{"title":"New arrivals","description":"\u003cp\u003eDiscover something new at Leni \u0026amp; Hans and find fresh ideas for your next moment of indulgence.\u003c\/p\u003e","products":[{"product_id":"tea-infused-vodka","title":"Tea-Infused Vodka","description":"\u003ch2\u003eKakuzo Tea Infused Vodka. Vodka with tea infusion of Sencha, Keemun, and Assam, spicy and slightly malty, 40% ABV, 700 ml – from Berlin.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKakuzo Tea Infused Vodka\u003c\/strong\u003e is a tea-infused vodka from Berlin: quintuple-filtered, multi-distilled vodka in which a tea blend of Sencha from Japan, Keemun from China, and Assam from India has been steeped – spicy, slightly malty, with honey and citrus, 40% ABV, 700 ml. Not a tea liqueur, not an flavored party vodka, not an iced tea with a kick – a reddish-brown vodka that works on ice, in long drinks, and, according to the manufacturer, even served warm.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTea Infused Vodka by Kakuzo\u003c\/strong\u003e is the product the Berlin brand started with; the manufacturer also calls it Earl Grey Vodka. A tea-infused vodka is a vodka in which tea leaves have been steeped. The finished spirit absorbs the color, tannins, and aroma of the tea, similar to water when brewing – only here, alcohol does the work. According to Kakuzo, the dosage and steeping time of the tea, as well as the temperature and alcohol strength of the vodka, determine the result. Bartenders have always prepared such tea infusions themselves, bottle by bottle behind the bar. At Kakuzo, the idea comes pre-bottled, according to the manufacturer. Imagine a Friday evening: a long drink glass full of ice, 5 cl of vodka, topped with bitter lemon, and a grapefruit wedge. The first sip brings citrus, followed by the black tea, which leaves a tart finish.\u003c\/p\u003e\n\n\u003ch3\u003eSpicy, slightly malty, honey and citrus – and the tannins of black tea on the finish\u003c\/h3\u003e\n\n\u003cp\u003eThe vodka tastes pleasantly spicy and slightly malty, with notes of honey and aromatic citrus fruits – this is how Kakuzo describes its tea blend. It contains three varieties: Sencha, a green tea from Japan, plus two black teas: Keemun from China and Assam from India. The malty note characteristic of Assam gives the vodka body; Sencha keeps it fresh. The finish retains what a strongly brewed black tea has: a dry, slightly tart note of tannins.\u003c\/p\u003e\n\n\u003cp\u003eThe base is a vodka that is quintuple-filtered, multi-distilled, and, according to the manufacturer, very smooth – smooth enough to carry the tea instead of masking it. It is vodka, not a liqueur: 40% ABV, and the sweetness is a honey note from the tea, not a layer of sugar. Those who want to experience the same tea blend clear and floral rather than tart should reach for the \u003ca href=\"\/en\/products\/organic-dry-gin\"\u003eOrganic Dry Gin\u003c\/a\u003e: there, the tea is included in the distillation as a botanical, whereas here, it steeps directly in the vodka and releases its color.\u003c\/p\u003e\n\n\u003ch3\u003eOn ice, as an Earl Grey Lemon with bitter lemon – and even warm, according to the manufacturer\u003c\/h3\u003e\n\n\u003cp\u003eOn ice in a tumbler, the vodka shows its tea character most clearly: the cold removes the sharpness of the alcohol, and the black tea remains. It is a spirit with 40% ABV; sales are restricted to persons aged 18 and over.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer's signature long drink is the Earl Grey Lemon: 5 cl of vodka in a long drink glass filled with ice cubes, topped with 10 cl of bitter lemon, stirred gently, and garnished with a grapefruit wedge. Those who prefer something shorter should shake an Earl Grey Sour: 5 cl of vodka, 2 cl of lime juice, and 1 cl of agave syrup shaken vigorously over ice, then strained into a tumbler filled with ice. And then there is the recommendation that distinguishes this vodka from all others in the home bar: when enjoyed warm, according to Kakuzo, the aroma of the tea unfolds in its full depth – a small glass, gently heated, on an evening in November.\u003c\/p\u003e\n\n\u003cp\u003eStore in a cool, dark place.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For the Earl Grey Lemon, lightly squeeze the grapefruit wedge over the glass before dropping it in – the oil from the peel brings out the citrus notes of the tea and balances the tannins on the finish.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Berlin, developed in a bathtub – how two bar-loving friends brought tea into the bottle\u003c\/h3\u003e\n\n\u003cp\u003eKakuzo is a Berlin brand from Paul and Marc, two friends who explored the city's bar scene back in their school days and have traveled extensively through Asia since. In Berlin bars, they saw how cocktails took on new directions through homemade tea infusions – and wanted to put the result into a bottle. After experiments in their own bathtub, the recipe was finalized in 2017, and the brand has been around since about 2018. The tea vodka was their first product; Yuzu Gin Liqueur, Cherry Bitter, and Organic Dry Gin followed later.\u003c\/p\u003e\n\n\u003cp\u003eThe name honors the Japanese scholar Okakura Kakuzō. In 1906, with \"The Book of Tea,\" he explained Japanese tea culture to the Western world, connecting Zen Buddhism, Taoism, and the art of tea preparation. For Paul and Marc, he is the inspiration and namesake; their claim is \"Formed by Time.\" The tea blend of Sencha, Keemun, and Assam is their own composition. The manufacturer does not specify the distillery or the type of grain used for the vodka; what is confirmed is the tea blend, the filtration, and the Berlin headquarters. The label is adorned with mythical creatures from Far Eastern folklore – the fox spirit Kitsune, the long-nosed Tengu, and a tea-leaf samurai as the brand mascot.\u003c\/p\u003e\n\n\u003ch3\u003eFor the home bar, for tea drinkers with a penchant for bars, and for everyone who feels plain vodka doesn't tell much of a story\u003c\/h3\u003e\n\n\u003cp\u003eThe tea vodka is the bottle for everyone who has previously dismissed vodka as a neutral mixing base. For the home bar, it is the vodka that brings its own story to a long drink; for tea drinkers, it is the bridge from the teapot to the tumbler; and as a gift, it is an idea for people with a penchant for Japan. Its clear sister is the Organic Dry Gin, and the red one is the \u003ca href=\"\/en\/products\/cherry-bitter\"\u003eCherry Bitter\u003c\/a\u003e based on the same vodka; you can find all four bottles on our \u003ca href=\"\/en\/collections\/hersteller-kakuzo\"\u003eKakuzo page\u003c\/a\u003e, and other spirits in our \u003ca href=\"\/en\/collections\/kategorie-spirituosen\"\u003eSpirits category\u003c\/a\u003e. This vodka is not suitable for those looking for a clear, flavor-neutral vodka that remains invisible in a drink – this one has color, tannins, and tea on the finish.