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Sea buckthorn brandy

Wild fruit brandy of sea buckthorn from Mecklenburg-Western Pomerania
40 % Vol Alc
12,00 €
incl. 19% VAT , plus shipping costs
SKU: 0029
  • Currently out of stock
Description

The sea buckthorn is the lemon of the north - the very thorny shrub with silver leaves and orange-yellow shining berries is predominantly native to the north of Germany and colonizes here mainly the sandy beaches of the coasts and the offshore islands of the North Sea and Baltic Sea. Sea buckthorn from Mecklenburg-Vorpommern is used in our sea buckthorn brandy. Larger quantities of wild fruits are hard to come by and very expensive. In addition, the berries, which are usually quite low in sugar, make the production of a brandy very costly. But the price definitely pays off in taste - it is not for nothing that sea buckthorn enjoys such great popularity and is processed in all kinds of variations.

Due to the mysterious death of sea buckthorn caused by a fungal infestation in Mecklenburg-Western Pomerania, there is no longer a sea buckthorn harvest, and our remaining stocks have thus become a rarity.

Sensory description
  • Beautiful notes of pumpkin and freshly split willow wood with subtle hints of egg yolk on the nose. In the mouth, a delicate, slightly acidic, sea buckthorn-like spiciness follows, and after swallowing, the fruity taste lingers on the tongue and palate.
Production
Sea buckthorn has a ten times higher vitamin C content than oranges and lemons. It is very oily, which can often lead to off-flavors if processed incorrectly. For this reason, sea buckthorn is usually processed into a spirit. However, we have decided to create a sea buckthorn brandy by fermenting the low-sugar pulp and de-oiled juice through alcoholic fermentation. This mash is fermented under acid protection and oxygen exclusion. Then, a maceration with 5% neutral alcohol is carried out. The subsequent distillation is traditionally carried out using the rough and fine distillation method. This laborious, double distillation in small copper stills and the careful separation of the "heart" preserves the flavors and leads to a natural mildness. From 100 liters of de-oiled sea buckthorn mash, we obtain 4.5 liters of 40% sea buckthorn brandy - so it takes about 22 kg of sea buckthorn berries to produce one liter of brandy, making it very expensive. Filtration is carried out using activated carbon. Only water is used for dilution during bottling. No flavorings or sugars are added. Likewise, it is not stretched or blended.
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