{"title":"Spirits","description":"\u003ch2 id=\"speakable-headline\"\u003eSpirits from small distilleries, each with a first name\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eSpirits from distilleries in the Münsterland region, the Kaiserstuhl, Bremen, the Volcanic Eifel, and Trentino are gathered together at nur Gutes – from clear fruit brandy to cask-aged grain spirit and grappa, to liqueurs and vermouth, plus non-alcoholic drinks from the same houses.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSpirits\u003c\/strong\u003e are defined under EU law as alcoholic beverages with a minimum alcohol content of 15% vol, produced by distilling or macerating—these include distillates such as fruit brandy, grain spirit, gin, grappa, rum, and whisky, as well as liqueurs. We select which bottle from which house belongs in our collection, category by category.\u003c\/p\u003e\n\n\n\u003ch3\u003eBrandy, spirit, and liqueur are three paths into the bottle\u003c\/h3\u003e\n\n\u003cp\u003eAlmost all spirits, both distillates and liqueurs, begin in the pot still. This is a copper kettle that is refilled for every batch and separates components loosely enough that many aromas from the mash carry over into the brandy. The column still, by contrast, runs continuously, performs a sharper separation, and delivers a purer, more neutral alcohol. Both stand side by side on our rum shelf: Rumult from Hausham, made in the pot still, and Helmut's rum, made from distillate from the column still.\u003c\/p\u003e\n\n\u003cp\u003eBrandy (Brand) or spirit (Geist), that question is decided by the fruit. For a brandy, the fruit is mashed and fermented, and all the alcohol in the glass comes from the sugar of the fruit. Raspberries or rosemary contain far too little sugar for this. Both are steeped unfermented in neutral alcohol and distilled with it; the result is called a spirit (Geist), which is clear and dry because only the aroma is carried over during distillation.\u003c\/p\u003e\n\n\u003cp\u003eTo call itself fruit brandy, spirit, gin, rum, or grappa, a beverage must have at least 37.5 percent alcohol by volume according to EU law. Whisky requires 40 percent and three years in a wooden cask; Korn (grain spirit) needs 32 percent, while Kornbrand (grain brandy) needs as much as fruit brandy. Furthermore, \"Korn\" is a designation exclusively for spirits made from rye, wheat, barley, oats, or buckwheat in Germany, Austria, or a small corner of Belgium. Grappa is a pomace brandy made from pressed grapes and may only bear that name in Italy and the Italian-speaking part of Switzerland.\u003c\/p\u003e\n\n\u003cp\u003eWith gin, juniper must be the defining note, and the base alcohol must be neutral. That is why Jörg Geiger's apple brandy with juniper is called \"Don't call me Gin,\" at 46 percent. A liqueur maintains the same alcohol threshold as any spirit and contains at least 100 grams of sugar per liter. At Sasse, the cacao with nut is based on distillates of cacao beans and nuts, with 30 percent alcohol, which is why it is as pale as straw in the glass.\u003c\/p\u003e\n\n\u003cp\u003eVermouth falls outside this classification because, under EU wine law, it is an aromatized wine with at least 14.5 percent alcohol by volume, named for the wormwood herb. Conversely, products with a maximum of 0.5 percent alcohol by volume may call themselves non-alcoholic—though a non-alcoholic gin may not.\u003c\/p\u003e\n\n\n\u003ch3\u003eFrom liqueur to vermouth, every category has its own shelf\u003c\/h3\u003e\n\n\u003cp\u003eThe largest shelf belongs to the \u003ca href=\"\/en\/collections\/likoer\"\u003eliqueurs\u003c\/a\u003e: fruit, cream, herbal, egg, and nut. Marzadro's Crema Alpina is based on cream from Trentino milk, with 17 percent alcohol, pale green in the glass. Sasse's Butterscotch is an amber-orange color derived from browned butter, with 16 percent, joined by Raritas, NORK, and Faude.\u003c\/p\u003e\n\n\u003cp\u003eThe \u003ca href=\"\/en\/collections\/aperitif\"\u003eaperitif\u003c\/a\u003e category includes drinks that are dry or bitter and served before a meal: Sasse's Amérie, which contains berries in the bottle; the Aperitivo from Windspiel; and the Amaro from Mondino. The non-alcoholic Spritz and Bitter are grouped under \u003ca href=\"\/en\/collections\/aperitif-alkoholfrei\"\u003enon-alcoholic aperitifs\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003ca href=\"\/en\/collections\/obstbrand\"\u003eFruit brandies and spirits\u003c\/a\u003e, often called \"fine brandy\" (Edelbrand) in the trade, come from the Kaiserstuhl, Bremen, Schlat, Laupheim, and Werne. Williams pear, blood orange, and mirabelle plum come from Faude; quince and wild raspberry from Bremen. Schlat sends the Nägeles pear, and Werne the sloe spirit. The Golden Pear from Laupheim, with fruit pieces in the bottle, is legally classified as a spirit.\u003c\/p\u003e\n\n\u003cp\u003e\u003ca href=\"\/en\/collections\/grappa\"\u003eGrappa from Trentino\u003c\/a\u003e comes from Marzadro, made from pomace personally selected by Andrea Marzadro. The Diciotto Lune aged for eighteen moons in cherry, ash, oak, and robinia casks until it took on an amber hue and scents of vanilla and wood, with 41 percent alcohol.\u003c\/p\u003e\n\n\u003cp\u003eThe character of a \u003ca href=\"\/en\/collections\/gin\"\u003egin\u003c\/a\u003e is determined by the houses and their botanicals. Windspiel in the Volcanic Eifel uses alcohol distilled from their own potatoes; Ferdinand's in the Saar region adds Riesling from the Saarburger Rausch vineyard. These are joined by Sasse's Grafschafter Heide Gin, Kakuzo with yuzu, Hoos, Skin Gin, and Le Tribute.\u003c\/p\u003e\n\n\u003cp\u003eClear or cask-aged, \u003ca href=\"\/en\/collections\/korn\"\u003eKorn\u003c\/a\u003e can be both. Rüdiger Sasse's Lagerkorn lies for years in Limousin oak Cognac barrels until it is golden—solely from the wood. Dinkelkorn (spelt grain spirit) comes from Werne, both clear and cask-aged, along with the \"little lords\" (kleine Lords), each with its own signature cask style.\u003c\/p\u003e\n\n\u003cp\u003eWith \u003ca href=\"\/en\/collections\/wermut\"\u003evermouth\u003c\/a\u003e, herbs are added to the wine. Helmut from Hamburg offers white, red, and rosé versions, while Faude offers one based on Pinot Noir with bitter orange, cinnamon blossom, and tonka bean.\u003c\/p\u003e\n\n\u003cp\u003e\u003ca href=\"\/en\/collections\/whisky\"\u003eWhisky from German distilleries\u003c\/a\u003e is made from grain instead of fruit. The rye from Werne spent eleven years in a cask and enters the bottle unfiltered at 45 percent, while the corn whisky aged for six years; the profile in the glass includes apple, dark cherry, and a peppery spice.\u003c\/p\u003e\n\n\u003cp\u003e\u003ca href=\"\/en\/collections\/rum\"\u003eRum\u003c\/a\u003e comes from three houses. Rumult is made from sugarcane syrup, golden-yellow with notes of ripe banana and raisin, at 43 percent. Helmut matures a blend of Caribbean rums for eight years, one of them in a used vermouth cask, and the Alma Norte from piekfeine uses molasses from Guatemala.\u003c\/p\u003e\n\n\u003cp\u003eThose spending the evening without alcohol will find the spicy bottles from these houses gathered under non-alcoholic spirits: Jörg Geiger's Dzin, Windspiel Alcohol-Free, and the Zero Spritz from Werne.\u003c\/p\u003e\n\n\n\u003ch3\u003eFirst the occasion, then the category, finally the house\u003c\/h3\u003e\n\n\u003cp\u003eWhen choosing spirits at nur Gutes, start by asking about the occasion—aperitif, digestif, long drink, or gift—then the category, and finally the house. Before a meal, something herbal belongs in the glass: a vermouth on ice, a bitter, an Amérie with sparkling wine, with olives or almonds on the side. After the meal, it is time for the digestif, to be enjoyed at leisure. That is when clear fruit brandy, grappa, cask-aged Lagerkorn, and herbal liqueur stand side by side, joined by cream liqueurs that taste like dessert.\u003c\/p\u003e\n\n\u003cp\u003eA long drink requires gin, rum, or vermouth paired with tonic or soda. For gifting, there are tasting boxes, trial sets, and miniatures that allow you to sample an entire house before committing to a full bottle. Only then does the category follow: clear or cask-aged, dry or sweet, distilled or infused—and finally, the house. Between the Williams pear brandy from the Kaiserstuhl and the one from Bremen lie several hundred kilometers and two different signatures.\u003c\/p\u003e\n\n\u003cp\u003eChoosing the house last might sound like a betrayal of the first names, but it is intentional. Those who know the occasion rarely reach for the wrong bottle, and the right distillery can then be found by asking which fruit, grain, or pomace actually belongs in the bottle.\u003c\/p\u003e\n\n\u003cp\u003eA home bar with four bottles is sufficient if you have a gin, a vermouth, a fruit brandy, and a liqueur. Price follows the method of production, from the miniature for a coat pocket to the redcurrant that aged in a Madeira cask at Jörg Geiger’s.\u003c\/p\u003e\n\n\n\u003ch3\u003ePotato, spelt, pomace, and orchard fruit—every house has its raw material\u003c\/h3\u003e\n\n\u003cp\u003eTwo brands pass through the same copper pot stills in Schöppingen: the grain spirit and natural liqueurs from Rüdiger Sasse, and what siblings Ann-Katrin and Johann Dallmeyer sell in Bremen as NORK. \"The Six\" (Der Sechser), Sasse's herbal liqueur made from six ingredients with Jamaican rum, sits as dark as mahogany in the glass.\u003c\/p\u003e\n\n\u003cp\u003eThe eight copper columns in Nogaredo run for one hundred days at a time in a water bath, and it all started with a single one in the old house in Brancolino, with Sabina and Attilio Marzadro. The Crema Alpina incidentally proves that a liqueur made from alpine cream can be a digestif.\u003c\/p\u003e\n\n\u003cp\u003eAt the Kaiserstuhl, trained vintner Florian Faude hand-sorts his fruit and distills them by variety. In an old wine cellar at Bremen's Europahafen, Birgitta Schulze van Loon established the Hanseatic city's first distillery, and her liqueurs are based on her own distillates rather than purchased neutral alcohol.\u003c\/p\u003e\n\n\u003cp\u003eSpelt instead of wheat, from organic cultivation, goes into the mash in Werne, where Theres and Georg Glitz-Ehringhausen run the distillery in the third generation. Jörg Geiger double-distills old orchard fruit varieties in Schlat, such as Champagne Brat pear and Nägeles pear, which brings notes of dried pear and nut at 42 percent.\u003c\/p\u003e\n\n\u003cp\u003ePotatoes form the base for Sandra Wimmeler and Denis Lönnendonker, triple-distilled by master distiller Holger Borchers; their London Dry is mild and citrusy in the glass, with juniper at the core and a floral trace. In the Saar region, Andreas Vallendar distills Saar Dry Gin for Denis Reinhardt and Erik Wimmers at 44 percent, and the Riesling takes the edge off the herbs.\u003c\/p\u003e\n\n\u003cp\u003eAt Lantenhammer in Hausham near Schliersee, Tobias Maier oversees the copper stills, which also produce the Raritas liqueurs, including an egg liqueur that is yolk-yellow and bound solely with egg yolks. Helmut is cold-macerated for weeks by Markus Weiß and Olina Kladensky, using Palatinate wine and 25 ingredients; in the white version, one can smell orange blossom and lavender.\u003c\/p\u003e\n\n\u003cp\u003eJessica Ludwig, Markus Jerg, Danny, and a second Markus have small distillers from Baden-Württemberg distill for them, starting with Jessica’s grandfather Erich, and hand-fill every bottle in Laupheim. Their rosemary spirit smells of needles, resin, and warm stone, and the house is called STILVOL.\u003c\/p\u003e\n\n\n\u003ch3\u003eBrandy cool, grain spirit at room temperature, vermouth in the fridge\u003c\/h3\u003e\n\n\u003cp\u003eThe first question before the shelf is about temperature, and the houses do not agree on this. Florian Faude serves his Williams pear brandy ice-cold; Birgitta Schulze van Loon serves hers at 18 degrees, taken briefly from the fridge and never from the freezer—your taste lies somewhere in between.\u003c\/p\u003e\n\n\u003cp\u003eAnything that spent time in a cask wants room temperature. Pour Lagerkorn into a glass with a bowl or a tulip glass and let it sit for a few minutes until notes of honey and hazelnut rise. Diciotto Lune gets a glass that tapers at the top or goes into a cup as a Caffè corretto. Rumult also goes into a glass with a bowl, and Helmut's rum into a tumbler.\u003c\/p\u003e\n\n\u003cp\u003eTaste the vermouth first without ice, then with two cubes and a zest, or topped with tonic. An opened bottle should go into the fridge, where it will keep for weeks. For gin, follow the house's standard: 50 milliliters of Windspiel gin to 100 milliliters of tonic and ice; for Saar Dry Gin, 3 centiliters with dry tonic, a sage leaf, and a dried lemon slice.\u003c\/p\u003e\n\n\u003cp\u003eCream liqueurs remain in the fridge; according to Marzadro, Crema Alpina stays at zero degrees and becomes a dessert when poured over vanilla ice cream. The cacao with nut works at room temperature, over ice, or in an espresso. In the kitchen, a splash of rosemary spirit lands on a rack of lamb, and a dash of Williams goes over apple strudel.\u003c\/p\u003e\n\n\u003cp\u003eStore brandies in a dark, cool place, upright; they have a long shelf life—they ask for nothing more from you.\u003c\/p\u003e\n\n\n\u003ch3\u003eSummer in a long drink glass, winter from the cask, gifts all year round\u003c\/h3\u003e\n\n\u003cp\u003eIn summer, Amérie stands in a pitcher on the terrace, and Sasse's Limoncello Artigiano, made from lemons from the Amalfi Coast, comes to the table after a barbecue.\u003c\/p\u003e\n\n\u003cp\u003eAutumn belongs to the brandies: the quince from Bremen, the Williams from the Kaiserstuhl, the apple brandy from the chestnut cask, and when the evenings grow dark earlier, the cask-aged grain spirit.\u003c\/p\u003e\n\n\u003cp\u003eDuring Advent, Windspiel's Christmas Gin goes into the glass alongside NORK's gingerbread egg liqueur; at Easter, egg liqueur has its big moment—from Berlin, Bremen, or Hausham.\u003c\/p\u003e\n\n\u003cp\u003eGifts are given all year round, and that is why the houses also offer smaller sizes. The tasting box with three Lagerkorn, the \"Natural Talents\" miniature set, Helmut's trial boxes, and Le Mignon from Marzadro are made for this. In our shop in Nordhorn, the question of the occasion precedes every reach for the shelf. It usually ends with a bottle behind which a first name stands. The rest is just the label.\u003c\/p\u003e\n\u003c\/blockquote\u003e","products":[{"product_id":"windspiel-kampot-pfeffer-gin","title":"Kampot Pepper Gin","description":"\u003ch2 id=\"speakable-headline\"\u003eKampot Pepper Gin from the Eifel and Cambodia\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eWindspiel's Kampot Pepper Gin is a 47 percent potato gin featuring rare red Kampot pepper from Cambodia. Juniper and floral spice meet a subtle heat. The pepper, which has a protected designation of origin, is distilled separately; this is no ordinary gin.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eKampot Pepper Gin\u003c\/strong\u003e brings the spice of rare red Kampot pepper to the potato gin produced by the Windspiel distillery in the Volcanic Eifel. The pepper bears a protected designation of origin—similar to that of Champagne—and is grown by smallholders in Cambodia. At 47 percent, it remains a mild, finely spiced gin that bridges the gap between home and wanderlust.\u003c\/p\u003e\n\n\u003ch3\u003eJuniper, floral spice, a touch of heat\u003c\/h3\u003e\n\u003cp\u003eOn the nose, juniper and pepper; on the palate, mild and soft, with a floral undertone and a fine heat.\u003c\/p\u003e\n\u003cp\u003eThe red Kampot pepper contributes a warm, slightly piquant spice without being sharp. Add to this lavender, coriander, and a hint of licorice; ginger and lemon zest keep it fresh. Yet it remains mild; the pepper whispers more than it shouts.\u003c\/p\u003e\n\u003cp\u003eSpicy, floral, velvety—that is how this gin can be summed up in three words. It presents itself as a juniper spirit that connects two worlds: the clear freshness of the Eifel and the distant spice of Southeast Asia. Take a moment, and you will taste both side-by-side, without one overpowering the other, and it is exactly this balance that makes it so drinkable.\u003c\/p\u003e\n\n\u003ch3\u003eIn a Gin \u0026amp; Tonic with pink peppercorns\u003c\/h3\u003e\n\u003cp\u003eDrink the Pepper Gin as a Gin \u0026amp; Tonic, with plenty of ice and a few crushed peppercorns in the glass.\u003c\/p\u003e\n\u003cp\u003eA neutral tonic water keeps the pepper at the forefront, while a slice of grapefruit or lemon adds freshness. Enjoyed neat on ice, it reveals its spicy side; in a Martini, it provides an elegant heat. It pairs well with savory companions like aged cheese, smoked salmon, or beef carpaccio.\u003c\/p\u003e\n\u003cp\u003eIf you like it classic, stick to tonic. If you prefer something bolder, place it next to the spicy \u003ca href=\"\/en\/products\/windspiel-caxambu-kaffee-gin\"\u003eCaxambu Coffee Gin\u003c\/a\u003e from the same producer—both appreciate a bit of spice. On a cheese board, it goes perfectly with an aged Gouda, a blue cheese, or a handful of roasted nuts on the side.\u003c\/p\u003e\n\n\u003ch3\u003ePepper from Cambodia, potatoes from the Eifel\u003c\/h3\u003e\n\u003cp\u003eBehind the gin is the Windspiel distillery, known for Germany's first gin made from potatoes grown in volcanic soil.\u003c\/p\u003e\n\u003cp\u003eSandra Wimmeler and Denis Lönnendonker founded their distillery in 2014 in the quiet Volcanic Eifel. For their Pepper Gin, they sourced red Kampot pepper from Hennes' Finest, grown by smallholders in Cambodia without the use of chemicals. They distill the pepper separately in potato alcohol before blending it with the gin.\u003c\/p\u003e\n\u003cp\u003eThe team spent about a year tinkering with the balance until the gin was simultaneously mild and spicy. You can find the classic version as the \u003ca href=\"\/en\/products\/windspiel-premium-dry-gin\"\u003eclear Windspiel Dry Gin\u003c\/a\u003e, and the entire range in the \u003ca href=\"\/en\/collections\/windspiel-gin\"\u003eWindspiel distillery collection\u003c\/a\u003e. Quite impressive.\u003c\/p\u003e\n\n\u003ch3\u003eA few crushed peppercorns in the glass\u003c\/h3\u003e\n\u003cp\u003eAs a Gin \u0026amp; Tonic, it is served well-chilled in a glass with neutral tonic and a few crushed peppercorns. Three parts tonic, one part gin—that is all it needs. Served neat over a large ice cube, the floral spice comes through beautifully. In its 0.5-liter bottle, it will keep for many months if stored in a cool, dark place; the robust 47 percent gives it stability. It pairs surprisingly well with a spicy hard cheese, where the fine heat of the pepper finds its match.\u003c\/p\u003e","brand":"Windspiel Gin","offers":[{"title":"500 ml","offer_id":53071396995406,"sku":"023WIN0007","price":42.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/windspiel-kampot-pfeffer-gin_73a43ad0-8d2b-4e8c-b8d2-a34e53878d43.jpg?v=1751007472"},{"product_id":"piekfeine-braende-waldhimbeergeist-350ml","title":"Wild Raspberry Spirit","description":"\u003ch2 id=\"speakable-headline\"\u003eWild Raspberry Spirit by Piekfeine Brände from Romanian forests\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eWild Raspberry Spirit by Piekfeine Brände is a clear raspberry spirit made from wild forest raspberries gathered in the forests of Romania. It takes 2.5 kg of berries for 1 liter of spirit, because raspberries are not fermented but macerated in alcohol and distilled gently.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eWild Raspberry Spirit\u003c\/strong\u003e is the clear \u003cstrong\u003eraspberry spirit\u003c\/strong\u003e from Piekfeine Brände in Bremen, distilled by Birgitta Schulze van Loon from wild forest raspberries. The berries come from Romanian forests, and the distillate is bottled at 40% vol in a 350 ml bottle.\u003c\/p\u003e\n\u003ch3\u003eWild berry with a hint of forest floor\u003c\/h3\u003e\n\u003cp\u003eThe aroma hits you immediately: red berry, cheeky and sweet, like a handful of raspberries on a hot July day.\u003c\/p\u003e\n\u003cp\u003eBehind it lies something darker, an earthy tone familiar from the forest floor. This is exactly what distinguishes the wild berry from the cultivated one. The spirit is fruity, juicy, and edgy, yet remains surprisingly delicate on the tongue despite its 40% vol.\u003c\/p\u003e\n\u003cp\u003eThe wild raspberry is smaller than its garden relative and has a distinctly more tart-sweet flavor. Less fruit pulp, more aroma – which is why the effort of gathering them is worth it in the first place.\u003c\/p\u003e\n\u003cp\u003eBotanically, the raspberry belongs to the rose family, just like the strawberry, quince, and apple. Anyone who compares the Bremen spirits side by side will find this family connection surprisingly often – half Romania and half Northern Germany, yet the same plant family.\u003c\/p\u003e\n\u003ch3\u003eChilled after a meal, cold in sparkling wine\u003c\/h3\u003e\n\u003cp\u003eServed slightly chilled in a small glass, the berry opens up without the alcohol overpowering it.\u003c\/p\u003e\n\u003cp\u003eAfter a summer meal, it is the obvious choice for a finale, as it is with chocolate cake or a bowl of fresh berries. A splash in sparkling wine makes an aperitif for which you would otherwise need syrup, and in winter, it warms up a punch without making it sweeter. The spirit likes the cold: poured over sorbet, in a punch, or alongside a scoop of lemon ice cream.\u003c\/p\u003e\n\u003cp\u003eIt also works in the kitchen, for example in berry compote or over a rack of venison, where raspberry and game have always paired well. As a gift, it is perfect for anyone who enjoys fruit spirits and has previously only known raspberries as jam. If you are looking for clear fruit in a pear variety, reach for the \u003ca href=\"\/en\/products\/piekfeine-braende-williams-birnenbrand\"\u003eWilliams Pear Brandy\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eTwo and a half kilos of berries for a single liter\u003c\/h3\u003e\n\u003cp\u003eAlthough raspberries contain sugar, their aromas are so delicate that they would be lost in a fermentation tank – which is why this is a spirit (Geist) and not a brandy (Brand).\u003c\/p\u003e\n\u003cp\u003eFor this purpose, the berries are macerated in neutral alcohol until it has fully absorbed their aroma. This is followed by a gentle distillation, using as little heat as possible. This is precisely the difference between a Geist and a Brand: the former preserves a volatile aroma, while the latter extracts it from fermented mash. Both are craft terms with clear meanings, not marketing words.\u003c\/p\u003e\n\u003cp\u003eIt is not a high-yield process. For 1 liter of this spirit, 2.5 kg of wild raspberries must be picked, and with wild berries, \"picked\" really means picked by hand, in the forest. Wild gathering cannot be planned like a harvest, which is why quantity and vintage fluctuate – a point that Birgitta Schulze van Loon accepts with every wild-harvested spirit.\u003c\/p\u003e\n\u003cp\u003eAfter distillation, only soft Bremen water is added, nothing else. You can find the entire range at \u003ca href=\"\/en\/collections\/piekfeine-braende\"\u003ePiekfeine Brände\u003c\/a\u003e, and the nutty side of the house is showcased by the \u003ca href=\"\/en\/products\/piekfeine-braende-haselnuss-spirituose\"\u003eHazelnut Spirit\u003c\/a\u003e.\u003c\/p\u003e","brand":"piekfeine Brände","offers":[{"title":"350 ml","offer_id":53073526063438,"sku":"024PIE0008","price":41.7,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/piekfeine-braende-waldhimbeergeist-350.jpg?v=1751006605"},{"product_id":"manufaktur-joerg-geiger-bp-birne-im-portweinstil","title":"BP Pear in Port Wine Style","description":"\u003ch2\u003eBP Pear in Port Style – Dessert Wine from the Jörg Geiger Manufactory\u003c\/h2\u003e\n\u003cp\u003eThe Jörg Geiger Manufactory \u003cstrong\u003eBP Pear in Port Style\u003c\/strong\u003e is a barrel-aged dessert wine made from pears grown in the Swabian Jura; it is a partially fermented pear wine that is fortified with pear brandy. The fortification stops the fermentation, thus preserving the sweetness of the pear. Housed in its premium gift packaging, the Geiger BP makes a sophisticated gift for lovers of dessert wines and fruit brandies.