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSencha, Keemun, and Assam in quintuple-filtered vodka, spicy and slightly malty, 40% ABV – the Tea Infused Vodka from Kakuzo in Berlin for an Earl Grey Lemon, a glass on ice, or a warm evening.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kakuzo Spirits","offers":[{"title":"700 ml","offer_id":57547978735948,"sku":"019KAK0001","price":23.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/tea-infused-vodka-freisteller.png?v=1790930886"},{"product_id":"yuzu-gin-liqueur","title":"Yuzu Gin Liqueur","description":"\u003ch2\u003eKakuzo Yuzu Gin Liqueur. Gin liqueur with yuzu and mandarin, delicate acidity, gentle sweetness, 20% ABV, 700 ml – from Berlin.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKakuzo Yuzu Gin Liqueur\u003c\/strong\u003e is a gin liqueur from Berlin: gin made from select botanicals, distilled according to the manufacturer in one of the oldest distilleries, combined with yuzu and mandarin – delicate acidity, gentle sweetness, a light bitter note, 20% ABV, 700 ml. Not a dry gin, not an Italian-style lemon liqueur, not syrup with a kick – a sun-yellow liqueur that works over ice and in a tonic.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eYuzu Gin Liqueur by Kakuzo\u003c\/strong\u003e is a liqueur where gin provides the base and citrus fruit sets the tone. A gin liqueur is created when finished distilled gin is combined with fruit and sweetness – with significantly less alcohol than gin, in this case 20% ABV. The yuzu is a Japanese citrus fruit with a flavor profile between grapefruit, mandarin, and lime. The mandarin rounds out what the yuzu makes sharp. Imagine your first warm evening on the balcony: 5 cl of liqueur over ice, topped with tonic, and a grapefruit zest – first acidity, then sweetness, and a hint of bitterness at the end.\u003c\/p\u003e\n\n\u003ch3\u003eDelicate acidity, gentle sweetness, a light bitter note – yuzu up front, mandarin rounding it out behind\u003c\/h3\u003e\n\n\u003cp\u003eThe liqueur tastes of yuzu first: bright, acidic, with the light bitterness of the peel. Then follows the mandarin with its juicy sweetness, with the gin lying underneath, spicy and understated. Kakuzo describes this interplay as delicate acidity, gentle sweetness, light bitter note.\u003c\/p\u003e\n\n\u003cp\u003eAt 20% ABV, it is a liqueur: sweetness is part of the character, and the botanicals form the foundation rather than the leading role. The manufacturer provides no information on the sugar content. Anyone wanting the juniper to take center stage should reach for the \u003ca href=\"\/en\/products\/organic-dry-gin\"\u003eOrganic Dry Gin\u003c\/a\u003e at 44% ABV – the same citrus profile, just dry.\u003c\/p\u003e\n\n\u003ch3\u003eYuzu Tonic with grapefruit zest, Yuzu Sour with lemon juice – or neat over ice\u003c\/h3\u003e\n\n\u003cp\u003eOver ice, as a drink, or with tonic – that is how Kakuzo recommends the liqueur. It is a liqueur with 20% ABV; sales are restricted to persons aged 18 and over.\u003c\/p\u003e\n\n\u003cp\u003eThe Yuzu Tonic is made as follows: 5 cl of liqueur in a long drink glass over ice, top up with 10 cl of tonic water, stir, add a grapefruit zest. For the Yuzu Sour, shake 6 cl of liqueur with 2 cl of lemon juice over ice and strain into a tumbler over ice – the liqueur provides the sweetness itself.\u003c\/p\u003e\n\n\u003cp\u003eStore in a cool, dark place; keep the bottle tightly sealed after opening.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Lengthen the Yuzu Sour with a splash of soda if the acidity is too much – the liqueur can handle it, and the grapefruit zest can still go on top.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Berlin, with an eye to Japan – yuzu and mandarin on a gin from an old distillery\u003c\/h3\u003e\n\n\u003cp\u003eKakuzo is a Berlin brand from Paul and Marc, two friends with a penchant for their city's bar scene and extensive travel experience in Asia. They started in 2017 with a tea-infused vodka, developed in their own bathtub; the gin liqueur with yuzu was added later. According to their own description, Kakuzo has the gin for it distilled in one of the oldest distilleries – which one remains their secret.\u003c\/p\u003e\n\n\u003cp\u003eThe brand name goes back to Okakura Kakuzō, the Japanese scholar who explained his country's tea culture to the West in 1906 with \"The Book of Tea.\" Dragons, koi, and fox spirits from Far Eastern myths populate the labels. The claim is \"Formed by Time\"; in the context of the liqueur, this refers to the patience a yuzu requires until it is ripe.\u003c\/p\u003e\n\n\u003ch3\u003eFor summer evenings, for gin and tonic drinkers who prefer something softer, and as a gift with a Japanese connection\u003c\/h3\u003e\n\n\u003cp\u003eThe Yuzu Gin Liqueur is the bottle for anyone who finds the classic gin \u0026amp; tonic too harsh and fruit liqueur too sweet. For the balcony, it is the tonic base; for the home bar, the two-ingredient sour; and as a gift, the yellow bottle with a Japanese connection. Its red sister is the \u003ca href=\"\/en\/products\/cherry-bitter\"\u003eCherry Bitter\u003c\/a\u003e; you can find all four bottles on our \u003ca href=\"\/en\/collections\/hersteller-kakuzo\"\u003eKakuzo page\u003c\/a\u003e, and other liqueurs in the \u003ca href=\"\/en\/collections\/kategorie-likoere\"\u003eLiqueurs\u003c\/a\u003e category. The liqueur is not suitable for anyone looking for a dry gin – it has 20% ABV and its own sweetness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eYuzu and mandarin on gin, delicate acidity and gentle sweetness, 20% ABV – the gin liqueur from Kakuzo in Berlin for the Yuzu Tonic, the Sour, and a glass over ice.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kakuzo Spirits","offers":[{"title":"700 ml","offer_id":57547978768716,"sku":"019KAK0002","price":24.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/yuzu-gin-liqueur-freisteller.png?v=1790930896"},{"product_id":"cherry-bitter","title":"Cherry Bitter","description":"\u003ch2\u003eKakuzo Cherry Bitter. Vodka-based red bitter with cherry, gentian, and grapefruit, fruity-tart, 20% ABV, 700 ml – from Berlin.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKakuzo Cherry Bitter\u003c\/strong\u003e is a red bitter from Berlin: cherry, gentian, and grapefruit on carefully filtered, multi-distilled vodka – fruity-tart, warm cherry notes against spicy-wild gentian, 20% ABV, 700 ml. Not a sweet cherry liqueur, not a digestif, not a colored syrup – a deep-red, aperitivo-style bitter for tonic, spritz, and Negroni.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCherry Bitter by Kakuzo\u003c\/strong\u003e is a bitter liqueur in the style of Italian aperitivo culture: bitter root, fruit, a touch of sweetness, red color, and a strength that makes it perfect for a spritz or long drink. The bitter component here is gentian, the fruit is cherry, and the tart grapefruit keeps the cherry from being too dessert-like. The base is unusual: Kakuzo uses vodka as the base for its bitter – the same smooth vodka used in their Tea Infused Vodka. Picture a late afternoon in the garden: a glass full of ice, 5 cl of bitter, topped with tonic, and two pickled sour cherries – red as soda, but herb, spicy, and sophisticated on the palate.