eAt la belle-iloise, it is flaked by hand after cooking—not shredded—so that the fiber structure remains intact. Only then is the olive oil added, slowly soaking in over several weeks.\u003c\/p\u003e\n\u003cp\u003eBecause nothing masks the recipe, the result depends entirely on the quality of the raw ingredient. With no spices to hide behind, this preserve allows for no mediocre catch, which is why the simple version is considered the gold standard in-house.\u003c\/p\u003e\n\u003cp\u003eThe oil continues to penetrate the fibers over the months, making them even more tender, which is why this pantry staple actually improves with a little aging. At la belle-iloise, this recipe stands at the beginning of their lineup and serves as its benchmark.\u003c\/p\u003e\n\n\u003ch3\u003eThe small tin for a quick lunch\u003c\/h3\u003e\n\u003cp\u003eUnopened, the tin will keep for years in the cupboard; once opened, keep it covered in the fridge and eat within two days. It is perfect for a quick lunch for two, served with bread and salad. More \u003ca href=\"\/en\/collections\/thunfisch\"\u003etuna\u003c\/a\u003e is available, and you can find the rest of the range in the \u003ca href=\"\/en\/collections\/la-belle-iloise\"\u003ela belle-iloise collection\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"la belle-iloise","offers":[{"title":"80 g","offer_id":53071390998862,"sku":"048LAB022","price":5.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/belle-iloise-emiette-de-thon-thunfisch.jpg?v=1750981887"},{"product_id":"rufus-teague-smoky-apple-bbq-sauce","title":"Smoky Apple BBQ Sauce","description":"\u003ch2\u003eRufus Teague – Smoky Apple BBQ Sauce – 454g\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eRufus Teague's Smoky Apple BBQ Sauce\u003c\/strong\u003e is a balanced, slightly sweet, dark red BBQ sauce with plenty of tomato paste, brown sugar, and apple juice. The exact recipe for the Smoky Apple BBQ Sauce naturally remains the secret of Rufus Teague from Kansas. To this day, Rufus Teague bottles his BBQ sauces in whiskey bottles, a sign of the founder's particular preference. The finely tart, smoky Rufus Teague Smoky Apple BBQ Sauce tastes great with grilled pork neck steak, as well as on burgers, with bratwurst, chicken, and of course, beef steak.\u003c\/p\u003e\n\u003ch3\u003eRufus Teague Sauce – what makes it special\u003c\/h3\u003e\n\u003cp\u003eSo what is so special about Rufus Teague BBQ sauces? They are all guaranteed GMO-free, gluten-free, and kosher, made from natural ingredients, and have won many awards. And they are all made by people who love BBQ.\u003c\/p\u003e\n\u003ch3\u003eSmoky Apple Sauce – fruity-smoky BBQ sauce from the USA\u003c\/h3\u003e\n\u003cp\u003eRufus Teague from Kansas, USA uses only the best ingredients for his extraordinary Rufus Teague grill sauce. Founder John McCone was the typical man who loved to grill on his patio. The whole story began when his wife bought him a Kamado grill for Father's Day. He experimented a lot and started making his own BBQ sauces. Then he bought a smoker and started cooking lunch for employees of his company, which was in a completely different field. His employees encouraged him to participate in BBQ competitions, which eventually led him to found Rufus Teague in 2004. As for the nickname, McCone says that Teague is a family name on his mother's side. Rufus just sounded cool with it, he grins.\u003c\/p\u003e","brand":"Rufus Teague BBQ Saucen","offers":[{"title":"454 g","offer_id":53071467675982,"sku":"049HER0077","price":11.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rufus-teague-smoky-apple-bbq-sauce.jpg?v=1750982212"},{"product_id":"rufus-teague-kc-gold-mustard-bbq-sauce","title":"KC Gold Mustard BBQ Sauce","description":"\u003ch2\u003eRufus Teague – KC Gold Mustard BBQ Sauce – 454g\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eKC Gold Mustard BBQ Sauce\u003c\/strong\u003e from \u003cstrong\u003eRufus Teague\u003c\/strong\u003e is a balanced, sweet and spicy mustard sauce with mustard, brown sugar, and apple cider vinegar. The exact recipe for the subtly smoky KC Gold Mustard BBQ Sauce naturally remains Rufus Teague's secret from Kansas. To this day, Rufus Teague bottles his BBQ sauces in whiskey bottles, a sign of the founder's particular preference. Rufus Teague KC Gold Mustard BBQ Sauce, the savory Southern classic with a unique mustard flavor, tastes great with pork, chicken, and fish.\u003c\/p\u003e\n\u003ch3\u003eRufus Teague Sauce – what makes it special\u003c\/h3\u003e\n\u003cp\u003eWhat is so special about Rufus Teague BBQ Sauces? They are all guaranteed GMO-free, gluten-free, and kosher, made from natural ingredients, and have won many awards. And they are all made by people who love BBQ.\u003c\/p\u003e\n\u003ch3\u003eKC Gold Mustard Sauce – sweet and spicy BBQ Sauce from the USA\u003c\/h3\u003e\n\u003cp\u003eRufus Teague from Kansas, USA uses only the best ingredients for his exceptional Rufus Teague grill sauce. Founder John McCone was the typical man who loved to grill on his patio. When his wife bought him a Kamado grill for Father's Day, the whole story began. He experimented a lot and started making his own BBQ sauces. Then he bought a smoker and started cooking lunch for employees of his company, which was in a completely different field. His employees encouraged him to participate in grilling competitions, and this eventually led him to found Rufus Teague in 2004. As for the nickname, McCone says Teague is a family name on his mother's side. Rufus just sounded cool with it, he grins.\u003c\/p\u003e","brand":"Rufus Teague BBQ Saucen","offers":[{"title":"454 g","offer_id":53071468298574,"sku":"049HER0078","price":11.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rufus-teague-kc-gold-mustard-bbq-sauce.jpg?v=1750982215"},{"product_id":"fangst-sild-no-1-geraeucherter-hering","title":"Sild No. 1 – Smoked Herring","description":"\u003ch2 id=\"speakable-headline\"\u003eSild No. 1, smoked herring from the Norwegian Sea\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eSild No. 1 by Fangst is smoked herring from the Norwegian Sea, refined over beechwood and seasoned with a herb salt of white pepper and wild garlic, in rapeseed oil. Sild is the Norwegian word for herring. A slice of coastline and a hint of forest, ready from the golden tin.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSmoked herring\u003c\/strong\u003e comes to you in Sild No. 1 from the Danish producer Fangst: smoky, salty, full-bodied. The herring, Latin name \u003ci\u003eClupea harengus\u003c\/i\u003e, originates from the Norwegian Sea and has long been known as the \"silver of the sea.\" Cleaned by hand, refined over light beechwood smoke, and seasoned with a herb salt, it rests in cold-pressed rapeseed oil from the island of Bornholm. One of the great classics of the North awaits you in this 110 g tin.\u003c\/p\u003e\n\n\u003ch3\u003eMildly smoked, between coast and forest\u003c\/h3\u003e\n\u003cp\u003eSmoked herring here tastes softer and more refined than a coarse Bismarck or matjes; the beechwood smoke remains delicate, and the wild garlic adds a green, forest note.\u003c\/p\u003e\n\u003cp\u003eUpon opening, warm smoke rises, followed by white pepper, sea salt, and a hint of wild garlic. On bread, it is succulent, savory, and tender with oil; the herring is naturally rich, which supports the smoke and rounds out the flavor. The wild garlic makes it special—a green, forest-inspired touch rarely found with herring. No vinegar, no sharp marinade, just fish, smoke, and herbs. This is how herring tastes when it is taken seriously.\u003c\/p\u003e\n\u003cp\u003eHerring was long considered a food for the poor, even though an entire food culture is rooted in it. With 70 percent fish in the tin, Fangst treats it like a delicacy, not a mass-produced commodity.\u003c\/p\u003e\n\n\u003ch3\u003eOn rye bread with onion and egg\u003c\/h3\u003e\n\u003cp\u003eHearty rye bread with butter is the perfect base for the smoked herring, topped with thin onion rings and a hard-boiled egg.\u003c\/p\u003e\n\u003cp\u003eThis is Nordic tapas—simply open and share. A warm jacket potato with sour cream pairs just as well with Sild, as does Danish smørrebrød with beetroot and cress. If you are looking for more smoke from the North, try the \u003ca href=\"\/en\/products\/fangst-brisling-no-2-geraeucherte-sprotten\"\u003esmoked sprats\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/fangst-frsk-laks-no-3-lachs-geraeuchert\"\u003esmoked salmon\u003c\/a\u003e. For many, an ice-cold aquavit or a pilsner is part of the experience.\u003c\/p\u003e\n\u003cp\u003eAs a quick lunch, the herring goes well with warm pasta, lemon, and parsley, or eaten straight from the tin with a fork when you are in a hurry. This is how you bring the North to your plate, even at lunchtime.\u003c\/p\u003e\n\n\u003ch3\u003eSilver of the sea since the Middle Ages\u003c\/h3\u003e\n\u003cp\u003eHerring has shaped Nordic cuisine since the Middle Ages; it sustained Hanseatic cities and entire coastal regions.\u003c\/p\u003e\n\u003cp\u003eAtlantic herring travel through the Norwegian Sea in massive schools of millions, diving to depths of up to 200 m. This is exactly where Fangst sources them—wild-caught—and gently smokes them over beechwood. In 2018, Martin, Rasmus, and Mikkel founded the company in Copenhagen to restore the honor of such fish. The three wanted to bring herring out of the shadow of rollmops jars and show just how refined it can be.\u003c\/p\u003e\n\u003cp\u003eThe herb salt comes from a small importer on the island of Funen. \u003ca href=\"\/en\/collections\/fangst-nordic-seafood\"\u003e\u003c\/a\u003e An honest product with a long history.\u003c\/p\u003e\n\n\u003ch3\u003eTwo smørrebrød, cold beer, good bread\u003c\/h3\u003e\n\u003cp\u003eOnce opened, the smoked herring will keep refrigerated for about 2 days. A 110 g tin is enough for two smørrebrød or a leisurely evening snack. On days when you crave the taste of the sea and the forest at the same time, pair it with a cold beer. You only need to open the tin, add some good bread, and you are ready. Flaked into a potato salad with dill, the smoke spreads throughout the entire dish. Silver of the sea, freshly interpreted.\u003c\/p\u003e","brand":"Fangst Nordic Seafood","offers":[{"title":"110 g","offer_id":53071499788622,"sku":"048FAN0006","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/fangst-sild-no-1-geraeucherter-hering.jpg?v=1750982866"},{"product_id":"gourmetbox-fisch-in-dosen","title":"Canned fish","description":"\u003ch2\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003eGourmet Box – Canned Fish – Gift for Fish Lovers\u003c\/span\u003e\u003c\/h2\u003e \u003cp\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003eThe \u003cstrong\u003eCanned Fish Gourmet Box\u003c\/strong\u003e is a culinary \u003cstrong\u003egift for fish lovers\u003c\/strong\u003e, promising the finest sardine and tuna delights from the sea. Sardines in extra virgin olive oil are a treat, and those in this gourmet box come from northern Portugal or as vintage sardines from the Breton Atlantic coast. Sprats, also known as Nordic sardines, come from the waters of the Baltic Sea. Sardines for frying are also included in this fish gift, with the butter needed for frying already included in the fish can. The fine sardine cream tastes delicious on crispy crackers and the tuna cream is a hit as a sauce for a Vitello Tonnato. The tuna in sunflower oil tastes great on pizza as well as in a salad. The Canned Fish Gourmet Box offers a good selection from the best canneries such as La belle Iloise, La Perle des Dieux, Banca de Sardinha, Briosa Gourmet, Porthos, Olasagasti and Fangst and is already lovingly packaged as a gift. \u003c\/span\u003e\u003c\/p\u003e \u003ch3\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003eGourmet Box – Canned Fish – Delights from the Sea\u003c\/span\u003e\u003c\/h3\u003e \u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eThe Canned Fish Gourmet Box contains the following products:\u003c\/span\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003eVintage Sardines – La Perle des Dieux\u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003eSardines in Olive Oil – Banca de Sardinha\u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003eSardine Cream – Briosa Gourmet\u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003eCrema del Cantabrico – Olasagasti\u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003eTuna in Oil – Porthos\u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003eSprats – Fangst\u003c\/span\u003e\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003eThe Canned Fish Gourmet Box\u003c\/span\u003e is lovingly and individually packaged in a gift box filled with SizzlePak, colorful paper filling material that is not only decorative but also protects the products, and a hand-tied ribbon. Should a delicatessen product from the Canned Fish Gourmet Box gift assortment not be available, we will replace it with an equivalent item. Box size: 25.5cm x 25.5cm x 9.5cm.\u003c\/span\u003e\u003c\/p\u003e","brand":"nur Gutes","offers":[{"title":"1 piece","offer_id":53071520203086,"sku":"088NUR0203","price":45.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/overhead_a346308b-9e7b-42b8-9a90-096a8a50fb23.png?v=1780393287"},{"product_id":"la-perle-des-dieux-sardinen-mit-algen-kapern","title":"Sardines with Algae \u0026 Capers","description":"\u003ch2\u003eSardines with Seaweed \u0026 Capers – Canned Fish from La Perle des Dieux\u003c\/h2\u003e\n\u003cp\u003eA new recipe from \u003cstrong\u003eLa Perle des Dieux\u003c\/strong\u003e: \u003cstrong\u003eSardines with seaweed and capers\u003c\/strong\u003e is delicious and fresh, wonderfully capturing the flavors of the sea: sardines, seaweed, and coastal-grown capers, caressed by sea air. Following the great success of their sardines with seaweed pesto, the cannery is now launching a new recipe featuring sardines, seaweed, and capers. Four to five sardines are meticulously trimmed by hand to fit perfectly into the can. The seaweed, here three different marine plants, harmonizes perfectly with the taste of the capers, this floral spice from the caper bush bud. There are many good reasons to be tempted by this novelty, always combined with fruity, extra virgin olive oil!