\u003c\/p\u003e\n\u003ch3\u003eHow the BP – Pear in Port Style is made\u003c\/h3\u003e\n\u003cp\u003eFor the BP, Jörg Geiger selects the Gelbmöstler and Speckbirne varieties. Following an old recipe, he first allows them to \"sweat\" to develop their full aroma and fragrance. Only then are they gently pressed before the concentrated sweet juice is allowed to begin fermenting. To preserve the natural sweetness and intense fruitiness, he stops the fermentation with high-proof, pure pear brandy, resulting in an alcohol content of around 18% vol.\u003cbr\u003e\u003cbr\u003eThis is followed by at least 18 months of aging in new acacia barrels and, for the most part, used Sauternes barrels, which allow the BP to mature while imparting the bouquet of great dessert wines without letting the wood dominate.\u003cbr\u003e\u003cbr\u003eDue to oxidative aging, the BP loses around 5% of its alcohol and one-eighth of its volume in the barrel. With an alcohol content of around 18% vol., it presents a ripe, lushly sweet pear on the palate, paired with subtle floral notes, harmoniously balanced with the alcohol in the middle, and leaving a long-lasting finish of tart, fruity notes.\u003c\/p\u003e\n\u003ch4\u003eJörg Geiger Manufactory – Dessert Wines and Fruit Brandies\u003c\/h4\u003e\n\u003cp\u003eThe Jörg Geiger Manufactory is located in the small community of Schlat, eight kilometers southeast of Göppingen in the heart of the Swabian Jura. This cultural landscape, characterized by mountainous forests, juniper heaths, and meadow orchards with fruit trees that are sometimes over 100 years old, is the home of Jörg Geiger and his manufactory.\u003c\/p\u003e\n\u003cp\u003eThe youthful-looking Jörg Geiger grew up in his parents' restaurant, the 300-year-old Gasthof Lamm. In addition to the thriving restaurant, his father ran a small distillery. There, he produced single-varietal distillates, such as the Stuttgarter Gaishirtle – a true rarity made from an old pear variety. The passion for distilling and preserving old varieties was passed down from father to son. Since 1994, Jörg Geiger has continued to run the inn and the fruit distillery. Although he has become famous for his sparkling wine made from the Champagne Brat pear and his non-alcoholic Prisecco, his fruit brandies also deserve attention. Such as these special dessert wines made from fruit grown in Swabian meadow orchards, distilled in-house, and given plenty of rest and time to mature in old wooden barrels.\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"700 ml","offer_id":53073526784334,"sku":"026MAN0472","price":49.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/manufaktur-joerg-geiger-bp-birnenport.jpg?v=1751006622"},{"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":false}],"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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ferdinands-saar-dry-gin-500ml.jpg?v=1751006634"},{"product_id":"manufaktur-joerg-geiger-kp-kirsche-portweinstil","title":"KP Cherry in Port Wine Style","description":"\u003ch2\u003eKP Cherry in Port Style – Sweet Wine from the Jörg Geiger Manufactory\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eKP Cherry in Port Style\u003c\/strong\u003e from the \u003cstrong\u003eJörg Geiger Manufactory\u003c\/strong\u003e is a partially fermented cherry wine with added cherry brandy, aged in Banyuls barrels. Maturation in the Banyuls barrel rounds it off perfectly.\u003c\/p\u003e\n\u003cp\u003eThe whole, uncrushed distilling cherries of the Dollenseppler \u0026amp; Benjamin varieties are fermented in open mash vats at cool temperatures and punched down daily. To preserve the natural sweetness and intense fruitiness, Jörg Geiger stops the fermentation with high-proof, pure cherry brandy, resulting in an alcohol content of around 20%. After pressing, the wine is stored for over 18 months in used Banyuls barrels, which allow the Jörg Geiger KP to mature while imparting a hint of chocolate without letting the wood become overly dominant. Through this oxidative maturation, the Jörg Geiger KP loses about 2% vol. Alc and is finally bottled at 18% vol. alcohol.\u003c\/p\u003e\n\u003ch3\u003eKP Cherry Wine – Sweet Wine\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli\u003eColor: dense black-red extending to the rim\u003c\/li\u003e\n\n\u003cli\u003eNose: Intense dark black cherry fruit with spicy, \u003cbr\u003echocolatey hints of aged wood and a strong, harmonious note of bitter almond\u003c\/li\u003e\n\n\u003cli\u003eTaste: A dense, fruity attack full of black cherries and a touch of blackberry \u003cbr\u003ewith plenty of soft, flowing melt and subtle woody notes, carried by the harmoniously integrated alcohol, which supports the long, cherry-fruited finish without weighing heavily on the palate.\u003c\/li\u003e\n\n\u003cli\u003eDrinking recommendation: at 14°C, enjoy with fried liver with port wine jelly or plum confit, but also with dark chocolate desserts or Black Forest gateau.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch3\u003eJörg Geiger Manufactory – Sweet Wines and Fruit Brandies\u003c\/h3\u003e\n\u003cp\u003eThe Jörg Geiger Manufactory is located in the small municipality of Schlat, eight kilometers southeast of Göppingen in the middle of the Swabian Alb. Here in this cultural landscape, characterized by mountainous forests, juniper heaths, and orchard meadows overgrown with fruit trees, some over 100 years old, is the home of Jörg Geiger and his manufactory.\u003c\/p\u003e\n\u003cp\u003eThe youthful-looking Jörg Geiger grew up in his parents' restaurant, the 300-year-old Gasthof Lamm. In addition to the thriving restaurant, his father ran a small distillery. There, he produced single-varietal distillates, such as the Stuttgarter Gaishirtle – a true rarity made from an old pear variety. The passion for distilling and preserving old varieties was passed down from father to son. Jörg Geiger has been running the inn and the fruit distillery since 1994. Even though he has become known for his sparkling wine made from the \"Champagner Bratbirne\" pear and his non-alcoholic \"Prisecco,\" his fruit brandies also deserve attention. As do these special sweet wines made from fruit from Swabian meadow orchards, self-distilled fruit brandies, and plenty of rest and time to mature in old wooden barrels.\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"700 ml","offer_id":53073531765070,"sku":"026MAN0470","price":49.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/manufaktur-joerg-geiger-kp-kirschport-inhalt.jpg?v=1751006664"},{"product_id":"marzadro-bellabomba-eierlikoer-500ml","title":"Bellabomba Egg Liqueur – 500ml","description":"\u003ch2 id=\"speakable-headline\"\u003eBellabomba Egg Liqueur, the half-bottle for the kitchen\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eMarzadro's Bellabomba Egg Liqueur is a thick, creamy mountain liqueur made from Trentino milk, egg yolk, and rum. Pleasantly mild at 17% vol. – enjoy it neat, over ice cream, or in a cake. Here in the 500 ml bottle.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eBellabomba Egg Liqueur\u003c\/strong\u003e from Distilleria Marzadro is the Italian take on egg liqueur: Trentino milk and egg yolk, with a splash of rum. At 17% vol., it remains mild, and at 500 milliliters, it is exactly the size most kitchens need – enough for baking, yet small enough not to sit in the cupboard forever.\u003c\/p\u003e\n\n\u003cp\u003eIn the glass, the Bellabomba is thick, sweet, and rich – it takes its time to settle. On the palate, the egg yolk carries the flavor, with the rum providing a warm finish.\u003c\/p\u003e\n\n\u003ch3\u003eThe bottle that belongs in the kitchen\u003c\/h3\u003e\n\u003cp\u003eFive hundred milliliters is a practical quantity.\u003c\/p\u003e\n\u003cp\u003eAn egg liqueur cake uses a good quarter of it, two or three tablespoons go well over ice cream, and a dash is perfect in coffee. For anyone who drinks and cooks with Bellabomba, this bottle is just right: it empties faster than a large one and doesn't sit around half-full after baking. In a cake recipe, Bellabomba can replace standard egg liqueur one-to-one – the rum remains perceptible in the baked cake, which is exactly the point.\u003c\/p\u003e\n\u003cp\u003eOnce opened, it should be kept in the refrigerator, where it will last for several weeks. With 500 milliliters, however, the question of shelf life rarely arises in most households.\u003c\/p\u003e\n\n\u003ch3\u003eWhy it contains rum\u003c\/h3\u003e\n\u003cp\u003eTrentino milk and egg yolk provide the body, while the rum provides the direction.\u003c\/p\u003e\n\u003cp\u003eRum is a staple in a Bombardino, and you can taste why: it brings a dark, warm note that pairs perfectly with egg yolk. That is why Bellabomba works so well when heated – warmed up, topped with whipped cream and bitter cocoa, just as the manufacturer suggests. Served cold, the same rum stays in the background, turning the liqueur into a dessert in a glass.\u003c\/p\u003e\n\u003cp\u003eThat a grappa distillery produces such a thing is less a coincidence than a matter of neighborhood: anyone hosting people coming off the slopes all winter long knows what belongs on the table. According to the family, Marzadro liqueurs carry the fresh, typical aromas of the mountains – for Bellabomba, that means: milk from the valley, warmth from the bottle.\u003c\/p\u003e\n\n\u003ch3\u003eEgg liqueur, Italian-style\u003c\/h3\u003e\n\u003cp\u003eThe same Bellabomba is available in four bottle sizes – the size doesn't change the recipe.\u003c\/p\u003e\n\u003cp\u003eIn addition to this 500-milliliter bottle, there is the \u003ca href=\"\/en\/products\/marzadro-bellabomba-eierlikoer-1l\"\u003e1-liter bottle\u003c\/a\u003e for large groups, the \u003ca href=\"\/en\/products\/marzadro-bellabomba-eierlikoer-200ml\"\u003e200 ml bottle\u003c\/a\u003e as a gift, and the \u003ca href=\"\/en\/products\/marzadro-bellabomba-eierlikoer-miniatur\"\u003eminiature\u003c\/a\u003e with five centiliters for sampling. In the \u003ca href=\"\/en\/products\/marzadro-crema-alpina-miniaturset-5x5cl\"\u003eCrema Alpina miniature set\u003c\/a\u003e, it features as the fifth bottle alongside Nocciola, Pistacchio, Limone, and Limoncino.\u003c\/p\u003e\n\u003cp\u003eIt is distilled and stirred in Nogaredo in the Adige Valley, not far from Lake Garda. Sabina Marzadro began distilling there in 1949, and over 75 years later, Andrea, Anna, and Stefano Marzadro continue to run the house as a family business, just as Sabina established it. Anyone vacationing by the lake can visit the distillery – the Bellabomba stands there right next to the grappa for which most people come.\u003c\/p\u003e\n\n\u003ch3\u003eIn the batter, not on top\u003c\/h3\u003e\n\u003cp\u003eEnjoy it cold at 8 to 10 degrees in a small glass after a meal. Over vanilla ice cream or semifreddo, no further sauce is needed. And for cake: it belongs in the batter, not poured on top afterward – that way it stays exactly where it belongs. If you heat it, do so slowly and without boiling, otherwise the egg yolk will curdle. For a proper Bombardino, use a thick-walled mug, topped with whipped cream and dusted with bitter cocoa powder. Nothing more is needed.\u003c\/p\u003e\n","brand":"Distilleria Marzadro","offers":[{"title":"500 ml","offer_id":53073532354894,"sku":"024MAR025","price":17.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/marzadro-bellabomba-500.jpg?v=1751006670"},{"product_id":"marzadro-bellabomba-eierlikoer-200ml","title":"Bellabomba Egg Liqueur – 200ml","description":"\u003ch2 id=\"speakable-headline\"\u003eBellabomba Egg Liqueur, two hundred milliliters to bring along\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eMarzadro’s Bellabomba egg liqueur is a thick, creamy mountain liqueur made from Trentino milk, egg yolk, and rum. Pleasantly mild at 17% vol., it can be enjoyed cold from a glass or hot with a dollop of whipped cream. Presented here in a small 200 ml bottle.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eBellabomba Egg Liqueur\u003c\/strong\u003e in 200 milliliters is the perfect bottle for gifting: the Bombardino from Distilleria Marzadro, made with Trentino milk, egg yolk, and rum. At 17% vol., it remains mild, and its size means it fits into any bag, making it a thoughtful gift without overcomplicating things.\u003c\/p\u003e\n\n\u003cp\u003eIn the glass, Bellabomba is a vibrant yellow; on the palate, it is sweet, creamy, and wintery – with the rum providing a warm finish. Two or three small glasses, and the bottle has served its purpose.\u003c\/p\u003e\n\n\u003ch3\u003eThe bottle you bring along\u003c\/h3\u003e\n\u003cp\u003eTwo hundred milliliters is the ideal format for a visit – large enough to share, yet small enough not to feel like an obligation.\u003c\/p\u003e\n\u003cp\u003eIf you have been invited for dinner and don't want to bring wine, this is the right choice: Bellabomba is perfect after a meal, and if the host doesn't open it, it stores easily in the fridge. It also works as a great add-on to a larger gift, and in a winter gift basket, it sits alongside gingerbread as if it were designed for it.\u003c\/p\u003e\n\u003cp\u003eExpect four shots of Bombardino if you serve it hot, or a small round of drinks after dinner. For those who just want a taste, try the \u003ca href=\"\/en\/products\/marzadro-bellabomba-eierlikoer-miniatur\"\u003eminiature\u003c\/a\u003e version with five centiliters.\u003c\/p\u003e\n\u003cp\u003eAt 17% vol., it is also ideal for groups where not everyone drinks spirits – an egg liqueur is very approachable. That is exactly why it appears on coffee tables that otherwise wouldn't feature alcohol, and why it works so well as a gift for people whose tastes you don't know well.\u003c\/p\u003e\n\n\u003ch3\u003eMilk, egg yolk, rum\u003c\/h3\u003e\n\u003cp\u003eThree ingredients make up the Bombardino – and you can taste all three.\u003c\/p\u003e\n\u003cp\u003eThe milk comes from Trentino and forms the base; the egg yolk binds the ingredients and gives the liqueur its thick, yellow consistency; and the rum provides the warmth you crave in the evening. Marzadro attributes the fresh, characteristic flavors of the mountains to their liqueurs – here, that simply means: milk from the valley, rum from afar.\u003c\/p\u003e\n\u003cp\u003eThe fact that a grappa distillery makes it makes sense when you consider where they are based: in Trentino, people come off the slopes in winter, and they need something on the table. Bellabomba is Marzadro’s answer to that.\u003c\/p\u003e\n\n\u003ch3\u003eBetween the miniature and the liter bottle\u003c\/h3\u003e\n\u003cp\u003eThe same Bellabomba is available in four sizes – the recipe remains the same.\u003c\/p\u003e\n\u003cp\u003eAbove this 200-milliliter size are the \u003ca href=\"\/en\/products\/marzadro-bellabomba-eierlikoer-500ml\"\u003e500 ml bottle\u003c\/a\u003e for the kitchen and the \u003ca href=\"\/en\/products\/marzadro-bellabomba-eierlikoer-1l\"\u003e1-liter bottle\u003c\/a\u003e for larger gatherings. And in the \u003ca href=\"\/en\/products\/marzadro-crema-alpina-miniaturset-5x5cl\"\u003eCrema Alpina miniature set\u003c\/a\u003e, it features as the fifth bottle alongside Nocciola, Pistacchio, Limone, and Limoncino – in case you want to gift several of the house's liqueurs at once.\u003c\/p\u003e\n\u003cp\u003eDistilling and mixing take place in Nogaredo in the Adige Valley, not far from Lake Garda. Sabina Marzadro began distilling there in 1949, and over 75 years later, Andrea, Anna, and Stefano Marzadro continue to run the business as a family operation, just as Sabina established it. If you are vacationing by the lake, you can visit the distillery.\u003c\/p\u003e\n\n\u003ch3\u003eAt eight degrees, the rum stays in the background\u003c\/h3\u003e\n\u003cp\u003eServe cold at 8 to 10 degrees in a small glass – this keeps the rum in the background. Served hot, it becomes a Bombardino: heat slowly, do not let it boil, pour into a thick-walled mug, top with whipped cream, and dust with bitter cocoa powder. Over vanilla ice cream, it replaces sauce. Once opened, it should be kept in the refrigerator, unlike the distillery's grappa – it will keep for a few weeks, though at 200 milliliters, that is a fairly theoretical limit.\u003c\/p\u003e\n","brand":"Distilleria Marzadro","offers":[{"title":"200 ml","offer_id":53073532387662,"sku":"024MAR024","price":7.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/marzadro-bellabomba-200.jpg?v=1751006673"},{"product_id":"marzadro-grappa-giare-amarone-700ml","title":"Giare Amarone","description":"\u003ch2 id=\"speakable-headline\"\u003eGiare Amarone, the Grappa from the pomace of great wines\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Giare Amarone from Marzadro is a grappa made from the pomace of Amarone della Valpolicella – Corvina, Rondinella, and Molinara – aged for at least 36 months in oak barrels. Full-bodied and velvety, with notes of raisins and chocolate in the glass – the perfect digestif for festive evenings and long conversations.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eGiare Amarone\u003c\/strong\u003e is the Amarone grappa from Distilleria Marzadro in Trentino: distilled from the pomace of Corvina, Rondinella, and Molinara, the grape varieties used to create the famous Amarone in Valpolicella. It is aged for at least 36 months in oak barrels – long enough for the fruit, wood, and spice to reach a perfect balance.\u003c\/p\u003e\n\n\u003cp\u003eThe aroma combines dried fruit, vanilla, and mature wood with Amarena cherry and a hint of cocoa. On the palate, it is full-bodied and round, with fine tannins and a velvety 41% ABV. Truly remarkable.\u003c\/p\u003e\n\n\u003ch3\u003eRaisins, Amarena cherry, and dark chocolate\u003c\/h3\u003e\n\u003cp\u003eGiare Amarone has a full-bodied taste of raisins, dark berries, and chocolate, carried by fine oak spice and a long, warm finish.\u003c\/p\u003e\n\u003cp\u003eThere is a reason for this dark aromatic profile: for Amarone, the grapes in Valpolicella are left to dry for weeks before pressing, meaning their pomace is packed with concentrated fruit. And the richer the pomace, the deeper and warmer the resulting grappa. An elegant sweetness rounds off the experience, remaining velvety until the very last sip.\u003c\/p\u003e\n\u003cp\u003eA few minutes in the glass do it good – with a little air, it reveals even more: first the fruit, then the spice, and finally the cocoa. In this way, the grappa tells the story of its wine once more, sip by sip.\u003c\/p\u003e\n\n\u003ch3\u003eA grappa that makes a grand entrance\u003c\/h3\u003e\n\u003cp\u003eGiare Amarone belongs at the end of festive menus – served neat, at room temperature, with an espresso or a piece of dark chocolate on the side.\u003c\/p\u003e\n\u003cp\u003eA pot roast or a game dish paves the way for it as the evening winds down – its raisin and chocolate notes pair beautifully with roasted aromas, including those of a strong mountain cheese. And because this grappa loves to make an impression, it is also available in the \u003ca href=\"\/en\/products\/marzadro-grappa-geschenkset-in-geschenkbox\"\u003eGiare Grappa gift set in a gift box\u003c\/a\u003e – a wonderful solution for anyone looking for a gift for grappa lovers. For special occasions – Christmas, milestone birthdays, good news – it is the perfect glass for the moments that follow.\u003c\/p\u003e\n\n\u003ch3\u003eThree years of rest in oak barrels\u003c\/h3\u003e\n\u003cp\u003eGiare Amarone is distilled slowly in a bain-marie using discontinuous pot stills – master distiller Andrea Marzadro keeps only the heart of the distillate.\u003c\/p\u003e\n\u003cp\u003eAfterward, the grappa is placed in 500-liter oak barrels for at least 36 months. The master distiller monitors the aging process, tasting and waiting until the wood and distillate reach the balance that characterizes the Giare line: grappas that are allowed to retain the character of their grapes. In addition to the Amarone made from Corvina, Rondinella, and Molinara, the Giare family also includes Chardonnay and Gewürztraminer, both distilled as single-varietal grappas.\u003c\/p\u003e\n\u003cp\u003eBehind all this is a family that has been distilling in Nogaredo since 1949 – in the Adige Valley, not far from Lake Garda. The distillery was founded by Sabina Marzadro and is now run by the third generation. You can taste more than 75 years of experience: in the soft \u003ca href=\"\/en\/products\/marzadro-grappa-diciotto-lune-700ml\"\u003eLe Diciotto Lune\u003c\/a\u003e, in the clear Anfora, and especially in this Amarone. We have gathered all \u003ca href=\"\/en\/collections\/marzadro-grappa\"\u003eMarzadro grappas\u003c\/a\u003e for you here.\u003c\/p\u003e\n\n\u003ch3\u003eThe bulbous glass unlocks the layers\u003c\/h3\u003e\n\u003cp\u003eTreat Giare Amarone to a bulbous glass at room temperature, and the notes of raisins, cherry, and cocoa will open up layer by layer. After a meal, it provides the perfect conclusion, becoming a small Italian ritual when served with an \u003ca href=\"\/en\/collections\/kaffee\"\u003eespresso\u003c\/a\u003e. Those who prefer something milder can opt for the 18-month-aged Diciotto Lune – those who prefer it darker should look no further.\u003c\/p\u003e","brand":"Distilleria Marzadro","offers":[{"title":"700 ml","offer_id":53073532420430,"sku":"024MAR021","price":39.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/marzadro-giare-amarone.jpg?v=1751006677"},{"product_id":"marzadro-grappa-diciotto-lune-200ml","title":"Le Diciotto Lune Grappa – 200ml","description":"\u003ch2 id=\"speakable-headline\"\u003eLe Diciotto Lune Grappa, the gift with a world champion title\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Le Diciotto Lune Grappa from Marzadro in the 200 ml bottle: a Grappa Stravecchia, aged for 18 months in cherry, ash, oak, and robinia wood, 41% vol. The small format for those who like to visit with open hands.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eLe Diciotto Lune Grappa\u003c\/strong\u003e in 200 milliliters is the answer to an old question: What do you bring when you are invited? This Grappa Stravecchia from the Distilleria Marzadro fits into any bag and still carries weight – in 2016, it was named the best aged grappa in the world at the World Grappa Awards. Eighteen months of wood maturation are packed into the small bottle, just as they are in the large one.\u003c\/p\u003e\n\n\u003cp\u003eIn the glass, it glows amber; in the aroma, ripe fruit meets vanilla and fine wood. On the palate, it proves silky and warm; the 41% vol. remains in the background. A small format, a grand entrance.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the small bottle is a good gift\u003c\/h3\u003e\n\u003cp\u003e200 milliliters is enough for about ten glasses – enough for a lovely evening for two without having a whole bottle sitting on the shelf.\u003c\/p\u003e\n\u003cp\u003eIf you bring wine, you have to hit the hosts' taste. With an aged grappa, that is easier: it is opened after the meal, when everyone is full and satisfied, and it goes well with any espresso. On the table, the bottle makes more of an impression than when tucked away in the kitchen – an amber hue in the glass speaks for itself.\u003c\/p\u003e\n\u003cp\u003eIf you would rather give more as a gift right away, the Diciotto Lune is also available in the \u003ca href=\"\/en\/products\/marzadro-grappa-diciotto-lune-500ml\"\u003e500 ml bottle\u003c\/a\u003e or as the \u003ca href=\"\/en\/products\/marzadro-grappa-verkostungsset-5x5cl\"\u003eLe Mignon tasting set\u003c\/a\u003e with five miniatures. And in case you are the guest yourself and get caught pouring a second glass: the small bottle is intended for that, too.\u003c\/p\u003e\n\n\u003ch3\u003eEighteen moons in four woods\u003c\/h3\u003e\n\u003cp\u003eCherry, ash, oak, and robinia – four types of wood give this grappa its color, scent, and silky texture.\u003c\/p\u003e\n\u003cp\u003eThe barrels are small, and that is intentional: the more wood surface area meets a small amount of grappa, the more intensively the two work together. This takes eighteen full moons, hence the name. Afterwards, there is a brandy in the glass that is dry and soft at the same time – the art lies in bottling it at exactly this moment, neither too early nor too late.