\u003c\/p\u003e\n\n\u003ch3\u003eFruity-tart: warm cherry against spicy-wild gentian, grapefruit providing a tart edge\u003c\/h3\u003e\n\n\u003cp\u003eThe bitter tastes of cherry at first, warm and dark, then the gentian follows: spicy, wild, earthy, and bitter. The grapefruit adds a sharp edge on top. Kakuzo describes the result as fruity-tart, with cherry and gentian in balance and an impulsive character.\u003c\/p\u003e\n\n\u003cp\u003eAt 20% ABV, it is a liqueur and contains sugar; the manufacturer does not specify the sugar content. The underlying vodka remains subtle. If you are looking for a sweet cherry liqueur without the bitter root, this is not the right choice – the gentian is the core.\u003c\/p\u003e\n\n\u003ch3\u003eBitter tonic with pickled sour cherries, bitter spritz with white wine – and the Negroni in red\u003c\/h3\u003e\n\n\u003cp\u003eOn ice, as a Negroni, or as a cocktail base – that is how Kakuzo recommends the bitter. It is a liqueur with 20% ABV; it is only sold to persons aged 18 and over.\u003c\/p\u003e\n\n\u003cp\u003eThe Bitter Tonic: 5 cl of bitter in a long drink glass filled with ice, topped with 10 cl of tonic water, stirred, and garnished with pickled sour cherries. For the Bitter Spritz, pour 4 cl into a wine glass filled with ice, topped with dry white wine and soda to taste, with an orange zest. The Bitter Negroni: 3 cl bitter, 3.5 cl red vermouth, 3 cl gin – perhaps the \u003ca href=\"\/en\/products\/organic-dry-gin\"\u003eOrganic Dry Gin\u003c\/a\u003e from the same brand – stirred with ice until cold, strained over a large ice cube, and garnished with an orange zest.\u003c\/p\u003e\n\n\u003cp\u003eStore in a cool, dark place; keep the bottle well sealed after opening.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Add the sour cherries to the glass along with a spoonful of their juice – the juice bridges the cherry and gentian, while the tonic keeps the bitterness in check.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Berlin, inspired by the bar scene – a bitter that seeks the balance of Japanese cuisine\u003c\/h3\u003e\n\n\u003cp\u003eKakuzo is a Berlin brand founded by Paul and Marc, two friends who have known their city's bars since their school days and have traveled extensively through Asia. They started in 2017 with a tea-infused vodka, developed in their own bathtub; the red bitter was added later, using the same vodka base. The manufacturer does not specify the distillery at any point.\u003c\/p\u003e\n\n\u003cp\u003eThe brand name honors Okakura Kakuzō, the Japanese scholar who explained Japanese tea culture to the West in his 1906 work \"The Book of Tea.\" What Kakuzo adopts from him is the concept of balance: Japanese cuisine plays with contrasts – mild and sharp, cold and warm – and seeks the middle ground. In this bitter, the contrasts are cherry and gentian. The mythical creatures on the labels – fox spirit, tengu, dragon, koi – reflect the same focus on the Far East.\u003c\/p\u003e\n\n\u003ch3\u003eFor aperitivo evenings, for Negroni fans who prefer something fruitier, and as a red bottle for the home bar\u003c\/h3\u003e\n\n\u003cp\u003eThe Cherry Bitter is the bottle for anyone who loves a red spritz and wants cherry instead of orange in their glass for a change. It is the perfect tonic base for the garden, a building block for the Negroni in your home bar, and a great gift for hosts who prefer an aperitif over a digestif. Its yellow sibling is the \u003ca href=\"\/en\/products\/yuzu-gin-liqueur\"\u003eYuzu Gin Liqueur\u003c\/a\u003e; you can find all four on our \u003ca href=\"\/en\/collections\/hersteller-kakuzo\"\u003eKakuzo page\u003c\/a\u003e and other liqueurs in the \u003ca href=\"\/en\/collections\/kategorie-likoere\"\u003eLiqueurs\u003c\/a\u003e category. This bitter is not suitable for those looking for a sweet cherry liqueur for dessert – for that, the gentian is too prominent and the grapefruit too tart.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eCherry, gentian, and grapefruit on smooth vodka, fruity-tart, 20% ABV – the red bitter from Kakuzo in Berlin for the perfect bitter tonic, spritz, and Negroni with cherry.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kakuzo Spirits","offers":[{"title":"700 ml","offer_id":57547978801484,"sku":"019KAK0003","price":18.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/cherry-bitter-freisteller.png?v=1790930907"},{"product_id":"zitrone-ingwer-likoer","title":"Lemon-ginger liqueur","description":"\u003ch2\u003eNORK Lemon-Ginger Liqueur. Grain-based liqueur with organic lemons and organic ginger, naturally cloudy, low in sugar, 20% vol, 500 ml – from Bremen.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNORK Lemon-Ginger Liqueur\u003c\/strong\u003e is a grain-based liqueur from Bremen: organic lemons and organic ginger, peeled, sliced, and pressed by hand, macerated in NORK Doppelkorn, with little sugar, naturally cloudy, 20% vol, 500 ml. Not a limoncello, not a syrup with a kick, no added flavorings – a tangy liqueur with the heat of ginger that works both chilled and neat or as a spritz.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLemon-Ginger Liqueur by NORK\u003c\/strong\u003e is the first liqueur from the Bremen-based brand – it was the start of their liqueur range. A grain liqueur is created when fruits or spices are macerated in grain spirit and the infusion is then turned into a liqueur with sugar. NORK uses its own Doppelkorn made from German wheat as a base, mild enough to let the lemon and ginger take center stage. The ingredients are fresh and organic: lemons processed with juice and zest, and ginger that is peeled, sliced, and pressed by hand. Only as much sugar is added as is necessary to qualify as a liqueur – this is the principle NORK follows. The result is naturally cloudy: suspended particles settle at the bottom over time, so shake the bottle before pouring. Imagine a summer evening on the balcony, a glass with ice, sparkling wine on top, yellow liqueur on the bottom, and with the first sip, you get the lemon, then the ginger that tickles your throat a little. That is how the introduction to the NORK liqueurs tastes.\u003c\/p\u003e\n\n\u003ch3\u003eFresh and tangy: distinct ginger, light citric acidity, low sweetness\u003c\/h3\u003e\n\n\u003cp\u003eThe ginger sets the tone. Its heat is distinct, but it does not burn – it warms you, like fresh ginger tea. This is balanced by the acidity of the lemon, bright and fresh, with the light bitterness of the zest. The sweetness remains in the background: the liqueur is sweet, but far from the sugar-bomb character of many fruit liqueurs. The grain spirit in the background provides body and a mild cereal note while otherwise staying in the background. In the finish, the warmth of the ginger lingers longest.