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Hazelnut spirit barrique

Barrel-aged nut spirit made from roasted hazelnuts from Piedmont
45 % Vol Alc
vegan vegetarian lactose-free gluten-free contains nuts
Array
(
    [herstellung] => Harte Schale, weicher Kern – dieses Sprichwort trifft auf keine Nuss so sehr zu wie auf die Haselnuss. Ist die harte Schale einmal geknackt, findet man einen einzigen großen Samen. Trotz des hohen Gehalts an fettem Öl von 60% enthält dieser Samen weder Zucker noch Stärke. Dadurch kann die Nuss nicht vergoren werden. In unserer Brennerei wird sie geschält und zerkleinert in Neutralalkohol eingelegt. Diesen Vorgang nennt man Mazeration. Hier entzieht der Alkohol der gerösteten Haselnuss das Aroma. Der Alkohol aus diesem Mazerat wird nach einer bestimmten Einwirkzeit in einer kleinen 130 Liter-Feinbrandblase ganz langsam wieder herausdestilliert. Dann ist er nicht mehr neutral, sondern riecht und schmeckt nach den herb-nussigen Aromen der Haselnuss. Wir benötigen ein halbes Kilo Haselnüsse, um einen Liter unseres Piekfeinen Geistes mit 45% herzustellen. Den besonderen Schliff bekommt dieser Haselnussgeist durch eine mindestens einjährige Fassreifung in einem unserer entleerten 100 Liter VAN LOON Whisky-Fässer. So erhält der Geist eine Mehrdimensionalität und seine goldgelbe Farbe. Die Filterung erfolgt über Aktivkohle. Bei Abfüllung kommt ausschließlich Wasser zum Herabsetzen zum Einsatz. Es werden keine Aromastoffe oder Zucker zugesetzt. Ebenso wird nicht gestreckt oder verschnitten.
    [servierempfehlung] => Pur, als Sour, in anderen Cocktails
    [sensorik] => In der Nase liegt bei diesem Geist eine klare Nussnote mit Nuancen von Vanille. Sein aromatischer, komplexer Geschmack überzeugt durch das ausgewogene Verhältnis zwischen Haselnussaromen und Fassnote.
    [pos:notdiscountable] => 0
    [pos:choosewarehousespacemanually] => 0
    [jahrgang] => 0
    [serving-recommendation] => Pure, as sour, in other cocktails.
    [sensory-description] => In the nose of this spirit, there is a clear nutty note with nuances of vanilla. Its aromatic, complex taste convinces with the balanced ratio between hazelnut flavors and barrel notes.
    [manufacturing] => Hard shell, soft core - this proverb applies to no nut as much as it does to the hazelnut. Once the hard shell is cracked, you will find a single large seed. Despite its high fat content of 60%, this seed contains neither sugar nor starch. As a result, the nut cannot be fermented. In our distillery, it is peeled and crushed before being soaked in neutral alcohol. This process is called maceration. Here, the alcohol extracts the aroma from the roasted hazelnut. After a certain period of time, the alcohol from this macerate is slowly distilled again in a small 130-liter pot still. It is no longer neutral, but smells and tastes of the bitter-nutty aromas of the hazelnut. We need half a kilo of hazelnuts to produce one liter of our fine spirit with 45% alcohol content. This hazelnut spirit gets its special touch from at least one year of barrel aging in one of our emptied 100-liter VAN LOON whisky barrels. This gives the spirit a multidimensionality and its golden yellow color. The filtration is done through activated carbon. Only water is used to dilute the spirit during bottling. No flavorings or sugars are added. Likewise, it is not diluted or blended.
)
1
Bottle size (ml)
from
10,90 €
incl. 19% VAT , plus shipping costs
SKU: 0002
  • Available immediately
Description
If you're more into cigars than Nutella, you should definitely reach for this specialty. Because this barrel-aged hazelnut spirit has it all. With a proud 45 percent volume, it belongs to the cigar brandies, a category of brandies that are both barrel-aged and high-proof.
Sensory description
  • In the nose of this spirit, there is a clear nutty note with nuances of vanilla. Its aromatic, complex taste convinces with the balanced ratio between hazelnut flavors and barrel notes.
Production
Hard shell, soft core - this proverb applies to no nut as much as it does to the hazelnut. Once the hard shell is cracked, you will find a single large seed. Despite its high fat content of 60%, this seed contains neither sugar nor starch. As a result, the nut cannot be fermented. In our distillery, it is peeled and crushed before being soaked in neutral alcohol. This process is called maceration. Here, the alcohol extracts the aroma from the roasted hazelnut. After a certain period of time, the alcohol from this macerate is slowly distilled again in a small 130-liter pot still. It is no longer neutral, but smells and tastes of the bitter-nutty aromas of the hazelnut. We need half a kilo of hazelnuts to produce one liter of our fine spirit with 45% alcohol content. This hazelnut spirit gets its special touch from at least one year of barrel aging in one of our emptied 100-liter VAN LOON whisky barrels. This gives the spirit a multidimensionality and its golden yellow color. The filtration is done through activated carbon. Only water is used to dilute the spirit during bottling. No flavorings or sugars are added. Likewise, it is not diluted or blended.
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