\u003c\/p\u003e\n\n\u003ch3\u003eWhat Sabina Marzadro began in 1949\u003c\/h3\u003e\n\u003cp\u003eThe distillery was born out of necessity: in the post-war period, Sabina Marzadro learned to distill in order to feed her family.\u003c\/p\u003e\n\u003cp\u003eIn the Adige Valley near Nogaredo, not far from Lake Garda, she processed the pomace of the surrounding winegrowers – material that no one else wanted. From this necessity, a company has grown over three generations whose grappa is now tasted all over the world. Her brother Attila later took on the responsibility, and today Andrea, Anna, and Stefano Marzadro run the distillery, with their children already working alongside them.\u003c\/p\u003e\n\u003cp\u003eMaster distiller Andrea Marzadro still only selects the heart of the distillate and chooses the pomace personally to this day. If you are vacationing at Lake Garda, you can visit the distillery – and you can find all of \u003ca href=\"\/en\/collections\/marzadro-grappa\"\u003eMarzadro's grappas\u003c\/a\u003e gathered here with us.\u003c\/p\u003e\n\n\u003ch3\u003eA glass that tapers at the top\u003c\/h3\u003e\n\u003cp\u003eLe Diciotto Lune Grappa should be served at room temperature in a glass that tapers at the top – that way, the aroma arrives exactly where it belongs. After a meal, it is a calm conclusion; with an espresso, it becomes a caffè corretto. And if the small bottle is empty and you want to keep going: the \u003ca href=\"\/en\/products\/marzadro-grappa-diciotto-lune-700ml\"\u003e700 ml bottle\u003c\/a\u003e lasts significantly longer.\u003c\/p\u003e","brand":"Distilleria Marzadro","offers":[{"title":"200 ml","offer_id":53073532453198,"sku":"024MAR002","price":13.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/marzadro-grappa-diciotto-lune-200ml.jpg?v=1751006681"},{"product_id":"marzadro-grappa-diciotto-lune-700ml","title":"Eighteen Moons Grappa – 700ml","description":"\u003ch2 id=\"speakable-headline\"\u003eLe Diciotto Lune Grappa, eighteen moons aged in barrels\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Le Diciotto Lune by Marzadro is a Grappa Stravecchia from Trentino, aged for 18 months in small barrels made of cherry, ash, oak, and locust wood. Amber-colored, velvety smooth, with a fine finish of vanilla from the wood – a digestif for those quiet moments after a meal.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eLe Diciotto Lune Grappa\u003c\/strong\u003e translates to \"eighteen moons\" – because that is exactly how long, eighteen full moons, this Grappa Stravecchia from the Distilleria Marzadro in Trentino ages in small wooden barrels. The maturation follows the rhythm of nature, explains master distiller Andrea Marzadro – and you can taste what that means: softness, warmth, depth. In 2016, it was named the best aged grappa in the world at the World Grappa Awards.\u003c\/p\u003e\n\n\u003cp\u003eIn the glass, it glows with a warm amber hue, while the fragrance combines ripe fruits with vanilla and fine wood – intense, ethereal, harmonious. On the palate, it is pleasantly dry yet silky smooth, with 41% vol. which it carries with great ease. This is what patience tastes like.\u003c\/p\u003e\n\n\u003ch3\u003eAmber in the glass, vanilla in the bouquet\u003c\/h3\u003e\n\u003cp\u003eLe Diciotto Lune smells of ripe fruits, vanilla, and fine wood, and feels velvety smooth on the palate – a Grappa Stravecchia of rare mildness.\u003c\/p\u003e\n\u003cp\u003eIts color and aroma are owed to the four types of wood in its maturation barrels: cherry, ash, oak, and locust wood contribute fragrance, color, and flavor to the distillate. The longer the grappa rests in the small barrels, the more intimately the wood and distillate merge – reaching the harmony that has earned this Stravecchia its reputation. The finish remains long, warm, and dry, with a final hint of vanilla.\u003c\/p\u003e\n\n\u003ch3\u003eA digestif for long evenings\u003c\/h3\u003e\n\u003cp\u003eAn aged grappa like Diciotto Lune belongs at the end of a good meal – served neat, at room temperature, in a glass that tapers gently toward the top.\u003c\/p\u003e\n\u003cp\u003eIn Italy, it is also a staple of the *caffè corretto*, the espresso \"corrected\" with a splash of grappa. Dark \u003ca href=\"\/en\/collections\/schokolade\"\u003echocolate\u003c\/a\u003e also pairs well with it – its roasted aromas harmonize excellently with the grappa's vanilla and wood notes. And if you want to sample the range first, the \u003ca href=\"\/en\/products\/marzadro-grappa-verkostungsset-5x5cl\"\u003eGrappa Tasting Set Le Mignon\u003c\/a\u003e, featuring five miniatures, makes getting started easy.\u003c\/p\u003e\n\n\u003ch3\u003eFive grape varieties, four woods, one family\u003c\/h3\u003e\n\u003cp\u003eDiciotto Lune is created from fresh pomace of five Trentino grape varieties – Marzemino, Teroldego, Merlot, Muscat, and Chardonnay form the base.\u003c\/p\u003e\n\u003cp\u003eIt is distilled carefully in a water bath using discontinuous stills, as is traditional in Trentino. Master distiller Andrea Marzadro only takes the \"heart\" of the distillate – the harsher head and tail are discarded, which is exactly why the finished grappa is so clear and mild. Then comes the waiting: for eighteen moons, in a cellar full of small barrels.\u003c\/p\u003e\n\u003cp\u003eIt all began in 1949, when Sabina Marzadro learned the art of distillation in Brancolino di Nogaredo and turned the fresh pomace of winegrowers between the Adige Valley and Lake Garda into grappa. Today, Andrea, Anna, and Stefano Marzadro – the children of her brother Attilio – run the distillery, still distilling according to their principles: fresh pomace, plenty of time, no shortcuts. The World Grappa Awards crowned Diciotto Lune the world's best aged grappa in 2016.\u003c\/p\u003e\n\n\u003ch3\u003eWith an espresso or a quiet glass by the fireplace\u003c\/h3\u003e\n\u003cp\u003eAt room temperature and with a moment to breathe in the glass, the vanilla and ripe fruit aromas fully unfold. It is as perfect an accompaniment to an espresso after a meal as it is to a quiet glass by the fireplace. If you wish to discover its darker side: the \u003ca href=\"\/en\/products\/marzadro-grappa-diciotto-lune-botte-porto-700ml\"\u003eDiciotto Lune Botte Porto\u003c\/a\u003e is additionally aged in port wine barrels – and you can find all \u003ca href=\"\/en\/collections\/marzadro-grappa\"\u003eGrappas by Marzadro\u003c\/a\u003e gathered here.\u003c\/p\u003e\n","brand":"Distilleria Marzadro","offers":[{"title":"700 ml","offer_id":53073532485966,"sku":"024MAR004","price":29.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/marzadro-grappa-diciotto-lune-700ml.jpg?v=1751006683"},{"product_id":"marzadro-grappa-diciotto-lune-miniatur","title":"Le Diciotto Lune – Miniature","description":"\u003ch2 id=\"speakable-headline\"\u003eLe Diciotto Lune in miniature, five centiliters to get to know it\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Le Diciotto Lune miniature by Marzadro holds 5 cl – two generous glasses of a Grappa Stravecchia that has matured for 18 months in four different woods. At 41% ABV and with an amber hue, it is the smallest path to one of Italy's most famous grappas.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eLe Diciotto Lune miniature\u003c\/strong\u003e is the entry-level size from Distilleria Marzadro: five centiliters of that very same Grappa Stravecchia that was named the best aged grappa in the world at the 2016 World Grappa Awards. What is inside this bottle has spent eighteen full moons in wood – the same time, the same care as in the large version, just in a smaller format.\u003c\/p\u003e\n\n\u003cp\u003eAmber in the glass, vanilla and ripe fruit in the aroma, silky on the palate: this miniature makes no compromises. Two glasses are enough to know if this grappa belongs on your shelf.\u003c\/p\u003e\n\n\u003ch3\u003eA sample sip without regrets\u003c\/h3\u003e\n\u003cp\u003eFive centiliters cost little and answer much – especially the question of whether an aged grappa is even your kind of drink.\u003c\/p\u003e\n\u003cp\u003eFor many, grappa has an old reputation: sharp, harsh, just what you get in Italy after a meal. Diciotto Lune puts an end to that, and it doesn't take more than this small bottle to prove it. A quiet evening, room temperature, and no rush are all it asks for – a fine distillate only reveals its true character when you give it time. If it convinces you, the \u003ca href=\"\/en\/products\/marzadro-grappa-diciotto-lune-500ml\"\u003e500 ml bottle\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/marzadro-grappa-diciotto-lune-700ml\"\u003e700 ml bottle\u003c\/a\u003e await.\u003c\/p\u003e\n\u003cp\u003eAnd if not, you have received an answer for a few euros instead of having an opened bottle sitting in the cupboard. A good deal either way.\u003c\/p\u003e\n\n\u003ch3\u003eSmall bottles, big impact\u003c\/h3\u003e\n\u003cp\u003eMiniatures are more than just samples: they fit in gift baskets, on an advent calendar, or in a coat pocket for a hike.\u003c\/p\u003e\n\u003cp\u003eIncluded with a gift where a full-sized bottle would be too much, it is a greeting that tastes good rather than just filling space. The format is also perfect for travel: five centiliters are allowed in carry-on luggage if they fit in the bag. Anyone wishing to compare several of the distillery's styles will find four grappas and one coffee liqueur in exactly this size in the \u003ca href=\"\/en\/products\/marzadro-grappa-verkostungsset-5x5cl\"\u003eLe Mignon tasting set\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eEighteen moons for five centiliters\u003c\/h3\u003e\n\u003cp\u003eThe contents are created from five Trentino grape varieties – Marzemino, Teroldego, Merlot, Muscat, and Chardonnay – and aged in casks made of cherry, ash, oak, and robinia wood.\u003c\/p\u003e\n\u003cp\u003eDistillation takes place in a water bath, in discontinuous stills; master distiller Andrea Marzadro keeps only the heart of the run. Then, it's time to wait. The fact that such a small bottle requires the same effort as the large one is the real point: what is bottled is what is ready, regardless of the size of the vessel.\u003c\/p\u003e\n\u003cp\u003eThe distillation happens in Nogaredo in the Adige Valley, not far from Lake Garda, just as Sabina Marzadro began there in 1949 – working around the clock for one hundred days between September and December because fresh pomace cannot wait. Today, Andrea, Anna, and Stefano Marzadro run the distillery as a family business. All \u003ca href=\"\/en\/collections\/marzadro-grappa\"\u003egrappas from Marzadro\u003c\/a\u003e are ready for you here.\u003c\/p\u003e\n\n\u003ch3\u003eInto the right glass, not a shot glass\u003c\/h3\u003e\n\u003cp\u003eThis miniature belongs in a proper glass, not a shot glass – a tulip-shaped glass collects the aroma, and that is what this grappa lives for. Room temperature, a moment to breathe, then the first sip. After a meal, with an espresso, or simply by the fireplace: five centiliters are enough for a good moment, and this bottle doesn't want to be anything more than that.\u003c\/p\u003e\n","brand":"Distilleria Marzadro","offers":[{"title":"50 mL","offer_id":53073532551502,"sku":"024MAR001","price":3.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/marzadro-grappa-diciotto-lune-miniatur.jpg?v=1751006687"},{"product_id":"marzadro-grappa-diciotto-lune-500ml","title":"Diciotto Lune Grappa – 500ml","description":"\u003ch2 id=\"speakable-headline\"\u003eLe Diciotto Lune Grappa, a one-time world champion in a half-liter bottle\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eMarzadro's Le Diciotto Lune was named the world's best aged grappa at the 2016 World Grappa Awards. A Grappa Stravecchia made from five Trentino grape varieties, aged for 18 months in wood, 41% ABV. Available here in a 500 ml bottle.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eLe Diciotto Lune Grappa\u003c\/strong\u003e is the heart of the Marzadro distillery and the spirit that made the brand famous worldwide: in 2016, the World Grappa Awards crowned it the best aged grappa in the world. \"Stravecchia\" denotes the highest level of aging a grappa can achieve – and in this case, that takes eighteen full moons. The 500 ml bottle is the perfect format for those who want it on their shelf without committing to a full-sized bottle.\u003c\/p\u003e\n\n\u003cp\u003eAmber in the glass, intense and harmonious in aroma, silky smooth on the palate – that is its signature. It carries its 41% ABV without revealing it, leaving a hint of vanilla from the wood on the finish. That is what a world champion tastes like.\u003c\/p\u003e\n\n\u003ch3\u003eWhat Stravecchia means\u003c\/h3\u003e\n\u003cp\u003eStravecchia means \"extra-old\" – a term used for grappa that has been aged for an exceptionally long time in wood.\u003c\/p\u003e\n\u003cp\u003eAt Marzadro, this means eighteen months in small barrels made from four different types of wood: cherry, ash, oak, and locust. Each adds something unique, and because the barrels are small, there is a high ratio of wood to grappa. The longer and more intense this contact, the smoother the distillate becomes and the deeper the color. After eighteen months, the result is a spirit that tastes of patience.\u003c\/p\u003e\n\u003cp\u003eThe name says the same thing in Italian: Diciotto Lune, eighteen moons. The family prefers to count the aging time in full moons rather than calendar months – a lovely way to express that nature, not a stopwatch, sets the pace here.\u003c\/p\u003e\n\n\u003ch3\u003eThe half-liter as a sensible middle ground\u003c\/h3\u003e\n\u003cp\u003e500 milliliters is a significant amount for a digestif – this bottle yields about twenty 2 cl servings.\u003c\/p\u003e\n\u003cp\u003eFor a shelf where several spirits stand side-by-side, this is the ideal size: it lasts long enough for many evenings and is finished before the grappa ever gets old. Room temperature and a glass that tapers toward the top are its ideal conditions – aged spirits lose their aroma in the refrigerator. If this format is too small for you, the \u003ca href=\"\/en\/products\/marzadro-grappa-diciotto-lune-700ml\"\u003e700 ml bottle\u003c\/a\u003e is available, and if you would like to try it first, it is also available as a \u003ca href=\"\/en\/products\/marzadro-grappa-diciotto-lune-miniatur\"\u003eminiature\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFrom fresh pomace to amber\u003c\/h3\u003e\n\u003cp\u003eDiciotto Lune is made from the pomace of Marzemino, Teroldego, Merlot, Muscat, and Chardonnay – a blend of red and white Trentino varieties.\u003c\/p\u003e\n\u003cp\u003eThe pomace arrives fresh at the distillery, still moist from the must, and is gently heated in a water bath. Master Distiller Andrea Marzadro keeps only the heart of the cut, leaving behind the harsher heads and tails. Then, time takes over: eighteen moons, guided by the palate of the master distiller, until the wood and the distillate have harmonized.\u003c\/p\u003e\n\u003cp\u003eIt all began in 1949, when Sabina Marzadro learned the art of distilling in Brancolino di Nogaredo – in the Adige Valley, not far from Lake Garda, where many still visit this distillery while on vacation today. Andrea, Anna, and Stefano Marzadro run it as a family business. You can find all \u003ca href=\"\/en\/collections\/marzadro-grappa\"\u003eMarzadro grappas\u003c\/a\u003e here.\u003c\/p\u003e\n\n\u003ch3\u003eCaffè corretto, the Italian way\u003c\/h3\u003e\n\u003cp\u003eRoom temperature and a moment to breathe are all Le Diciotto Lune Grappa needs for the fruit and vanilla notes to emerge. It makes for a calm conclusion after a good meal; paired with an espresso, it becomes a Caffè corretto, just as Italy loves it. And if you want to discover its darker side: the \u003ca href=\"\/en\/products\/marzadro-grappa-diciotto-lune-botte-porto-500ml\"\u003eDiciotto Lune Botte Porto\u003c\/a\u003e takes this same spirit and ages it for an additional eighteen months in port wine barrels.\u003c\/p\u003e","brand":"Distilleria Marzadro","offers":[{"title":"500 ml","offer_id":53073532715342,"sku":"024MAR003","price":24.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/marzadro-grappa-diciotto-lune-500.jpg?v=1751006697"},{"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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/helmut-der-weisse-wermut-weiss.jpg?v=1751006705"},{"product_id":"helmut-roter-wermut-750ml","title":"Red Vermouth","description":"\u003ch2 id=\"speakable-headline\"\u003eRed Vermouth by Helmut Wermut with blackberry, bay leaf and rosemary\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eRed Vermouth by Helmut Wermut is a dark wine aperitif from Hamburg based on a Palatinate Dornfelder cuvée. Twenty-five herbs, fruits, and spices bring together the fruit of ripe blackberries with the spice of bay leaf and rosemary—tart and bold rather than sweet.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRed Vermouth\u003c\/strong\u003e is the boldest of the three vermouths that Markus Weiß has been producing under the name Helmut Wermut since 2017, and the only one based on Dornfelder. This Palatinate grape variety provides dark berry fruit and color without becoming heavy, and it keeps the sweetness in check because its own tannins push back. This makes the Red the classic rosso of the three, made for the mixing glass and the recipe.\u003c\/p\u003e\n\n\u003ch3\u003eTart herb, ripe blackberry, dark spice\u003c\/h3\u003e\n\u003cp\u003eFruity, spicy, tart—the Red builds up in exactly this order: blackberry first, then bay leaf and rosemary, followed by the bitterness of the wormwood herb.\u003c\/p\u003e\n\u003cp\u003eThis herbal spice is the reason why the Red works so reliably in stirred drinks. It stands up to gin, bitter liqueur, and ice instead of disappearing into them. If you want to get to know its character, pour it neat and at room temperature first, because cold closes off the spice, especially in dark vermouths.\u003c\/p\u003e\n\u003cp\u003eAfter that, it belongs in the glass in its Sunday best: two ice cubes, a wide orange zest, an olive on the side, and the evening is off to a start.\u003c\/p\u003e\n\n\u003ch3\u003eThe Negroni that made it famous\u003c\/h3\u003e\n\u003cp\u003eThe Red is the vermouth for the mixing glass, and the most obvious exercise for it is the Negroni.\u003c\/p\u003e\n\u003cp\u003eThree centiliters of red vermouth, three centiliters of bitter liqueur, and three centiliters of \u003ca href=\"\/en\/collections\/spirituosen\"\u003egin\u003c\/a\u003e go into a mixing glass with plenty of ice, are stirred until cold, and strained into a tumbler. Top it with an orange zest, the oils of which bring out the berry fruit when expressed. If you like it long, pour ten centiliters with the same amount of ginger ale and add fresh mint.\u003c\/p\u003e\n\u003cp\u003eThe Red is also useful in the kitchen: a splash in a braising sauce for beef or game provides exactly the bitter edge that red wine would otherwise have to provide. Drizzled over a scoop of vanilla ice cream, the same bottle becomes a dessert where the blackberry suddenly takes center stage. And once opened, the bottle should be kept in the refrigerator, because at its core, vermouth is wine.\u003c\/p\u003e\n\n\u003ch3\u003eDornfelder from the Palatinate, herbs from Hamburg\u003c\/h3\u003e\n\u003cp\u003eFor each variety, Markus Weiß has coordinated a specific cuvée with Christian from the Bergdolt-Reif \u0026amp; Nett winery, and for the Red, they chose Dornfelder.\u003c\/p\u003e\n\u003cp\u003eThe herbal essences are created beforehand. Twenty-five ingredients are peeled, cut, and plucked by hand, steeped in alcohol for at least five weeks, and then pressed. The extract and wine only meet in the Palatinate, and because the herbs were processed there cold and without heat, the spice remains clear rather than dull. Everything passes through their own hands, so they can keep a handle on quality, the manufacturer states.\u003c\/p\u003e\n\u003cp\u003eThree gold medals speak for the process: World Vermouth Awards 2021, Frankfurt International Trophy 2021, and World Trophy 2022. Alongside the Red, there is the floral \u003ca href=\"\/en\/products\/helmut-weisser-wermut-750ml\"\u003ewhite vermouth\u003c\/a\u003e and the savory \u003ca href=\"\/en\/products\/helmut-rose-wermut-750ml\"\u003eRosé\u003c\/a\u003e. If you would like to place all three side by side, you can find more bottles 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":53073534681422,"sku":"024HEL001","price":29.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/helmut-der-rote-roter-wermut.jpg?v=1751006708"},{"product_id":"marzadro-grappa-geschenkset-espressioni","title":"Grappa Gift Set Espressioni","description":"\u003ch2 id=\"speakable-headline\"\u003eGrappa Gift Set Espressioni, three maturations in one box\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Grappa Gift Set Espressioni by Marzadro brings together three 350 ml bottles in a round box: Bianca from the steel tank, Aromatica from four years in oak, and Solera from five years of Solera maturation. The distillery's limited premium line, all side by side.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eGrappa Gift Set Espressioni\u003c\/strong\u003e is the Espressioni line from the Distilleria Marzadro in one box: three grappas, three maturations, three answers to the same question. Each bottle holds 350 milliliters, all three arrive in a round gift box – and one of them is available here exclusively: the Espressioni Bianca is not sold individually.\u003c\/p\u003e\n\n\u003cp\u003eWhat unites the Espressioni is the master distiller's annual selection: Andrea Marzadro fills this line with whatever the maturation cellar has to offer best in the respective year. What separates them is the vessel – steel, oak, Solera.\u003c\/p\u003e\n\n\u003ch3\u003eBianca, Aromatica, Solera\u003c\/h3\u003e\n\u003cp\u003eThree grappas, three paths: one without wood, one for four years in oak barrels, one for five years using the Spanish method.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eEspressioni Bianca\u003c\/strong\u003e is made from Marzemino and Moscato and rests for one year in steel barrels – fresh and traditional in scent, clear in the glass, with no wood influence at all. The \u003cstrong\u003eEspressioni Aromatica\u003c\/strong\u003e made from Gewürztraminer and Müller-Thurgau spends four years in 500-liter oak barrels, becoming aromatic and fruity. The \u003cstrong\u003eEspressioni Solera\u003c\/strong\u003e made from Teroldego, Marzemino, and Cabernet matures for five years according to the Solera method in 225- and 500-liter barrels – bold and rich.\u003c\/p\u003e\n\u003cp\u003eTasted side by side, the three tell the story of what maturation does to a spirit: from the light, straightforward Bianca to the fruitiness of the Aromatica to the depth of the Solera, the entire range of a distillery lies in three glasses. Well done.\u003c\/p\u003e\n\u003cp\u003eWhat is remarkable is how little the raw materials differ: Marzemino, for example, is in both the Bianca and the Solera. One year in steel or five years in Solera – the same grape, two completely different glasses.\u003c\/p\u003e\n\n\u003ch3\u003eA gift in round form\u003c\/h3\u003e\n\u003cp\u003eThe box is reminiscent of a hat box – round, sturdy, and far too good to throw away.\u003c\/p\u003e\n\u003cp\u003eUnpacking is part of the gift here: lid off, three bottles next to each other, each with its own story. Anyone who already likes grappa but always buys the same bottle is the right recipient. Three maturations in one box are an invitation to compare, and 350 milliliters per variety are enough for many evenings. Those who prefer to give a broader taste of the distillery will find five miniatures across the range in the \u003ca href=\"\/en\/products\/marzadro-grappa-verkostungsset-5x5cl\"\u003eLe Mignon tasting set\u003c\/a\u003e – other gift ideas can be found under the \u003ca href=\"\/en\/collections\/marzadro-geschenksets\"\u003eMarzadro Gift Sets\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eThe top of the pyramid\u003c\/h3\u003e\n\u003cp\u003eThe Espressioni are the distillery's limited line – assembled anew each year, bottled in limited numbers.