\u003c\/p\u003e\n\n\u003cp\u003eA comparison with limoncello is obvious because lemon zest is involved here too. However, it is misleading: limoncello is sweeter and stronger, and it lacks the ginger; the NORK liqueur is lighter at 20% vol, cloudier, and sharper. According to the manufacturer, it is vegan and contains no artificial flavorings. NORK claims the cloudiness and suspended particles are proof of this – and intentional.\u003c\/p\u003e\n\n\u003ch3\u003eIced and neat, as a spritz with sparkling wine, or with soda over ice\u003c\/h3\u003e\n\n\u003cp\u003eIced and neat is the manufacturer's first recommendation. Put the bottle in the fridge or briefly in the freezer, then pour 2 to 4 cl into a small glass. When cold, the sweetness recedes, and the ginger and lemon come to the fore. It is a liqueur with 20% vol; sales are restricted to persons aged 18 and over.\u003c\/p\u003e\n\n\u003cp\u003eAs a spritz, the liqueur becomes a summer drink: 4 cl of Lemon-Ginger into a wine glass over ice, top with dry sparkling wine, and add a slice of lemon. For those who prefer it lighter, top with soda instead of sparkling wine – creating a ginger lemonade with character. As a long drink base and in cocktails, the liqueur holds its own with its 20% vol; NORK collects recipes for this on their blog.\u003c\/p\u003e\n\n\u003cp\u003eShake the bottle before pouring so that the suspended particles are distributed. Store in a cool, dark place.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Make the spritz in a one-to-three ratio – 4 cl of liqueur to 12 cl of cold sparkling wine, plenty of ice, a slice of lemon – and shake the bottle beforehand. The cloudiness belongs in the glass; it is the ginger.\u003c\/p\u003e\n\n\u003ch3\u003eThe first NORK liqueur – handcrafted based on Bremen Doppelkorn\u003c\/h3\u003e\n\n\u003cp\u003eNORK is a Bremen-based brand founded by siblings Ann-Katrin and Johann Dallmeyer. They have been distilling grain spirit since 2016 with the goal of making it popular again; the liqueurs came later, and the Lemon-Ginger was the first. The idea: to show that a liqueur with good ingredients, craftsmanship, and little sugar can stand on its own. Exciting combinations, natural ingredients, as little sugar as possible – these are the criteria NORK cites for all its liqueurs.\u003c\/p\u003e\n\n\u003cp\u003eThe base is NORK Doppelkorn, which has been distilled since 2019 in collaboration with the Sasse fine distillery in the Münsterland region – from 100% German wheat, using water from the distillery's own well. The organic-quality lemons and ginger are hand-peeled, sliced, and pressed, and macerated in the grain spirit, according to the product description for about a week, before the blend is bottled. NORK accepts that suspended particles remain in the bottle: the cloudiness shows that there is real fruit inside.\u003c\/p\u003e\n\n\u003cp\u003eLemon-Ginger, Coffee-Licorice, Egg Liqueur – the NORK liqueurs were created in this order, each with its own story behind the ingredients. With Lemon-Ginger, it's the manual labor; with Coffee-Licorice, the coffee from Hamburg; and with the egg liqueur, the rescued eggs.\u003c\/p\u003e\n\n\u003ch3\u003eFor summer evenings, ginger fans, and anyone who finds fruit liqueur too sweet\u003c\/h3\u003e\n\n\u003cp\u003eThe Lemon-Ginger Liqueur is the bottle for everyone who associates liqueur with too much sugar. Here it is the other way around. For the balcony in summer, it is the perfect spritz base; for the fridge, the shot after a meal; and for ginger fans, the liqueur in which you can actually taste the ginger. As a gift, it is perfect for hosts who prefer an aperitif to a digestif. Its dark sister is the \u003ca href=\"\/en\/products\/kaffee-lakritz-likoer\"\u003eCoffee-Licorice Liqueur\u003c\/a\u003e, and the base for both is the \u003ca href=\"\/en\/products\/doppelkorn\"\u003eDoppelkorn\u003c\/a\u003e; you can find all NORK bottles on our \u003ca href=\"\/en\/collections\/hersteller-nork\"\u003eNORK page\u003c\/a\u003e, and other liqueurs in the \u003ca href=\"\/en\/collections\/kategorie-likoere\"\u003eLiqueurs\u003c\/a\u003e category.\u003c\/p\u003e\n\n\u003cp\u003eThe liqueur is not suitable for those expecting a clear, sweet lemon liqueur in the Italian style – for that, it is too cloudy, too sharp, and not sweet enough. And anyone who generally avoids ginger will not be happy with it either: the sharpness is the heart of the recipe.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOrganic lemons and organic ginger processed by hand, macerated in NORK Doppelkorn, naturally cloudy, 20% vol – the Lemon-Ginger Liqueur from NORK in Bremen for a summer spritz and an ice-cold glass.\u003c\/em\u003e\u003c\/p\u003e","brand":"NORK Korn und Likör","offers":[{"title":"500 ml","offer_id":57547979981132,"sku":"023NOR0004","price":19.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/zitrone-ingwer-likoer-freisteller.png?v=1790925857"},{"product_id":"kaffee-lakritz-likoer","title":"Coffee Liquorice Liqueur","description":"\u003ch2\u003eNORK Coffee Licorice Liqueur. Grain-based liqueur with cold brew coffee and licorice root, 20% ABV, 500 ml – from Bremen.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNORK Coffee Licorice Liqueur\u003c\/strong\u003e is a grain-based liqueur from Bremen: cold brew made from specialty coffee from the Waterkant roastery in Hamburg, combined with licorice root and infused with NORK Doppelkorn, pitch-black, 20% ABV, 500 ml. No ammonium chloride (salmiak), no cream liqueur, no syrupy coffee liqueur – a robust coffee liqueur with a subtle hint of licorice that contains caffeine.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCoffee Licorice Liqueur by NORK\u003c\/strong\u003e is the second liqueur from the Bremen brand and the most unusual in their range. A grain-based coffee liqueur means: instead of rum or neutral alcohol, a wheat Doppelkorn provides the base for the coffee, and instead of an extract, it uses real coffee – as a cold brew, steeped cold for up to 18 hours. When extracted cold, coffee releases its roasted notes but barely any bitter compounds; that is exactly what makes the liqueur so well-rounded. The licorice comes from licorice root, the root that licorice has always been made from – without the ammonium chloride that makes Nordic licorice salty.\u003c\/p\u003e\n\n\u003ch3\u003eRobust coffee, minimal bitterness, with subtle licorice root in the background\u003c\/h3\u003e\n\n\u003cp\u003eIn the glass, the liqueur is pitch-black. On the nose, coffee dominates, robust and roasted like a freshly brewed espresso. On the palate, the coffee stays at the forefront, but without the bitterness that hot-brewed coffee would bring; the cold brew process prevents that. Then comes the licorice root: subtle, slightly sweet, with the typical woody licorice note that lingers for a long time. The overall sweetness is restrained.