\u003c\/p\u003e\n\u003ch3\u003eLa Perle des Dieux – the best canned sardines\u003c\/h3\u003e\n\u003cp\u003eLa Perle des Dieux is arguably the most feminine cannery among sardine producers. This is no surprise, as founder Claudie Vardelle was long the head of a Parisian fashion boutique before she co-founded La Perle des Dieux in 2005 with Philippe Gendreau, whose family had been producing canned fish for four generations. It was also her idea not to illustrate the colorful metal cans with fish or fishermen, but to find young female artists who would take a completely new approach to designing canned fish. This led to the creation of the two wonderful series of vintage sardines by Delphine Cossais (La Mademoiselle) and Coralie Joulin (Lulu), which have shaped the reputation of La Perle des Dieux.\u003c\/p\u003e\n\u003cp\u003eOf course, it's not just the charming exterior that defines La Perle des Dieux sardines. The sardines are caught off the coast of Saint Gilles Croix de Vie, once a famous fishing port, and carefully cleaned by hand while fresh, then packed into cans. For the recipes of flavored sardines and anchovies, high-quality basic ingredients are used, and delicious canned fish is produced according to traditional or newly inspired recipes. Buy the best canned sardines from La Perle des Dieux here.\u003c\/p\u003e\n\u003cp\u003eContent 115 g – Drained weight 86.3 g\u003c\/p\u003e","brand":"La Perle des Dieux","offers":[{"title":"115 g \/ 86.3 g","offer_id":53071545303374,"sku":"047PDD0035","price":6.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-perle-des-dieux-sardinen-mit-algen-kapern.jpg?v=1750983376"},{"product_id":"fangst-frsk-laks-no-2-gegrillter-lachs-mit-sanddorn","title":"Faroese Salmon No. 2 – Grilled Salmon with Sea Buckthorn","description":"\u003ch2\u003eFangst Færøsk Laks No. 2 – Grilled Salmon with Sea Buckthorn\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eFangst Færøsk Laks No. 2\u003c\/strong\u003e is \u003cstrong\u003egrilled salmon\u003c\/strong\u003e from the Nordic Sea with sea buckthorn and lemon verbena. This aromatic, fatty fish is processed in the Danish capital, Copenhagen. Hand-cleaned, it is first briefly but intensely grilled, \"flash-grilled\" as Fangst calls it, before being preserved in cold-pressed rapeseed oil from the island of Bornholm. It's wonderfully Nordic-seasoned with sea buckthorn, also known as Nordic lemon, and lemon verbena, and then sealed in golden fish cans. Faroese salmon is a truly local product that Fangst founders Martin, Rasmus, and Mikkel are rightly proud of.\u003c\/p\u003e\n\u003ch3\u003eFærøsk Laks – Salmon from the Faroe Islands\u003c\/h3\u003e\n\u003cp\u003eThe founders of Fangst have been familiar with Scandinavian eating culture since childhood. Martin, who grew up in a family of biologists, birdwatchers, and fish farmers, wants to contribute to how good food can be made from natural resources, such as the rediscovery of Færøsk Laks. Rasmus's home is the mussel banks of the Ise and Roskilde Fjords; even as a child, he wanted to know more about edible nature, flora and fauna. Mikkel, an experienced chef and product developer, with his broad knowledge of Nordic ingredients and processing methods, is responsible for the recipes of the first Fangst canned fish products.\u003c\/p\u003e\n\u003cp\u003eThe Faroe Islands, meaning \"Sheep Islands,\" are a group of 18 islands located in the North Atlantic between Norway and Iceland. The islands, which belong to Denmark, have enjoyed extensive autonomy since 1948 but are not part of the European Union's customs territory in terms of fishing. The fishing zone is 200 nautical miles. The Faroese, about 50,000 islanders, are proud Viking descendants who for a long time primarily earned their living from fishing and sheep farming, preferring to eat their good salmon themselves rather than export it. Due to the long fishing tradition, there are high sustainability standards in local aquaculture.\u003c\/p\u003e\n\u003cp\u003eThe remote cool location in the North Atlantic, excellent water quality, and strong currents offer Faroese salmon perfect living conditions. Furthermore, the average air temperature does not rise above 10.5 degrees Celsius even in July or August. This allows the salmon to grow slowly and develop its special aroma.\u003c\/p\u003e\n\u003cp\u003eFangst aims to bring Faroese salmon, Latin: Salmo Salar, back to the plates of Danes and the steadily growing community of canned fish enthusiasts. They have succeeded; after the successful launch of Fangst Færøsk Laks No. 1, there is now a second salmon variety seasoned with sea buckthorn and lemon verbena.\u003c\/p\u003e","brand":"Fangst Nordic Seafood","offers":[{"title":"110 g","offer_id":53071551627598,"sku":"048FAN0009","price":7.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/fangst-faerosk-laks-no-2-gegrillter-lachs-mit-sanddorn.jpg?v=1750983635"},{"product_id":"kohl-apfelsaft-mit-birne-750ml","title":"Apple and Pear Juice","description":"\u003ch2 id=\"speakable-headline\"\u003eKohl Cuvée Apple Juice with Pear, velvety and round\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eTwo orchard fruits in one bottle: Kohl Cuvée Apple Juice with Pear brings together naturally cloudy mountain apple juice from Ritten and the purée of sun-ripened pears. Velvety, smooth, round – each lets the other take center stage.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eApple juice with pear\u003c\/strong\u003e is Thomas Kohl's gentlest cuvée: a velvety, smooth, round juice made from hand-picked mountain apples and pear purée. In this bottle, the two orchard fruits show what they can achieve together.\u003c\/p\u003e\n\n\u003cp\u003eThe sun-ripened mountain apples contribute elegance and acidity, while the pear purée adds sweetness and creaminess. And although the pear is elegantly restrained, its fragrance is clearly evident to the nose – even before you have taken the first sip. On the palate follows the round fullness for which pears are famous – velvety, smooth, gentle. A mild juice that still brings enough aroma for bold pairings.\u003c\/p\u003e\n\n\u003ch3\u003eWith smoked foods, spicy cheese, and dark chocolate\u003c\/h3\u003e\n\u003cp\u003eApple juice with pear finds its match in savory dishes, smoked meat, spicy cheeses, and dark chocolate.\u003c\/p\u003e\n\u003cp\u003eIt accompanies bold foods and enjoys being paired with something salty or spicy – its sweetness holds its own without being intrusive. With a slice of smoked ham on dark bread, the pear takes the edge off the smoke and allows the spice to remain. It is also a fine companion to a piece of bitter chocolate in the evening because its creaminess carries the cocoa.\u003c\/p\u003e\n\n\u003ch3\u003eWhen apple and pear complement each other\u003c\/h3\u003e\n\u003cp\u003eApples and pears are botanically close relatives – both pome fruits, both at home in the Alps for centuries, both with a very distinct character.\u003c\/p\u003e\n\u003cp\u003eThat is exactly what makes this cuvée so appealing: the apple provides the structure that the pear would lack on its own; the pear provides the creaminess that the apple lacks. Thomas Kohl has chosen the mixing ratio so that the pear remains restrained yet still defines the juice; if the proportion were too high, it would overpower the apple.\u003c\/p\u003e\n\n\u003ch3\u003eThe art of affinage at 1,000 meters\u003c\/h3\u003e\n\u003cp\u003eThe mountain apples for this cuvée grow around the Troidner Hof, which is located at a good 900 meters above Bolzano – the family's highest orchards reach nearly 1,000 meters. Warm days and cold nights alternate there.\u003c\/p\u003e\n\u003cp\u003eThe greater this difference, the more acidity the fruit retains – and exactly this acidity is needed so that the pear does not veer into being cloyingly sweet. Both partners benefit, as Thomas believes for all his cuvées: he can rightly call himself Italy's first apple juice affineur.\u003c\/p\u003e\n\u003cp\u003eHarvesting is done by hand in several passes, each variety individually, and goes to the press the very next morning. Served at 8 to 10 degrees in a stemmed glass, this cuvée then shows what it is made of – a recommendation that Thomas makes for all his juices.\u003c\/p\u003e\n\u003cp\u003eRipeness is decisive: every fruit is processed only when it is ready, and it is preserved afterwards solely by gentle pasteurization. The vegan label from the European Vegetarian Union is also included.\u003c\/p\u003e\n\n\u003ch3\u003eIn a stemmed glass, the pear fragrance emerges\u003c\/h3\u003e\n\u003cp\u003eServe chilled, 8 to 10 degrees, and please use a stemmed glass – that is where the pear fragrance is most clearly perceived. Once opened, the bottle should be refrigerated and remains good for 6 days; unopened, it keeps for at least a year in a cool, dark place. Things get fruitier with \u003ca href=\"\/en\/products\/kohl-essence-apfelsaft-mit-marille-750ml\"\u003eApple Juice with Apricot\u003c\/a\u003e, and varietal and soft with the \u003ca href=\"\/en\/products\/kohl-bergapfelsaft-jonagold-750ml\"\u003eJonagold\u003c\/a\u003e; the remaining blends are waiting in the \u003ca href=\"\/en\/collections\/kohl-cuvee\"\u003eKohl Cuvées\u003c\/a\u003e.\u003c\/p\u003e","brand":"Kohl Bergapfelsaft","offers":[{"title":"750 ml","offer_id":53073527144782,"sku":"026WIL7189","price":6.1,"currency_code":"EUR","in_stock":true},{"title":"6 x 750 ml","offer_id":59623798341966,"sku":"026WIL7189_6","price":35.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/kohl-bergapfelsaft-birne.png?v=1788348394"},{"product_id":"ferdinands-saar-dry-gin-200ml","title":"Saar Dry Gin – 200ml","description":"\u003ch2 id=\"speakable-headline\"\u003eSaar Dry Gin by Ferdinand's in the small 200 ml bottle\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eSaar Dry Gin by Ferdinand's Spirits in 200 ml is the small edition of the Riesling gin from the Saar, bottled at the same 44 percent and with the same recipe as the large bottle. Not a miniature for the display case, but an amount that you will actually finish.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSaar Dry Gin\u003c\/strong\u003e in 200 ml is the artisan-distilled Riesling gin from Ferdinand's Spirits in the Saar valley, here in a size for trying it out. One such bottle provides around six gin and tonics of three centiliters each, enough for a long evening for four. Anyone who wants to test a gin before ending up with half a bottle sitting in the cupboard should start here.\u003c\/p\u003e\n\n\u003ch3\u003eSix gin and tonics and no leftovers in the cupboard\u003c\/h3\u003e\n\u003cp\u003eThe small bottle solves a problem that every home bar is familiar with: open spirits that stand around for years.\u003c\/p\u003e\n\u003cp\u003e200 milliliters are used up in one evening with guests, and the gin remains as fresh as the day it was bottled. The format is also practical for traveling, for a weekend house, or as a birthday present, as it fits into any bag while still looking impressive. Anyone wanting to taste several gins side-by-side will get much further with these small bottles than with three half-empty large ones.\u003c\/p\u003e\n\u003cp\u003eThere is no special ritual required for pouring. A bulbous glass, plenty of ice, a dry tonic in a one-to-three ratio, and a bergamot zest – this gin doesn't ask for anything more. As a small gift, the bottle makes a well-rounded addition next to a bottle of \u003ca href=\"\/en\/collections\/wermut\"\u003evermouth\u003c\/a\u003e and two good glasses, without turning into a whole gift basket.\u003c\/p\u003e\n\n\u003ch3\u003eOver 30 botanicals from the Saar vineyards\u003c\/h3\u003e\n\u003cp\u003eThe small bottle contains exactly the same recipe as the large one, featuring over 30 hand-picked botanicals from the region.\u003c\/p\u003e\n\u003cp\u003eJuniper sets the tone, overlaid with red vineyard peach, quince, and Rubinette apple from the trees behind the distillery. Lavender from the Konzer Tälchen and herbs from their own garden provide the floral side, while cardamom, cinnamon, and nutmeg add warm spice.\u003c\/p\u003e\n\u003cp\u003eThe gin carries its 44 percent lightly because an infusion of Riesling Spätlese grapes softens the bite. Smooth, floral, and with a dry core, it reveals itself as different from juniper-heavy London Dry Gins, without ever disowning its juniper roots.\u003c\/p\u003e\n\n\u003ch3\u003eDistilled by the Vallendar family since 1824\u003c\/h3\u003e\n\u003cp\u003eSaar Dry Gin is distilled at the Avadis Distillery in Wincheringen-Bilzingen, on an estate with a long tradition of fruit brandy production.\u003c\/p\u003e\n\u003cp\u003eAndreas Vallendar, the house's master distiller, studied beverage technology and runs the distillery where his family has been working since 1824. The Riesling grapes come from the Saarburger Rausch, a steep south-facing slope on Devonian slate, cultivated by Dorothee Zilliken at the \u003ca href=\"\/en\/collections\/weingut-forstmeister-geltz-zilliken\"\u003eVDP winery Forstmeister Geltz-Zilliken\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eThe brand is named after Ferdinand Geltz, the royal Prussian head forester and co-founder of the VDP Mosel-Saar-Ruwer. Simon Difford gave the gin a full score of five stars back in 2014 and called it simply outstanding. It is now shipped to 42 countries. If you like it, the \u003ca href=\"\/en\/products\/ferdinands-saar-dry-gin\"\u003elarge 0.5-liter bottle\u003c\/a\u003e is waiting for you, and there are several other German brandies standing nearby on the \u003ca href=\"\/en\/collections\/gin\"\u003egin shelf\u003c\/a\u003e.\u003c\/p\u003e","brand":"Ferdinand's Spirits","offers":[{"title":"200 ml","offer_id":53073527177550,"sku":"023ZIL0002","price":15.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ferdinands-saar-dry-gin-fassprobe.jpg?v=1751006631"},{"product_id":"ferdinands-saar-dry-gin","title":"Saar Dry Gin","description":"\u003ch2 id=\"speakable-headline\"\u003eSaar Dry Gin from Ferdinand's with Riesling from the Saarburger Rausch vineyard\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eSaar Dry Gin from Ferdinand's Spirits is a German dry gin at 44 percent ABV, which combines over 30 hand-picked botanicals with a Riesling infusion from the steep Saarburger Rausch vineyard. The distillery produces the base alcohol from spelt, wheat, and rye.