\u003c\/p\u003e\n\u003cp\u003eFor this, Andrea Marzadro tastes the contents of the maturation cellar and decides what is ripe and what still needs time. Because every year is different, no edition can be exactly repeated – anyone who opens a bottle is drinking the vintage, not the recipe. As individual bottles, you can find the \u003ca href=\"\/en\/products\/marzadro-grappa-espressioni-aromatica\"\u003eEspressioni Aromatica\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/marzadro-grappa-espressioni-solera\"\u003eEspressioni Solera\u003c\/a\u003e with us.\u003c\/p\u003e\n\u003cp\u003eDistilling has taken place in Nogaredo in the Adige Valley, not far from Lake Garda, since Sabina Marzadro started there in 1949. Today, Andrea, Anna, and Stefano Marzadro run the distillery as a family business – and the Espressioni are what they measure themselves by. Over 75 years of experience are packed into this box, divided into three bottles.\u003c\/p\u003e\n\n\u003ch3\u003eTasted in order of their maturation\u003c\/h3\u003e\n\u003cp\u003eTaste the three in the order of their maturation: first the Bianca from the steel, then the Aromatica from the oak, and finally the Solera. All at room temperature, all in a tulip-shaped glass, with a sip of water in between. After a festive meal, this is the most beautiful finale – and if you have guests, you will have three topics of conversation standing on the table.\u003c\/p\u003e\n","brand":"Distilleria Marzadro","offers":[{"title":"1.05 liters","offer_id":53073535402318,"sku":"024MAR006","price":73.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/marzadro-espressioni-mini-kit.jpg?v=1751006726"},{"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":false},{"title":"3 x 500 ml","offer_id":59644096610638,"sku":"023WIN0001_3","price":116.11,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/windspiel-premium-dry-gin.jpg?v=1751006743"},{"product_id":"manufaktur-joerg-geiger-ap-apfel-im-portweinstil","title":"AP Apple in Port-style","description":"\u003ch2\u003eAP Apple Port-Style – Dessert Wine – Manufaktur Jörg Geiger\u003c\/h2\u003e\n\u003cp\u003eThe Manufaktur Jörg Geiger \u003cstrong\u003eAP Apple in Port-Style\u003c\/strong\u003e is a wood-aged dessert wine made from apples from the Swabian Alb—a partially fermented apple wine fortified with apple brandy. The fortification stops the fermentation, preserving the fruit's sweetness in the glass. Housed in high-quality gift packaging, the Geiger AP makes a sophisticated gift for enthusiasts of dessert wines and fruit brandies.\u003c\/p\u003e\n\u003ch3\u003eHow the Geiger AP – Apple in Port-Style is made\u003c\/h3\u003e\n\u003cp\u003eFor the AP, Jörg Geiger selects heirloom apple varieties from the Swabian Alb. Following an old recipe, these are first allowed to \"sweat\" to develop their full aroma and fragrance. Only then are they gently pressed before the concentrated, sweet juice is allowed to begin fermenting. To preserve the natural sweetness and intense fruitiness, he stops the fermentation with high-proof, pure apple brandy, resulting in an alcohol content of approximately 18% vol.\u003c\/p\u003e\n\u003cp\u003eThis is followed by at least 18 months of aging in new chestnut barrels and, to a large extent, used Sauternes barrels, which allow the AP to mature while imparting the bouquet of great dessert wines without letting the wood overpower the fruit. Due to oxidative aging, the AP loses about 5% in alcohol content and one-eighth of its volume in the barrel. With an alcohol content of about 18% vol., it is pleasant to drink.\u003c\/p\u003e\n\u003cp\u003eDeep amber in color with golden reflections. A creamy, ripe apple nose and concentrated notes of caramel; sweet, fruity components combine with hints of macadamia nut and a touch of vanilla. Taste: The full-bodied sweetness on the initial attack is balanced on the palate by the apple's acidity and the powerful alcohol. Soft, round, vanilla-like wood notes caress the fresh fruitiness of fully ripe apples, candied fruits, and a hint of honey. The finish is long and fruit-driven.\u003c\/p\u003e\n\u003cp\u003eThe initial taste reveals sweet apple, refreshed as on the nose by subtle floral citrus notes. The mid-palate is softly enveloped by the harmoniously integrated alcohol, allowing the AP to conclude with a honeyed, long finish featuring subtle tart notes reminiscent of apple skins.\u003c\/p\u003e\n\u003cp\u003eThe most obvious pairing: lukewarm apple pie with vanilla ice cream. Asian-spiced duck or poultry; desserts with chocolate (from white to dark), enjoyed solo, or as an aperitif.\u003c\/p\u003e\n\u003ch4\u003eManufaktur Jörg Geiger – Dessert Wines and Fruit Brandies\u003c\/h4\u003e\n\u003cp\u003eManufaktur Jörg Geiger is located in the small municipality of Schlat, eight kilometers southeast of Göppingen in the heart of the Swabian Alb. This cultural landscape, defined by mountainous forests, juniper heaths, and meadow orchards with fruit trees that are in some cases over 100 years old, is the home of Jörg Geiger and his workshop.\u003c\/p\u003e\n\u003cp\u003eThe youthful-looking Jörg Geiger grew up in his parents' restaurant, the over 300-year-old Gasthof Lamm. In addition to the thriving restaurant, his father operated a small distillery. There, he produced single-varietal distillates, such as the Stuttgarter Gaishirtle—a true rarity from an old pear variety. The passion for distilling and the preservation of heirloom varieties was passed from father to son. Jörg Geiger has been running the inn and the fruit distillery since 1994. Even though he has become known for his sparkling wine made from the \"Champagner Bratbirne\" pear and his non-alcoholic Prisecco, his fruit brandies also deserve attention. Just like these special dessert wines made from the fruit of Swabian meadow orchards, self-distilled fruit brandies, and plenty of peace and time to mature in old wooden barrels.\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"700 ml","offer_id":53073539236174,"sku":"026MAN0471","price":47.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/manufaktur-geiger-ap-kastanienfass.jpg?v=1751006755"},{"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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/geiger-gin-apfel.jpg?v=1751006760"},{"product_id":"manufaktur-joerg-geiger-eisapfel-suesswein","title":"Ice Apple Sweet Wine","description":"\u003ch2\u003eIce Apple – Sweet Wine from Manufaktur Jörg Geiger\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eIce Apple\u003c\/strong\u003e is a sweet wine from \u003cstrong\u003eManufaktur Jörg Geiger\u003c\/strong\u003e. Only in a few years, such as in the winter of 2021, does nature provide the perfect conditions at the right time to produce the Ice Apple. Until late autumn, bright yellow and red-cheeked apples of the old Bittenfelder Sämling variety on the high-stemmed orchards in Württemberg are a true specialty. Throughout the year, the Bittenfelder apples have accumulated the highest levels of sugar and acidity. Frosty nights intensify the aromas many times over, and the cold freezes the water, so that only the concentrated juice is used for aroma-preserving cold fermentation.\u003c\/p\u003e\n\u003cp\u003eSimilar to ice wine made from grapes, the Ice Apple is an aromatic sweet wine. Here with 220g\/l residual sugar and 5% vol. alcohol. It displays its dark amber with dark golden reflections in the glass. In addition to the very intense apple aroma, it captivates with spicy exotic notes. The Ice Apple begins with a sweetly intense opening, with slightly spicy notes that intensify towards the finish with the acidity. Very long aftertaste. The Ice Apple, chilled to 8-10 °C, is great as a digestif, but also happily accompanies a spiced apple with caramel ice cream or a warm apple tart.\u003c\/p\u003e\n\u003ch3\u003eHow Bittenfelder Sämling becomes Ice Apple\u003c\/h3\u003e\n\u003cp\u003eThe 'Bittenfelder Sämling' is one of the rare Swabian WiesenObst varieties that hang on the tree until late autumn. This gives the yellow, red-cheeked fruits many additional days to develop sugar and acidity. In 2009, we postponed the harvest due to space limitations, only to be suddenly surprised by an early winter onset. But the night frosts of the following three weeks did not harm the fruits at all. On the contrary, the aromas intensified even more and their scent was reminiscent of baked apples. Literature showed that Swabian farmers knew about the positive effects of frost on this apple variety and took them into account during processing.\u003c\/p\u003e\n\u003cp\u003eAfter harvesting at the end of the frost period in December, the concentrated juice is pressed. The subsequent partial fermentation is stopped by cold. The Ice Apple can be stored for many decades; the maturation of the acid structure gradually occurs in the bottle until a perfect harmony of opulent sweetness, expressive acidity, and slight tartness is achieved. We had to wait a long time for the new vintage of the Ice Apple, but now it is finally available again.\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"375 ml","offer_id":53073541693774,"sku":"026MAN0450","price":27.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/manufaktur-joerg-geiger-eisapfel-2021.jpg?v=1751006792"},{"product_id":"manufaktur-joerg-geiger-eisapfel-in-holzkiste","title":"Ice Apple in wooden box","description":"\u003ch2\u003eIce Apple in Wooden Box – Sweet Wine from Jörg Geiger Manufactory\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eIce Apple in Wooden Box\u003c\/strong\u003e is a \u003cstrong\u003esweet wine\u003c\/strong\u003e from the \u003cstrong\u003eJörg Geiger Manufactory\u003c\/strong\u003e. Only in a few years, such as in the winter of 2021, does nature offer the perfect conditions at the right time to produce the ice apple. Until late autumn, bright yellow, red-cheeked apples of the old Bittenfelder Sämling variety on the standard-tree orchards in Württemberg are a true specialty. Throughout the year, the Bittenfelder apples have absorbed the highest levels of sugar and acidity. The frosty nights intensify the aromas many times over, and the cold causes the water to freeze, so that only the concentrated juice is used for aroma-preserving cold fermentation.\u003c\/p\u003e\n\u003cp\u003eSimilar to ice wine made from grapes, ice apple is also an aromatic sweet wine. Here with 220g\/l residual sugar and 5% vol. alcohol. It shows its dark amber with dark golden reflections in the glass. In addition to the very intense apple aroma, it captivates with spicy exotic notes. The ice apple begins with a sweetly intense opening, with slightly spicy notes that intensify with acidity towards the finish. Very long finish. Chilled at 8-10 °C, the ice apple is excellent as a digestif, but also gladly accompanies a spiced apple with caramel ice cream or a warm apple tart. Packaged in an embossed wooden cassette, the ice apple in a wooden box is a noble gift for all apple lovers and connoisseurs.\u003c\/p\u003e\n\u003ch3\u003eHow Bittenfelder Sämling becomes the Ice Apple in a Wooden Box\u003c\/h3\u003e\n\u003cp\u003eThe 'Bittenfelder Sämling' is one of the rare Swabian meadow fruit varieties that remain on the tree until late autumn. This gives the yellow, red-cheeked fruits many extra days to develop sugar and acidity. In 2009, we postponed the harvest due to lack of space, only to be suddenly surprised by an early onset of winter. But the night frosts of the following three weeks did not harm the fruits at all. On the contrary, the aromas intensified even more, and their scent was reminiscent of baked apples. In the literature, there were indications that Swabian farmers knew about the positive effects of frost on this apple variety and took them into account during processing.\u003c\/p\u003e\n\u003cp\u003eAfter the harvest at the end of the frost period in December, the concentrated juice is pressed. The subsequent partial fermentation is stopped by cold. The IceApple can be stored for many decades; the acidity structure ripens very gradually in the bottle until the perfect harmony of opulent sweetness, expressive acidity, and light tartness is achieved.\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"375 ml","offer_id":53073541726542,"sku":"026MAN0460","price":35.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/manufaktur-joerg-geiger-eisapfel-in-holzkiste-2021.jpg?v=1751006795"},{"product_id":"manufaktur-geiger-obstbrand-apfelbrand","title":"Apple brandy in a chestnut barrel","description":"\u003ch2\u003eManufaktur Jörg Geiger Apple Brandy in Chestnut Cask – Fruit with a Spicy Character\u003c\/h2\u003e\n\u003cp\u003eThe Manufaktur Jörg Geiger \u003cstrong\u003eApple Brandy in Chestnut Cask\u003c\/strong\u003e is an exceptional fine brandy, in which ripe apples from the orchards of the Swabian Alb combine with intense chestnut wood aromas. Every drop reveals its amber elegance and surprises with an aroma of ripe apples and subtle vanilla – a moment of indulgence that lingers in memory.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTradition \u0026amp; Origin: Old apple varieties from the Swabian Alb, masterfully distilled at Manufaktur Jörg Geiger.\u003c\/li\u003e\n\u003cli\u003eAged in Chestnut Cask: Spicy wood notes harmonize with a full fruit character.\u003c\/li\u003e\n\u003cli\u003eEnjoy with Style: 42% Vol. in an elegant gift box – ideal as a gift or for special evenings.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eTaste \u0026amp; Aroma Profile\u003c\/h3\u003e\n\u003cp\u003eEven in the glass, this apple brandy captivates with a spicy bouquet of ripe apples and warm chestnut wood. On the palate, a perfect balance of powerful fruitiness, subtle vanilla notes, and a hint of cinnamon unfolds, yet characterized by velvety smoothness. The long finish impresses with elegant spice and fruity depth.\u003c\/p\u003e\n\u003ch3\u003eProduction \u0026amp; Aging Process\u003c\/h3\u003e\n\u003cp\u003eMade from old, rare apple varieties from the Swabian Alb, this brandy ages for months in chestnut casks – a process that gives it its special woody note and amber color. Approximately 25 kg of apples are processed for one liter of this distillate, underscoring its artisanal quality.\u003c\/p\u003e\n\u003ch3\u003ePerfect as a Gift \u0026amp; Presentation Object\u003c\/h3\u003e\n\u003cp\u003eThe apple brandy is delivered in a stylish gift box – an elegant choice for gourmets and connoisseurs with a sense of style. Whether for festive occasions, as a token of appreciation, or simply for enjoyment: this bottle makes an impression and stands for high-quality indulgence.\u003c\/p\u003e\n\u003cp\u003eThe Apple Brandy in Chestnut Cask from Manufaktur Jörg Geiger is a harmonious apple brandy with 42% Vol., aged in a chestnut cask: spicy wood notes meet fruity apple richness – elegantly presented in a gift box.\u003c\/p\u003e\n\u003cp\u003eSpicy apple brandy, aged in a chestnut cask with intense wood notes and ripe apple fruit – stylishly packaged in a gift box. – offers sophisticated indulgence.\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"700 ml","offer_id":53073545068878,"sku":"026MAN0672","price":69.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/manufaktur-geiger-apfel-kastanienfass.jpg?v=1751006814"},{"product_id":"marzadro-grappa-espressioni-futura","title":"Futura Expressions","description":"\u003ch2\u003e\u003cspan style=\"font-size: medium;\"\u003eDiscover the unique Marzadro Grappa Espressioni Futura\u003c\/span\u003e\u003c\/h2\u003e \u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eThe \u003cstrong\u003eMarzadro Grappa Espressioni Futura\u003c\/strong\u003e is an exclusive treasure for connoisseurs who appreciate unique taste experiences. This handcrafted Grappa Riserva with a smooth texture embodies the essence of Italian distillation art and is the result of years of dedication and artisanal perfection by the renowned Marzadro family business in Trentino.\u003c\/span\u003e\u003c\/p\u003e \u003cp\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003eThe combination of a limited edition, careful maturation, and the use of high-quality pomace makes the Marzadro Grappa Espressioni Futura a coveted object of enjoyment. The presentation in the round gift packaging is as high-quality as the Grappa itself. An elegant, enjoyable gift for Grappa lovers.\u003c\/span\u003e\u003c\/p\u003e \u003ch3\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003eWhat makes the Grappa Espressioni Futura special?\u003c\/span\u003e\u003c\/h3\u003e \u003cp\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003eThe Marzadro Grappa Espressioni Futura 2023 is characterized by its special production method and long maturation in different wooden barrels. First, Grappa is produced from red and white pomace using bain-marie distillation, which then matures in oak barrels of various sizes for at least four years before being allowed to mature for another year in used Amarone barrels. Master Distiller Andrea Marzadro has perfected the art of aging. This creates this unique Grappa with extraordinary depth, complexity, and a harmonious flavor profile.\u003c\/span\u003e\u003c\/p\u003e \u003cp\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003eAging in barrels is a continuous quest for Marzadro, aiming to further improve the result of careful distillation. Andrea Marzadro's Espressioni encapsulate the best that distillation could offer in that particular year, testifying to the desire to transport the connoisseur to ever new taste experiences of superior quality.\u003c\/span\u003e\u003c\/p\u003e \u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eWith an alcohol content of 44% vol., this Grappa impresses with a balanced intensity and smooth texture. You will discover a multifaceted aroma palette, ranging from vinous notes to subtle spice and wood notes.\u003c\/span\u003e\u003c\/p\u003e \u003ch4\u003e\u003cspan style=\"font-size: medium;\"\u003eMarzadro – Masterpieces of Italian Distillation Art\u003c\/span\u003e\u003c\/h4\u003e \u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eMarzadro, a renowned family business with many years of experience in distillation, stands for the highest quality and tradition. Their passion for excellent Grappas is reflected in every drop of Marzadro Grappa Espressioni Futura. The Espressioni Series is at the top of the Marzadro Grappa quality pyramid, directly after the Afina Series.\u003c\/span\u003e\u003c\/p\u003e \u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eThe Espressioni Futura Grappa is limited to 2,500 bottles annually, each bottle is individually numbered and comes in high-quality gift packaging. This special limitation and the fact that Andrea Marzadro re-develops the Futura Grappa every year make it a true rarity and give it a unique value for connoisseurs and collectors.\u003c\/span\u003e\u003c\/p\u003e \u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eIf you have the chance to get a bottle of Marzadro Grappa Espressioni Futura 2023 matured in Amarone barrels, open it carefully and enjoy the unique taste of a limited masterpiece of distillation art.\u003c\/span\u003e\u003c\/p\u003e","brand":"Distilleria Marzadro","offers":[{"title":"700 ml","offer_id":53073545101646,"sku":"024MAR019","price":67.9,"currency_code":"EUR","in_stock":false},{"title":"350 ml","offer_id":60819803406670,"sku":"024MAR119","price":35.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/marzadro-grappa-espressioni-futura-2026-marsala.jpg?v=1787583111"},{"product_id":"marzadro-trentina-grappa-barrique-morbida-200ml","title":"Trentina Grappa Smooth barrique – 200ml","description":"\u003ch2\u003eLa Trentina Grappa Morbida barrique – by Marzadro\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eMarzadro La Trentina Grappa Morbida barrique\u003c\/strong\u003e will delight you, whether you are an experienced grappa connoisseur or just beginning your journey into the world of fine spirits. It is a velvety grappa of maximum softness made from Chardonnay and Gewürztraminer, aged in wooden barrels, a tribute from the Marzadro family to the region they live in, Trentino.\u003c\/p\u003e\n\u003cp\u003eAre you ready for an unforgettable taste experience? Then let me introduce you to the Marzadro La Trentina Grappa Morbida barrique! This premium spirit will impress you with its soft and balanced taste. The 200ml bottle is just right as a small gift or for trying La Trentina Grappa.\u003c\/p\u003e\n\u003ch3\u003eWhat makes La Trentina Grappa Morbida barrique so special?\u003c\/h3\u003e\n\u003cp\u003eWell, its production is a true craft, carried out with great dedication by the master distillers at Marzadro in Italy. They carefully select the best pomace from Trentino, a region in northern Italy, and distill it using traditional copper pot stills. This process allows them to capture the aromas and soul of the original product.\u003c\/p\u003e\n\u003cp\u003eThe La Trentina Grappa Morbida barrique then rests for at least 12 months in selected oak barrels. During this time, it develops its full complexity and gains in taste and character. The gentle aging in the barrique barrels gives it a pleasant woody note, which harmonizes perfectly with the fruity and floral nuances.\u003c\/p\u003e\n\u003cp\u003eIn your glass, you can expect a fine bouquet of fragrant flowers, accompanied by fresh fruit aromas such as apricot and peach. The Grappa Morbida barrique presents itself round and soft on the palate, with a pleasant sweetness that is perfectly balanced. The finish is long-lasting and leaves a hint of vanilla and spices on your tongue. Enjoy it neat to discover all its nuances, or use it as a sophisticated ingredient in cocktails and desserts.\u003c\/p\u003e\n\u003cp\u003eSo, what are you waiting for? Immerse yourself in the world of Marzadro La Trentina Grappa Morbida barrique and let its irresistible taste enchant you.\u003c\/p\u003e","brand":"Distilleria Marzadro","offers":[{"title":"200 ml","offer_id":53073545625934,"sku":"024MAR014","price":9.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/marzadro-trentina-grappa-barrique-morbida-200ml.jpg?v=1755864154"},{"product_id":"marzadro-grappa-giare-chardonnay-700ml","title":"Giare Chardonnay","description":"\u003ch2\u003eGiare Chardonnay – a Grappa from Distelleria Marzadro\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eMarzadro Grappa Giare Chardonnay\u003c\/strong\u003e is a grappa aged in wooden barrels from the Distillerie Marzadro in Nogaredo, Trentino, Italy. Discover the unique Marzadro Grappa Giare Chardonnay and experience a fascinating combination of artisanal perfection and exquisite taste. This handmade grappa is made from select Chardonnay pomace and will captivate you with its outstanding quality and distinctive character.\u003c\/p\u003e\n\u003ch3\u003eHow is Marzadro Grappa Giare Chardonnay produced?\u003c\/h3\u003e\n\u003cp\u003eThe Marzadro Grappa Giare Chardonnay is obtained from pure Chardonnay pomace, known for its exceptional quality, fine, elegant aroma, and intensely dry taste. The Marzadro Grappa Giare Chardonnay is carefully distilled to preserve the natural aromas and nuances of the Chardonnay pomace. This pomace is gently heated in a bain-marie and then passed through discontinuous stills. For this high-quality Chardonnay Grappa, master distiller Andrea Marzadro uses only the heart of the distillate. The result is a grappa with an enticing bouquet of fresh fruits and floral notes.\u003c\/p\u003e\n\u003cp\u003eThe grappa, obtained through bain-marie distillation of Chardonnay pomace in a discontinuous still, then matures for at least 36 months in small oak barrels, known as barriques, with a capacity of 225 liters. During the aging period, the master distiller carefully monitors the development of the blend and checks the flavors and aromas until a unique balance is achieved. Velvety on the palate, with a long-lasting finish.\u003c\/p\u003e\n\u003cp\u003eEnjoy the harmonious taste of this grappa, which captivates with its smooth texture and delicate flavor nuances. Notes of ripe apples, citrus fruits, and a hint of vanilla unfold on your tongue, leaving a long-lasting finish. Its intense aromatic complexity and harmonious flavor profile make it a true indulgence. The Marzadro Grappa Giare Chardonnay is the perfect companion for special moments. Whether you want to treat yourself or are looking for an exclusive gift, this grappa will exceed your expectations.