\u003c\/p\u003e\n\n\u003cp\u003eThe licorice stays in the background, rounding off the coffee rather than overpowering it. With 20% ABV, the liqueur is on a par with the \u003ca href=\"\/en\/products\/zitrone-ingwer-likoer\"\u003eLemon-Ginger Liqueur\u003c\/a\u003e, and the base grain spirit is the same. According to NORK, the liqueur is vegan. Regarding labeling: It contains caffeine from real coffee.\u003c\/p\u003e\n\n\u003ch3\u003eAs a shot, on ice with almond drink, or in an espresso cocktail\u003c\/h3\u003e\n\n\u003cp\u003eAs a shot after a meal is the simplest way to enjoy the liqueur. Well-chilled, 2 cl in a small glass where coffee and licorice meet. It is a liqueur with 20% ABV; sales are restricted to persons aged 18 and over.\u003c\/p\u003e\n\n\u003cp\u003eOn ice with almond drink, it becomes a creamy summer drink: 4 cl of liqueur in a tumbler over ice, topped up with vanilla almond drink – vegan and yet creamy on the palate. As an ingredient in an espresso cocktail, NORK calls its version \"Espresso-Lakrini,\" bringing coffee, licorice, and sweetness together in one. Shake before serving: the real coffee will settle over time.\u003c\/p\u003e\n\n\u003cp\u003eStore in a cool, dark place.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For the summer version, pour 4 cl of liqueur over plenty of ice, top up with cold vanilla almond drink, and stir once – an iced coffee with licorice that will even pique the curiosity of licorice skeptics at the table.\u003c\/p\u003e\n\n\u003ch3\u003eCoffee from Hamburg, grain from the Münsterland, idea from Bremen\u003c\/h3\u003e\n\n\u003cp\u003eNORK is based in Bremen; the brand was founded by siblings Ann-Katrin and Johann Dallmeyer in 2016 with a Doppelkorn intended to make Korn trendy again. The liqueurs followed, and according to NORK, there is a special story behind almost every one. In the case of the Coffee-Licorice, it is the coffee: specialty coffee from the Waterkant roastery in Hamburg, fair-trade according to the manufacturer, which is steeped for up to 18 hours using the cold brew process.\u003c\/p\u003e\n\n\u003cp\u003eThe alcohol base is NORK Doppelkorn made from 100% German wheat, distilled since 2019 in collaboration with the Feinbrennerei Sasse in the Münsterland region. Using Korn as a liqueur base has an advantage: it is mild and carries a light grain sweetness that complements the coffee without masking it. Handcrafted, natural ingredients, little sugar – these are the criteria NORK uses to develop all its liqueurs.\u003c\/p\u003e\n\n\u003ch3\u003eFor coffee drinkers, the licorice-curious, and the post-dinner home bar\u003c\/h3\u003e\n\n\u003cp\u003eThe Coffee-Licorice Liqueur is the bottle for anyone who loves coffee and is at least curious about licorice. For the home bar, it is the digestif that replaces espresso after a meal, the base for a drink with almond drink for summer evenings, or the ingredient for cocktail fans in an espresso cocktail. As a gift, it suits anyone who previously only knew coffee liqueur as a sweet syrup. Its bright sister is the Lemon-Ginger Liqueur, the creamy one is the \u003ca href=\"\/en\/products\/eierlikoer-01300179544\"\u003eEgg Liqueur\u003c\/a\u003e; you can find all bottles on our \u003ca href=\"\/en\/collections\/hersteller-nork\"\u003eNORK page\u003c\/a\u003e, and other liqueurs in the \u003ca href=\"\/en\/collections\/kategorie-likoere\"\u003eLiqueurs\u003c\/a\u003e category. The liqueur is not suitable for those who want to avoid caffeine, nor for those expecting salty ammonium-based licorice – here, it is the mild licorice root variety.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eCold brew made from Hamburg specialty coffee and licorice root on NORK Doppelkorn, 20% ABV – the Coffee-Licorice Liqueur by NORK from Bremen for a post-dinner shot or an iced coffee with almond drink.\u003c\/em\u003e\u003c\/p\u003e","brand":"NORK Korn und Likör","offers":[{"title":"500 ml","offer_id":57547980177740,"sku":"023NOR0005","price":19.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/kaffee-lakritz-likoer-freisteller.png?v=1790925869"},{"product_id":"london-gin","title":"London Gin","description":"\u003ch2\u003eHoos London Gin. London Gin from Karlsruhe with 15 botanicals, strong juniper, and 44.4% vol.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eHoos London Gin\u003c\/strong\u003e is a classic gin from Karlsruhe, distilled by Heiko Hoos according to the London Gin method. The 500-ml bottle contains 44.4% vol and 15 botanicals, led by juniper and pine sprouts.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLondon Gin by Hoos\u003c\/strong\u003e begins with a decision. In 2013, Heiko Hoos no longer wanted to choose between classic and modern when it came to gin, so he started distilling himself. The result is a gin that consciously adheres to the old school. The designation refers to a method of production, not a statement of origin. The aromas are derived from distillation with plant-based ingredients; after that, practically only water may be added. Such a gin is therefore never colored or subsequently flavored. The result is clear in the glass and clear in taste. Hoos distills slowly and bottles in small batches of 120 bottles. Those who like to know who is behind a bottle will find here a distiller with a name and address in Karlsruhe.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eHoos Gin smells like a forest. The producer describes it himself: \"A gin like a walk in the woods.\" The nose catches resinous pine buds and strong juniper, accompanied by floral lavender and fresh chamomile. The juniper is at the front, as is fitting for a classic gin.\u003c\/p\u003e\n\n\u003cp\u003eThe palate reveals the entire list of herbs. Coriander and cardamom seeds provide warmth, while cubeb pepper and mace add a slightly peppery, dark layer. Marjoram and lemon balm give a green, spicy note. Lemon and orange peel as well as orange blossoms keep the whole thing bright. Angelica and sweet fennel round off the gin and provide structure.\u003c\/p\u003e\n\n\u003cp\u003eAt 44.4% vol, it is strong, but the aromas carry it well. Anyone looking for a soft, fruity-sweet gin will find it too tart. For those who like juniper, that is exactly the point.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThis gin belongs in classic drinks. In a Gin and Tonic, a dry tonic water allows the juniper and forest notes to shine through. Plenty of ice belongs in the glass so that the drink stays cold and dilutes slowly. A sprig of rosemary or a strip of orange peel makes for a suitable garnish, both picking up on aromas from the list of herbs.\u003c\/p\u003e\n\n\u003cp\u003eIt also cuts a fine figure in a Martini. Gin and dry vermouth are stirred over ice and strained into a pre-chilled glass. Serve with an olive or a lemon twist. For a Negroni, combine equal parts gin, red vermouth, and a bitter liqueur. It is best to try it neat first at room temperature in a small glass, then with an ice cube.