Celery as a vegetable spirit? Absolutely! With its high content of essential oils and bitter substances, the tuber of celery from Dithmarschen in Schleswig-Holstein captivates with its aromatic, spicy flavor. But the perennial itself also plays a role. Its notes can be found in our Celery Spirit, paired with amazing floral aromas.
In the nose, it smells spicy, nutty, and floral. On the palate, this spirit tastes distinctly of celery with subtle Maggi notes.
Celery, like most vegetables, contains no sugar and too little starch to be fermented. The celery is chopped and soaked in neutral alcohol, a process called maceration, in which the alcohol extracts the aroma from the celery. After a certain amount of time, the alcohol from this macerate is slowly distilled out in a small 130-liter pot still. It is no longer neutral, but instead has a spicy celery aroma and taste. We use half a kilogram of celery root to produce one liter of this fine spirit at 40% ABV. The spirit is filtered through activated charcoal and only water is used to bring it down to bottling strength. No flavorings or sugars are added, and it is not diluted or blended.