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSaar Dry Gin\u003c\/strong\u003e is the Riesling gin from Ferdinand's Spirits in the Saar valley, distilled at the Avadis Distillery in the small town of Wincheringen-Bilzingen. It is named after Ferdinand Geltz, the Royal Prussian Forest Master who lived from 1851 to 1925 and co-founded the VDP Mosel-Saar-Ruwer. The 0.5-liter dark glass bottle has featured his signet ever since.\u003c\/p\u003e\n\n\u003ch3\u003eVineyard peach, lavender, and a core of juniper\u003c\/h3\u003e\n\u003cp\u003eThere are over 30 botanicals in this bottle, and most of them grow less than a hundred meters from the distillery.\u003c\/p\u003e\n\u003cp\u003eDirectly behind the distillery building are the trees for red vineyard peaches, quinces, and Rubinette apples. The lavender comes from fallow vineyards in the Konzer Tälchen valley, and the herbs are grown in their own garden. Apple mint, lemon thyme, and lemon verbena provide freshness, coriander, cardamom, and cinnamon add spice, and the juniper sets the tone.\u003c\/p\u003e\n\u003cp\u003eFruity, floral, and spicy, this gin is milder than its 44 percent alcohol content would suggest. This is due to the Riesling infusion from Spätlese grapes, which drapes itself over the herbs like a fine veil and takes the edge off the alcohol.\u003c\/p\u003e\n\n\u003ch3\u003eA tonic with sage and dried lemon\u003c\/h3\u003e\n\u003cp\u003eSaar Dry Gin works well neat over ice, but its real stage is a restrained, dry tonic.\u003c\/p\u003e\n\u003cp\u003eThree centiliters of gin, a leaf of sage, and a slice of dried lemon on top, and the floral side remains audible instead of disappearing under the quinine. Those who want to further emphasize the wine note can add a splash of \u003ca href=\"\/en\/collections\/weingut-forstmeister-geltz-zilliken\"\u003eRiesling from the Weingut Forstmeister Geltz-Zilliken\u003c\/a\u003e. This brings the story full circle to the site from which the grapes originate.\u003c\/p\u003e\n\u003cp\u003eThe gin also holds its own in a Martini, as it does not interfere with the \u003ca href=\"\/en\/collections\/wermut\"\u003evermouth\u003c\/a\u003e, but rather provides a fruity foundation. It gets sweeter and softer with the \u003ca href=\"\/en\/products\/ferdinands-saar-quince-quitten-gin\"\u003eSaar Quince made from Muscat quinces\u003c\/a\u003e, the \"little brother\" from the same house. The two go well together: one brings the structure, the other the fruit.\u003c\/p\u003e\n\n\u003ch3\u003eFour friends, two traditional houses, one gin since 2013\u003c\/h3\u003e\n\u003cp\u003eBehind Ferdinand's are four people from the Saar region who teamed up in 2013 to bring their home to a bottle.\u003c\/p\u003e\n\u003cp\u003eSiblings Denis Reinhardt and Erik Wimmers are both at home in spirits distribution and came up with the idea for a Riesling gin. Andreas Vallendar, master distiller at the Avadis Distillery, developed the recipe on the same estate where his family has been distilling fruit since 1824. And Dorothee Zilliken contributes the grapes from the Saarburger Rausch, a south-facing steep slope on Devonian slate.\u003c\/p\u003e\n\u003cp\u003e\"We want to make a gin that reflects our terroir and our region with all its highlights and peculiarities,\" Denis says about the early years. The jury at the San Francisco World Spirits Competition agreed in 2015 with a double gold medal. Today, the gin is on shelves in 42 countries, and you can find the \u003ca href=\"\/en\/collections\/ferdinands-spirits\"\u003eentire Ferdinand's range\u003c\/a\u003e here under one roof. Hats off.\u003c\/p\u003e","brand":"Ferdinand's Spirits","offers":[{"title":"500 ml","offer_id":53073528357198,"sku":"023ZIL0001","price":31.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ferdinands-saar-dry-gin-500ml.jpg?v=1751006634"},{"product_id":"helmut-weisser-wermut-750ml","title":"White Vermouth","description":"\u003ch2 id=\"speakable-headline\"\u003eWhite Vermouth by Helmut Wermut with Orange Blossom and Lavender\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eWhite Vermouth by Helmut Wermut is a light wine aperitif from Hamburg, based on a Palatinate cuvée of Riesling and Müller-Thurgau. Twenty-five herbs, fruits, and blossoms give it the mild sweetness of orange blossom, along with lavender and fresh meadow herbs.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eWhite Vermouth\u003c\/strong\u003e is the light and floral one among the three vermouths that Markus Weiß has been producing in Hamburg under the name Helmut Wermut since 2017. The foundation is not a neutral industrial wine, but a specially blended cuvée from the Palatinate. You can taste this in the fine acidity that runs beneath the floral sweetness and keeps the aperitif fresh.\u003c\/p\u003e\n\n\u003ch3\u003eOrange Blossom, Lavender, and Fresh Meadow Herbs\u003c\/h3\u003e\n\u003cp\u003eFloral, mild, and fresh—that is how the white one can be summed up in three words, making it the most approachable of the three Helmut Vermouths.\u003c\/p\u003e\n\u003cp\u003eVermouth is called \"Wermut\" in German because it contains wormwood, a silvery-gray aster with plenty of bitter compounds. In this light cuvée, this herb remains pleasantly in the background. Up front are orange blossom, lavender, and meadow herbs, while a fine thread of bitterness runs through the glass underneath. This creates an aperitif that is bitter enough to whet the appetite, and mild enough for anyone who has previously only known vermouth from a martini.\u003c\/p\u003e\n\u003cp\u003eSweet at first, tart second, lingering third—it is precisely this sequence that makes it a glass for both beginners and connoisseurs.\u003c\/p\u003e\n\n\u003ch3\u003eNeat for your first taste, with tonic for a long evening\u003c\/h3\u003e\n\u003cp\u003eWhen you pour the white one for the first time, leave out the ice, as it otherwise masks the delicate floral notes.\u003c\/p\u003e\n\u003cp\u003eAfter that, it is served classically in a glass with two ice cubes and a thin lemon zest, just as you would get it in the tapas bars of Barcelona before a meal. If you prefer a longer drink, pour ten centiliters with the same amount of tonic water and add the zest.\u003c\/p\u003e\n\u003cp\u003eThe white one also cuts a fine figure in a spritz with sparkling wine and soda water, as its floral notes stand up well to the carbonation. It likes salty accompaniments anyway, so serve with olives, almonds, and a plate of \u003ca href=\"\/en\/collections\/aperitif\"\u003eaperitif\u003c\/a\u003e snacks. Once opened, it keeps for a year or longer according to the manufacturer; stored in the refrigerator, it is always at the perfect drinking temperature.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Barcelona to the Palatinate Herb Kitchen\u003c\/h3\u003e\n\u003cp\u003eMarkus Weiß discovered vermouth during several years in Barcelona and missed it so much upon his return that he spent two years tinkering with his own recipe.\u003c\/p\u003e\n\u003cp\u003eHelmut launched at the end of 2017—a name that Markus calls quintessentially German and sees as having a contemporary wink. The herbs, fruits, and spices are steeped in alcohol for at least five weeks before the extract is blended in the Palatinate with the Riesling cuvée from Christian at the Bergdolt-Reif \u0026amp; Nett winery.\u003c\/p\u003e\n\u003cp\u003eEverything is peeled, cut, and picked by hand. Everything passes through their own hands to ensure quality control, according to the manufacturer.\u003c\/p\u003e\n\u003cp\u003eThe juries see it similarly: Gold at the Meininger's International Spirits Award 2021, Gold at the Frankfurt International Trophy 2021, and Silver at the World Trophy 2022. If you want to experience the craftsmanship by comparison, place the berry-forward \u003ca href=\"\/en\/products\/helmut-roter-wermut-750ml\"\u003ered vermouth\u003c\/a\u003e next to it, or grab the \u003ca href=\"\/en\/products\/helmut-wermut-3er-mini-probierbox\"\u003emini tasting box\u003c\/a\u003e with all three varieties, which includes the rosé in addition to the white and red. Further bottles for comparative tasting can be found in our \u003ca href=\"\/en\/collections\/wermut\"\u003evermouth\u003c\/a\u003e category. 750 ml, 17% vol, contains sulfites.\u003c\/p\u003e","brand":"Helmut Wermut","offers":[{"title":"750 ml","offer_id":53073534353742,"sku":"024HEL002","price":29.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/helmut-der-weisse-wermut-weiss.jpg?v=1751006705"},{"product_id":"kohl-gourmet-bergapfelsaft-3er-geschenk","title":"Mountain Apple Juice 3-Pack Gift","description":"\u003ch2\u003eKohl Mountain Apple Juice Gift Set with 3 Bottles from South Tyrol\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eMountain Apple Juice Gift Set\u003c\/strong\u003e combines three single-varietal, naturally cloudy Kohl mountain apple juices into a gift for the ultimate apple enjoyment for gourmets. Lovingly and individually packaged in a gift box lined with tissue paper.\u003c\/p\u003e\n\u003ch3\u003eMountain Apple Juice – Pinova\u003c\/h3\u003e\n\u003cp\u003eThe single-varietal Kohl gourmet mountain apple juice Pinova is full-bodied and velvety; it has an intense aroma of ripe white peaches and crisp grapes, while on the palate it also displays notes of blossoms and honey. The straw-yellow mountain apple juice is slightly sweeter than its two companions, Gravensteiner and Elstar.\u003c\/p\u003e\n\u003ch3\u003eMountain Apple Juice – Gravensteiner\u003c\/h3\u003e\n\u003cp\u003eThe naturally cloudy Kohl gourmet mountain apple juice Gravensteiner is zesty and fresh; it has a fragrance of flowers and spices, while on the palate it shows notes of citrus fruits such as grapefruit. It is robust and has a well-balanced fruit-acidity interplay. The pale straw-yellow Kohl mountain apple juice is slightly less sweet than the Pinova.\u003c\/p\u003e\n\u003ch3\u003eMountain Apple Juice – Jonagold\u003c\/h3\u003e\n\u003cp\u003eThe single-varietal Kohl gourmet mountain apple juice Jonagold is sweet, soft, and elegant; it has an intense aroma of ripe pears, a slightly nutty character, and is the lightest in color of the Kohl gourmet juices—a favorite for everyone. In terms of sweetness, the Jonagold mountain apple juice is arguably the most intense of the three varieties, although all of them look very similar with their straw-yellow appearance, making their distinctly perceptible different flavors all the more surprising.\u003c\/p\u003e\n\u003cp\u003eShould a product in the gift set be unavailable, we will replace it with an equivalent item.\u003c\/p\u003e","brand":"nur Gutes","offers":[{"title":"3x 750 ml","offer_id":53073534812494,"sku":"026WIL0001","price":25.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/kohl-gourmet-bergapfelsaft-geschenk-jonagold_9e32782d-199d-47e2-b023-c40d9c6846fb.jpg?v=1777042579"},{"product_id":"windspiel-premium-dry-gin","title":"Premium Dry Gin","description":"\u003ch2 id=\"speakable-headline\"\u003ePremium Dry Gin made from Eifel potatoes\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Premium Dry Gin from Windspiel is Germany's first gin made from potatoes ripened in volcanic soil, with 47 percent alcohol. Mild, citrusy, floral, with juniper at its core. Not an industrial gin, but a multi-award-winning potato gin from the Volcanic Eifel.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePremium Dry Gin\u003c\/strong\u003e is the flagship of the Windspiel Manufaktur and Germany's first gin made from potatoes ripened in volcanic soil. Distilled using the classic London Dry method with 12 botanicals, it is mild and elegant, with citrus and floral notes and a subtle spice. A juniper gin with 47 percent alcohol for purists and connoisseurs.\u003c\/p\u003e\n\n\u003ch3\u003eMild, citrusy, floral, juniper at its core\u003c\/h3\u003e\n\u003cp\u003eJuniper and lemon on the nose, mild and elegant on the palate, with floral lavender and a subtle spice in the background.\u003c\/p\u003e\n\u003cp\u003eTwelve botanicals play together; juniper forms the base, lemon peel and coriander provide freshness, while lavender and cinnamon bark add floral depth. Ginger, pepper, and licorice remain discreetly in the background. Velvety, spicy, floral—this is how a gin drinks when it has nothing to prove.\u003c\/p\u003e\n\u003cp\u003eThe distillery attributes its mildness to the potatoes. This very mildness is its hallmark; it carries the botanicals without overpowering them. If you are used to gins that are a bit sharper, you will notice the difference from the very first sip. Nothing is pushy here; everything is perfectly balanced.\u003c\/p\u003e\n\n\u003ch3\u003eIn a classic Gin \u0026amp; Tonic\u003c\/h3\u003e\n\u003cp\u003eThe classic Gin \u0026amp; Tonic is the home of our Premium Dry Gin, served over plenty of ice with a neutral tonic and a lemon zest.\u003c\/p\u003e\n\u003cp\u003eA neutral tonic lets the botanicals speak, while a slice of lemon or a sprig of rosemary adds the finishing touch. 40 ml of gin to 100 ml of tonic—that is all you need. Served neat over ice, it displays its full elegance; in a Martini, it becomes dry and crisp, just the way you like it.\u003c\/p\u003e\n\u003cp\u003eIf you prefer something fruitier, try the \u003ca href=\"\/en\/products\/windspiel-pink-grapefruit-gin\"\u003ePink Grapefruit Gin\u003c\/a\u003e from the same producer. For a first taste, it is also available as a \u003ca href=\"\/en\/products\/windspiel-premium-dry-gin-mini\"\u003esmall sample bottle\u003c\/a\u003e for on the go.\u003c\/p\u003e\n\n\u003ch3\u003ePotatoes from the Weilerhof in the Volcanic Eifel\u003c\/h3\u003e\n\u003cp\u003eBehind the gin is the Windspiel Manufaktur, which distills its raw alcohol from its own potatoes grown at the Weilerhof.\u003c\/p\u003e\n\u003cp\u003eSandra Wimmeler and Denis Lönnendonker founded their distillery in 2014 in the quiet Volcanic Eifel. Every year after the harvest in autumn, they distill a particularly mild raw alcohol from their own potatoes. The name refers to Frederick the Great, his 1746 potato decree, and his beloved Windspiel dogs.\u003c\/p\u003e\n\u003cp\u003eThe gin has won numerous awards, including Gold at the World Spirits Award 2016 and the Red Dot Design Award for its striking blue bottle. The bottle itself is an eye-catcher and makes a great gift. It comes in a 0.5-liter bottle. You can find the entire range of the \u003ca href=\"\/en\/collections\/windspiel-gin\"\u003eWindspiel Manufaktur\u003c\/a\u003e with us, from gin to non-alcoholic spirits. Simply impressive.