\u003c\/p\u003e\n\n\u003cp\u003eRegarding labeling: Sale only to persons 18 years and older. The manufacturer does not publish information on allergens; the label on the bottle is the authoritative source.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Add a small sprig of fresh pine or rosemary to your Gin and Tonic. This brings out the forest note that defines this gin.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eBehind this bottle is a single person. Heiko Hoos distills his gin in Karlsruhe and handles marketing and distribution himself, without investors or support from the spirits industry. He designed the bottle himself. The bottle is intentionally simple and dark. Effort and love should go into the product, as he says himself.\u003c\/p\u003e\n\n\u003cp\u003eIn 2020, the producer spoke of \"one-man distillate\" in four varieties, plus his own vermouth. The classic gin is the base from which the other varieties originate. According to his own statements, his philosophy also includes a fair price. Hoos calls this small batch, \"in the truest sense.\"\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis gin is for everyone who wants to taste juniper in their glass and enjoys classic drinks. It belongs in the home bar of people who like to mix their own Gin and Tonic. As a gift, it delights gin fans who haven't yet put Karlsruhe on their map. If you want to get to know it first, try the \u003ca href=\"\/en\/products\/london-gin-200ml\"\u003eLondon Gin in the 200-ml bottle\u003c\/a\u003e. Both fruitier and more tart at the same time is the \u003ca href=\"\/en\/products\/pink-grapefruit\"\u003ePink Grapefruit Gin Liqueur\u003c\/a\u003e on the same base. You can find all bottles on our \u003ca href=\"\/en\/collections\/hersteller-hoos-london-gin\"\u003eHoos page\u003c\/a\u003e. It is not suitable for those looking for a sweet, floral gin for cocktails with a lot of juice.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOne distiller, 15 botanicals, 120 bottles per batch – the juniper gin from Karlsruhe for classic drinks.\u003c\/em\u003e\u003c\/p\u003e","brand":"Hoos London Gin","offers":[{"title":"500 ml","offer_id":57547983094092,"sku":"023HLG001","price":25.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/023HLG001.png?v=1791195842"},{"product_id":"pink-grapefruit","title":"Pink Grapefruit Gin Liqueur","description":"\u003ch2\u003eHoos Pink Grapefruit Gin Liqueur. Gin liqueur from Karlsruhe with grapefruit peel and fresh juice – tart, herbal, 30.5% ABV.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eHoos Pink Grapefruit Gin Liqueur\u003c\/strong\u003e is a liqueur based on Hoos London Gin from Karlsruhe. Heiko Hoos macerates grapefruit peel in it and blends it with fresh grapefruit juice. 500 ml, 30.5% ABV, intended as an aperitif.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePink Grapefruit by Hoos\u003c\/strong\u003e belongs in the moment before a meal. The table is set, the guests have arrived, and before the first course is served, there is a small glass with something bitter in it. This is exactly what this gin liqueur is made for; the producer himself calls it “a perfect aperitif.” Why a gin liqueur instead of a gin? In the EU, a gin must have at least 37.5% ABV. This liqueur has 30.5% ABV, putting it below that threshold. Hoos himself classifies it as “somewhere between classic London dry gin aromas and a gin liqueur.” In the glass, it is summery and fruity, yet clearly recognizable as a gin.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe Pink Grapefruit Gin Liqueur tastes first of fruit and then of herbs. The grapefruit comes into the glass with both juice and peel. It is the peel that contributes a subtle bitterness that anchors the liqueur. According to the producer, these bitter notes are almost reminiscent of Mediterranean bitter liqueurs.\u003c\/p\u003e\n\n\u003cp\u003eBeneath the fruit lie the herbs of the London Gin. Juniper and pine shoots provide spice, while lavender and chamomile blossoms add a floral note. Lemon balm and orange peel pair well with the grapefruit and keep the profile fresh. Caramel is also on the list of botanicals. Despite this, according to Hoos, the liqueur does not become too sweet; the bitterness provides a counterpoint.\u003c\/p\u003e\n\n\u003cp\u003eThose looking for a cloyingly sweet fruit liqueur will find this one too tart. Those who enjoy Italian aperitifs will find familiar patterns here from a different direction.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe simplest way to enjoy it is neat over ice, well-chilled from a small glass or a tumbler. A slice of grapefruit or a strip of orange peel is all you need. This is how the bitterness of the peel comes through most clearly.\u003c\/p\u003e\n\n\u003cp\u003eAs a longer drink, it works well with tonic water. One part liqueur to two or three parts tonic, plenty of ice, and a grapefruit wedge. With soda water, it becomes lighter and fresher; with dry sparkling wine, more festive. Salty snacks such as olives, salted almonds, or grissini go well with an aperitif. The salt underscores the tart notes.\u003c\/p\u003e\n\n\u003cp\u003eNote on labeling: Sale only to persons 18 years and older. The producer does not publish allergen information; the label on the bottle is the authoritative source.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place the bottle in the refrigerator for an hour before serving. Cold, the grapefruit seems fresher and the bitterness more refined.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe idea is a small journey. Hoos is primarily committed to local herbs but occasionally dreams of the South Seas, by his own account. The result is this liqueur. The base is the Hoos London Gin, which Heiko Hoos distills in Karlsruhe from 15 botanicals. He infuses grapefruit peel in this gin and lets it steep—a process called maceration. Fresh grapefruit juice is added afterward.\u003c\/p\u003e\n\n\u003cp\u003ePink Grapefruit is thus one of several variations that Hoos builds upon his London Gin. It is distilled in small batches and bottled in simple, dark bottles. Heiko Hoos handles marketing and distribution himself, without investors and without the backing of the spirits industry.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis gin liqueur is for anyone who enjoys having something tart in their glass before a meal. It is perfect for a summer evening on the balcony, a barbecue, or brunch with friends. For hosts, it provides an aperitif that can be served without much effort. The \u003ca href=\"\/en\/products\/london-gin\"\u003eHoos London Gin\u003c\/a\u003e, the base of this liqueur, is classic and dry. To get to know it, there is the \u003ca href=\"\/en\/products\/pink-grapefruit-gin-likor-200ml\"\u003ePink Grapefruit Gin Liqueur in 200 ml\u003c\/a\u003e. You can find both bottles on our \u003ca href=\"\/en\/collections\/hersteller-hoos-london-gin\"\u003eHoos page\u003c\/a\u003e. It is not suitable as a classic gin for a martini—it lacks the full juniper intensity for that.