\u003c\/p\u003e\n\u003cp\u003eOrder your Marzadro Grappa Giare Chardonnay today and immerse yourself in the world of Italian distillation art. Let yourself be enchanted by this refined grappa and experience an unforgettable moment of pleasure. Discover the perfect combination of tradition and modern taste in this exceptional grappa, available here in a 700ml bottle.\u003c\/p\u003e","brand":"Distilleria Marzadro","offers":[{"title":"700 ml","offer_id":53073545658702,"sku":"024MAR016","price":39.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/marzadro-grappa-giare.jpg?v=1751006826"},{"product_id":"marzadro-grappa-geschenkset-in-geschenkbox","title":"Giare Grappa Gift Set in Gift Box","description":"\u003ch2\u003eGiare Grappa Gift Set in elegant gift box – 3 x 200ml\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eMarzadro Giare Grappa Gift Set\u003c\/strong\u003e from Distilleria Marzadro is a valuable limited edition gift for grappa lovers. This high-quality gift consists of one 200ml bottle each of Grappa Giare Amarone, Gewürztraminer, and Chardonnay, beautifully and elegantly packaged in a gift box.\u003c\/p\u003e\n\u003cp\u003eThree grappas from single grape varieties, aged for three years in oak barrels of varying sizes, with a maturation period balanced to each grape. For the grappa enthusiast who is looking for new taste notes.\u003c\/p\u003e\n\u003ch2\u003eThe Marzadro Giare Grappa Gift Set includes the following grappas\u003c\/h2\u003e\n\u003ch3\u003eGrappa Giare – Chardonnay\u003c\/h3\u003e\n\u003cp\u003eThe Marzadro Grappa Giare Chardonnay impresses with notes of ripe apples, citrus fruits, a hint of vanilla, and its smooth texture.\u003c\/p\u003e\n\u003ch3\u003eGrappa Giare – Gewürztraminer\u003c\/h3\u003e\n\u003cp\u003eThe Marzadro Grappa Giare Gewürztraminer is made from pure Gewürztraminer pomace, known for its exceptional quality and its lush, floral-aromatic scent and complex flavor.\u003c\/p\u003e\n\u003ch3\u003eGrappa Giare – Amarone\u003c\/h3\u003e\n\u003cp\u003eThe Giare Amarone is a grappa with a rich bouquet of ripe fruits, notes of raisins, spices, a hint of wood, and a long-lasting finish.\u003c\/p\u003e","brand":"Distilleria Marzadro","offers":[{"title":"600 ml","offer_id":53073545724238,"sku":"024MAR017","price":49.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/marzadro-grappa-giare-geschenkset.jpg?v=1773223406"},{"product_id":"marzadro-trentina-grappa-barrique-morbida-700ml","title":"Trentina Grappa Morbida Barrique – 700ml","description":"\u003ch2\u003eLa Trentina Grappa Morbida barrique – by Marzadro\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eMarzadro La Trentina Grappa Morbida barrique\u003c\/strong\u003e will delight you, whether you are an experienced grappa connoisseur or just discovering the world of fine spirits. It is a velvety grappa of maximum softness made from Chardonnay and Gewürztraminer, aged in wooden barrels, a tribute from the Marzadro family to the region where they live, Trentino.\u003c\/p\u003e\n\u003cp\u003eAre you ready for an unforgettable taste experience? Then let me introduce you to the Marzadro La Trentina Grappa Barrique Morbida! This premium spirit will captivate you with its soft and balanced taste.\u003c\/p\u003e\n\u003ch3\u003eWhat makes La Trentina Grappa Morbida barrique so special?\u003c\/h3\u003e\n\u003cp\u003eWell, the production is a true craft, carried out with great dedication by the master distillers at Marzadro in Italy. They carefully select the best pomace from Trentino, a region in northern Italy, and distill it using traditional copper pot stills. This process allows them to capture the aromas and soul of the original product.\u003c\/p\u003e\n\u003cp\u003eThe La Trentina Grappa Morbida Barrique then rests for at least 12 months in selected oak barrels. During this time, it develops its full complexity and gains in taste and character. The gentle maturation in the barrique barrels gives it a pleasant woody note, which harmonizes perfectly with the fruity and floral nuances.\u003c\/p\u003e\n\u003cp\u003eIn your glass, you can expect a delicate bouquet of fragrant flowers, accompanied by fresh fruit aromas such as apricot and peach. The Grappa Morbida Barrique presents itself rounded and soft on the palate, with a pleasant sweetness that is perfectly balanced. The finish is long-lasting and leaves a hint of vanilla and spices on your tongue. Enjoy it neat to discover all its nuances, or use it as a refined ingredient in cocktails and desserts.\u003c\/p\u003e\n\u003cp\u003eSo, what are you waiting for? Immerse yourself in the world of Marzadro La Trentina Grappa Morbida barrique and let yourself be seduced by its irresistible taste.\u003c\/p\u003e","brand":"Distilleria Marzadro","offers":[{"title":"700 ml","offer_id":53073545757006,"sku":"024MAR015","price":27.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/marzadro-trentina-grappa-barrique-morbida-700ml.jpg?v=1751006833"},{"product_id":"marzadro-grappa-anfora-700ml","title":"Grappa Anfora – 700ml","description":"\u003ch2\u003eMarzadro Grappa Anfora – Aged in Amphorae\u003c\/h2\u003e\n\u003cp\u003eWelcome to the fascinating world of \u003cstrong\u003eMarzadro Grappa Anfora\u003c\/strong\u003e! This grappa is a true gem, produced with passion and care in the renowned Marzadro distillery. We'll tell you all the details about this extraordinary spirit.\u003c\/p\u003e\n\u003ch3\u003eWhat makes Marzadro Anfora so unique?\u003c\/h3\u003e\n\u003cp\u003eMarzadro Grappa Anfora is made from carefully selected Trentino pomace, obtained from the finest wine grapes. These include 80% red grape varieties such as Teroldego, Marzemino, and Merlot, and 20% white grape varieties such as Chardonnay, Müller-Thurgau, and Muscat. But what truly makes it unique is its special aging process in traditional terracotta amphorae - affinata in Terracotta. These are specially produced for Marzadro using clay and earth from Montelupo and Impruneta in Tuscany. In these amphorae, Grappa Anfora develops its extraordinary aromas and unmistakable character. The terracotta amphorae lend it a touch of elegance and a pleasant warmth that perfectly harmonizes with the fruity and spicy notes.\u003c\/p\u003e\n\u003cp\u003eThe distillation process begins with the traditional method of discontinuous distillation in copper stills. The essence of the grapes is carefully extracted and then filled into the amphorae. Here, during the long aging period of 12 months, the grappa develops its unique aroma and characteristic taste.\u003c\/p\u003e\n\u003ch3\u003eWhat does grappa aged in amphorae taste like?\u003c\/h3\u003e\n\u003cp\u003eUpon opening the bottle, enticing aromas of ripe fruit, sweet vanilla, a hint of honey, and the scent of noble spices greet you. The first sip reveals a harmonious palate with notes of dried fruit, chocolate, and a hint of almonds. The soft and balanced texture of the grappa ensures a long-lasting taste experience.\u003c\/p\u003e\n\u003cp\u003eThis grappa is a true treasure and deserves to be enjoyed on special occasions. Take your time to savor it in peace and discover the captivating complexity of its aromas. You can enjoy it neat and let its gentle warmth envelop you, or use it as an exclusive ingredient for sophisticated cocktails to elevate your drinks to a new level.\u003c\/p\u003e\n\u003cp\u003eWhether you are an experienced grappa connoisseur or just beginning your journey into the world of fine spirits, the soft, rounded Marzadro Grappa Anfora will impress you with its uniqueness and sophistication. Immerse yourself in the magic of this exceptional grappa and experience the perfect symbiosis of craftsmanship and taste.\u003c\/p\u003e\n\u003cp\u003eAre you ready to experience this unforgettable taste? Then grab a bottle of Marzadro Grappa Anfora and embark on a delightful journey.\u003c\/p\u003e","brand":"Distilleria Marzadro","offers":[{"title":"700 ml","offer_id":53073546969422,"sku":"024MAR013","price":29.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/marzadro-grappa-anfora-700ml.jpg?v=1751006835"},{"product_id":"marzadro-grappa-espressioni-solera","title":"Solera expressions","description":"\u003ch2\u003eDiscover the unique Marzadro Grappa Espressioni Solera\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eMarzadro Grappa Espressioni Solera\u003c\/strong\u003e is a true treasure for connoisseurs who appreciate unique taste experiences. This handcrafted Grappa Riserva with a smooth texture embodies the essence of Italian distillation art and is the result of years of dedication and artisanal perfection by the renowned Marzadro family business in Trentino.\u003c\/p\u003e\n\u003cp\u003eThe combination of limited edition, careful maturation, and the use of high-quality pomace makes the Marzadro Grappa Espressioni Solera a coveted object of pleasure. The presentation in the gift packaging is as high-quality as the grappa itself. An exquisite, enjoyable gift for grappa lovers.\u003c\/p\u003e\n\u003ch3\u003eWhat is special about Grappa Espressioni Solera?\u003c\/h3\u003e\n\u003cp\u003eThe Marzadro Grappa Espressioni Solera is characterized by its special production method, the Solera process. In this process, different vintages of grappa, which is produced by bain-marie distillation from red pomace, such as Teroldego, Marzemino, and Cabernet, are aged for at least five years in oak barrels with capacities of 225 and 500 liters and then blended together. Master distiller Andrea Marzadro perfectly masters the art of blending. This results in this unique grappa with exceptional depth, complexity, and a harmonious flavor profile.\u003c\/p\u003e\n\u003cp\u003eWith an alcohol content of 42% vol., this grappa convinces with a balanced intensity and velvety texture. You will discover a multifaceted aroma palette, ranging from fruity notes to subtle spice and wood notes.\u003c\/p\u003e\n\u003ch3\u003eMarzadro – Masterpieces of Italian Distillation Art\u003c\/h3\u003e\n\u003cp\u003eMarzadro, a renowned family business with many years of experience in distillation, stands for the highest quality and tradition. Their passion for excellent grappas is reflected in every drop of Marzadro Grappa Espressioni Solera. The Espressioni series ranks directly after the Afina series at the top of the Marzadro Grappa quality pyramid.\u003c\/p\u003e\n\u003cp\u003eThe Espressioni Solera Grappa is limited to 2,500 bottles annually, each bottle is individually numbered and comes in high-quality gift packaging. This special limitation makes it a true rarity and gives it a unique value for connoisseurs and collectors.\u003c\/p\u003e\n\u003cp\u003eIf you have the chance to get a bottle of Marzadro Grappa Espressioni Solera, open it carefully and enjoy the unique taste of a limited masterpiece of distillation art.\u003c\/p\u003e","brand":"Distilleria Marzadro","offers":[{"title":"700 ml","offer_id":53073547002190,"sku":"024MAR018","price":64.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/mazadro-grappa-espressioni-solera-5-jahre-gereift.jpg?v=1751006838"},{"product_id":"marzadro-grappa-anfora-200ml","title":"Grappa Amphora – 200ml","description":"\u003ch2 id=\"speakable-headline\"\u003eGrappa Anfora, ten months in clay\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eMarzadro’s Grappa Anfora in a 200 ml bottle: a spirit made from six Trentino grape varieties, aged in Tuscan terracotta amphorae. Rich in aroma, soft and elegant on the palate, 43% ABV. The small bottle for an unusual production method.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eGrappa Anfora\u003c\/strong\u003e is the spirit with which Distilleria Marzadro strikes a new path: it is not aged in oak barrels, but in clay amphorae – affinata in terracotta. This process takes ten months, resulting in an aged grappa that retains its fruitiness because the clay itself imparts nothing to the spirit. The 200 ml bottle is the quick way to experience this concept.\u003c\/p\u003e\n\n\u003cp\u003eOn the nose, it is rich and assertive: ripe fruit, a hint of honey, noble spice. On the palate, it is soft and elegant, with notes of dried fruit, chocolate, and almonds; the finish remains long and rounded. The 43% ABV carries it smoothly.\u003c\/p\u003e\n\n\u003ch3\u003eThe oldest vessel of mankind\u003c\/h3\u003e\n\u003cp\u003eBefore there were barrels, there were amphorae: for thousands of years, humans stored wine, oil, and honey in clay vessels.\u003c\/p\u003e\n\u003cp\u003eMarzadro has applied this ancient form to a new purpose – and discovered something that wood cannot do. Terracotta allows twice as much oxygen to reach the distillate as oak, yet it does not impart any flavor of its own. It is the oxygen that rounds out a spirit over the months, whereas wood normally contributes color, vanilla, and spice as well. Here, the grappa gains only softness while retaining its own fruit. An old technique, re-imagined – and it works.\u003c\/p\u003e\n\u003cp\u003eThis is visible even in the glass: where a barrel-aged grappa glows with an amber hue, the Anfora remains light. The color comes from the wood, and clay does not impart color. What you see here is the spirit itself.\u003c\/p\u003e\n\n\u003ch3\u003eTwo hundred milliliters for the curious\u003c\/h3\u003e\n\u003cp\u003eThis bottle is for anyone who wants to know what an aged grappa tastes like without the wood influence.\u003c\/p\u003e\n\u003cp\u003eThe Anfora is an outlier, and that is precisely why this small introduction is worth it: those who expect the usual amber tones will be surprised here. Drunk neat at room temperature alongside a glass of \u003ca href=\"\/en\/products\/marzadro-grappa-diciotto-lune-200ml\"\u003eLe Diciotto Lune\u003c\/a\u003e, the difference is immediate – the same distillery, the same care, two completely different paths. At this size, the comparison costs little and explains a lot. The full-size version is available as a \u003ca href=\"\/en\/products\/marzadro-grappa-anfora-700ml\"\u003e700 ml bottle\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eClay from Montelupo and Impruneta\u003c\/h3\u003e\n\u003cp\u003eThe amphorae are crafted specifically for Marzadro – from clay and loam from two Tuscan towns known for their pottery since the Middle Ages.\u003c\/p\u003e\n\u003cp\u003eMontelupo and Impruneta are located near Florence, and the earth found there has been shaped into jugs, tiles, and vessels for centuries. The fact that this very material helps a Trentino grappa achieve its softness is a beautiful connection between two landscapes: craftsmanship from one valley, distillate from the other. A potter in Tuscany forms a vessel, a master distiller in Trentino fills it – two crafts that never meet yet work together.\u003c\/p\u003e\n\u003cp\u003eThe contents themselves originate from indigenous Trentino vines – 80 percent Teroldego, Marzemino, and Merlot; 20 percent Chardonnay, Müller-Thurgau, and Muscat. It is distilled in copper stills in Nogaredo, in the Adige Valley near Lake Garda, where Sabina Marzadro began in 1949. All \u003ca href=\"\/en\/collections\/marzadro-grappa\"\u003eMarzadro grappas\u003c\/a\u003e are available here for you.\u003c\/p\u003e\n\n\u003ch3\u003eIn cocktails, it brings clarity instead of wood\u003c\/h3\u003e\n\u003cp\u003eAt room temperature in a tulip-shaped glass, with a moment to breathe, notes of honey and dried fruit emerge. It pairs naturally with almonds, dried fruit, and dark \u003ca href=\"\/en\/collections\/schokolade\"\u003echocolate\u003c\/a\u003e because it already carries those aromas. And in a cocktail, it brings clarity instead of wood – two glasses are enough to tell if you like it.\u003c\/p\u003e","brand":"Distilleria Marzadro","offers":[{"title":"200 ml","offer_id":53073547034958,"sku":"024MAR012","price":9.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/marzadro-grappa-anfora-700ml_6d3470f7-3d5f-4167-b647-aea4d11304fa.jpg?v=1751006840"},{"product_id":"faude-feine-braende-gruener-walnusslikoer-500ml","title":"Green Walnut Liqueur","description":"\u003ch2 id=\"speakable-headline\"\u003eCask-aged Green Walnut Liqueur from the Kaiserstuhl\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe Green Walnut Liqueur from Faude feine Brände is a cask-aged nut liqueur made from wild green walnuts, produced in the Kaiserstuhl region with 34% ABV. Deeply dark, nutty, and spicy – a digestif that truly shows its class when paired with dark chocolate and robust cheeses.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eGreen Walnut Liqueur\u003c\/strong\u003e is a cask-aged liqueur from Faude feine Brände made from hand-picked, wild-grown green walnuts. Harvested before St. John's Day, infused with herbs and spices, and aged for about a year in Sauternes barrels, it displays a deep dark color and a nutty, spicy aroma.\u003c\/p\u003e\n\u003ch3\u003eWalnut, spice, and a hint of caramel\u003c\/h3\u003e\n\u003cp\u003eEven in the nose, the Green Walnut Liqueur is deep, dark, and warm, with intense walnut notes, fine spice, and a touch of caramel.\u003c\/p\u003e\n\u003cp\u003eIn the glass, it glows an almost black-brown, like an old liqueur from a grandfather’s cupboard, and leaves an oily veil on the glass walls. The mere sight promises depth and whets the appetite for the first sip.\u003c\/p\u003e\n\u003cp\u003eOn the palate, it is full-bodied and soft – the walnut takes center stage, accompanied by a pleasant, subtle bitterness and the sweetness from the Sauternes barrel. The finish is long and spicy. Nutty, spicy, velvety – a liqueur with depth.\u003c\/p\u003e\n\u003cp\u003eGreen, unripe walnuts are an old liqueur tradition – known in Italy as Nocino, and in the Kaiserstuhl in Florian's own interpretation. The still-soft green husk provides fine tannins and a dark depth that a ripe nut could never offer. This is exactly what gives the Green Walnut Liqueur such character.\u003c\/p\u003e\n\u003ch3\u003eWith dark chocolate and robust mountain cheese\u003c\/h3\u003e\n\u003cp\u003eServed neat over ice or as a digestif after a meal, the Green Walnut Liqueur is at its best, and it certainly has its place in desserts as well.\u003c\/p\u003e\n\u003cp\u003ePaired with dark chocolate or robust mountain cheese, the nutty spice balances out the sweetness and the salt. Drizzled over vanilla ice cream or panna cotta, it elevates your simplest dessert, and at the bar, it adds a wintry note to an Old Fashioned. The Green Walnut Liqueur easily stands up to a piece of gingerbread or a chocolate tart.\u003c\/p\u003e\n\u003cp\u003eIf you enjoy this liqueur family, try the \u003ca href=\"\/en\/products\/faude-feine-braende-sauerkirschlikoer-350ml\"\u003eSour Cherry Liqueur\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/faude-feine-braende-rhabarberlikoer-350ml\"\u003eRhubarb Liqueur\u003c\/a\u003e – both also crafted by Florian.\u003c\/p\u003e\n\u003ch3\u003eWild walnuts, harvested before St. John's Day\u003c\/h3\u003e\n\u003cp\u003eFlorian Faude traditionally harvests the green walnuts before June 24th, when the shell is still soft and the fruit contains its full aroma.\u003c\/p\u003e\n\u003cp\u003e“The nuts must be picked before St. John's Day, while they are still soft,” explains Florian. After maceration with herbs and spices, the liqueur matures for about a year in used Sauternes barrels, which impart color, fine wood notes, and an elegant sweetness.\u003c\/p\u003e\n\u003cp\u003eFlorian took over his parents' distillery in Bötzingen in 2006 and built his own distillery in 2017. This is how Faude Green Walnut Liqueur is created – nutty, cask-aged, and made entirely from regional ingredients. The liqueur is bottled at 34% ABV in a 0.5-liter bottle. You can find \u003ca href=\"\/en\/collections\/faude-feine-braende\"\u003emore spirits from Faude feine Brände\u003c\/a\u003e from the Kaiserstuhl in our shop.\u003c\/p\u003e\n\u003ch3\u003eOver an ice cube and for long winter evenings\u003c\/h3\u003e\n\u003cp\u003eAt about 12 degrees Celsius (54°F) or poured over a large ice cube, its nutty aroma opens up the most. Once opened, it will keep for many months if stored in a cool, dark place. Green Walnut Liqueur is a real insider tip for anyone who loves exceptional liqueurs – and a wonderful gift for long winter evenings.\u003c\/p\u003e","brand":"Faude feine Brände","offers":[{"title":"500 ml","offer_id":53073553228110,"sku":"024FAU0023","price":23.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/faude-feine-braende-gruener-walnusslikoer-500ml.jpg?v=1751006902"},{"product_id":"faude-feine-braende-sauerkirschlikoer-350ml","title":"Sour cherry liqueur","description":"\u003ch2 id=\"speakable-headline\"\u003eSour cherry liqueur as a dark red concentration from the Kaiserstuhl\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe sour cherry liqueur from Faude feine Brände is a dark red fruit liqueur made from estate-grown sour cherries, crafted in the Kaiserstuhl at 24% ABV. Full-bodied, warm, fruity – sour cherry in concentration, with a fine almond note and a good balance of sweetness and acidity.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSour cherry liqueur\u003c\/strong\u003e is an artisanal liqueur by master distiller Florian Faude from Bötzingen in the Kaiserstuhl. For this, he juices fully ripe sour cherries from old, estate-owned trees and brings them to drinking strength with his own sour cherry brandy. This keeps it primarily fruity, with a subtle almond aroma from the pit.\u003c\/p\u003e\n\u003ch3\u003eAmarena, almond, and dark cherry\u003c\/h3\u003e\n\u003cp\u003eIn the glass, the sour cherry liqueur glows a deep dark red and smells of Amarena cherries, with a fine almond note from the pit.\u003c\/p\u003e\n\u003cp\u003eIt appears almost black-red in the light, like preserved cherries from grandmother's pantry, and leaves a gentle veil on the glass. The mere sight whets the appetite for the first sip.\u003c\/p\u003e\n\u003cp\u003eOn the palate, it is full-bodied and warm, less sweet than expected, with the lively acidity of the sour cherry. Fruity, spicy, velvety – incredibly well-balanced, as Florian says. The finish remains long and dark.\u003c\/p\u003e\n\u003cp\u003eThe sour cherry is the small, wild sister of the sweet cherry – tarter, more acidic, and full of character. That is precisely why it is so well-suited for this liqueur: its acidity keeps the sweetness in check and makes the sour cherry liqueur refreshing rather than sticky.\u003c\/p\u003e\n\u003ch3\u003eOver vanilla ice cream and in chocolate mousse\u003c\/h3\u003e\n\u003cp\u003eChilled and served neat, the sour cherry liqueur is a refined digestif; drizzled over dessert, it becomes a dark highlight.\u003c\/p\u003e\n\u003cp\u003ePoured over vanilla ice cream or dark chocolate mousse, it is reminiscent of Amarena. It is equally delightful neat after a meal or as a splash in sparkling wine. It also pairs wonderfully with cheesecake, dark mousse, or a slice of Black Forest gateau, and in a cocktail, it gives a Sour its dark red soul. Those who enjoy the liqueur family should also try the \u003ca href=\"\/en\/products\/faude-feine-braende-rhabarberlikoer-350ml\"\u003erhubarb liqueur\u003c\/a\u003e; those looking for the pure fruit can reach for the \u003ca href=\"\/en\/products\/faude-feine-braende-kirsche-500ml\"\u003echerry brandy\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eEstate-grown sour cherries, refined with our own brandy\u003c\/h3\u003e\n\u003cp\u003eFlorian Faude uses sour cherries from old, estate-owned trees and his own sour cherry brandy for the sour cherry liqueur.\u003c\/p\u003e\n\u003cp\u003e\"Just the best sour cherry juice of our own, our sour cherry brandy, and a little sugar – that's it,\" says Florian. Instead of using neutral alcohol, he raises the liqueur to 24% ABV with his own brandy, which gives it depth and a genuine cherry pit character. Less sweet than expected, but immensely fruity. It is this exact combination of juice and his own brandy that makes it so full-bodied and distinguishes it from simple, mass-produced sweet liqueurs.\u003c\/p\u003e\n\u003cp\u003eFor a long time, liqueur was considered a dusty, old-fashioned drink. Florian is breaking with this image – his liqueurs are surprising because they are made from real fruit juice and prioritize fruit over sugar.