\u003c\/p\u003e\n\n\u003ch3\u003eIn a Martini, it becomes dry and elegant\u003c\/h3\u003e\n\u003cp\u003eIn a Gin \u0026amp; Tonic, it works best well chilled: 40 ml to 100 ml of neutral tonic, with a lemon zest. Served neat over a large ice cube, it reveals its mild, floral side. In a Martini, it becomes dry and elegant—a classic for quiet evenings. A piece of cucumber instead of lemon brings the floral notes to the fore, making the lavender and cinnamon bark stand out more clearly. Once opened, it will keep for many months if stored in a cool, dark place; its robust 47 percent alcohol provides stability.\u003c\/p\u003e","brand":"Windspiel Gin","offers":[{"title":"500 ml","offer_id":53073536581966,"sku":"023WIN0001","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"3 x 500 ml","offer_id":59644096610638,"sku":"023WIN0001_3","price":116.11,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/windspiel-premium-dry-gin.jpg?v=1751006743"},{"product_id":"manufaktur-joerg-geiger-dont-call-me-gin","title":"Don't call me Gin","description":"\u003ch2\u003eDon´t call me Gin – Jörg Geiger Manufactory\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eDon't call me Gin\u003c\/strong\u003e from the \u003cstrong\u003eJörg Geiger Manufactory\u003c\/strong\u003e is a 4-fold distilled \u003cstrong\u003eapple brandy with 78 botanicals\u003c\/strong\u003e, bottled in a black 500ml clay jug. The Don't call me Gin is certainly the outsider among gins, but what else can you expect when an apple connoisseur like Jörg Geiger makes a gin? Clearly: the alcohol base is an apple brandy that conjures up a refined apple-juniper combination in the glass, with a nose of lemon verbena, Douglas fir, meadowsweet, orange zest and Gravensteiner apple.\u003c\/p\u003e\n\u003cp\u003eOn the palate, the Don't call me Gin shows intense waxy apple peel, green apple, floral accents reminiscent of rose and elderflower, very straightforward, subtle juniper berries, an After-Eight touch, fine sweetness from bronze fennel, compact, long, warming finish. A gin-tastic apple-juniper combination from Jörg Geiger, bottled in a black stoneware bottle!\u003c\/p\u003e\n\u003cp\u003eThe Don't call me Gin can be enjoyed neat, on ice, with orange peel or with delicate tonics. However, the very best combination is with the Geiger Prisecco range: or especially with our PriSecco range:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCuvée No. 11 Unripe Apple – Oak Leaf\u003c\/li\u003e\n\u003cli\u003eCuvée No. 23 Rhubarb – Apple – Blossom\u003c\/li\u003e\n\u003cli\u003eOrganic Cuvée No. 20 Perry Pear – Juniper – Sloe\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDon't Call me Gin – awarded\u003c\/h3\u003e\n\u003cp\u003eEven though a spirit based on apple brandy is not allowed to call itself gin, since by definition a gin must be distilled from neutral alcohol, it was awarded gold at the World Spirit Award with 91 WOB points. \"AG - Don't Call me Gin 2018 - the WOB rating: Daring apple-juniper combination, lots of essential oils, waxy-peely, has gin influences, citrus, orange, rosemary, coriander, mint, menthol, meadow herbs, coriander, lavender. Taste: Intensely tannic apple texture, leather apple, citrus, orange, floral accents, elderflower, subtle juniper berries, eucalyptus, thyme, fine sweetness, very straightforward, compact, good density and length\".\u003c\/p\u003e\n\u003ch3\u003e78 Botanicals – in Jörg Geiger AG Apple Gin\u003c\/h3\u003e\n\u003cp\u003eAcacia blossom, amaranth seeds, angelica seeds, angelica roots, anise, apples, birch leaves, bronze fennel, cassia bark, chili, dill, dill seeds, Douglas fir tips, verbena, gentian root, tarragon, eucalyptus, fennel, green clove, ginseng, golden balm, rose hips, hibiscus flower, elderflower, hops, bergamot, ginger, jasmine blossom, calamus root, chamomile blossom, cardamom, cumin, cubeb pepper, caraway, licorice, lavender, lavender blossoms, lemongrass, bay leaves, dried meadowsweet, horseradish root, nutmeg, mace, orange, oxalis, paradise apple seeds, allspice, pomelo, bitter orange peel, cranberries, saffron, sage seeds, yarrow herb, scarlet monarda, sloe blossom, licorice, violet blossom, chickweed herb, juniper, juniper tips, sweet woodruff, hawthorn blossoms, cinnamon, lemon, lemon balm, lemon peel, lemon thyme, lemon verbena\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"500 ml","offer_id":53073539301710,"sku":"026MAN0690","price":42.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/geiger-gin-apfel.jpg?v=1751006760"},{"product_id":"kohl-bergapfelsaft-gravensteiner-750ml","title":"Mountain Apple Juice Gravensteiner","description":"\u003ch2 id=\"speakable-headline\"\u003eKohl Gourmet Mountain Apple Juice Gravensteiner smells of childhood\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Kohl Gourmet Mountain Apple Juice Gravensteiner is a single-varietal, naturally cloudy direct juice made from one of Europe's oldest summer apples, hand-picked on the Ritten in South Tyrol. A summer apple that must go straight from the tree to the press – which is why its juice tastes the way apples used to taste.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eMountain Apple Juice Gravensteiner\u003c\/strong\u003e brings one of Europe's oldest and most popular apple varieties to the glass: documented since 1669, pressed as a single variety by Thomas Kohl, high above Bozen on the Ritten. The Gravensteiner smells of childhood, simply the way an apple should smell – and you will find exactly this scent in every sip.\u003c\/p\u003e\n\n\u003cp\u003eThe Mountain Apple Juice Gravensteiner glows a light straw-yellow in the glass. On the nose, it is lively, floral, and spicy, with a fine citrus note reminiscent of grapefruit. On the palate, it is bold, with a well-balanced fruit-acid interplay and a refreshing finish – noticeably less sweet than its sibling \u003ca href=\"\/en\/products\/kohl-bergapfelsaft-pinova-750ml\"\u003ePinova\u003c\/a\u003e. If you prefer your apple juice dry, this is the right choice for you.\u003c\/p\u003e\n\n\u003ch3\u003eWith sushi, seafood, and refined cream soups\u003c\/h3\u003e\n\u003cp\u003eThe Mountain Apple Juice Gravensteiner pairs well with raw fish such as sushi and sashimi, seafood, and crustaceans – and it really comes into its own alongside a rich cream soup.\u003c\/p\u003e\n\u003cp\u003eIt pairs well with light dishes that are spicy, salty, or acidic – it just doesn't get along well with heat or pronounced sweetness. Served well-chilled at a sushi evening, its lively acidity stands up to soy sauce and cleanses the palate between pieces. It is also delicious before grilled fish as a light starter on a warm evening.\u003c\/p\u003e\n\n\u003ch3\u003eA chance seedling has been conquering the world since 1669\u003c\/h3\u003e\n\u003cp\u003eThe Gravensteiner owes its existence to chance: a seedling, documented since 1669, that traveled from the palace gardens in Gravenstein, Denmark, across the whole world, from Norway to California.\u003c\/p\u003e\n\u003cp\u003eIts exact origin has not been passed down, and one of the stories leads to Italy – precisely where it grows today on the Ritten. In 2005, Denmark named the Gravensteiner its national fruit, and it also found a second home in the \"Altes Land\" region outside Hamburg as a classic among summer apples.\u003c\/p\u003e\n\u003cp\u003eThe summer apple ripens from the end of August to mid-September; its large, juicy fruits do not store well – a disadvantage for large-scale cultivation. Therefore, what ends up in the bottle is freshly harvested.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the tree to the press before summer ends\u003c\/h3\u003e\n\u003cp\u003eBecause the Gravensteiner does not like to be stored, it is processed at Kohl the very morning after harvest – because the fresher the fruit travels from the tree to the press, the more lively the zest remains in the glass. Nothing ends up in the bottle but the apple itself: 100 percent direct juice from a single variety.\u003c\/p\u003e\n\u003cp\u003e\"Twenty years ago, I felt like I wanted to try something new,\" Thomas Kohl often says about the beginnings at the Troidner Hof, which is located at an altitude of over 900 meters high above Bozen – the family's highest orchards reach up to 1,000 meters. This evolved into a dedicated craft: the apples are hand-picked in several passes, pressed as single varieties, flash-pasteurized, and bottled as naturally cloudy juice. This preserves exactly what makes the summer apple so rare.\u003c\/p\u003e\n\n\u003ch3\u003eThe citrus notes open up in a long-stemmed glass\u003c\/h3\u003e\n\u003cp\u003eWell-chilled at 8 to 10 degrees and served in a long-stemmed glass, its floral and citrus notes open up. Its neighbor \u003ca href=\"\/en\/products\/kohl-bergapfelsaft-jonagold-750ml\"\u003eJonagold\u003c\/a\u003e is slightly sweeter and softer, and the entire single-varietal family is waiting in the \u003ca href=\"\/en\/collections\/kohl-gourmet\"\u003eKohl Gourmet Collection\u003c\/a\u003e.\u003c\/p\u003e","brand":"Kohl Bergapfelsaft","offers":[{"title":"750 ml","offer_id":53073549820238,"sku":"026WIL7170","price":6.1,"currency_code":"EUR","in_stock":true},{"title":"6 x 750 ml","offer_id":59623777403214,"sku":"026WIL7170_6","price":35.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/kohl-bergapfelsaft-gravensteiner.png?v=1788346953"},{"product_id":"gourmetbox-wehmut-und-wegbegleiter","title":"Gourmet Box Melancholy \u0026 Companion","description":"\u003ch2 id=\"speakable-headline\"\u003eSwabian melancholy and four fine companions\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe Wehmut \u0026amp; Wegbegleiter (Melancholy \u0026amp; Companions) gourmet box is a gift for men containing five savory favorites: Wehmut apple vermouth from Swabia, Franconian liver sausage, tuna from Portugal, almonds with rosemary, and an alpine men's soap. Spicy moments for him, dry instead of sweet.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eGourmetbox Wehmut \u0026amp; Wegbegleiter\u003c\/strong\u003e is the name of our gift for men with character: the \"Wehmut,\" an apple vermouth from the Swabian Jörg Geiger workshop, accompanied by a Franconian liver sausage in a jar, Portuguese tuna with chickpeas, Spanish almonds with rosemary, and a Tyrolean soap with mountain mint. Five items, savory and curated, in a gift box with a slip lid.\u003c\/p\u003e\n\u003cp\u003eNestled on light green and dark green sizzle pak, held together by a hand-tied red bow with white and red cord, ready to be enjoyed immediately. The box is intended for people who prefer savory to sweet – best friends, brothers, fathers, fathers-in-law, colleagues, and business associates. And honey, if he has character.\u003c\/p\u003e\n\u003ch3\u003eWhat's inside?\u003c\/h3\u003e\n\u003cp\u003eThese five favorite items await in the Wehmut \u0026amp; Wegbegleiter gourmet box:\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eJörg Geiger Workshop – \u003ca href=\"\/en\/products\/manufaktur-joerg-geiger-wehmut-apfelwermut\"\u003eWehmut Apple Vermouth\u003c\/a\u003e\u003c\/strong\u003e – dry apple wine with wormwood herb from Swabia, in a clay jug\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eFaber Feinkost – Franconian Country Liver Sausage\u003c\/strong\u003e – soft, spicy liver sausage in a jar from Bad Kissingen\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eBriosa Gourmet – Tuna Fillet with Chickpeas\u003c\/strong\u003e – a small Portuguese meal in fine olive oil\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eFinca la Rosala – Valencia Almonds with Rosemary\u003c\/strong\u003e – crunchy, savory roasted almonds from Spain\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eTiroler Reine – Mountain Mint Soap\u003c\/strong\u003e – a solid alpine soap bar with fresh mountain mint\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch3\u003eSavory, dry, with character\u003c\/h3\u003e\n\u003cp\u003eAt the heart of the box is the Wehmut, an apple vermouth from the Jörg Geiger workshop in Schlat near Göppingen. Bittersweet apples and wormwood herb are fermented in a used whisky barrel, and an apple and grape brandy brings it to 13 percent alcohol. It smells of honey, white flowers, and ripe apricot; it tastes deliberately dry with notes of dried herbs, and hints of anise and ginger emerge in the finish.\u003c\/p\u003e\n\u003cp\u003eServed neat at 14 to 16 degrees, or over ice with an orange zest or as a long drink with one of the house's non-alcoholic Prisecco wines. The wormwood for it grows on the Sonnenhof in Bad Boll, and the apples come from the orchards on the northern edge of the Swabian Jura. The Wehmut \u0026amp; Wegbegleiter gourmet box carries this signature right into the wrapping paper.\u003c\/p\u003e\n\u003ch3\u003eFour companions from four countries\u003c\/h3\u003e\n\u003cp\u003eFour savory pieces frame the Wehmut, each with its own origin and character – together, they make for a snack board somewhere between a tavern and a tapas bar.\u003c\/p\u003e\n\u003cp\u003eThe Franconian liver sausage in the 200g jar comes from Faber Feinkost in Bad Kissingen, a sausage manufacturer since 1949, soft and savory with the typical depth of a good artisanal product. The tuna from Portugal by Briosa swims in olive oil accompanied by chickpeas – a small Portuguese meal that only requires a fork and is hand-packed in Cabedelo on the Atlantic coast.\u003c\/p\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/finca-la-rosala-valencia-mandeln-mit-rosmarin-80g\"\u003eroasted almonds with rosemary\u003c\/a\u003e from Finca Rosala come from Spain – crunchy, resinous, and savory, as if made for the Wehmut. And after eating, the soap awaits: Tiroler Reine provides a bar with mountain mint, clear and cool, an alpine scent for the hands after a meal of sausage and oil.\u003c\/p\u003e\n\u003cp\u003eThis is how it goes: liver sausage on bread, an almond on the side, a sip of Wehmut to go with it.\u003c\/p\u003e\n\u003ch3\u003eFrom five workshops, tied into one box\u003c\/h3\u003e\n\u003cp\u003eEvery item has its own origin – the Swabian orchard, the Franconian sausage kitchen, the Portuguese Atlantic coast, the Spanish almond harvest, and the Tyrolean mountains. This creates a box from five houses that understand their craft and are approachable by their first names.