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Swiss Stone Pine Liqueur 500 ML
Unique alpine delicacy
€19.90
Content:
0.5 Liter
(€39.80 / 1 Liter)
The Tyrolean stone pine liqueur, with a resinous, flowery and walnut-like flavour, is made from macerated stone pine cones and is sweetened with a little sugar.
Ready for immediate shipping, delivery time approx. 3-7 working days
Alcoholic strength:
35% Vol.
Weight:
1.7 kg
Order number:
47671-AS
Quantity
Unit price
from
1
€19.90
€39.80 / 1 Liter
from
3
€18.90
€37.80 / 1 Liter
-5 %
from
6
€17.90
€35.80 / 1 Liter
-10.1 %
Order number:
47671-AS
Description
Swiss Stone Pine Liqueur 500 ML
This swiss stone pine liqueur from the Tiroler Kräuterdestillerie is a very remarkable liqueur specialty with the unrivalled taste of the wild and beautiful Alpine mountains. The racy, fresh and mildly resinous bouquet makes it a very unique delicacy.
Enjoyment tip from Tyrol
Refine your vanilla ice cream with 2 cl stone pine liqueur - sensationally good!
Properties
| Drinking temperature: | between 16° and 20°C |
|---|---|
| Pairs well with: | vanilla ice cream |
From the spirits dictionary
More about the Stone Pine Liqueur
For the production of the macerate, three to four stone pine cones per liter alcohol are cut into thin slices and soaked for five to six weeks. After the ingredients have passed into the alcohol, the stone pine macerate is further processed, depending on the desired end-product. To obtain stone pine liqueur, the macerate is thoroughly filtered and then sweetened with a little sugar. Afterwards, it ripens in casks and is finally bottled with care. Swiss stone pine liqueur has a mildly resinous, flowery taste, reminding you of walnuts.
Swiss Stone Pine Cone harvest in Tyrol
In the period from the end of June up to about mid-July, Tyrolean farmers make their annual trip to the mountains to harvest the coveted Stone Pine cones from which the delicious Swiss Stone Pine Liqueur and spirit are made. It takes two summers for the cherished cones – also frequently referred to as “nuts” – to ripen, only then can they be collected and prepared for the maceration process.
Harvesting the cones is wearisome and dangerous, for they can only be picked by hand, so the collector has to climb the pine tree (mostly without any auxiliary devices). To master the pathless high alpine terrain, you have got to be physically as well as mentally fit, and to have a head for heights.
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