\u003c\/p\u003e\n\u003cp\u003eFlorian, a trained winemaker, founded his distillery in Bötzingen in 2006 and built his own distillery in 2017. He bottles his liqueurs without artificial flavors or colorings in 0.5-liter bottles. You can find \u003ca href=\"\/en\/collections\/faude-feine-braende\"\u003emore spirits from Faude feine Brände\u003c\/a\u003e in our shop.\u003c\/p\u003e\n\u003ch3\u003eWell chilled, neat, or over ice\u003c\/h3\u003e\n\u003cp\u003eServe the sour cherry liqueur well chilled at around 10 degrees, neat or over ice, just as you like. Over ice with a splash of soda, it becomes a refreshing aperitif; served neat, it unfolds its full, dark depth. Once opened, it keeps for a long time when stored in a cool, dark place. A dark red sip for everyone who loves cherries.\u003c\/p\u003e","brand":"Faude feine Brände","offers":[{"title":"500 ml","offer_id":53073553260878,"sku":"024FAU0021","price":23.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/faude-feine-braende-sauerkirschlikoer.png?v=1781003313"},{"product_id":"faude-feine-braende-williams-christ-birne-500ml","title":"Williams Christ Pear","description":"\u003ch2 id=\"speakable-headline\"\u003eWilliams Christ Pear as a delicate classic from the Kaiserstuhl\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe Williams Christ Pear from Faude feine Brände is a delicate pear brandy made from hand-picked Williams pears, distilled in the Kaiserstuhl at 40% ABV. Fragrant, fine, fruity – a brandy \"à point\" that tastes of ripe pear without being harsh.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eWilliams Christ Pear\u003c\/strong\u003e is a classic pear brandy from master distiller Florian Faude in Bötzingen at the Kaiserstuhl. From fragrant, fully ripe Williams pears from the southern Markgräflerland, he distills a delicate spirit with a subtle pear aroma that is wonderfully aromatic and never harsh.\u003c\/p\u003e\n\u003ch3\u003eFragrant pear, fine and melting\u003c\/h3\u003e\n\u003cp\u003eOn the nose, the Williams Christ Pear is wonderfully fragrant, with the fine aroma of ripe, delicately melting Williams pears from the summer garden.\u003c\/p\u003e\n\u003cp\u003eOn the palate, the pear brandy is delicate and soft, fruity and clear, without being harsh. Fragrant, fruity, velvety – a brandy \"à point\" that brings the pear into the glass just as it hung on the tree. The finish remains long and clean.\u003c\/p\u003e\n\u003cp\u003e\"À point\" means: harvested at exactly the right moment, when the pear has fully unfolded its aroma, but is not yet overripe. Florian hits this point by hand, fruit by fruit – and it is precisely this that defines the fine, never intrusive character of the brandy.\u003c\/p\u003e\n\u003ch3\u003eIce-cold as a digestif after dinner\u003c\/h3\u003e\n\u003cp\u003eServed neat and ice-cold, the Williams Christ Pear is a fine digestif that rounds off a good meal in a light and elegant way.\u003c\/p\u003e\n\u003cp\u003eAfter a rich menu, the pear is served ice-cold from a small glass. It is equally suitable with pear compote, a piece of chocolate cake, or a selection of ripe cheeses. A classic Black Forest conclusion: a small pear brandy with an espresso after a meal. If you like local brandies, you should also try the \u003ca href=\"\/en\/products\/faude-feine-braende-kirsche-500ml\"\u003echerry\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/faude-feine-braende-mirabelle-500ml\"\u003emirabelle\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eWilliams pears from a side valley of the Markgräflerland\u003c\/h3\u003e\n\u003cp\u003eFlorian Faude sources his hand-sorted Williams Christ pears from a small side valley in the southern Markgräflerland.\u003c\/p\u003e\n\u003cp\u003eThe Williams Christ is arguably the most popular and well-known variety of pear – juicy, sweet, with its typical muscat aroma. In this clear brandy, it shows its most elegant side without the need for added sugar or flavoring.\u003c\/p\u003e\n\u003cp\u003eFor him, these delicately melting pears are unrivaled – their fine, not overly intrusive aroma defines the character of the brandy. Only fully ripe, hand-sorted fruits go into the mash, because the pear must already possess what the brandy is meant to express.\u003c\/p\u003e\n\u003cp\u003eUnlike a \"Geist\" (spirit made by maceration), this pear brandy is a true \"Brand\": the fruit is fermented and distilled, with the alcohol coming from the fruit's own sugar. Florian, a trained winemaker, founded his distillery in Bötzingen in 2006 and built his own distillery in 2017. He uses soft Black Forest water to bring the brandy to 40% ABV, with no added flavors or colors, bottled in 0.5-liter bottles. You can find \u003ca href=\"\/en\/collections\/faude-feine-braende\"\u003emore spirits from Faude feine Brände\u003c\/a\u003e with us.\u003c\/p\u003e\n\u003ch3\u003eCool from a small glass, a noble gift\u003c\/h3\u003e\n\u003cp\u003eServed cool at around 16 degrees Celsius in a small glass, its fragrant pear aroma is most evident. Once opened, store it in a cool, dark place, and the brandy will keep for a long time. In its simple bottle, the Williams Christ Pear is a noble, classic gift for anyone who appreciates fine fruit brandies. A fragrant greeting from the orchard.\u003c\/p\u003e","brand":"Faude feine Brände","offers":[{"title":"500 ml","offer_id":53073553293646,"sku":"024FAU0012","price":38.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/faude-feine-braende-williams-christ-birne.jpg?v=1751006911"},{"product_id":"faude-feine-braende-blutorange-aus-sizilien-500ml","title":"Blood Orange from Sicily","description":"\u003ch2 id=\"speakable-headline\"\u003eBlood Orange from Sicily, the fruity spirit for a Negroni\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe Blood Orange from Sicily by Faude feine Brände is an orange spirit at 42% ABV made from the Tarocco di Catania variety, distilled in the Kaiserstuhl region. Fruity, floral, dry – a clear spirit, not a sweet liqueur, and a wonderful base for a Blood Orange Negroni.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBlood Orange from Sicily\u003c\/strong\u003e is an orange spirit crafted by master distiller Florian Faude in his distillery in Bötzingen at the Kaiserstuhl. To create it, he macerates ripe organic Tarocco di Catania blood oranges in pure grain alcohol until the essential oils from the peel infuse into the spirit. The result is fruity, floral, and surprisingly dry.\u003c\/p\u003e\n\u003ch3\u003eBlood orange, blossoms, and a hint of vanilla\u003c\/h3\u003e\n\u003cp\u003eIn the glass, the Blood Orange from Sicily has a juicy aroma of red citrus, paired with a floral note and that subtle hint of vanilla for which the Tarocco is known.\u003c\/p\u003e\n\u003cp\u003eOn the palate, the orange spirit remains dry and clear, without any sweetness. Juicy, fruity, with a fine bitter edge – that is how the red fruit presents itself. The Tarocco is more discreet than the bold Moro variety; it plays with elegance rather than intensity. The initial taste is immediate, the finish long and clean. A spirit that lets the fruit speak for itself.\u003c\/p\u003e\n\u003cp\u003eThe blood orange itself owes its deep red color to the cool nights near Mount Etna, which stain the pulp. It is precisely these sun-ripened, cold-hardened fruits that give the spirit its character – a piece of the Sicilian winter in a Black Forest glass.\u003c\/p\u003e\n\u003ch3\u003eThe Negroni with Sicilian blood orange\u003c\/h3\u003e\n\u003cp\u003eServed neat over ice, the blood orange carries you through the summer; in a cocktail, it becomes the fruity soul of a Blood Orange Negroni.\u003c\/p\u003e\n\u003cp\u003eFor the Negroni, mix the blood orange spirit with red vermouth and a splash of Amaro, plus a slice of orange – rounder and fruitier than the original. The \u003ca href=\"\/en\/products\/faude-feine-braende-wermut-1l\"\u003eFaude Vermouth\u003c\/a\u003e is the obvious partner for this. If you prefer things clearer, enjoy the spirit ice-cold neat or lengthened with tonic and an orange zest. As a gift, the red fruit in the frosted bottle is a hit with any Sicily or Black Forest fan.\u003c\/p\u003e\n\u003cp\u003eIf you would like to compare the citrus spirits, try the \u003ca href=\"\/en\/products\/faude-feine-braende-bergamotte-aus-kalabrien-500ml\"\u003eBergamot from Calabria\u003c\/a\u003e alongside it – both come from Florian's friendship in Italy.\u003c\/p\u003e\n\u003ch3\u003eFlorian, Giancarlo, and the Tarocco\u003c\/h3\u003e\n\u003cp\u003eFlorian Faude took over his parents' house distillery in Bötzingen in 2006 and built his own distillery in 2017, where the blood orange is made today.\u003c\/p\u003e\n\u003cp\u003eIn 2015, while on vacation in Sicily, Florian met the farmer Giancarlo and, by the very next harvest, was standing among his citrus trees at the foot of Mount Etna, where the Tarocco grows organically on fertile volcanic soil. \"Grazie amico mio!\", Florian calls out – the first blood oranges he brought back became his citrus spirit.\u003c\/p\u003e\n\u003cp\u003e\"We macerate the fruit in pure alcohol and distill this flirtation after a short time,\" explains Florian. Using soft Black Forest water, he brings the spirit to 42% ABV and bottles it without cold filtration in the frosted 500 ml bottle reserved for his four citrus spirits. Florian has received national and international awards for his brandies and spirits, and the blood orange is one of his top sellers. You can find \u003ca href=\"\/en\/collections\/faude-feine-braende\"\u003emore spirits from Faude feine Brände\u003c\/a\u003e here.\u003c\/p\u003e\n\u003ch3\u003eWell chilled, and Catania is in the glass\u003c\/h3\u003e\n\u003cp\u003eWell chilled at 8 degrees, the Blood Orange from Sicily reveals its floral side. Once opened, stored in a cool and dark place, the spirit will last for many months without losing its quality. Salute to Catania!\u003c\/p\u003e","brand":"Faude feine Brände","offers":[{"title":"500 ml","offer_id":53073560568142,"sku":"024FAU0001","price":40.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/faude-feine-braende-blutorange-sizilien-500ml.jpg?v=1751006959"},{"product_id":"marzadro-bellabomba-eierlikoer-miniatur","title":"Bellabomba Egg Liqueur – Miniature","description":"\u003ch2 id=\"speakable-headline\"\u003eBellabomba Egg Liqueur Miniature, a mug of Bombardino\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Bellabomba egg liqueur miniature by Marzadro contains 5 cl – exactly one mug of Bombardino made from Trentino milk, egg yolk, and rum. Thick and mild with 17% ABV. The small bottle for tasting and gifting.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eBellabomba egg liqueur\u003c\/strong\u003e miniature is a taste of the Bombardino from Distilleria Marzadro: five centiliters of Trentino milk, egg yolk, and rum. The same recipe as in the large bottle, the same 17% ABV – just in a format that fits into any jacket pocket and is enough for exactly one mug.\u003c\/p\u003e\n\n\u003cp\u003eIn the glass, the Bellabomba is a vibrant yellow and thick, with a creamy, sweet, and gentle palate until the rum underneath provides warmth. One sip is enough to know if it’s for you.\u003c\/p\u003e\n\n\u003ch3\u003eOne mug, no obligation\u003c\/h3\u003e\n\u003cp\u003eFive centiliters is exactly the amount that belongs in a Bombardino.\u003c\/p\u003e\n\u003cp\u003eThat makes the miniature the most honest of all sizes: you heat it up, pour it into a thick-walled mug, top it with whipped cream, and sprinkle bitter cocoa powder over it – and you have a drink for which others keep an entire bottle in the cupboard. If you like it, the \u003ca href=\"\/en\/products\/marzadro-bellabomba-eierlikoer-200ml\"\u003e200 ml bottle\u003c\/a\u003e awaits as a souvenir and the \u003ca href=\"\/en\/products\/marzadro-bellabomba-eierlikoer-500ml\"\u003e500 ml bottle\u003c\/a\u003e for the kitchen.\u003c\/p\u003e\n\u003cp\u003eIt works just as well cold: well-chilled in a small glass after a meal. Egg liqueur is the type of liqueur where you rarely have to think about whether you like it – you know after the first sip.\u003c\/p\u003e\n\n\u003ch3\u003eA greeting from a ski holiday\u003c\/h3\u003e\n\u003cp\u003eAnyone returning from Trentino brings back exactly something like this.\u003c\/p\u003e\n\u003cp\u003eThe small bottle fits on an Advent calendar, in a gift basket, and next to a larger present that is still missing its finishing touch. Its color helps: a bright yellow bottle among brown spirits stands out before anyone has even read the label. And those who give it to people who have stood in an Italian mountain hut before don't need to explain anything.\u003c\/p\u003e\n\u003cp\u003eIt’s also perfect for a ski trip: five centiliters weigh nothing and fit in any ski jacket. If someone then asks what a Bombardino is, the answer is already included.\u003c\/p\u003e\n\u003cp\u003eThe format also works well in a Christmas package: where a whole bottle looks like an obligatory gift, the miniature seems like a clever idea. And if the recipient doesn't end up liking egg liqueur after all, nobody has lost anything.\u003c\/p\u003e\n\n\u003ch3\u003eWhere the yellow comes from\u003c\/h3\u003e\n\u003cp\u003eTrentino milk, egg yolk, and rum – the size of the bottle doesn't change that.\u003c\/p\u003e\n\u003cp\u003eThe egg yolk binds and creates the thick, yellow consistency, the milk from the valley provides the foundation, and the rum brings the warmth. Marzadro attributes the fresh, typical aromas of the mountains to their liqueurs; in the case of Bellabomba, this means: milk from nearby, rum from afar, and a distillery in between that brings them both together.\u003c\/p\u003e\n\u003cp\u003eIt is stirred in Nogaredo in the Adige Valley, not far from Lake Garda. Sabina Marzadro began distilling there in 1949, and over 75 years later, Andrea, Anna, and Stefano Marzadro run the house as a family business, just as Sabina built it. Those who want to taste several of the house's liqueurs side-by-side will also find the miniature in the \u003ca href=\"\/en\/products\/marzadro-crema-alpina-miniaturset-5x5cl\"\u003eCrema Alpina miniature set\u003c\/a\u003e, where it sits alongside Nocciola, Pistacchio, Limone, and Limoncino. And for larger crowds, the Bellabomba is available as a \u003ca href=\"\/en\/products\/marzadro-bellabomba-eierlikoer-1l\"\u003e1-liter bottle\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eWhy egg yolk curdles at 65 degrees\u003c\/h3\u003e\n\u003cp\u003eFor the Bombardino: heat slowly, do not let it boil – egg yolk curdles at about 65 degrees. Then into the mug, cream on top, cocoa over it. Served cold at 8 to 10 degrees, the miniature is enough for a small glass after a meal or for a scoop of vanilla ice cream over which you simply pour it.\u003c\/p\u003e","brand":"Distilleria Marzadro","offers":[{"title":"50 mL","offer_id":53073560600910,"sku":"024MAR010","price":3.6,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/mazadro-bellabomba-eierlikoer-miniatur-5cl.jpg?v=1751006962"},{"product_id":"marzadro-grappa-diciotto-lune-botte-porto-700ml","title":"Diciotto Lune Cask Porto – 700ml","description":"\u003ch2 id=\"speakable-headline\"\u003eDiciotto Lune Botte Porto, a Grappa with a finish\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Diciotto Lune Botte Porto from Marzadro is a Grappa Riserva with a port wine cask finish: aged first for 18 months in four different woods, then for 18 months in a port wine cask. 42% ABV, smooth, with a long finish. Available here in a 700 ml bottle.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eDiciotto Lune Botte Porto\u003c\/strong\u003e is the Riserva version of Distilleria Marzadro’s most famous grappa – and an example of a technique that the whisky world calls \"cask finish\": a fully aged distillate is moved for a second round into a cask that previously held something else entirely. In this case, it is port wine, and the second round lasts for another eighteen moons.\u003c\/p\u003e\n\n\u003cp\u003eWith the first sip, fruity notes, delicate nuances of vanilla, and a hint of spice caress the palate. The texture remains smooth, the finish long – and the 42% ABV never pushes itself to the forefront. Two maturations, one glass.\u003c\/p\u003e\n\n\u003ch3\u003eCask finish, conceived in Trentino\u003c\/h3\u003e\n\u003cp\u003eWith a finish, a used cask passes on to the new distillate what it absorbed from its previous occupant – in the case of a port wine cask, this means dark, sweet fruit.\u003c\/p\u003e\n\u003cp\u003eThis has been common in Scotland for decades, but it remains the exception for grappa. Marzadro keeps only a limited number of selected port wine casks on hand, and there are simply no more bottles than there are casks. The longer the grappa rests inside, the more the character migrates from the Douro to the Adige Valley – after eighteen moons, the point is reached where both sides speak with equal volume.\u003c\/p\u003e\n\u003cp\u003eThe beauty of this idea is that it costs nothing but time and attention. No additives, no shortcuts – just a cask that remembers and a spirit that listens.\u003c\/p\u003e\n\n\u003ch3\u003eThe large bottle for connoisseurs\u003c\/h3\u003e\n\u003cp\u003e700 milliliters is the format for everyone who is already familiar with this grappa – and knows that a smaller bottle would be empty too quickly.\u003c\/p\u003e\n\u003cp\u003eIt belongs at the end of festive evenings, served neat at room temperature in a glass with a tapered rim. It also makes an appearance in cocktails, where its port wine fruit brings sweetness without the need for added sugar. As a gift for someone who already has everything, the large bottle is the right statement anyway – those who want to try it first should reach for the \u003ca href=\"\/en\/products\/marzadro-grappa-diciotto-lune-botte-porto-500ml\"\u003e500 ml bottle\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eSeventy percent red, thirty percent white\u003c\/h3\u003e\n\u003cp\u003eThe base is the classic Le Diciotto Lune: five Trentino grape varieties, 70 percent of which are red and 30 percent white.\u003c\/p\u003e\n\u003cp\u003eMarzemino, Teroldego, and Merlot provide body and dark fruit, while Muscat and Chardonnay contribute fragrance and freshness. Distillation takes place in a water bath in discontinuous stills; master distiller Andrea Marzadro only keeps the heart of the run. Then the long part begins: eighteen months in cherry, ash, oak, and locust wood, followed by eighteen months in a port wine cask. It takes three years for a bottle to be finished – all for a spirit that could be distilled in just a few days. Time is the most expensive ingredient here.\u003c\/p\u003e\n\u003cp\u003eDistilling has been going on since 1949 in Nogaredo, in the Adige Valley near Lake Garda, where Sabina Marzadro began processing the pomace of neighboring winemakers. Today, Andrea, Anna, and Stefano Marzadro run the distillery as a family business and are still trying out new things – this grappa is the proof. All \u003ca href=\"\/en\/collections\/marzadro-grappa\"\u003eMarzadro grappas\u003c\/a\u003e can be found here.\u003c\/p\u003e\n\n\u003ch3\u003eA few minutes of air, then the port wine arrives\u003c\/h3\u003e\n\u003cp\u003eAt room temperature and after a few minutes of breathing, the port wine fruit steps alongside the vanilla in the Botte Porto. It pairs naturally with dark \u003ca href=\"\/en\/collections\/schokolade\"\u003echocolate\u003c\/a\u003e or dried fruit because it understands their sweetness. And for those who want to taste the difference between one and two maturation stages, place a glass of \u003ca href=\"\/en\/products\/marzadro-grappa-diciotto-lune-700ml\"\u003eLe Diciotto Lune\u003c\/a\u003e alongside it – the same spirit, just with eighteen fewer moons under its belt.\u003c\/p\u003e\n","brand":"Distilleria Marzadro","offers":[{"title":"700 ml","offer_id":53073561616718,"sku":"024MAR030","price":49.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/mazadro-diciotto-lune-grappa-botte-porto-700ml.jpg?v=1751006980"},{"product_id":"piekfeine-braende-eierlikoer-350ml","title":"Egg Liqueur with Elderberry Brandy","description":"\u003ch2 id=\"speakable-headline\"\u003eEgg Liqueur with Elderberry Brandy from Piekfeine Brände in Bremen\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eEgg Liqueur with Elderberry Brandy by Piekfeine Brände is an egg liqueur made from organic egg yolks, given a fruity and floral twist by their own distilled elderberry brandy. It is the more \"Easter-like\" of the house's two varieties, while the Xmas variety with plum brandy takes over for the winter.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eEgg Liqueur with Elderberry Brandy\u003c\/strong\u003e is the fruity \u003cstrong\u003eegg liqueur\u003c\/strong\u003e from Piekfeine Brände in Bremen, stirred by Birgitta Schulze van Loon using organic egg yolks from the region. The elderberry brandy comes from their own still, turning this Easter classic into something unique – 25% ABV in a 350 ml bottle.\u003c\/p\u003e\n\u003ch3\u003eRich egg yolk with a floral twist\u003c\/h3\u003e\n\u003cp\u003eFirst comes the rich, vanilla-scented creaminess you’d expect, and then the elderberry settles over it like a bright veil.\u003c\/p\u003e\n\u003cp\u003eElderberry brandy smells like a meadow, a summer evening, and white elderflower clusters along the roadside. In this liqueur, the effect is disarming: creamy, fruity, floral, and suddenly it no longer tastes like something from your grandmother's cupboard, but like something fresh.\u003c\/p\u003e\n\u003cp\u003eThe 25% ABV does the rest. Many others in this category sit at 14 or 15% ABV, as allowed by law. This one has more backbone without becoming harsh – the alcohol carries the fruit instead of overpowering it.\u003c\/p\u003e\n\u003ch3\u003eOver vanilla pudding, rice pudding, or in a glass\u003c\/h3\u003e\n\u003cp\u003eIt feels right at home poured over lukewarm vanilla pudding, and it’s almost essential on rice pudding with cinnamon. It belongs on the Easter table regardless.\u003c\/p\u003e\n\u003cp\u003eIt is equally good chilled and neat, ideally served over a single ice cube with a coffee bean on top. The liqueur loves anything milky: semolina porridge, panna cotta, or a scoop of yogurt ice cream. In summer, mixed with cold rhubarb juice, it becomes a long drink that catches almost everyone by surprise.\u003c\/p\u003e\n\u003cp\u003eIt also pairs well with strawberries, as elderberry and red fruit have always gone well together. A spoonful over the bowl is all you need.\u003c\/p\u003e\n\u003cp\u003eYou can bake with it, too: a splash in the cake batter, a spoonful in the buttercream, and during Advent, the \u003ca href=\"\/en\/products\/piekfeine-braende-eierlikoer-xmas-350ml\"\u003eXmas Egg Liqueur\u003c\/a\u003e with damson brandy takes the lead.\u003c\/p\u003e\n\u003ch3\u003eWhy the elderberry is distilled rather than macerated\u003c\/h3\u003e\n\u003cp\u003eElderflowers release their aroma easily but lose it just as quickly – which is why the brandy here is distilled in-house rather than bought as a syrup.\u003c\/p\u003e\n\u003cp\u003eWorking with house-made distillates instead of purchased neutral alcohol is a core principle for the brand, as Birgitta Schulze van Loon maintains for all her liqueurs. For the elderberry, this means the blossoms are processed while fresh, and what goes into the bottle afterward still carries the scent of the flower.\u003c\/p\u003e\n\u003cp\u003eBlack elderberry grows throughout Europe along roadsides and hedges, blooming for only a few weeks in June. Those who want to harvest during this time have a tight window, which explains why genuine elderberry brandy is rare. It is precisely this floral freshness that makes it the perfect Easter variety: it suits bright days, cake on the terrace, and the first coffee outside.