\u003c\/p\u003e\n\u003cp\u003eWe tie the five together in a kraft cardboard gift box with a slip lid, nestled on light green and dark green sizzle pak, and sealed with a hand-tied thin red bow and white and red cord. If an item should ever be unavailable, we will replace it with an equivalent one, paying attention to its origin and character.\u003c\/p\u003e\n\u003cp\u003eMore savory gifts can be found in the \u003ca href=\"\/en\/collections\/geschenke-fuer-maenner\"\u003egifts for men\u003c\/a\u003e and the \u003ca href=\"\/en\/collections\/geschenke\"\u003eother gourmet gift boxes\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eAs a late afternoon snack\u003c\/h3\u003e\n\u003cp\u003eFor a late afternoon snack, the box requires good bread, a sharp knife, and a simple tumbler in which the Wehmut sits on two ice cubes. This turns the gift into a small, savory feast. Well done.\u003c\/p\u003e","brand":"nur Gutes","offers":[{"title":"1 piece","offer_id":53073553850702,"sku":"088NUR0124","price":52.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/overhead_c6e940cb-60d4-4132-b4c5-40f4db15796b.png?v=1780405585"},{"product_id":"piekfeine-braende-piekfeiner-korn-500ml","title":"Piekfeiner Korn","description":"\u003ch2 id=\"speakable-headline\"\u003ePiekfeiner Korn from Piekfeine Brände aged in whisky casks\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003ePiekfeiner Korn from Piekfeine Brände is a barrel-aged rye Doppelkorn from Bremen, double-distilled in copper stills and matured for at least one year in ex-whisky casks. The distillery consciously avoids the use of sugar, flavorings, or any blending – it needs nothing more than rye, barrel wood, and soft Bremen water.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePiekfeiner Korn\u003c\/strong\u003e is the barrel-aged \u003cstrong\u003eDoppelkorn\u003c\/strong\u003e from Piekfeine Brände in Bremen, distilled by Birgitta Schulze van Loon. When the last Bremen grain distillery closed its doors in 1999, the Hanseatic city was left without its own Korn for eighteen years – until Birgitta brought it back in early 2017, bottled at 38% ABV in a 500 ml bottle.\u003c\/p\u003e\n\u003ch3\u003eDry grain sweetness beneath subtle barrel wood\u003c\/h3\u003e\n\u003cp\u003eThe rye provides a dry, almost bread-like sweetness, and the oak barrel adds notes of vanilla, nut, and a hint of smoke.\u003c\/p\u003e\n\u003cp\u003eServed ice-cold from the freezer, it feels tight and clear; at room temperature, it opens up, revealing itself to be spicy, malty, and velvety. The multiple distillation removes any harshness, while the year in wood gives it the color of light amber and that quiet depth usually associated with a young whisky.\u003c\/p\u003e\n\u003cp\u003eThe fact that it tastes of bread crust rather than alcohol is due to the rye. Wheat distills more softly and neutrally, whereas rye contributes its dark, tart spice to the distillate, a character it retains even after barrel aging. It is vegan, too, and nothing of the grain remains after distillation except for its aroma. A Korn that has taken its time.\u003c\/p\u003e\n\u003ch3\u003eThe \"Herrengedeck\" and other pairings\u003c\/h3\u003e\n\u003cp\u003eClassically, Korn is served in a small glass alongside a cool beer, as the \"Herrengedeck\" is older in the North than any cocktail menu.\u003c\/p\u003e\n\u003cp\u003eIt pairs well with everything hearty: pickled herring (Matjes), kale with Pinkel sausage, smoked ham, or a piece of strong cheese. Korn likes savory and salty flavors; it doesn't need much accompaniment. For those who prefer a long drink, pour it over tonic or ginger ale and add a lemon zest.\u003c\/p\u003e\n\u003cp\u003eAnd because it spent time in a whisky cask, it also makes a surprisingly good figure in an Old Fashioned, replacing the usual bourbon. During kale season, it belongs on the table, served cold between courses. A small glass is all it takes.\u003c\/p\u003e\n\u003ch3\u003eDistilled twice in copper, then into the barrel\u003c\/h3\u003e\n\u003cp\u003e\"Distilled with heart and hand,\" says Birgitta Schulze van Loon about her work – she distills the rye twice in small copper stills before filling the fresh distillate into the wood.\u003c\/p\u003e\n\u003cp\u003eThe barrel has already had a life of its own: 225 liters of oak, used for three years to age VAN LOON, the first Hanseatic single malt from her own distillery. The Korn rests in it for at least one year before being reduced to 38% ABV using only soft Bremen water – the threshold at which a Korn is permitted to call itself a \"Doppelkorn.\"\u003c\/p\u003e\n\u003cp\u003eNorthern Germany has been distilling grain since the 15th century, and this is the only Korn that comes from Bremen. It is produced in small batches, just like the \u003ca href=\"\/en\/products\/piekfeine-braende-haselnuss-spirituose\"\u003eHazelnut Spirit\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/piekfeine-braende-williams-birnenbrand\"\u003eWilliams Pear Brandy\u003c\/a\u003e from the same house. 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":"500 ml","offer_id":53073565024590,"sku":"024PIE0011","price":28.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/piekfeiner-korn-doppelkorn-piekfeine-braende.jpg?v=1751007009"},{"product_id":"rumult-bavarian-rum-43-700-ml","title":"Rumult – Bavarian Rum 43% – 700 ml","description":"\u003ch2 id=\"speakable-headline\"\u003eRumult Bavarian Rum from Lantenhammer made from Mauritian sugarcane\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eRumult Bavarian Rum from Lantenhammer is a brown rum made from sugarcane syrup from Mauritius, distilled in a pot still in Hausham near Lake Schliersee and aged for years in barrels. No molasses is used here, but rather the syrup from the pressed cane.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRumult Bavarian Rum\u003c\/strong\u003e is the rum from the Lantenhammer distillery in Hausham near Lake Schliersee, bottled at 43 percent alcohol in a 700 ml bottle. Hand-selected sugarcane from Mauritius is gently fermented and double-distilled, after which the rum matures for several years in hand-selected bourbon, cognac, Madeira, and sherry casks. Bavarian distilling craftsmanship meets Caribbean raw material.\u003c\/p\u003e\n\n\u003ch3\u003eLuminous gold, ripe banana, dark chocolate\u003c\/h3\u003e\n\u003cp\u003eIn the glass, Rumult glows with a warm golden yellow, and the very first aroma is fruity and sweet, with a distinct hint of ripe banana.\u003c\/p\u003e\n\u003cp\u003eOn the palate, the sweetness comes first, followed by the fruitiness of raisins, with the wood of the barrels behind it, and above all, vanilla and the sugarcane's own grassy notes. The finish is long, with dark chocolate and a subtle spice, the kind one might expect more in winter. A rum that warms you without ever burning.\u003c\/p\u003e\n\n\u003ch3\u003eNeat in the glass or as a base in a Daiquiri\u003c\/h3\u003e\n\u003cp\u003eAt room temperature from a bulbous glass, Rumult reveals the most of itself, and a single large ice cube does not detract from it.\u003c\/p\u003e\n\u003cp\u003eBecause it balances sweetness and wood well, it also carries cocktails in which a cheap rum would immediately get lost – a Daiquiri with lime, for example, or a rum-style Old Fashioned. With a bar of \u003ca href=\"\/en\/collections\/schokolade\"\u003edark chocolate\u003c\/a\u003e or for a cold winter night on the terrace, you need nothing more than this one glass. If you want to get a first taste, the \u003ca href=\"\/en\/products\/rumult-bavarian-rum-43-350ml\"\u003esmaller 350 ml bottle\u003c\/a\u003e is available right next to it.\u003c\/p\u003e\n\n\u003ch3\u003eFrom sugarcane syrup to the Bavarian cask\u003c\/h3\u003e\n\u003cp\u003eMost rums in the world are made from molasses, the dark residue of sugar production, because it is cheap and available in large quantities. Rumult takes a different path and works with the syrup of the sugarcane itself, and that is exactly where the fruitiness you find in the glass comes from.\u003c\/p\u003e\n\u003cp\u003eThe cane is hand-selected in Mauritius, the syrup travels from the island in the Indian Ocean to Upper Bavaria and is fermented in Hausham. A long journey for an ingredient that others simply buy as molasses. It is distilled twice using the traditional pot-still method, in small batches, under the watchful eye of master distiller Tobias Maier, who also manages the house.\u003c\/p\u003e\n\u003cp\u003eAfter that comes the longest part of the work: patience. The young rum is distributed into barrels that previously held bourbon, cognac, Madeira, or sherry, and each one contributes something different – one vanilla, another dried fruit, a third chocolate. Only the blending of these barrels results in the final Signature Cask Selection.\u003c\/p\u003e\n\u003cp\u003eAt the Meininger's International Spirits Award 2026, Lantenhammer was named Distillery of the Year for the sixth time, with 30 medals for the house from Lake Schliersee. Those who want to see what else comes out of the four stills there will find fruit brandies, gin, and Raritas liqueurs in the \u003ca href=\"\/en\/collections\/lantenhammer\"\u003edistillery's range\u003c\/a\u003e. Impressive indeed.\u003c\/p\u003e\n","brand":"Lantenhammer","offers":[{"title":"700 ml","offer_id":53073565253966,"sku":"024SLY0009","price":42.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rumult-rum.jpg?v=1751007022"},{"product_id":"dr-jaglas-golfers-ginseng-elixier-500ml","title":"Golfers Ginseng Elixir – 500ml","description":"\u003ch2 id=\"speakable-headline\"\u003eGolfer's Ginseng Elixir with a note of licorice and an elegant body\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe Golfer's Ginseng Elixir is Dr. Jagla's herbal bitter based on the ginseng root. Over thirty bitter herbs, barks, and roots surround it. Full-bodied in bouquet, elegant in body, with a finish that takes a long time to say goodbye.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eGolfer's Ginseng Elixir\u003c\/strong\u003e is a digestif with 35% ABV, presented in a 500 ml apothecary bottle with a gift box. It owes its name to golfers, who enjoyed the bitter so much that they kept it. Of course, you can drink it without a golf club, too.\u003c\/p\u003e\n\n\u003ch3\u003eLicorice, forest scent, spicy and velvety\u003c\/h3\u003e\n\u003cp\u003eGinseng tastes more tart than one would expect from a root. The tone is reminiscent of licorice and the scent of a forest, with a fine resinous quality lying behind it.\u003c\/p\u003e\n\u003cp\u003eOver thirty botanicals work around the root. Gentian and centaury provide the bitterness, ginger, cardamom, clove, and cinnamon bark the warmth, cinchona bark and bitter orange peel the structure. Valerian, lavender, camphor, and a hint of saffron provide the subtle notes.\u003c\/p\u003e\n\u003cp\u003eThe result is a full-bodied bouquet with an elegant body that never becomes sharp. Compared to the Artichoke Elixir, this bitter is rounder and less green; compared to the Maca Ginseng, it is less nutty and clearer in its root note.\u003c\/p\u003e\n\n\u003ch3\u003eAt the nineteenth hole and beyond\u003c\/h3\u003e\n\u003cp\u003eGolfers know the nineteenth hole as the clubhouse after the round. That is exactly where this bitter earned its name.\u003c\/p\u003e\n\u003cp\u003eDrink it neat at about 18 degrees or on ice; a measure of 20 ml is enough. Roquefort, seafood, and dark chocolate go well with it – the blue cheese is the most exciting encounter, because the salt and bitterness heighten each other.\u003c\/p\u003e\n\u003cp\u003eAs a long drink, it becomes a Ginseng Highball. For this, 20 ml of elixir are poured into the glass, topped up with ginger beer or ginger lemonade, and that's all you need. Cucumber lemonade also works if you want it to be more herbaceous.\u003c\/p\u003e\n\u003cp\u003eFor those who prefer something more elaborate, mix a German Apothecary from 50 ml Golfers Ginseng Elixir, 10 ml Blue Curaçao, 20 ml sugar syrup, 30 ml lemon juice, and 5 ml olive oil. The oil sounds idiosyncratic, but it settles as a silky film over the drink and takes the edge off the acidity. Bartenders have been working this way for years, yet hardly anyone dares to try it at home – unjustly so.\u003c\/p\u003e\n\u003cp\u003eFor a trial, the \u003ca href=\"\/en\/products\/dr-jaglas-golfers-ginseng-elixier-50ml\"\u003eGolfer's Ginseng Elixir is available in 50 ml\u003c\/a\u003e. Those who prefer to meet the root in juniper should take the \u003ca href=\"\/en\/products\/dr-jaglas-gin-seng-500ml\"\u003eGin Seng\u003c\/a\u003e, and those who prefer it nuttier, the \u003ca href=\"\/en\/products\/dr-jaglas-maca-ginseng-elixier-500ml\"\u003eMaca Ginseng Elixir\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eHow a bitter got its name\u003c\/h3\u003e\n\u003cp\u003eProduct names are usually created at a desk. This one was created at the tee.\u003c\/p\u003e\n\u003cp\u003eThe Jagla family added the ginseng root to their traditional monastery elixir to give the herbal base a more robust foundation. Among golfers, the variant found so many fans that their endorsement eventually ended up in the name – Golfer's Ginseng, with a wink toward the clubhouse. This makes it the only bitter in the assortment named after its drinkers rather than its ingredients.\u003c\/p\u003e\n\u003cp\u003eThe bitter is still prepared today in the Park-Apotheke in the Elberfeld Luisenviertel in Wuppertal, which is run by Helmut Jagla. The hand-picked herbs are macerated cold in small batches, without heat, and then mature over months. The origin, purity, and content of each batch follow the specifications of the Pharmacopoea Germanica.\u003c\/p\u003e\n\u003cp\u003eThe herbal specialties were meant to go beyond the Bergisches Land region, says Christina Jagla about her move to Berlin at the end of 2015. Today, the elixirs are found in bars and top-tier gastronomy, right up to the three-star Rutz restaurant. You can find the entire \u003ca href=\"\/en\/collections\/dr-jaglas\"\u003eassortment from Dr. Jaglas\u003c\/a\u003e in the manufacturer hub.\u003c\/p\u003e","brand":"Dr. Jaglas","offers":[{"title":"500 ml","offer_id":53073572888910,"sku":"024JAG0001","price":42.