Here we present various specialties and delicacies.
Still adicted to food and ways of preserving it, we create some special fine ingredients.
Our Perry-Vermouth dose'nt fits into any other category. Thats why it got it's own presentation here too.
Pear vermouth wine
The Vermouth method applied to a pear wine.
Based on a pear-wine.
We added a herb-infused fruit brandy in the end of fermentation to stop fermenting.
The yeast dies due to the increase in alcohol level and leaves a hint of residual sweetness.
Light yellow. Straight bitter herbal aroma. With some time comes some ethereal exotic fruitiness. Fruity bitter Aperitif.
We harvest the Elderberries just before the berries become red.
Pick the berries and let them sit in ab salty brine. After some days a lacto fermentation starts.
We pour off the berries and blanch them and preserve it in a brine made of our own apple vinegar, water, beet sugar and salt.
Elderberry capers rosé
We added some elderberry juice to the brine. This creates a more fruity flavor and rosé colour.
BOSKOP APPLE VINEGAR
Boskop apple vinegar
We collected the leftovers of a Boskop Cider and fermented these to apple vinegar.