\u003c\/p\u003e\n\u003cp\u003eThe egg liqueur itself remains equally consistent. Organic regional egg yolks, alcohol, sugar – no cream, which is why the egg yolk alone provides the binding, with at least 140 g in every liter. You can find the entire range from the open-view manufactory at \u003ca href=\"\/en\/collections\/piekfeine-braende\"\u003ePiekfeine Brände\u003c\/a\u003e, and if you are looking for fruit without egg, try 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":53073562763598,"sku":"024PIE0019","price":20.8,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/piekfeine-braende-eierlikoer-holunderbrand-350ml.jpg?v=1751007001"},{"product_id":"piekfeine-braende-haselnuss-likoer-350ml","title":"Hazelnut Liqueur","description":"\u003ch2 id=\"speakable-headline\"\u003eHazelnut Liqueur from Piekfeine Brände with cream and hazelnut nougat\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eHazelnut Liqueur from Piekfeine Brände is a cream liqueur based on their own in-house hazelnut spirit made from roasted Piedmont hazelnuts. At 20% vol, it tastes of nougat, cocoa, and vanilla, with the cream adding a smoothness that the pure distillate lacks.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eHazelnut Liqueur\u003c\/strong\u003e is the creamy \u003cstrong\u003ehazelnut liqueur\u003c\/strong\u003e from Piekfeine Brände in Bremen, stirred by Birgitta Schulze van Loon from their own nut distillate and cream. It comes at 20% vol in a 350 ml bottle and is the creamy sister to their clear hazelnut spirit.\u003c\/p\u003e\n\u003ch3\u003eNougat, cocoa, and the smoothness of cream\u003c\/h3\u003e\n\u003cp\u003eWhat you notice first is roasted nut; immediately after comes the cream, turning it into liquid nougat.\u003c\/p\u003e\n\u003cp\u003eBehind that lie dark cocoa and a hint of vanilla, both part of the recipe and not merely an accompaniment. It is precisely this triple combination that creates the nougat note one knows from a box of chocolates. The liqueur remains sweet, creamy, and velvety without ever becoming cloying – which is ensured by the 20% vol, providing enough of a counterweight.\u003c\/p\u003e\n\u003cp\u003eThe difference from any standard hazelnut liqueur on the supermarket shelf lies in the base. Here, it is founded on a genuine distillate of whole nuts, not nut flavoring in neutral alcohol – and you can taste that in the length of time the nut flavor lingers. Flavored products are gone after two seconds; this one stays.\u003c\/p\u003e\n\u003ch3\u003eOn ice, over ice, in coffee\u003c\/h3\u003e\n\u003cp\u003eServed cold in a glass over a single ice cube, it needs nothing more.\u003c\/p\u003e\n\u003cp\u003ePoured over chocolate or nut ice cream, the hazelnut liqueur becomes a sauce; stirred into an espresso, it makes a coffee to be savored at leisure. The liqueur pairs well with everything dark: brownies, lava cakes, a bar of dark chocolate in the evening. In the bakery, it is suitable for buttercream, praline fillings, and glazes for nut cakes.\u003c\/p\u003e\n\u003cp\u003eIn winter, it works well as a hot drink, topped with warm milk like an adult hot chocolate. If you are looking for the clear nut spirit without cream, choose the \u003ca href=\"\/en\/products\/piekfeine-braende-haselnuss-spirituose\"\u003eHazelnut Spirit\u003c\/a\u003e, which forms the basis of this liqueur.\u003c\/p\u003e\n\u003ch3\u003eFrom nut distillate to cream liqueur\u003c\/h3\u003e\n\u003cp\u003eThe hazelnuts arrive roasted from Piedmont, are crushed, and steeped in alcohol until it has absorbed their aroma.\u003c\/p\u003e\n\u003cp\u003eThis macerate then runs through the copper still twice, using the traditional rough and fine distillation process. Only the finished distillate is combined with cream and sugar, ensuring that the nut remains the star of the show despite the sweetness.\u003c\/p\u003e\n\u003cp\u003eWorking from our own distillates rather than purchased alcohol is Birgitta Schulze van Loon’s philosophy regarding her liqueurs. With hazelnut, this is particularly complex because nuts contain neither sugar nor starch and therefore can never be fermented.\u003c\/p\u003e\n\u003cp\u003eCream in a glass also means: store in a cool place and consume promptly after opening. A cream liqueur is a fresh product, after all, and not something to be stockpiled for years – which rarely presents a problem with this one. It is best kept in the refrigerator anyway, as it tastes smoothest when cold.\u003c\/p\u003e\n\u003cp\u003eThe pure distillate that lies beneath shows how such a hazelnut liqueur tastes without the cream. You can find the entire range at \u003ca href=\"\/en\/collections\/piekfeine-braende\"\u003ePiekfeine Brände\u003c\/a\u003e, and for those who prefer salted caramel, try the \u003ca href=\"\/en\/products\/piekfeine-braende-karamell-whisky-likoer\"\u003eCaramel Whiskey Liqueur\u003c\/a\u003e.\u003c\/p\u003e","brand":"piekfeine Brände","offers":[{"title":"350 ml","offer_id":53073564926286,"sku":"024PIE0004","price":30.7,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/piekfeine-braende-haselnuss-likoer-350.jpg?v=1751007004"},{"product_id":"piekfeine-braende-orangenlikoer-mit-whisky","title":"Orange Liqueur with Whisky","description":"\u003ch2 id=\"speakable-headline\"\u003eOrange Liqueur with Whisky by Piekfeine Brände from Bremen\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eOrange Liqueur with Whisky by Piekfeine Brände is an orange liqueur made from the macerated peels of fully ripe oranges, blended with their in-house VAN LOON Single Malt. At 40% vol, it is closer to a digestif than a dessert liqueur.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eOrange Liqueur with Whisky\u003c\/strong\u003e is the bold \u003cstrong\u003eorange liqueur\u003c\/strong\u003e from Piekfeine Brände in Bremen, crafted by Birgitta Schulze van Loon from orange peels and her own single malt. It comes in a 350 ml bottle at 40% vol, which is significantly higher than what is required for a liqueur.\u003c\/p\u003e\n\u003ch3\u003eBitter peel meets warm cask wood\u003c\/h3\u003e\n\u003cp\u003eFirst comes the orange, not as juice, but as peel: ethereal, tart, with the scent you get on your hands when zesting a fruit.\u003c\/p\u003e\n\u003cp\u003eBehind it, the whisky works, laying down notes of wood, malt, and a hint of smoke. The result is fruity, tart, and spicy all at once – a liqueur that leans toward the bar rather than the candy store.\u003c\/p\u003e\n\u003cp\u003eThe 40% vol is no accident here. With less alcohol, the bitterness of the peel would fall flat; this way, it remains upright and supports the whisky. Anyone familiar with classic orange liqueurs will notice the difference instantly.\u003c\/p\u003e\n\u003cp\u003eBy law, a liqueur only needs 15% vol, and many orange liqueurs stay close to that limit and are correspondingly sweet. Here, it is the other way around: the alcohol takes the lead, and the sugar stays in the background.\u003c\/p\u003e\n\u003ch3\u003eNeat, over ice, or in an Old Fashioned\u003c\/h3\u003e\n\u003cp\u003eServe it at room temperature, because when cold, the orange peel closes up and the whisky remains silent.\u003c\/p\u003e\n\u003cp\u003eAfter a meal, it stands on its own, and it naturally pairs well with dark chocolate and orange cake. In the bar, it replaces Curaçao where more depth is required: in an Old Fashioned, in a Sidecar, or in any drink where orange and whisky are meant to come together. The liqueur likes bitterness and goes well with Campari. A splash in an espresso tonic is also one of those things that works better than it sounds.\u003c\/p\u003e\n\u003cp\u003ePoured over vanilla ice cream, it makes a very sophisticated dessert, and a spoonful in chocolate batter transforms any cake. If you are looking for the salty-sweet side of VAN LOON, you will find it in the \u003ca href=\"\/en\/products\/piekfeine-braende-karamell-whisky-likoer\"\u003eCaramel Whisky Liqueur\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eWhy it is the peel and not the juice\u003c\/h3\u003e\n\u003cp\u003eThe aroma of the orange resides almost entirely in the essential oils of the peel, not in the fruit pulp – which is why only the peels of fully ripe fruits are macerated in alcohol here.\u003c\/p\u003e\n\u003cp\u003eOver several days, the alcohol cold-extracts the aroma and binds it, a process experts call maceration. The macerate is then distilled to create a high-proof, clear orange distillate. Only afterwards are sugar, water, and the VAN LOON added.\u003c\/p\u003e\n\u003cp\u003eThe detour through distillation is the reason why the liqueur remains clear rather than cloudy. A simple infusion of peels and sugar would be easier and cheaper, but it would taste tired after a few months – a distillate does not lose its freshness.\u003c\/p\u003e\n\u003cp\u003eWorking with one's own distillates instead of purchased alcohol, says Birgitta Schulze van Loon about her liqueur range – here, it is double, since both the orange distillate and the whisky are produced in-house. She has been distilling the single malt since 2015. You can find the entire range at \u003ca href=\"\/en\/collections\/piekfeine-braende\"\u003ePiekfeine Brände\u003c\/a\u003e, and if you are looking for juniper instead of orange, try the \u003ca href=\"\/en\/products\/triple-peak-gin-500ml\"\u003eTriple Peak Gin\u003c\/a\u003e.\u003c\/p\u003e","brand":"piekfeine Brände","offers":[{"title":"350 ml","offer_id":53073564959054,"sku":"024PIE0009","price":27.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/piekfeine-braende-orangenlikoer-whisky-350.jpg?v=1751007006"},{"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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/piekfeiner-korn-doppelkorn-piekfeine-braende.jpg?v=1751007009"},{"product_id":"triple-peak-gin-500ml","title":"Triple Peak Gin","description":"\u003ch2 id=\"speakable-headline\"\u003eTriple Peak Gin by Piekfeine Brände with Earl Grey and wild fruit\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eTriple Peak Gin by Piekfeine Brände is a London Dry Gin from Bremen that is based on grape spirit instead of grain. In addition to juniper and coriander, the recipe features three Nordic wild fruits and double-flavored Earl Grey.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTriple Peak Gin\u003c\/strong\u003e is the \u003cstrong\u003eLondon Dry Gin\u003c\/strong\u003e from Piekfeine Brände in Bremen, distilled by Birgitta Schulze van Loon after her third business year in 2014. It is bottled at 44% ABV in a 500 ml bottle and takes its name from the motto that all good things come in threes.\u003c\/p\u003e\n\u003ch3\u003eJuniper, bergamot, and three Nordic berries\u003c\/h3\u003e\n\u003cp\u003eThe first sip is fresh and citrusy; behind it, the juniper stands clear and unmistakable, as befits a London Dry.\u003c\/p\u003e\n\u003cp\u003eThen the North joins in. Rosehip, elderberry, and sea buckthorn contribute a subtle tartness, and the Earl Grey adds the bergamot note familiar from a teacup. The gin is spicy, fragrant, and resinous, while remaining dry to the finish.\u003c\/p\u003e\n\u003cp\u003eThe tea comes from the Bremen tea house Mehrtens and is specially double-flavored for this gin. This is no coincidence, but a nod to local roots: no other German region drinks as much tea as the North.\u003c\/p\u003e\n\u003cp\u003eRosehip, elderberry, and sea buckthorn also grow on every North German coast, on dunes, dikes, and roadsides. They are the three berries everyone here knows, and they are exactly what give the gin its name – three peaks, three wild fruits.\u003c\/p\u003e\n\u003ch3\u003eWith tonic, in a Martini, or neat on ice\u003c\/h3\u003e\n\u003cp\u003ePut plenty of ice in the glass, 5 cl of gin, and a restrained tonic that does not mask the bergamot.\u003c\/p\u003e\n\u003cp\u003eA slice of orange or a strip of lemon peel is enough as a garnish; you can skip the cucumber and rosemary here. The gin prefers things simple: a very dry Martini, a Negroni with bold vermouth, or a Gin Fizz on a warm evening.\u003c\/p\u003e\n\u003cp\u003eIt also works neat over a large ice cube because the wild fruits provide enough substance. Those looking for the fruity, floral side of the distillery will find it in the \u003ca href=\"\/en\/products\/piekfeine-braende-rosalie-apero\"\u003eRosalie Apero\u003c\/a\u003e, which, incidentally, pairs perfectly with gin.\u003c\/p\u003e\n\u003ch3\u003eA gin based on wine instead of grain\u003c\/h3\u003e\n\u003cp\u003eAlmost every gin is based on grain alcohol – Triple Peak uses grape spirit as a base instead, which the distillery credits for a softer structure.\u003c\/p\u003e\n\u003cp\u003eIt is produced strictly in the London Dry style. All botanicals are added to the distillate at the same time and macerated before the mixture is distilled again in copper pot stills. Subsequent sweetening or coloring is prohibited in this category, making the name a production regulation rather than a label. Only spirits that actually follow this process may call themselves London Dry Gin.\u003c\/p\u003e\n\u003cp\u003eFor Birgitta Schulze van Loon, the gin in 2014 was a step into a new category after the first few years had been dedicated to fruit brandies. Choosing grape spirit as a base fits the heritage of a fruit distillery: it comes from fruit, not from grain fields.\u003c\/p\u003e\n\u003cp\u003eIn addition to the classics – juniper, coriander, fennel, and citrus fruits – the recipe features those three Nordic wild fruits that give the gin its name. A gin that tastes like the North without hiding the juniper. You can find the entire range at \u003ca href=\"\/en\/collections\/piekfeine-braende\"\u003ePiekfeine Brände\u003c\/a\u003e, and for those who prefer grain in their glass, try the \u003ca href=\"\/en\/products\/piekfeine-braende-piekfeiner-korn-500ml\"\u003ePiekfeiner Korn\u003c\/a\u003e.\u003c\/p\u003e","brand":"piekfeine Brände","offers":[{"title":"500 ml","offer_id":53073565057358,"sku":"024PIE0010","price":43.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/piekfeine-braende-triple-peak-gin-500ml.jpg?v=1751007012"},{"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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rumult-rum.jpg?v=1751007022"},{"product_id":"marzadro-grappa-giare-gewuerztraminer-700ml","title":"Giare Gewürztraminer","description":"\u003ch2 id=\"speakable-headline\"\u003eGiare Gewürztraminer, Rose Petals and Peach from the Still\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Giare Gewürztraminer from Marzadro is a single-varietal grappa made from Gewürztraminer pomace, aged for 36 months in oak barrels. Intense and floral on the nose, delicate and harmonious on the palate, with 41% ABV. The most aromatic grape of Trentino, brought into a glass.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eGiare Gewürztraminer\u003c\/strong\u003e is the single-varietal Gewürztraminer grappa from Distilleria Marzadro in Trentino. It is made from nothing but the pomace of this grape, which is at home in South Tyrol and Trentino and bears its name rightfully: hardly any other grape smells so much of roses, lychee, and exotic spice. 36 months in oak barrels give it the time to rest.\u003c\/p\u003e\n\n\u003cp\u003eIn the glass, it smells intense and aromatic, floral and full of fruit. On the palate, it is delicate and harmonious – notes of ripe peaches, rose petals, and exotic spices unfold, with a finish that remains long and elegant. It carries its 41% ABV light-footedly. This is how a grape variety tastes when you let it have its say.\u003c\/p\u003e\n\n\u003ch3\u003eWhy single-varietal makes the difference\u003c\/h3\u003e\n\u003cp\u003eA single-varietal grappa shows the character of a single grape – for Gewürztraminer, this means: rose petals, peach, and exotic spice, undiluted by other varieties.\u003c\/p\u003e\n\u003cp\u003eIn the Giare line, it shares this role with Chardonnay. Instead of blending different pomace, the family distills each variety separately – and whatever fragrance the grape has gathered in the vineyard is what you will find later in the glass. The more aromatic the grape, the more it has to tell. Gewürztraminer is among the most talkative of all.\u003c\/p\u003e\n\u003cp\u003eIncidentally, its name comes from the neighborhood: Tramin lies north of the distillery on the South Tyrolean Wine Road and is considered the home of the grape. The grape and the spirit produced from it therefore come from the same corner of the Alps – short distances for a lot of fragrance.\u003c\/p\u003e\n\n\u003ch3\u003eA grappa for a quiet evening\u003c\/h3\u003e\n\u003cp\u003eGiare Gewürztraminer is drunk neat, at room temperature, from a glass that tapers toward the top – its aroma is half the experience.\u003c\/p\u003e\n\u003cp\u003eAfter a meal, it provides a bright, floral conclusion. A bowl of \u003ca href=\"\/en\/collections\/nuesse\"\u003enuts\u003c\/a\u003e or a piece of fruit cake go well with it – its peach note picks up both. And those who would like to get to know the Giare line can pair it with the darker \u003ca href=\"\/en\/products\/marzadro-grappa-giare-amarone-700ml\"\u003eGiare Amarone\u003c\/a\u003e and the fine \u003ca href=\"\/en\/products\/marzadro-grappa-giare-chardonnay-700ml\"\u003eGiare Chardonnay\u003c\/a\u003e: three grapes, three characters, one house.\u003c\/p\u003e\n\n\u003ch3\u003eThree years in thousand-liter barrels\u003c\/h3\u003e\n\u003cp\u003eAfter distillation in a bain-marie, Giare Gewürztraminer matures for at least 36 months in oak barrels with a capacity of 1,000 liters.\u003c\/p\u003e\n\u003cp\u003eThe large barrel is intentional here: the more grappa that comes into contact with a small amount of wood surface, the more restrained the oak remains – and the more clearly the grape can be tasted. The master distiller monitors the maturation over the years, tasting and waiting until the aroma and wood have found their balance. It is distilled in discontinuous stills, and master distiller Andrea Marzadro only captures the \"heart\" of the run.\u003c\/p\u003e\n\u003cp\u003eIt is distilled in Nogaredo, Via per Brancolino 10, in the Adige Valley northeast of Lake Garda – since Sabina Marzadro started processing the neighbors' pomace there in 1949. Today, Andrea, Anna, and Stefano Marzadro run the house as a family business – and stick to what was true back then: fresh pomace, large barrels, three years of patience. You can find all \u003ca href=\"\/en\/collections\/marzadro-grappa\"\u003eMarzadro grappas\u003c\/a\u003e here with us.\u003c\/p\u003e\n\n\u003ch3\u003eTwo grapes, the same craft, different tone\u003c\/h3\u003e\n\u003cp\u003eAt room temperature and after standing for a moment in the glass, the rose petal notes move to the front. As a digestif after a light menu, it does particularly well because it brings a freshness that pairs perfectly with a fish course. And when you taste it and the Giare Amarone side by side, you will hear two types of pomace speaking about the same craft – in completely different tones.\u003c\/p\u003e\n","brand":"Distilleria Marzadro","offers":[{"title":"700 ml","offer_id":53073565548878,"sku":"024MAR031","price":39.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/marzadro-giare-gewuerztraminer.jpg?v=1751007030"},{"product_id":"marzadro-grappa-geschenk-mit-glaesern","title":"Grappa Gift Set with Glasses","description":"\u003ch2 id=\"speakable-headline\"\u003eGrappa gift set with glasses, eighteen moons in blue\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Grappa gift set with glasses contains the Le Diciotto Lune Grappa Stravecchia by Marzadro in a 500 ml bottle and two glasses, packaged in a blue gift box. The grappa is aged for 18 months in barrels made of cherry, ash, oak, and locust wood and has an ABV of 41%.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eGrappa gift set\u003c\/strong\u003e with glasses is the tasting set from Distilleria Marzadro: a 500 ml bottle of Le Diciotto Lune, plus two glasses, all in a dark blue box with crescent moons. The name says it all – Diciotto Lune means eighteen moons, which is exactly how long this Grappa Stravecchia is aged before it is bottled.\u003c\/p\u003e\n\n\u003cp\u003eIn the glass, the Diciotto Lune has a warm amber tone; on the palate, it is silky, velvety, and spicy. On the nose, it remains intense and ethereal without becoming harsh. It is a grappa for lingering, as the producer itself says: one for meditation.\u003c\/p\u003e\n\n\u003ch3\u003eWhat's in the box\u003c\/h3\u003e\n\u003cp\u003eA bottle, two glasses, and – according to the print – an invitation to the distillery for five people.\u003c\/p\u003e\n\u003cp\u003eThe glasses make the bottle a gift that is ready to use immediately: whoever receives it doesn't have to look for something to pour the grappa into. You are giving both the bottle and the evening itself. And for those vacationing near Lake Garda, the invitation can actually be redeemed: the distillery is located in Nogaredo in the Adige Valley, not far from the lake, and welcomes visitors. Distillation is still carried out there just as Sabina Marzadro began in 1949, today by Andrea, Anna, and Stefano, the children of her brother Attilio.\u003c\/p\u003e\n\u003cp\u003eThe blue box with the crescent moons echoes the name: eighteen moons, eighteen months in the barrel. This makes the packaging a gift in itself.\u003c\/p\u003e\n\n\u003ch3\u003eFive pomaces, four woods\u003c\/h3\u003e\n\u003cp\u003eDiciotto Lune is made from the pomace of five Trentino grape varieties.\u003c\/p\u003e\n\u003cp\u003eMarzemino, Teroldego, Merlot, Muscat, and Chardonnay are brought to the distillery, heated in a water bath, and pass through steam-powered copper stills – a gentle process that preserves the brandy's finesse. Only the heart of the distillate is used.\u003c\/p\u003e\n\u003cp\u003eThen comes the real work: the grappa is aged for 18 months in small barrels made of cherry, ash, oak, and locust wood. Each of these woods contributes something different – fragrance, aroma, color, taste – and the master distiller monitors the aging process until the wood and the grappa are in balance. This blend creates the profile for which this grappa was named best aged grappa at the 2016 World Grappa Awards.\u003c\/p\u003e\n\n\u003ch3\u003eWho this set is for\u003c\/h3\u003e\n\u003cp\u003eFor anyone who wants to give a grappa as a gift without knowing whether the recipient has the right glasses.\u003c\/p\u003e\n\u003cp\u003eAn aged grappa is best displayed in a glass that tapers at the top to concentrate the aromas. That is exactly why this set makes sense: it provides both together. It is a perfect choice for hosts who like to linger after a meal – the Diciotto Lune is made specifically for that.\u003c\/p\u003e\n\u003cp\u003eIf you are looking for the large bottle, you can find the \u003ca href=\"\/en\/products\/marzadro-grappa-diciotto-lune-700ml\"\u003eDiciotto Lune in a 700 ml size\u003c\/a\u003e. Other sets can be found in the \u003ca href=\"\/en\/collections\/marzadro-geschenksets\"\u003eMarzadro gift sets\u003c\/a\u003e, and the entire grappa range is under \u003ca href=\"\/en\/collections\/marzadro-grappa\"\u003eMarzadro Grappa\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eCold seals what the wood has opened\u003c\/h3\u003e\n\u003cp\u003eThe Diciotto Lune belongs in the glass at room temperature, not chilled – cold seals off the aromas that took 18 months in the wood to develop. Pour one to two centiliters into the glass, let it sit for a moment, then smell, then drink. It pairs naturally with dark chocolate or an espresso; it is too precious to use for cooking. The two glasses in the set have the exact shape that an aged grappa needs.\u003c\/p\u003e\n","brand":"Distilleria Marzadro","offers":[{"title":"500 ml + 2 glasses","offer_id":53073565679950,"sku":"024MAR032","price":33.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/marzadro-grappa-geschenk-mit-glaesern.jpg?v=1751007033"},{"product_id":"marzadro-grappa-la-trentina-morbida-500ml","title":"Trentina Grappa Morbida barrique – 500ml","description":"\u003ch2 id=\"speakable-headline\"\u003eTrentina Grappa Morbida barrique, craftsmanship in softness\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eMorbida means soft – and this grappa from the Marzadro distillery rightfully earns the name: distilled from Chardonnay and Gewürztraminer pomace, aged in Le Diciotto Lune barrels, 41% ABV. Offered here in a 500 ml bottle.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTrentina Grappa Morbida barrique\u003c\/strong\u003e is the grappa with which the Marzadro distillery demonstrates how soft a pomace brandy can become. This softness is no coincidence, but the result of three specific choices: the grapes, the cut during distillation, and the barrel. La Trentina is the family's signature brand and their tribute to the region in which they live.