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eGrapefruit peel, fresh juice, and the herbs of the Hoos London Gin—the tart gin liqueur from Karlsruhe for your aperitif.\u003c\/em\u003e\u003c\/p\u003e","brand":"Hoos London Gin","offers":[{"title":"500 ml","offer_id":57547983257932,"sku":"023HLG003","price":25.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/023HLG003.png?v=1791195847"},{"product_id":"ketchup-mild","title":"Mild ketchup","description":"\u003ch2\u003eMild Ketchup from Zum Heiligen Stein. Sweet, tomatoey, with no heat – the ketchup for the family table and fine dining.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMild Ketchup from Zum Heiligen Stein\u003c\/strong\u003e is a handmade ketchup from Lich near Giessen: 43 percent double-concentrated tomato paste, cane sugar, vinegar with raspberry juice, bell pepper, and spices, mild instead of spicy, in a 400g jar. No thickeners, no flavor enhancers, no preservatives, vegan – a ketchup where the tomato takes center stage.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMild Ketchup\u003c\/strong\u003e is the variety we recommend to families with children at the table – and yet it can do more in the kitchen than just accompany fries. It has the same base as the spicy ketchup, only mild instead of medium-hot: the tomato is at the forefront, the sweetness of the cane sugar is behind it, and the acidity of the vinegar with raspberry juice keeps both in balance. For us, it is the second best-selling variety after the spicy one, and many customers order both together – one for the adults, one for the children.\u003c\/p\u003e\n\n\n\u003ch3\u003eMild doesn't mean bland: Tomato that tastes like tomato\u003c\/h3\u003e\n\n\n\u003cp\u003eAnyone trying this mild ketchup for the first time will first notice what is missing: the heat that burns quietly in the background even in many supermarket ketchups. Then you notice what is there: a dense, almost fruity tomato flavor that comes from the high proportion of double-concentrated paste, plus a sweetness that remains light, and an acidity that is more reminiscent of fruit than vinegar. Bell pepper adds color and a hint of spice that quickly fades away.\u003c\/p\u003e\n\n\n\u003cp\u003eThe consistency is thick, as with all varieties from this producer – a ketchup for spooning rather than pouring. Anyone expecting a thin ketchup for shaking out of a bottle will find this jar too firm. In return, it stays on the plate where it belongs instead of running under the fries.\u003c\/p\u003e\n\n\n\u003cp\u003eAnd one limitation: mild refers to the heat, the sugar remains. With around 36 grams of sugar per 100 grams, it corresponds to a classic tomato ketchup – the sweetness is part of the recipe. It is not suitable for those looking for a sugar-free ketchup.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor children, for fish, for everything delicate\u003c\/h3\u003e\n\n\n\u003cp\u003eThe first use is the obvious one: fries, potato wedges, fish sticks, pasta with ketchup – the children's kitchen where a mild ketchup is needed and a ketchup with real tomatoes is a plus. Children who are used to ketchup from a bottle often only notice the difference subconsciously; their parents, however, notice it immediately.\u003c\/p\u003e\n\n\n\u003cp\u003eThe second use is what the manufacturer originally had in mind: fine dining. A dollop with grilled fish or shrimp, where a hot ketchup would overpower the fish. With fried Maultaschen. As a base for a dressing for arugula with pine nuts: mix one tablespoon of ketchup with three tablespoons of olive oil, a little lemon, and garlic. Or as a cocktail sauce – two tablespoons of ketchup, one tablespoon of mayonnaise, a splash of cognac – with shrimp and eggs.\u003c\/p\u003e\n\n\n\u003cp\u003eFor children who help with the cooking, mild ketchup is an ingredient they can dose themselves: on pizza before adding toppings, in the ground meat mixture for meatballs – two tablespoons per 500 grams of meat provide binding and tomato flavor – or as a dip for raw vegetables if carrots and bell peppers would otherwise be left untouched. And for adults who can only handle mild things in the evening, it is the perfect ketchup for a late-night meal.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For homemade currywurst, briefly heat the mild ketchup with a teaspoon of curry powder and a little water – the tomato carries the curry better than any ready-made sauce. Those who prefer it hotter should use the \u003ca href=\"\/en\/products\/ketchup-wuerzig\"\u003eSpicy Ketchup\u003c\/a\u003e instead.\u003c\/p\u003e\n\n\n\u003ch3\u003eThe same base as the original, only mild\u003c\/h3\u003e\n\n\n\u003cp\u003eThe mild ketchup is the mild variation of the original. The original, the spicy version, was created in the kitchen of the family restaurant Zum Heiligen Stein in Muschenheim, because a suitable sauce to go with their farm's own lamb sausages was missing from the market. For the mild version, the recipe remained the same except for the heat: the tomato paste from Northern Italy, the cane sugar, the vinegar with raspberry juice, the bell pepper, and the spice blend, the composition of which is a trade secret.\u003c\/p\u003e\n\n\n\u003cp\u003eThe reason a mild ketchup still tastes like something is the tomato content: there are around 400 grams of double-concentrated tomatoes in every kilo of ketchup. This is why the tomato provides the binding itself and the color turns dark red all on its own. It is stirred and bottled by hand in small batches at the production facility in Lich near Giessen. The lamb on the label stands for the sausages that started it all.\u003c\/p\u003e\n\n\n\u003cp\u003eThe mild ketchup received two stars at the 2021 Great Taste Awards from the British Guild of Fine Food and one star in 2025.\u003c\/p\u003e\n\n\n\u003ch3\u003eThe ketchup that is usually ordered in pairs\u003c\/h3\u003e\n\n\n\u003cp\u003eMany customers order the mild ketchup together with the spicy one: one jar for the kids, one for the adults, both on the table during barbecues. Those who want to provide for the whole family in one order will find the \u003ca href=\"\/en\/products\/zum-heiligen-stein-ketchup-3er-set\"\u003e3-piece ketchup set\u003c\/a\u003e, containing mild, spicy, and hot, all together.\u003c\/p\u003e\n\n\n\u003cp\u003eIn everyday life, it is the jar that sits at the children's table, yet is still used by adults once the spicy one is gone – because it tastes like tomato rather than \"kids' ketchup.\" Once people have tried it with fish, they often only buy it for that purpose.\u003c\/p\u003e\n\n\n\u003cp\u003eAs a gift, mild is the safe choice if you aren't sure how spicy the recipient likes it: everyone enjoys it, and those who want more heat can add it themselves. Perfect for children's birthdays, housewarmings, or barbecue evenings with friends who have small children.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eA mild ketchup from Lich – for children, for fish, and for anyone who eats ketchup because of the tomato.