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/dr-jaglas-golfers-ginseng-elixier-500ml-v.jpg?v=1751007085"},{"product_id":"josef-gin-alpine-botanicals","title":"Josef Gin – Alpine Botanicals","description":"\u003ch2 id=\"speakable-headline\"\u003eJosef Gin Alpine Botanicals by Lantenhammer with juniper and mountain herbs\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eJosef Gin Alpine Botanicals by Lantenhammer is a Bavarian dry gin from the experience distillery in Hausham by Lake Schliersee, distilled in small batches and bottled in organic quality. Not an off-the-shelf gin, but juniper that is macerated for three weeks in potato alcohol.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eJosef Gin Alpine Botanicals\u003c\/strong\u003e is the classic of the JOSEF 1928 gin line from the Lantenhammer Distillery in Hausham by Lake Schliersee, with 42 percent alcohol in a 500 ml bottle. Juniper, hay flowers, hops, and rose hips give it its alpine signature. At the Meininger's International Spirits Award 2026, the jury named it Organic Spirit of the Year.\u003c\/p\u003e\n\n\u003ch3\u003eBold juniper, fine hay, fresh lemon\u003c\/h3\u003e\n\u003cp\u003eJosef Gin is crystal clear in the glass, and as soon as it is poured, a colorful bouquet of juniper, citrus peel, rose hip, and delicate pine needle makes itself known. This is the nose of a gin that comes from the mountains and makes no secret of it. Juniper is at the forefront, but it does not stand alone.\u003c\/p\u003e\n\u003cp\u003eOn the palate, the juniper leads, accompanied by fruity berries and a hint of fresh lemon. Behind it lies a hay note that is reminiscent of an Upper Bavarian meadow in midsummer, and the herbal spice holds both together. The finish remains citrus-fresh and pleasantly long, without ever becoming intrusive – a gin that could be loud but prefers not to be.\u003c\/p\u003e\n\n\u003ch3\u003eThe Bubi-Schorle is the signature drink from Lake Schliersee\u003c\/h3\u003e\n\u003cp\u003eClassically, Josef Gin goes into the glass with an Indian tonic water, plus an orange zest so that its citrus notes have a counterpart, and that is actually all you need on a warm evening.\u003c\/p\u003e\n\u003cp\u003eAt the distillery, they mix it into the \"Bubi-Schorle,\" in which two centiliters of gin are combined with a splash of lemon juice, light beer, and champagne in a red wine glass – sparkling, light, and surprisingly festive. If you prefer to stick to the classics, you can make yourself a Negroni or a Gin Fizz, and in our \u003ca href=\"\/en\/collections\/gin\"\u003eassortment of juniper spirits\u003c\/a\u003e you will find the perfect accompaniment.\u003c\/p\u003e\n\n\u003ch3\u003eThree weeks of patience at the experience distillery\u003c\/h3\u003e\n\u003cp\u003eBefore Josef Gin is bottled, the juniper is macerated for up to three weeks in potato alcohol. Only then does the mixture pass through the still for eight hours, and it is precisely this slowness that you can taste in its later smoothness.\u003c\/p\u003e\n\u003cp\u003eThe name is by no means a coincidence. This gin is named JOSEF after the founder of the house, and the year on the label refers to his distillery. A gin named after a fruit distiller has to put a little more effort into its juniper than others – and that is exactly what you can hear in the taste.\u003c\/p\u003e\n\u003cp\u003eAt the Meininger's International Spirits Award 2026, Josef Gin Alpine Botanicals won gold and was named Organic Spirit of the Year in Germany in the same tasting. For a gin from a fruit distillery, that is quite a statement. Hats off.\u003c\/p\u003e\n\u003cp\u003eIf you want the evening to continue in the direction of the Alps, the \u003ca href=\"\/en\/products\/raritas-zirbenlikoer-500ml\"\u003eliqueur made from shaved stone pine wood\u003c\/a\u003e is already waiting. In the \u003ca href=\"\/en\/collections\/lantenhammer\"\u003eassortment of the distillery from Lake Schliersee\u003c\/a\u003e, you will also find fruit brandies, rum, and fruity liqueurs from the same distillery.\u003c\/p\u003e\n\n\u003cp\u003eOrganic control number DE-ÖKO-060\u003c\/p\u003e\n","brand":"Lantenhammer","offers":[{"title":"500 ml","offer_id":53073576689998,"sku":"023LAN0001","price":29.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/josef-gin-alpine-botanicals-lantenhammer.jpg?v=1774953039"},{"product_id":"skin-gin-reptile-brown","title":"Skin Gin – Reptile Brown","description":"\u003ch2 id=\"speakable-headline\"\u003eSkin Gin Reptile Brown with Moroccan Mint from Buxtehude\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eSkin Gin Reptile Brown is the handmade German Dry Gin by Skin Gin from Buxtehude. Seven botanicals are distilled individually, with Moroccan mint joining the juniper as a special note. The bottle features a skin with a reptile look, wrapped by hand, piece by piece.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSkin Gin Reptile Brown\u003c\/strong\u003e is the mild, minty-fresh Dry Gin from Skin Gin in the Altes Land region outside the gates of Hamburg, bottled at 42 percent in a square 500-milliliter bottle. It is the original form of the brand, the edition with which Martin Birk Jensen entered the market in 2015. To this day, it remains the bottle by which Skin Gin can be recognized from afar.\u003c\/p\u003e\n\n\u003ch3\u003eJuniper provides the structure, mint sets the accent\u003c\/h3\u003e\n\u003cp\u003eJuniper from the Lüneburg Heath gives the gin its structure, Moroccan mint provides its own unique note, and orange, pink grapefruit, lemon, and lime round it off.\u003c\/p\u003e\n\u003cp\u003eThis makes it refreshing and mild without losing the clear spice of a Dry Gin, as Vietnamese coriander adds a fine sharpness underneath. Those who previously knew gin primarily as a juniper powerhouse will encounter something lighter, cooler, and more herbaceous here.\u003c\/p\u003e\n\n\u003ch3\u003eA gin and tonic with orange peel and rosemary\u003c\/h3\u003e\n\u003cp\u003ePour four centiliters over large ice cubes and top with plenty of \u003ca href=\"\/en\/products\/windspiel-tonic-water\"\u003etonic water\u003c\/a\u003e, and the mint will come through clearly without masking the citrus fruits.\u003c\/p\u003e\n\u003cp\u003eMartin garnishes his gin and tonic with an orange peel and a sprig of rosemary, which extends the herbaceous side and gives the drink length. If you prefer to make your own tonic, the \u003ca href=\"\/en\/products\/phenomenal-tonic-syrup-bio-sirup\"\u003eorganic tonic syrup from Hamburg\u003c\/a\u003e is also a great choice. Neat, the Reptile Brown shows its mint most openly, which is why it is more of a choice for dedicated mint lovers in this form.\u003c\/p\u003e\n\n\u003ch3\u003eIndividually through the old copper still\u003c\/h3\u003e\n\u003cp\u003eEach of the seven botanicals goes separately into the spirit basket of an old copper still operated by master distiller Arndt Wessel in the Altes Land, just a few kilometers from the company headquarters.\u003c\/p\u003e\n\u003cp\u003eThis method allows for almost 100 percent of the essential oils to be extracted. Only then are the individual distillates blended and reduced to 42 percent. The detour takes time, but it keeps every ingredient recognizable, so that the mint remains mint and the citrus peel remains citrus peel.\u003c\/p\u003e\n\n\u003ch3\u003eA skin made of paper, wrapped by hand\u003c\/h3\u003e\n\u003cp\u003eThe reptile skin that gives this edition its name is created in a Bavarian family workshop, where hot-stamped paper in a leather look is applied to the glass by hand, bottle by bottle.\u003c\/p\u003e\n\u003cp\u003eAnchors, lettering, and the cap shine in copper, and because every skin sits a little differently, you are holding a unique piece in your hands. The idea for all this came to Martin Birk Jensen in 2014 while on vacation in Greece. \"At some point, the common types of gin started tasting too strongly of juniper to me,\" says Martin, a native Dane, about the beginning of his brand.\u003c\/p\u003e\n\u003cp\u003eEight months later, his first bottle was on the shelf, and a year after that, 14,000 of them were on their way to eight countries. \u003ca href=\"\/en\/collections\/skin-gin\"\u003eThe other editions from Buxtehude\u003c\/a\u003e show how the same gin can appear in different skins. Those who prefer to taste their way through distilleries will find \u003ca href=\"\/en\/collections\/gin\"\u003egin from German manufacturers\u003c\/a\u003e with us. A gin that feels comfortable in its own skin.\u003c\/p\u003e","brand":"Skin Gin","offers":[{"title":"500 ml","offer_id":53073578099022,"sku":"023SKI001","price":39.79,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/skin-gin-reptile-brown.jpg?v=1751007150"},{"product_id":"skin-gin-anthracite-grey","title":"Skin Gin – Anthracite Grey","description":"\u003ch2 id=\"speakable-headline\"\u003eSkin Gin Anthracite Grey from Buxtehude in a smooth skin\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eSkin Gin Anthracite Grey is the German Dry Gin from Skin Gin in the Altes Land near Hamburg, presented here in its calmest guise. Inside is the same recipe as in all editions, while the exterior features smooth anthracite with copper-colored embossing.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSkin Gin Anthracite Grey\u003c\/strong\u003e is a mild gin from Germany, distilled from 7 individually distilled botanicals and bottled at 42 percent alcohol in a square 500-milliliter bottle. Founder Martin Birk Jensen wraps it in a skin of dark gray, leather-look paper, without patterns or texture. For those who prefer a more understated look behind the bar, this is the one to reach for.\u003c\/p\u003e\n\n\u003ch3\u003eJuniper at its core, mint as a signature\u003c\/h3\u003e\n\u003cp\u003eMoroccan mint provides freshness, complemented by orange, pink grapefruit, lemon, and lime from Spain and Italy. Four citrus distillates for one bottle—that is a lot, even for a dry gin.\u003c\/p\u003e\n\u003cp\u003eThe juniper comes from the Lüneburg Heath and provides the backbone for the gin, remaining milder than in many other dry gins. Vietnamese coriander adds a subtle spice, making the Anthracite Grey feel fresh, herbal, and uncluttered. \"It was meant to be mild, fresh, and fruity,\" says Martin of his initial 2014 concept, \"and it was supposed to stand out clearly from the many other gins on the market.\"\u003c\/p\u003e\n\n\u003ch3\u003eFour centiliters, plenty of tonic, one orange zest\u003c\/h3\u003e\n\u003cp\u003e0.2 liters of tonic to 4 centiliters of gin, add large ice cubes, and the mint gets enough room to shine without dominating the drink.\u003c\/p\u003e\n\u003cp\u003eMartin serves it in a wine glass or a tumbler, garnished with an orange zest and a sprig of rosemary. A dry \u003ca href=\"\/en\/products\/windspiel-tonic-water\"\u003etonic water\u003c\/a\u003e pairs just as well with it as a Mediterranean one. On a table that is already busy, the gray bottle remains pleasantly quiet and lets the drink take center stage.\u003c\/p\u003e\n\n\u003ch3\u003eSame gin, different skin\u003c\/h3\u003e\n\u003cp\u003eThe bottles differ on the outside, not on the inside, and therein lies the philosophy behind the brand's name.\u003c\/p\u003e\n\u003cp\u003e“Everyone has the same taste,” Martin explains the principle, “we play with the theme of ‘skin’ and want to highlight that every person has their own skin.” Outwardly we are all different, but inwardly we are the same, adds the Denmark-born founder. You can see which skin you like best among \u003ca href=\"\/en\/collections\/skin-gin\"\u003ethe other editions of Skin Gin\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eWrapped by hand in Bavaria\u003c\/h3\u003e\n\u003cp\u003eEach bottle is individually wrapped in hot-stamped leather foil at a family-run workshop in Bavaria, which is why no two skins look exactly the same.\u003c\/p\u003e\n\u003cp\u003eThe anchor, lettering, and cap stand out in copper against the dark gray. The anchor is the brand's emblem and appears in the same spot on every edition. The gin is distilled a few hundred kilometers further north, in the Altes Land near Hamburg, where each botanical is placed separately into the spirit basket of an old copper still. The distillates are only blended afterward.\u003c\/p\u003e\n\u003cp\u003eWithin 2 years, Skin Gin was on shelves in 14 countries, despite everything having started with a single bottle in 2015. Anyone wanting to see what else comes our way from German distilleries can find it in our \u003ca href=\"\/en\/collections\/gin\"\u003eselection of gins\u003c\/a\u003e and in our entire \u003ca href=\"\/en\/collections\/spirituosen\"\u003espirits\u003c\/a\u003e department. Quite impressive for a bottle that you can recognize by touch in the dark.\u003c\/p\u003e","brand":"Skin Gin","offers":[{"title":"500 ml","offer_id":53073578131790,"sku":"023SKI002","price":39.79,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/skin-gin-anthracite-grey.jpg?v=1751007153"},{"product_id":"dr-jaglas-gin-seng-500ml","title":"Gin Seng – 500ml","description":"\u003ch2 id=\"speakable-headline\"\u003eGin Seng with juniper and ginseng root\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eGin Seng is Dr. Jaglas' juniper spirit, built on fresh juniper berries and earthy ginseng root. At 50% ABV, it is a robust, dry gin. The recipe follows an entry from the German Pharmacopoeia of 1872.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eGin Seng\u003c\/strong\u003e is a dry gin with 50% ABV in a 500 ml apothecary bottle, awarded by Gault\u0026amp;Millau. In a way, it is the distilled answer to the company's ginseng elixir: the same root, the same herbal signature, only clear instead of amber.\u003c\/p\u003e\n\n\u003ch3\u003eJuniper-forward, resinous, and earthy all at once\u003c\/h3\u003e\n\u003cp\u003eOn the nose, juniper is the first impression: powerful and resinous. On the palate, the ginseng root pushes underneath, bringing an earthy depth you wouldn't expect from a gin.\u003c\/p\u003e\n\u003cp\u003eThe two are actually foils to one another. Juniper is bright and ethereal, while ginseng is dark and grounded – together they create a tension that supports the gin rather than pulling it apart.\u003c\/p\u003e\n\u003cp\u003eSurrounding this is the family's herbal framework of gentian, ginger, nutmeg, lavender, valerian, and a hint of saffron. The gin remains dry, showcasing its botanicals in their raw form.\u003c\/p\u003e\n\u003cp\u003eAt 50% ABV, it carries considerable strength without coming across as sharp. At this strength, the herbal oils dissolve better, which you can tell because the gin still tastes great even when highly diluted—with weaker spirits, the aroma often vanishes completely in tonic.