\u003c\/p\u003e\n\n\u003cp\u003eIn the glass, it is aromatic and delicate, with notes of flowers, apricot, and peach. On the palate, it becomes round and soft, the sweetness remaining subtle and balanced, with a finish carrying hints of vanilla and spice. You barely feel the 41% ABV. This is what gentleness tastes like.\u003c\/p\u003e\n\n\u003ch3\u003eHow a brandy becomes soft\u003c\/h3\u003e\n\u003cp\u003eThree things make the Morbida gentle: mild grape varieties, a precise cut during distillation, and a barrel that has been used before.\u003c\/p\u003e\n\u003cp\u003eChardonnay and Gewürztraminer are inherently not harsh – they are white wine grapes characterized by fragrance rather than intensity. During distillation, master distiller Andrea Marzadro takes only the heart of the run; everything that could taste harsh is left behind. And then comes the barrel: one that previously held the Stravecchia Le Diciotto Lune grappa. Wood that has already given up its tannins only serves to round out the spirit, no longer defining it. Three decisions, one result.\u003c\/p\u003e\n\n\u003ch3\u003eThe half-liter for home use\u003c\/h3\u003e\n\u003cp\u003e500 milliliters is the perfect size to open without needing a special occasion.\u003c\/p\u003e\n\u003cp\u003eThe Morbida is the distillery's most accessible spirit, and this bottle reflects that: not a \"Sunday grappa\" kept behind glass, but one that sits right next to the espresso machine. Served at 18 to 20 degrees Celsius, it opens up perfectly – when chilled, it loses the fragrance that defines it. It also works well in desserts and cocktails, where its mild sweetness plays along. If you find yourself drinking it often, the \u003ca href=\"\/en\/products\/marzadro-trentina-grappa-barrique-morbida-700ml\"\u003e700 ml bottle\u003c\/a\u003e is available.\u003c\/p\u003e\n\u003cp\u003eA half-liter yields about 25 glasses of 2 cl each – calculated at one espresso per evening, this bottle will last you a good three weeks. The Trentina Grappa Morbida barrique is one of those spirits you restock rather than hoard.\u003c\/p\u003e\n\n\u003ch3\u003eLa Trentina, the family's signature brand\u003c\/h3\u003e\n\u003cp\u003eLa Trentina means \"the woman from Trentino\" – the name is the Marzadro family's homage to their region.\u003c\/p\u003e\n\u003cp\u003eThe line includes two spirits: this one, soft and barrel-aged, and the \u003ca href=\"\/en\/products\/marzadro-trentina-grappa-tradizionale-500ml\"\u003eTrentina Tradizionale\u003c\/a\u003e, young and clear, made from red grapes. Together, they tell the story of what Trentino represents in a glass – the typical grape varieties, the temperature fluctuations in the valley, and centuries of experience. The fact that the signature brand is named after the landscape rather than the family says a lot about their priorities.\u003c\/p\u003e\n\u003cp\u003eBetween September and December, the distillery runs around the clock for a hundred days, because pomace doesn't wait: what is pressed today must be in the still tomorrow. From this hustle of the harvest months, a brandy like this is born in the end – one that sounds like anything but haste.\u003c\/p\u003e\n\u003cp\u003eIt is distilled in Nogaredo, Via per Brancolino 10, in the Adige Valley not far from Lake Garda – ever since Sabina Marzadro started there in 1949. Today, Andrea, Anna, and Stefano Marzadro run the house as a family business. All \u003ca href=\"\/en\/collections\/marzadro-grappa\"\u003eMarzadro grappas\u003c\/a\u003e are available for you here.\u003c\/p\u003e\n\n\u003ch3\u003eThe same barrels, eighteen months earlier\u003c\/h3\u003e\n\u003cp\u003eRoom temperature and a moment of aeration are enough for the Morbida barrique, and then apricot and floral notes emerge. It becomes a \u003ci\u003ecaffè corretto\u003c\/i\u003e when served with an espresso, or a quick dessert over a scoop of vanilla ice cream. And if you want to know where its softness comes from: the \u003ca href=\"\/en\/products\/marzadro-grappa-diciotto-lune-500ml\"\u003eLe Diciotto Lune\u003c\/a\u003e rested in these same barrels just eighteen months earlier.\u003c\/p\u003e\n","brand":"Distilleria Marzadro","offers":[{"title":"500 ml","offer_id":53073572725070,"sku":"024MAR035","price":23.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/marzadro-trentina-grappa-morbida-500ml.jpg?v=1751007082"},{"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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/dr-jaglas-golfers-ginseng-elixier-500ml-v.jpg?v=1751007085"},{"product_id":"dr-jaglas-artischocken-elixier-500ml","title":"Artichoke Elixir – 500ml","description":"\u003ch2 id=\"speakable-headline\"\u003eArtichoke Elixir with over thirty bitter herbs from the pharmacy\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe Artichoke Elixir is the herbal bitter that started it all for Dr. Jaglas. Artichoke leaves give it its name, while over thirty roots, barks, and blossoms provide its depth. Amber-colored in the glass, spicy on the palate, with a long finish and restrained sweetness.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eArtichoke Elixir\u003c\/strong\u003e is a 35% vol digestif in a 500 ml apothecary bottle. The recipe dates back to a 15th-century monastery pharmacy, supplemented with regional artichoke leaves. To this day, it is prepared in the Jaglas family pharmacy in Wuppertal.\u003c\/p\u003e\n\n\u003ch3\u003eAmber-colored, spicy, and a long finish\u003c\/h3\u003e\n\u003cp\u003eIn the glass, it presents a natural amber hue, achieved without the use of caramel color. Notes of gentian, cinnamon, and clove are present on the nose, while on the palate, the bitter herbs unfold with a restrained sweetness behind them.\u003c\/p\u003e\n\u003cp\u003eOver thirty botanicals go into the preparation. Gentian root and centaury provide the bitterness; cardamom, ginger, nutmeg, and galangal bring warmth; bitter orange peel and juniper provide freshness. Lavender, cinnamon bark, and a hint of saffron round out the profile.\u003c\/p\u003e\n\u003cp\u003eWhat sets this bitter apart from others is its aftertaste. It doesn't just fade away, but lingers for minutes, changing character along the way—first spicy, then resinous, and finally almost sweet. Swirl it slowly in the front of your mouth like you would at a wine tasting, and it will show you what it's capable of.\u003c\/p\u003e\n\n\u003ch3\u003eWith oysters, steak, and espresso\u003c\/h3\u003e\n\u003cp\u003eThe Artichoke Elixir is best enjoyed neat at room temperature, around 18 degrees, or over ice. A serving of 20 ml is sufficient.\u003c\/p\u003e\n\u003cp\u003eAt the table, it makes for surprising pairings. Oysters mirror the bitterness with their saltiness, a hearty steak stands up to it, and classically, the bitter serves as a digestif with espresso. It also pairs well with Swabian cream cheese.\u003c\/p\u003e\n\u003cp\u003eAt the bar, this bitter serves as a great component. For a Berlin-style Negroni, use one part Artichoke Elixir, red vermouth, and \u003ca href=\"\/en\/products\/dr-jaglas-gin-seng-500ml\"\u003eGin Seng\u003c\/a\u003e, along with an orange twist. For a lighter option, try an Artichoke Tonic, topped off with half a lime and tonic water.\u003c\/p\u003e\n\u003cp\u003eTo try it out, there is the \u003ca href=\"\/en\/products\/dr-jaglas-artischocken-elixier-50ml\"\u003eArtichoke Elixir in 50 ml\u003c\/a\u003e, which also makes a great gift. The large bottle comes in a gift box, making it one of the most effortless gifts for people who already have everything.\u003c\/p\u003e\n\u003cp\u003eStoring the bitter is straightforward. It should be kept upright, cool, and in the dark, and because the alcohol acts as a preservative, it doesn't lose any of its aromatics after opening. A bottle can safely sit on your shelf for a year and continue to develop.\u003c\/p\u003e\n\n\u003ch3\u003eHow the artichoke ended up in the monastery recipe\u003c\/h3\u003e\n\u003cp\u003eThe artichoke is the most recent ingredient in an ancient recipe. It was only added in the late 1960s, born out of a whim at the pharmacy.\u003c\/p\u003e\n\u003cp\u003eHelmut Jagla, pharmacist and father of the current owner, supplemented the traditional herbal infusion with regional artichoke leaves. The leaves added their own, clearer bitterness, and the mixture found its balance. Thus, the monastery elixir evolved into the Artichoke Elixir as it is bottled today.\u003c\/p\u003e\n\u003cp\u003eIt is prepared in the Park-Apotheke in Elberfeld's Luisenviertel district, which Helmut Jagla still manages today and where his daughter Christina works. The herbs are cold-macerated by hand in tiny batches to ensure no heat damages the aromas, and are then aged for months.\u003c\/p\u003e\n\u003cp\u003eThe origin, purity, and content of every batch follow the guidelines of the Pharmacopoea Germanica, the old German pharmacopoeia. \"The herbal specialties deserved to be known beyond the Bergisches Land region,\" says Christina Jagla regarding her move to Berlin in late 2015. Today, the bitter is even stocked at the three-star restaurant Rutz, and Gault\u0026amp;Millau has awarded the elixir. You can find the entire \u003ca href=\"\/en\/collections\/dr-jaglas\"\u003eDr. Jaglas collection\u003c\/a\u003e in our manufacturer hub.\u003c\/p\u003e","brand":"Dr. Jaglas","offers":[{"title":"500 ml","offer_id":53073573085518,"sku":"024JAG0002","price":39.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/dr-jaglas-artischocken-elixier.jpg?v=1751007087"},{"product_id":"dr-jaglas-gluehweinkraeuter-elixier-500ml","title":"Mulled Wine Spice Elixir – 500ml","description":"\u003ch2 id=\"speakable-headline\"\u003eMulled Wine Herb Elixir with Gingerbread Spice and Star Anise\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe Mulled Wine Herb Elixir is Dr. Jagla's winter liqueur, developed for the three-star Berlin restaurant Rutz. Bitter orange peel, clove, star anise, cinnamon bark, and vanilla provide the mulled wine notes, while walnut shell and licorice add depth. It is not a mulled wine, but its concentrated essence.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eMulled Wine Herb Elixir\u003c\/strong\u003e is a spiced liqueur with 28% ABV, presented in a 500 ml apothecary bottle with a gift box. It is expressly not a red wine-based drink to be heated, but an independent liqueur made from mulled wine and gingerbread spices. It has been awarded by Gault\u0026amp;Millau.\u003c\/p\u003e\n\n\u003ch3\u003eSpicy, festive, and velvety in the glass\u003c\/h3\u003e\n\u003cp\u003eThe liqueur smells like Advent without seeming perfumed. Orange peel and cinnamon are at the forefront, followed by clove and star anise, with a dark, almost chocolatey depth in the background.\u003c\/p\u003e\n\u003cp\u003eThis comes from the walnut shells, which are macerated along with red grapes and licorice root. They give the liqueur a tart note that grounds the entire spice blend – without them, the elixir would be much sweeter and more generic.\u003c\/p\u003e\n\u003cp\u003eAdded to this are bitter orange peel, cardamom, anise, coriander, and vanilla beans. With 28% ABV, the liqueur sits between the mild apple-mallow elixir and the house’s strict bitters, making it surprisingly versatile.\u003c\/p\u003e\n\u003cp\u003eThe big difference compared to mulled wine is the concentration. Where a liter of wine dilutes the spices in a pot, here they stand side by side, undiluted. That is why a dash is enough where a whole cup would otherwise be necessary – and why it still tastes like winter even when served over ice.\u003c\/p\u003e\n\n\u003ch3\u003eIn hot chocolate and with red cabbage\u003c\/h3\u003e\n\u003cp\u003eThe Mulled Wine Herb Elixir can be heated or drunk at room temperature around 21 degrees. A measure of 20 ml is sufficient.\u003c\/p\u003e\n\u003cp\u003eThe elixir shows its greatest strength in the kitchen. Add a dash to hot chocolate, pour it over vanilla ice cream or a chocolate dessert, or use it in winter tiramisu instead of amaretto. It is also excellent as a spice: a spoonful in red cabbage or in gravy, and your Christmas meal gains a depth that no one can quite place.\u003c\/p\u003e\n\u003cp\u003eAs an aperitif, mix it with Crémant or with tonic water for a long drink. It pairs well with gingerbread and strong goat cheese, such as aged Chèvre Noir, where salt and spice meet.\u003c\/p\u003e\n\u003cp\u003eTo try it out, the \u003ca href=\"\/en\/products\/dr-jaglas-gluehweinkraeuter-elixier-50ml\"\u003eMulled Wine Herb Elixir is available in 50 ml\u003c\/a\u003e. Anyone looking for a ready-to-drink, non-alcoholic winter punch will find it in the \u003ca href=\"\/en\/products\/dr-jaglas-wintergluehen-rot-alkoholfrei\"\u003eWinter-Glühen rot\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eDeveloped for a three-star table\u003c\/h3\u003e\n\u003cp\u003eThis elixir was not created for the shelf, but for a specific kitchen. Christina Jagla developed it for the Berlin restaurant Rutz, which holds three Michelin stars.\u003c\/p\u003e\n\u003cp\u003eIt spread from there, and because demand continued, it has been released every year during the cold season as a limited winter edition. Those looking for it in the summer may not find it.\u003c\/p\u003e\n\u003cp\u003eYou can tell that the liqueur was intended for a kitchen and not just for the drink afterwards. It is designed for combinations, handles both heat and cold equally well, and holds its own against strong flavors instead of getting lost in them.\u003c\/p\u003e\n\u003cp\u003eProduction is more complex than with the other elixirs because significantly more ingredients must be balanced against each other. It is prepared by hand in small batches, cold and without haste, at the Park-Apotheke in the Elberfeld Luisenviertel in Wuppertal, which is run by Helmut Jagla. A long maturation follows.\u003c\/p\u003e\n\u003cp\u003eCaramel color, dyes, and preservatives are not used in the bottle; the herb quality follows the old German Pharmacopoeia. The herbal specialties were meant to go beyond the Bergisches Land region, says Christina Jagla about her move to Berlin at the end of 2015. You can find the entire \u003ca href=\"\/en\/collections\/dr-jaglas\"\u003eDr. Jagla range\u003c\/a\u003e in the manufacturer hub.\u003c\/p\u003e","brand":"Dr. Jaglas","offers":[{"title":"500 ml","offer_id":53073574429006,"sku":"024JAG0003","price":39.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/dr-jaglas-gluehweinkraeuter-elixier.jpg?v=1751007090"},{"product_id":"dr-jaglas-golfers-ginseng-elixier-50ml","title":"Golfers Ginseng Elixir – 50ml","description":"\u003ch2 id=\"speakable-headline\"\u003eGolfer's Ginseng Elixir as a miniature for your golf bag\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe Golfer's Ginseng Elixir in a small bottle brings Dr. Jaglas' herbal bitter in a travel size. Ginseng root as the base, surrounded by over thirty herbs, with a finish of licorice and forest notes. Fits in every bag and gift basket.\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 digestive with 35% ABV, here bottled in a 50 ml miniature. It is the same bitter that earned its name at the clubhouse, just in a quantity perfect for two glasses. As a small gift for golfers, it is practically unrivaled.\u003c\/p\u003e\n\n\u003ch3 id=\"speakable-definition\"\u003eEarthy, spicy, and robust\u003c\/h3\u003e\n\u003cp\u003eThe bitter starts with a clear root note reminiscent of licorice, then opens up with spice and concludes with a fine resinous quality.\u003c\/p\u003e\n\u003cp\u003eThe entire experience is anchored by the ginseng root, complemented by gentian, centaury, cinchona bark, and bitter orange peel for bitterness. Ginger, cardamom, clove, cinnamon bark, and galangal add warmth, while valerian, lavender, and a hint of saffron provide subtle nuances.\u003c\/p\u003e\n\u003cp\u003eUnlike many herbal liqueurs, it remains dry. The sweetness serves as a counterbalance rather than the main act, which is why the bitter doesn't get tiresome even after the second glass.\u003c\/p\u003e\n\u003cp\u003eThe color is derived solely from the herbs. Caramel coloring, which tints many dark spirits, is not present in this bottle – which you can tell by the fact that the tone is more amber than black-brown.\u003c\/p\u003e\n\n\u003ch3\u003eTwo glasses, one souvenir, one test\u003c\/h3\u003e\n\u003cp\u003eThe miniature is intended for tasting. Pour 20 ml, let the bitter stand at about 18 degrees, and enjoy it slowly.\u003c\/p\u003e\n\u003cp\u003eRoquefort or dark chocolate pick up the root note with salt and cocoa bitterness, respectively. Served on ice, it becomes more accessible because the cold tones down the sweetness and lets the herbs come through more clearly.\u003c\/p\u003e\n\u003cp\u003eAs a gift, the small bottle hits a specific target audience quite precisely. It fits in the side pocket of a golf bag, in a gift basket, or as an accompaniment to a greeting card, without having to give away a whole bottle.\u003c\/p\u003e\n\u003cp\u003eThe format is also perfect for a herbal bitter tasting. Place three miniatures side by side, pour 20 ml each, and let the group guess which one contains artichoke, which one ginseng, and which one maca root. The differences are greater than the shared base recipe might suggest.\u003c\/p\u003e\n\u003cp\u003eIf it proves to be a success, the \u003ca href=\"\/en\/products\/dr-jaglas-golfers-ginseng-elixier-500ml\"\u003e500 ml Golfer's Ginseng Elixir\u003c\/a\u003e is ready. Those who want to compare simultaneously can add the \u003ca href=\"\/en\/products\/dr-jaglas-artischocken-elixier-50ml\"\u003eArtichoke Elixir\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/dr-jaglas-maca-ginseng-elixier-50ml\"\u003eMaca Ginseng Elixir\u003c\/a\u003e in the same size.\u003c\/p\u003e\n\n\u003ch3\u003eA root that takes its time\u003c\/h3\u003e\n\u003cp\u003eGinseng is not a plant for the impatient. It takes years in the ground before a root can even be harvested.\u003c\/p\u003e\n\u003cp\u003eThat is exactly what makes it interesting for a herbal bitter. Where fast-growing herbs carry their aroma primarily in essential oils, much of the ginseng’s potency lies in the root substance itself – earthy, tart, with that trace of licorice that one does not expect when hearing the word \"root.\"\u003c\/p\u003e\n\u003cp\u003eFor the Jagla family, it was therefore the logical addition to their traditional monastery elixir. The recipe had plenty of herbs and flowers, but what it lacked was a strong foundation – and a root provides that better than any leaf.\u003c\/p\u003e\n\u003cp\u003eThe bitter is prepared via cold maceration in small batches at the Park-Apotheke in the Luisenviertel district of Elberfeld in Wuppertal, which is run by Helmut Jagla. It is then left to mature for months.\u003c\/p\u003e\n\u003cp\u003eThe herbal specialties were meant to reach beyond the Bergisches Land region, says Christina Jagla of her move to Berlin in late 2015. Today, the elixirs can be found in bars and top-tier gastronomy, including the three-star Rutz restaurant. You can find the entire \u003ca href=\"\/en\/collections\/dr-jaglas\"\u003eDr. Jaglas assortment\u003c\/a\u003e in the manufacturer hub.\u003c\/p\u003e","brand":"Dr. Jaglas","offers":[{"title":"50 mL","offer_id":53073574592846,"sku":"024JAG0004","price":6.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/dr-jaglas-golfers-ginseng-elixier-50ml.jpg?v=1751007093"},{"product_id":"dr-jaglas-artischocken-elixier-50ml","title":"Artichoke Elixir – 50ml","description":"\u003ch2 id=\"speakable-headline\"\u003eArtichoke Elixir in a small apothecary bottle\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe Artichoke Elixir is also available as a miniature. The small bottle contains the same herbal bitters that the Jagla family prepares according to a monastic recipe – amber-colored, spicy, with a long finish. Intended for tasting and gifting.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eArtichoke Elixir\u003c\/strong\u003e is presented here in a 50 ml bottle with 35% vol. It is the bitter that started the story of the house of Jagla, bottled in the smallest available quantity. It yields two glasses, which are enough to form an initial opinion without having to commit to a large bottle in the cupboard.\u003c\/p\u003e\n\n\u003ch3\u003eBold, spicy, and velvety in the finish\u003c\/h3\u003e\n\u003cp\u003eThe first sip brings the bitter herbs to the fore, followed by a restrained sweetness, and the finish lingers longer than one would expect from an herbal bitter.\u003c\/p\u003e\n\u003cp\u003eThe color is a natural amber, achieved without the use of caramel color. Gentian root and centaury provide the bitterness, cardamom, ginger, nutmeg, and galangal the warmth, while bitter orange peel and juniper add a bright edge. Valerian, camphor, lavender, and a hint of saffron round it out.\u003c\/p\u003e\n\u003cp\u003eAbove everything lies the artichoke, which gives the bitter its name. Its leaves provide a clear, almost green bitterness that differs from the earthy note of the roots, making the bitter seem brighter than its color would suggest.\u003c\/p\u003e\n\n\u003ch3\u003eSip slowly, taste properly\u003c\/h3\u003e\n\u003cp\u003eA bitter of this kind is not meant to be downed. Pour 20 ml, let it sit in the glass at about 18 degrees Celsius, and take in the aroma first.\u003c\/p\u003e\n\u003cp\u003eThen roll it slowly in the front of your mouth, as you would at a wine tasting. This allows it to coat the taste buds in sequence, letting the aromas emerge one after the other rather than all at once. Those who just toss it back miss out on half the experience. The same applies on ice, where the sweetness recedes slightly and the herbs stand out more clearly.\u003c\/p\u003e\n\u003cp\u003eThe small bottle works particularly well as a small gift. It is unobtrusive but clearly not a standard gift – and those who like it will know exactly what to look for on the shelf afterward. For precise pouring, there is the matching \u003ca href=\"\/en\/products\/dr-jaglas-elixier-dosierer\"\u003eElixir Dispenser\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eIt is also great for mixing. For an Artichoke Tonic, use 30 ml of elixir, half a lime, and top up with tonic water to 100 ml. The large bottle is available as \u003ca href=\"\/en\/products\/dr-jaglas-artischocken-elixier-500ml\"\u003eArtichoke Elixir in 500 ml\u003c\/a\u003e, and the root-based alternative as \u003ca href=\"\/en\/products\/dr-jaglas-maca-ginseng-elixier-50ml\"\u003eMaca Ginseng Elixir in 50 ml\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eWhy it is called an elixir and not a liqueur\u003c\/h3\u003e\n\u003cp\u003eThe name is not a marketing gimmick, but an heirloom. For centuries, elixirs were their own specific dosage form in pharmacies.\u003c\/p\u003e\n\u003cp\u003eThe basis for this recipe comes from a 15th-century monastic pharmacy. Back then, monasteries were the places where herbal knowledge was collected, recorded, and passed on – and where one learned to extract the flavors from roots and bark using alcohol, as it absorbs them better than water.\u003c\/p\u003e\n\u003cp\u003eThis philosophy has remained. The herbs are cold-macerated by hand in very small batches and then aged for months. The origin, purity, and content of every batch are based on the Pharmacopoea Germanica, the old German pharmacopoeia, according to which the family still works in their Park-Apotheke in Wuppertal.\u003c\/p\u003e\n\u003cp\u003eIt is run by Helmut Jagla, the father. The herbal specialties needed to reach beyond the Bergisches Land region, says Christina Jagla, his daughter, regarding her move to Berlin in late 2015. The pharmacy in the Luisenviertel thus became a Berlin-based company, without losing its roots. Today, the bitter is even served in the three-star restaurant Rutz, awarded by Gault\u0026amp;Millau. You can find the entire \u003ca href=\"\/en\/collections\/dr-jaglas\"\u003eDr. Jagla range\u003c\/a\u003e in the manufacturer's hub.\u003c\/p\u003e","brand":"Dr. Jaglas","offers":[{"title":"50 mL","offer_id":53073574625614,"sku":"024JAG0005","price":6.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/dr-jaglas-artischocken-elixier-50ml.jpg?v=1751007096"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/collections\/spirituosen.png?v=1783508262","url":"https:\/\/nurgutes.eu\/en\/collections\/spirituosen.oembed?page=11","provider":"nur Gutes","version":"1.0","type":"link"}