Admittedly: Not everyone likes this vitamin-rich winter vegetable with its earthy notes, but fans of red tubers will love thisred beet spirit. Amazingly intense, it brings the best of this polarizing beet to the glass. Food pairing idea fancy? Goes great with Hanseatic Labskaus and all other dishes with beet.
The re beet spirit has an earthy, fruity and intense aroma without being overpowering. The taste clearly showcases the earthy spiciness of the beetroot.
Beetroot, like most vegetables, contains no sugar and too little starch to be fermented. Therefore, the beetroot is crushed and soaked in neutral alcohol. This process is called maceration, during which the alcohol extracts the aroma from the root. After a certain period of time, the alcohol from this macerate is slowly distilled again in a small 130-liter fine brandy still. It is no longer neutral, but smells and tastes of the earthy aromas of the beetroot. We need half a kilo of beetroot to produce one liter of the noble spirit with 40%. 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 stretched or blended.