\u003c\/p\u003e\n\n\u003ch3\u003eWith tonic or as the house Negroni\u003c\/h3\u003e\n\u003cp\u003eGin Seng can handle a bold tonic. Because it brings so much substance of its own, it doesn't get lost behind the quinine notes.\u003c\/p\u003e\n\u003cp\u003eFor a Gin \u0026amp; Tonic, use 20 ml with a good tonic water, add ice and a slice of orange instead of the usual lemon – the orange peel picks up on the root note better. If you want to try it neat, avoid drinking it ice-cold, otherwise the aromatics will close up. A drop of water in the glass, however, will open it up immediately, much like a whisky.\u003c\/p\u003e\n\u003cp\u003eThe best drink remains the house-made Negroni. Take one part each of Gin Seng, red vermouth, and \u003ca href=\"\/en\/products\/dr-jaglas-artischocken-elixier-500ml\"\u003eArtichoke Elixir\u003c\/a\u003e, plus an orange zest. That way, the entire Jagla family is represented in one glass.\u003c\/p\u003e\n\u003cp\u003eTo get to know it, there is the \u003ca href=\"\/en\/products\/dr-jaglas-gin-seng-50ml\"\u003eGin Seng in 50 ml\u003c\/a\u003e. If you prefer the ginseng root as a bitter, try the \u003ca href=\"\/en\/products\/dr-jaglas-golfers-ginseng-elixier-500ml\"\u003eGolfer's Ginseng Elixir\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eA recipe from the 1872 Pharmacopoeia\u003c\/h3\u003e\n\u003cp\u003eHistorically, gin is closer to the pharmacy than most bars would suspect. Juniper spirits were listed in pharmacopoeias for centuries.\u003c\/p\u003e\n\u003cp\u003eThe German Pharmacopoeia of 1872, the \u003cem\u003ePharmacopoea Germanica\u003c\/em\u003e, also listed it under the name \u003cem\u003eSpiritus Juniperi\u003c\/em\u003e. The recipe for Gin Seng is based exactly on this entry – a gin, therefore, that does not follow a gin trend, but rather a standard older than most brands on the shelf.\u003c\/p\u003e\n\u003cp\u003eFor the Jagla family, the step was obvious. Anyone who has been preparing herbs for elixirs for generations has the botanicals on hand anyway – at the Park-Apotheke in the Elberfeld Luisenviertel district in Wuppertal, which Helmut Jagla runs.\u003c\/p\u003e\n\u003cp\u003eThe difference from the elixir lies solely in the process. With the bitter, the herbal extracts remain in the glass; with the gin, they go through the still and emerge clear. What remains is the fragrance without the color – and a dryness that the bitter never quite reaches.\u003c\/p\u003e\n\u003cp\u003eThese herbal specialties were meant to reach beyond the Bergisches Land region, says Christina Jagla of her move to Berlin in late 2015. Today, the bottles can be found in bars and top-tier gastronomy, all the way up to the three-star Rutz restaurant. You can find the entire \u003ca href=\"\/en\/collections\/dr-jaglas\"\u003eDr. Jaglas range\u003c\/a\u003e in the manufacturer hub.\u003c\/p\u003e","brand":"Dr. Jaglas","offers":[{"title":"500 ml","offer_id":53073579344206,"sku":"024JAG0007","price":69.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/dr-jaglas-gin-seng-dry.jpg?v=1751007159"},{"product_id":"manufaktur-joerg-geiger-wehmut-apfelwermut","title":"Melancholy apple wormwood wine","description":"\u003ch2\u003eWehmut Apple Vermouth Wine in a clay jug by the Jörg Geiger manufactory\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eWehmut\u003c\/strong\u003e from the \u003cstrong\u003eJörg Geiger manufactory\u003c\/strong\u003e is an \u003cstrong\u003eapple vermouth wine\u003c\/strong\u003e, an apple wine with the bitterness of wormwood. In the meadow orchard landscape of the Swabian Jura, apples, pears, and to this day, wormwood still grow. Bitter is the new sweet! For a few years now, bitterness has been returning to the glass, and wormwood is just such a bitter herb.\u003c\/p\u003e\n\u003cp\u003eInnovator Jörg Geiger always has his finger on the pulse, and so he brought wormwood and apple wine together. Bittersweet apples and wormwood ferment spontaneously in a used whisky barrel and continue to mature there. A barrel-aged brandy made from apples and grapes brings the Wehmut to 13 percent alcohol, after which it is bottled in clay jugs.\u003c\/p\u003e\n\u003cp\u003eThe wormwood with its clear bitter notes comes from the Sonnenhof in Bad Boll. The sophisticated recipe with cardamom, ginger, cowslip, vanilla, hazelnut leaves, anise, bay leaf, and lemon verbena gives the Wehmut complexity and depth. Juice from dried Palmisch and Nägeles pears rounds off the bitter notes of the apple.\u003c\/p\u003e\n\u003cp\u003eThe Wehmut is a commitment to the genuine bitter note of wormwood. It smells of honey and white flowers, ripe apricots meet lemony notes, and in the finish, anise and ginger join in. As sweet as it seems in the opening, it is spicy and tart in the finale.\u003c\/p\u003e\n\u003ch3\u003eNeat on ice or lengthened with Prisecco\u003c\/h3\u003e\n\u003cp\u003eThe Wehmut is served neat at 14 to 16 degrees or on ice. For a long drink, add 2 cl of Wehmut to 5 cl of the house's non-alcoholic Prisecco cuvée, such as these:\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003eOrganic Cuvée White with Apple – Quince – Acacia blossom\u003c\/li\u003e\n\n\u003cli\u003eCuvée No. 12 Pinot Meunier – Currant twigs\u003c\/li\u003e\n\n\u003cli\u003eCuvée No. 21 with Apple – Pear – Hay flower\u003c\/li\u003e\n\n\u003cli\u003eCuvée No. 29 with Pear – Apple – Rosehip\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"500 ml","offer_id":53073582621006,"sku":"026MAN0691","price":21.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/wermut-joerg-geiger-wehmut.jpg?v=1751007180"},{"product_id":"best-of-bavaria-braende-geschenkset","title":"Best of Bavaria – Spirits Gift Set","description":"\u003ch2 id=\"speakable-headline\"\u003eBest of Bavaria Spirits Gift Set by Lantenhammer with four miniatures\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Best of Bavaria Spirits Gift Set by Lantenhammer brings together four 50-milliliter bottles in a white box with a viewing window. Inside, Williams pear brandy, Slyrs Single Malt Whisky, Rumult Bavarian Rum, and Josef Gin stand side by side.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eBest of Bavaria Spirits Gift Set\u003c\/strong\u003e is a tasting set from the Lantenhammer distillery in Hausham near Schliersee, featuring four 50-milliliter miniatures in a white gift box with a viewing window. For those who aren't sure where to start, this set offers four different styles from the same house at once, meaning you don't have to choose just one in advance.\u003c\/p\u003e\n\n\u003ch3\u003eFrom clear pear brandy to golden whisky\u003c\/h3\u003e\n\u003cp\u003eWith two clear and two golden bottles standing side by side in the box, the visual alone shows just how diverse the distillery's range is.\u003c\/p\u003e\n\u003cp\u003eThe Williams pear brandy starts things off, clear in the glass and with the full aroma of ripe pears. Beside it stands the Slyrs Classic in a brilliant golden yellow, malty and mild from the cask. Next is the Rumult with its warm tone, sweet and fruity from the sugarcane. And finally, the Josef Gin, crystal clear, with bold juniper and alpine herbs.\u003c\/p\u003e\n\u003cp\u003eFour spirits, four raw materials, four completely different characters, and all four come from the same distillery in Upper Bavaria. That is, essentially, the entire concept behind this box.\u003c\/p\u003e\n\n\u003ch3\u003eThe perfect gift when you don't know someone's taste\u003c\/h3\u003e\n\u003cp\u003eThis set is made exactly for that purpose, as it spares you the question of whether the recipient prefers gin or whisky. They simply receive both.\u003c\/p\u003e\n\u003cp\u003eFor an evening for two, these four little bottles are plenty if you go through them in turn and take your time. Those who want to discover their own preference among the four will also find it much more affordable than buying four full-sized bottles.\u003c\/p\u003e\n\u003cp\u003eAnd once a favorite has been chosen, the full-sized bottles are ready and waiting, from the \u003ca href=\"\/en\/products\/rumult-bavarian-rum-43-700-ml\"\u003eBavarian rum\u003c\/a\u003e to the \u003ca href=\"\/en\/products\/josef-gin-alpine-botanicals\"\u003ejuniper spirit with alpine herbs\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFour brands from four copper stills\u003c\/h3\u003e\n\u003cp\u003eThe remarkable thing about this box is that everything inside comes from the same house, even though it contains four completely different types of spirits.\u003c\/p\u003e\n\u003cp\u003eThe Slyrs Classic matures for three years in new American white oak barriques, is made from Bavarian barley and alpine spring water, and is neither colored nor chill-filtered. The rum is produced from Mauritian sugarcane syrup using the pot-still method and then matures in bourbon, cognac, Madeira, and sherry casks.\u003c\/p\u003e\n\u003cp\u003eFor the gin, the juniper is macerated for up to three weeks in potato-based alcohol before being distilled for eight hours. And the pear brandy is gently filtered before bottling, ensuring the fruit's bouquet remains unadulterated.\u003c\/p\u003e\n\u003cp\u003eGetting four such diverse spirits from one house is the true appeal of this box. A distillery that masters pear, barley, sugarcane, and juniper with equal skill must truly understand its craft from the ground up. In that sense, it's four champions in one box.\u003c\/p\u003e\n\u003cp\u003eIn the \u003ca href=\"\/en\/collections\/lantenhammer\"\u003eentire assortment of the distillery from Schliersee\u003c\/a\u003e, you will also find wood-cask-aged fruit brandies and liqueurs from the Raritas line.\u003c\/p\u003e\n","brand":"Lantenhammer","offers":[{"title":"200 ml","offer_id":53073584488782,"sku":"023LAN0004","price":27.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/Lantenhammer-Destillerie-Best-of-Bavaria-Set.jpg?v=1751007191"},{"product_id":"hoos-london-gin-500ml","title":"London Gin – 500ml","description":"\u003ch2 id=\"speakable-headline\"\u003eLondon Gin by Hoos: A Forest Walk from Karlsruhe\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eLondon Gin by Hoos is an unfiltered London Dry Gin from Karlsruhe, distilled by Heiko Hoos in batches of 120 bottles and numbered by hand. Juniper, pine shoots, and chamomile set the tone.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eLondon Gin\u003c\/strong\u003e is the hand-distilled London Dry Gin from Heiko Hoos in Karlsruhe; since 2014, it has been the signature of a one-man operation in Karlsruhe with no investors behind it. Fifteen botanicals define its character, led by juniper, pine shoots, and chamomile. What goes into the dark 500-ml bottle remains natural and unfiltered, just as it came from the still.\u003c\/p\u003e\n\u003ch3\u003eJuniper, pine shoots, and a hint of lavender\u003c\/h3\u003e\n\u003cp\u003eAnyone who pours a glass of Hoos Gin will immediately smell the forest: resinous pine shoots, bold juniper, and underneath, the subtle sweetness of chamomile and orange blossom. Heiko himself calls his gin \"a gin like a walk in the forest,\" and that hits the nail on the head—it smells of needles, resin, and damp earth after the rain.\u003c\/p\u003e\n\u003cp\u003eWith 44.4 percent alcohol, the gin has plenty of strength, yet it feels soft and round because soft spring water from the Palatinate Forest gently brings it down to drinking strength. Lemon peel and lemon balm keep it fresh, while cubeb pepper, angelica, and nutmeg blossom give it dark, underlying depth. It remains dry nonetheless, a gin that lacks nothing even when enjoyed neat on ice.\u003c\/p\u003e\n\u003ch3\u003eFor tonic, for aperitif, for the golden hour\u003c\/h3\u003e\n\u003cp\u003eA dry tonic is the obvious partner, as it leaves room for the juniper and doesn't get in its way. Add a slice of orange, plenty of ice, and the glass stays cool for a long time—a good Gin and Tonic doesn't need more effort than that. If you prefer it undiluted, enjoy it neat over a large ice cube, which allows the water to return to the glass only slowly.\u003c\/p\u003e\n\u003cp\u003eThings get fruitier with five centiliters of gin, a dash of elderflower syrup, and well-chilled lemonade to top it off. A summer drink for the patio when the evening stays bright for a long time. Alongside the classic, there is the fruity \u003ca href=\"\/en\/products\/hoos-pink-grapefruit-gin-500ml\"\u003ePink Grapefruit Gin Liqueur\u003c\/a\u003e from the same producer, and for those who would like to get to know both, reach for the \u003ca href=\"\/en\/products\/hoos-london-gin-200ml\"\u003esmall 200-ml bottle\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eA one-man distillery in the south of Karlsruhe\u003c\/h3\u003e\n\u003cp\u003eHeiko Hoos has been distilling his gin himself since 2014, in batches of 120 bottles that he subsequently numbers by hand. He also designed the dark bottle and the sweeping H on the label. \"Effort and love go into the product, not into marketing and design,\" Heiko says of his work—there is no corporation or investor behind the brand.\u003c\/p\u003e\n\u003cp\u003eFifteen botanicals macerate for two days in neutral alcohol before the copper still slowly extracts them at a low temperature. The gentler the heat, the more blossom and zest survive the journey into the distillate. Afterward, the gin rests for several weeks before soft spring water brings it to drinking strength and the dark bottle protects it from light.\u003c\/p\u003e\n\u003cp\u003eThe jury of the International Spirits Competition awarded the gin silver in 2015, and it had already won the Best Innovation Award at the Cocktail Spirits in Paris. You can find more from Karlsruhe at \u003ca href=\"\/en\/collections\/hoos-london-gin\"\u003eHoos\u003c\/a\u003e, and it is in good company in our \u003ca href=\"\/en\/collections\/gin\"\u003egin selection\u003c\/a\u003e. Hats off.\u003c\/p\u003e","brand":"Hoos London Gin","offers":[{"title":"500 ml","offer_id":53073587011918,"sku":"023HLG001","price":25.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/hoos-london-gin-500ml.jpg?v=1751007213"},{"product_id":"rumult-bavarian-rum-43-350ml","title":"Rumult – Bavarian Rum 43% – 350ml","description":"\u003ch2 id=\"speakable-headline\"\u003eRumult Bavarian Rum by Lantenhammer in a small bottle\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eRumult Bavarian Rum by Lantenhammer is a brown rum made from Mauritian sugarcane syrup, distilled in Hausham near Schliersee and aged in barrels. The 350 ml bottle is the little sister of the large one, making it a convenient entry point to Bavarian rum.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRumult Bavarian Rum\u003c\/strong\u003e is the rum from the Lantenhammer distillery in Upper Bavaria, offered here with 43 percent alcohol in a handy 350 ml bottle. For the spirit, sugarcane from Mauritius is hand-picked, fermented in Hausham, and distilled twice using the pot-still method. It is then aged for several years in bourbon, cognac, Madeira, and sherry casks.\u003c\/p\u003e\n\n\u003ch3\u003eGolden yellow in the glass with vanilla and raisin\u003c\/h3\u003e\n\u003cp\u003eRumult shows a warm golden yellow color, topped with a fruity, sweet aroma in which notes of ripe banana are clearly noticeable.\u003c\/p\u003e\n\u003cp\u003eOn the palate, sweetness and raisin lead, with the wood of the barrels providing a base and vanilla lingering until the end. Together with the grassy tone of the sugarcane, this results in a rum that remains fruity rather than becoming heavy. The finish features dark chocolate and a fine spice that lingers for a long time.\u003c\/p\u003e\n\n\u003ch3\u003eHalf the bottle for half the commitment\u003c\/h3\u003e\n\u003cp\u003eAt 350 milliliters, this bottle sits right between a tasting sample and a full-size bottle, making it an obvious gift for rum drinkers that fits perfectly into a gift bag.\u003c\/p\u003e\n\u003cp\u003eThose who don't yet know Rumult don't have to commit to 700 milliliters right away, and those who have known it for a long time have a nice travel-size bottle in their cabinet. It is definitely enough for two or three evenings together. It shows its best when enjoyed neat at room temperature; it becomes more accessible over a large ice cube, and it holds its own against lime in a daiquiri. The \u003ca href=\"\/en\/products\/rumult-bavarian-rum-43-700-ml\"\u003elarge bottle\u003c\/a\u003e is ready for later.\u003c\/p\u003e\n\n\u003ch3\u003eCane syrup instead of molasses\u003c\/h3\u003e\n\u003cp\u003eAlmost everywhere, rum is made from molasses, the dark residue of sugar production. For Rumult, the syrup of the sugarcane itself goes into the barrel instead, and this difference can be tasted in the glass as fruitiness and freshness.\u003c\/p\u003e\n\u003cp\u003eIt is distilled in small batches, twice in succession, as only the second run provides a clean enough separation to obtain a distillate suitable for years of aging in barrels. Afterward, the wood takes over the work, and that takes time.\u003c\/p\u003e\n\u003cp\u003eSugarcane syrup is the more expensive choice, as it is extracted directly from the sugarcane and not produced as a byproduct. Anyone working with it has carefully considered beforehand how the final rum should taste.\u003c\/p\u003e\n\u003cp\u003eEvery barrel leaves its own mark: the bourbon barrel provides the vanilla, the sherry barrel the dried fruit, and the cognac barrel the sweetness. Only when these barrels are blended together is the Signature Cask Selection created, which you will find in this bottle.\u003c\/p\u003e\n\u003cp\u003eThe fact that a Bavarian house makes rum at all is unusual enough, and that it can compete internationally was the real surprise. In the \u003ca href=\"\/en\/collections\/lantenhammer\"\u003eassortment from Schliersee\u003c\/a\u003e, you will also find fruit brandies, the \u003ca href=\"\/en\/products\/josef-gin-alpine-botanicals\"\u003eBavarian juniper spirit\u003c\/a\u003e, and the liqueurs of the Raritas line.\u003c\/p\u003e\n","brand":"Lantenhammer","offers":[{"title":"350 ml","offer_id":53073599332686,"sku":"024SLY0019","price":27.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rumult-rum_981067c8-315c-456c-9918-308b584b0a44.jpg?v=1751007368"},{"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":"manufaktur-joerg-geiger-alb-kuemmel","title":"Alb Caraway in a clay pot","description":"\u003ch2\u003eAlb Caraway in a clay jug - from the Jörg Geiger manufactory\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eAlb Caraway \u003cmeta charset=\"utf-8\"\u003ein a clay jug\u003c\/strong\u003e from the Jörg Geiger manufactory is a fine caraway spirit based on barrel-aged organic apple brandy made from Swabian meadow orchard apples. Apples, pears, and to this day also caraway, grow in the meadow orchard landscape of the Swabian Jura. \u003c\/p\u003e\n\u003cp\u003eThe caraway for this Jörg Geiger Alb Caraway comes from Römerstein-Böhringen. It belongs to the Swabian Jura and its blossoming meadow orchards, as caraway has always grown there. Now, it has been cultivated again by Wilfried Holder in a joint initiative with the BeckaBeck bakery. \"Our caraway is as aromatic as the Swabian Jura is rugged,\" says Wilfried Holder, who grows the caraway for this Alb Caraway. Caraway is a spice plant whose seeds are rich in essential oils, which provide its intense aroma and flavor. The caraway seeds are ground, roasted, macerated in alcohol, and additionally distilled to create a spirit. \u003c\/p\u003e\n\u003cp\u003eInnovator Jörg Geiger is always on trend, so it was only natural for him to make a caraway spirit, but a special one. Barrel-aged apple brandy and caraway spirit were combined, brought to the correct drinking strength of 35% alcohol by volume, and aged for one year in French oak before the Alb Caraway was bottled in beautiful clay jugs. \u003c\/p\u003e\n\u003cp\u003eThe Alb Caraway is a commitment to home, tradition, and knowledge of ancient medicinal herbs. It smells of honey and white blossoms, ripe apricots meet lemony notes, and anise and ginger pair in the finish. As sweet as it seems at the start, the finale is just as spicy.\u003c\/p\u003e\n\u003ch3\u003eAlb Caraway – what makes it special\u003c\/h3\u003e\n\u003cp\u003eFor the Alb caraway, coriander, dill seeds, fennel, and cloves are distilled in small quantities with the seeds as aromatic flavorings. This latest Jörg Geiger distillate is refined with wood-barrel-aged brandy made from organically grown meadow orchard apples. In addition, the Alb Caraway is aged for approximately one year in a French oak barrel. This creates a more refined taste that is not as overwhelmingly intense but is highly complex.\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"500 ml","offer_id":53073618338126,"sku":"026MAN60430","price":24.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/manufaktur-joerg-geiger-alb-kuemmel.jpg?v=1751007590"},{"product_id":"helmut-rum-3er-mini-probierbox","title":"Rum 3-Pack Mini Tasting Box","description":"\u003ch2\u003eHELMUT Rum 3-Piece Mini Tasting Box – The Rum Gift\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eHELMUT Rum 3-piece Tasting Box\u003c\/strong\u003e is the perfect way to discover the diversity and uniqueness of HELMUT Rum creations. This set contains three exquisite 50ml rum varieties, each delighting with its own special note:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003eHELMUT Rum Vermouth Finish: An intense, spicy rum with notes of herbs, wood, and tannins, rounded off by chamomile, caramel, and vanilla. The perfect finish for a unique taste experience.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHELMUT Rum Barrel Aged: A harmonious rum with a long, caramel-herbal finish. Smooth and slightly spicy, with fine fruity nuances of apricots, raisins, and vanilla, rounded off by subtle peppery notes.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHELMUT Rum Liqueur: A sweet rum liqueur with sweet notes of vanilla, caramel, and dried fruits, paired with hidden nuances of chocolate and red berries.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eThree short product advantages:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eDiverse enjoyment: Three different rum varieties in one box offer a wide range of tastes, from intensely spicy to sweetly smooth.\u003c\/li\u003e\n\u003cli\u003ePerfect gift: Ideal as a gift for rum lovers or for self-indulgence and discovery.\u003c\/li\u003e\n\u003cli\u003eHigh quality: Each rum is carefully crafted and offers a unique combination of aromas and flavors.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHELMUT Rum Vermouth Finish\u003c\/h3\u003e\n\u003cp\u003eHELMUT Rum Vermouth Finish impresses with its intense spiciness and complexity. With prominent notes of herbs, wood, and tannins, accompanied by chamomile, caramel, and vanilla, this rum offers an exceptional taste experience. Its Caribbean origin and finish in Helmut vermouth barrels in Germany give it its unique character.\u003c\/p\u003e\n\u003ch3\u003eHELMUT Rum Barrel Aged\u003c\/h3\u003e\n\u003cp\u003eThis rum is a true masterpiece for discerning connoisseurs. With its smooth and slightly spicy profile and fine fruity nuances of apricots, raisins, and vanilla, HELMUT Rum Barrel Aged is a harmonious companion for special occasions. The caramel-herbal finish and subtle peppery notes ensure a long and enjoyable finale.\u003c\/p\u003e\n\u003ch3\u003eHELMUT Rum Liqueur\u003c\/h3\u003e\n\u003cp\u003eHELMUT Rum Liqueur is the sweet temptation among rums. With gentle notes of vanilla, caramel, and dried fruits, as well as hidden nuances of chocolate and red berries, this rum liqueur offers a multifaceted taste experience. Ideal for sweet gourmets who appreciate a smooth yet complex rum liqueur.\u003c\/p\u003e\n\u003cp\u003eDiscover the HELMUT Rum 3-Piece Mini Tasting Box with three unique rum varieties: Vermouth Finish, Barrel Aged, and Liqueur. Perfect for connoisseurs and as a gift.\u003c\/p\u003e\n\u003cp\u003eEnjoy exquisite rum diversity in one box!\u003c\/p\u003e","brand":"Helmut Wermut","offers":[{"title":"150 ml","offer_id":53073681547598,"sku":"024HEL005","price":17.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/helmut-rum-3er-mini-probierbox.jpg?v=1751008183"},{"product_id":"piekfeine-braende-quittenbrand-350ml","title":"Quince Brandy","description":"\u003ch2 id=\"speakable-headline\"\u003eQuince Brandy by Piekfeine Brände from Bremen's private gardens\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eQuince Brandy by Piekfeine Brände is a clear fine brandy made from apple and pear quinces harvested in private gardens in Bremen. It is distilled twice in small copper stills, each batch is assessed individually, and it is bottled at 40% ABV.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eQuince Brandy\u003c\/strong\u003e is the clear \u003cstrong\u003efine brandy\u003c\/strong\u003e from Piekfeine Brände in Bremen, distilled by Birgitta Schulze van Loon from apple and pear quinces. The fruit comes from private gardens in the city, and the distillate is bottled at 40% ABV in a 350 ml bottle – a brandy whose raw material can hardly be bought anymore.\u003c\/p\u003e\n\u003ch3\u003eLemon, vanilla, and the scent of the fruit bowl\u003c\/h3\u003e\n\u003cp\u003eAnyone who has ever had a ripe quince lying in a room knows this scent: floral, lemony, a little like vanilla, and it fills the whole room.\u003c\/p\u003e\n\u003cp\u003eThat is exactly what you find in the glass. The brandy is fruity, floral, and lemony, with a fine, ethereal sharpness that lingers for a long time at the end. It is not sweet.\u003c\/p\u003e\n\u003cp\u003eRaw, the quince is inedibly hard and tart, cooked it becomes jelly, but distilled it gives up its aroma unadulterated. That is why distillers consider it one of the most difficult and at the same time most rewarding fruits.\u003c\/p\u003e\n\u003cp\u003eIt is old, too: the quince has been cultivated for more than 4,000 years and was well known in ancient Greece when the apple was still a marginal fruit. It has almost disappeared from kitchens because it takes work – peeling, cutting, cooking, none of it is quick.\u003c\/p\u003e\n\u003ch3\u003eAfter dinner, with cheese, in the kitchen\u003c\/h3\u003e\n\u003cp\u003eIt goes into the glass at around 18 degrees Celsius, because if it is too cold, the quince closes up its floral tone. 2 cl is enough; this brandy does not want to be knocked back.\u003c\/p\u003e\n\u003cp\u003eAfter a long meal it stands on its own, with aged hard cheese it is a serious companion, and next to a piece of apple cake it does what a good fruit brandy should do. The brandy likes autumnal food: game, roast goose, prunes, anything with clove and bay leaf.\u003c\/p\u003e\n\u003cp\u003eIn the kitchen, a spoonful is enough to lift a quince jelly or a baked apple. If you prefer pear in your glass, reach for the \u003ca href=\"\/en\/products\/piekfeine-braende-williams-birnenbrand\"\u003eWilliams Pear Brandy\u003c\/a\u003e from the same house.\u003c\/p\u003e\n\u003ch3\u003eQuinces from the gardens next door\u003c\/h3\u003e\n\u003cp\u003eThis brandy is made from apple and pear quinces from private gardens in Bremen, in other words from trees that nobody farms commercially.\u003c\/p\u003e\n\u003cp\u003eThat is not marketing but simply the supply situation: quinces are hardly grown in orchards anymore, but they stand in old home gardens, where they are harvested year after year and rarely used. Anyone who wants to distill them has to go and ring doorbells.\u003c\/p\u003e\n\u003cp\u003eTwo varieties come together here, and they complement each other well. The apple quince is rounder, harder, and more acidic, the pear quince longer, softer, and milder in tone. Distilled together, they yield more than either would on its own – acidity and scent from one, fullness from the other.\u003c\/p\u003e\n\u003cp\u003eThe mash then runs twice through small copper stills, in a stripping run and a spirit run, with each batch assessed individually. Flavorings are deliberately left out of the fine brandies, says Birgitta Schulze van Loon – the brandy is diluted only with soft Bremen water. You can find the entire range at \u003ca href=\"\/en\/collections\/piekfeine-braende\"\u003ePiekfeine Brände\u003c\/a\u003e, and the wild berry is showcased by 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":53073688887630,"sku":"024PIE0017","price":41.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/piekfeine-braende-quittenbrand-350ml.jpg?v=1751008303"}],"url":"https:\/\/norgutes.com\/en\/collections\/vatertag-geschenke.oembed?page=2","provider":"nur Gutes","version":"1.0","type":"link"}