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Ketchup zum heiligen Stein","offers":[{"title":"400 g","offer_id":57547984830796,"sku":"049ZGS0001","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/zum-heiligen-stein-ketchup-mild.png?v=1788364082"},{"product_id":"ketchup-wuerzig","title":"Spicy ketchup","description":"\u003ch2\u003eSpiced Ketchup from Zum Heiligen Stein. Medium-hot tomato ketchup, thick enough for a spoon, from a restaurant kitchen in Hesse.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSpiced Ketchup from Zum Heiligen Stein\u003c\/strong\u003e is a handmade ketchup from Lich near Giessen: 43 percent double-concentrated tomato paste, cane sugar, vinegar with raspberry juice, bell pepper, and spices, in a 400g jar. No thickeners, no flavor enhancers, no preservatives, vegan – in a jar because it is too thick for a squeeze bottle.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSpiced Ketchup\u003c\/strong\u003e is our best-selling ketchup by far, significantly outselling all other varieties and brands in our shop. The reason is simple: it is the variety that goes with everything. Medium-hot, fruity, with noticeably more tomato and spice than what comes out of a plastic bottle – and yet an all-rounder rather than a specialty product for a single dish. Bratwurst, fries, burgers, steak: a jar is a permanent fixture in the refrigerators of many of our customers, and the next order comes as soon as it’s empty.\u003c\/p\u003e\n\n\u003ch3\u003eMedium-hot means: spice you can taste, heat that warms instead of burns\u003c\/h3\u003e\n\n\u003cp\u003eThe first impression is tomato: dark red, thick, sweet from cane sugar, with an acidity that remains well-rounded. This is ensured by the vinegar with raspberry juice, which the manufacturer uses instead of pure spirit vinegar: the acidity feels rounder, fruitier, and less sharp on the nose. Then come the bell peppers and the spice blend, which Boris Sauerborn keeps to himself, with a heat that lingers in the finish but never burns. Children usually eat this spiced ketchup without any issues; for those who want real heat, there is the \u003ca href=\"\/en\/products\/ketchup-scharf\"\u003eHot Ketchup\u003c\/a\u003e with cayenne pepper.\u003c\/p\u003e\n\n\u003cp\u003eThe consistency is the second difference. Because there are about 400 grams of tomatoes in every kilo of ketchup, the fruit does the thickening: the ketchup is naturally thick, almost like a paste, and comes out of the jar with a spoon. Anyone opening it for the first time is often surprised at how little it pours – this is intentional.\u003c\/p\u003e\n\n\u003cp\u003eOne limitation must be mentioned: the sugar. With a good 36 grams of sugar per 100 grams, it falls within the range of a classic tomato ketchup, and the sweetness is part of the recipe. It is not suitable for those who need a sugar-reduced sauce. However, for anyone looking for a ketchup that tastes like tomato instead of syrup, this is the right choice. And one more limitation: those expecting a thin, pourable ketchup will find this jar to be too thick – it is made for spooning.\u003c\/p\u003e\n\n\u003ch3\u003eWith bratwurst, on a burger, in a marinade\u003c\/h3\u003e\n\n\u003cp\u003eThe classic is grilled bratwurst with a dollop of spiced ketchup on the side rather than on top. This way, the crust stays crispy, and you can portion it yourself. Just as good: fries and oven potatoes, pork chops and neck steaks, spare ribs, meatloaf, meatballs. On a burger, a tablespoon replaces the usual combination of ketchup and sauce because it brings both: sweetness, acidity, and spice.\u003c\/p\u003e\n\n\u003cp\u003eFor weekend breakfast, it goes with scrambled eggs and fried potatoes; for dinner, with fish fingers and mashed potatoes – dishes where a standard ketchup would only contribute sweetness, whereas this one adds spice as well.\u003c\/p\u003e\n\n\u003cp\u003eIn the kitchen, it is more than just a dip. Two tablespoons in gravy add tomato and depth. With a splash of oil, a little honey, and pepper, it becomes a marinade for chicken thighs or ribs that can be left to marinate overnight before hitting the grill. For a quick dinner: pasta with fried bacon and onions, finish by stirring in two spoonfuls of ketchup. And children who only eat potatoes with ketchup will prefer them with this one.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Keep the jar in the fridge after opening and keep a long spoon next to it. For those who want the three classics—mild, spiced, and hot—together, get the \u003ca href=\"\/en\/products\/zum-heiligen-stein-ketchup-3er-set\"\u003eKetchup 3-piece set\u003c\/a\u003e—five percent cheaper as a set.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the Zum Heiligen Stein restaurant in Muschenheim\u003c\/h3\u003e\n\n\u003cp\u003eThe ketchup was invented because there was no suitable sauce to be bought for the lamb bratwursts at the Zum Heiligen Stein restaurant. The restaurant is located in Muschenheim, a district of Lich near Giessen, and is owned by the Sauerborn family; the bratwursts came from their own sheep. In the restaurant kitchen, Boris Sauerborn cooked tomato paste, sugar, vinegar, and spices until the guests started asking for the recipe. The sauce for the lamb bratwurst became a product of its own, and the product became a gourmet manufactory that now produces five types of ketchup and supplies over 600 retailers. The spiced version is the original – the other varieties are variations of it.\u003c\/p\u003e\n\n\u003cp\u003eThe tomatoes come from Northern Italy as double-concentrated paste; Sauerborn visited the supplier there himself. This high proportion is the foundation for everything else: color, consistency, and flavor come from the fruit rather than additives. Mixing, filling, and labeling are done by hand in Muschenheim, in small batches. The jar with the lamb on the stone is the trademark – the lamb for the bratwursts that started it all, the stone for the \"Heiliger Stein,\" the prehistoric stone monument on the edge of the village that gave the restaurant its name.\u003c\/p\u003e\n\n\u003cp\u003eAt the 2025 Great Taste Awards by the British Guild of Fine Food, the spiced ketchup received two stars, following a single star in 2021 – the jury praised the balance of acidity and sweetness and the \"gentle warm kick\" at the end. It is packaged in a jar with a metal lid instead of a plastic bottle – less out of principle than necessity: such a thick sauce could hardly be squeezed out of a bottle.\u003c\/p\u003e\n\n\u003ch3\u003eAn everyday product you can give as a gift\u003c\/h3\u003e\n\n\u003cp\u003eMost customers buy the spiced ketchup for themselves, and they come back for more. Two or three jars at a time is common because, as experience shows, the first one is emptied quickly. It is the jar that belongs on every table for the grilling season; in winter, it stands next to fried potatoes and scrambled eggs.\u003c\/p\u003e\n\n\u003cp\u003eAnyone ordering it for the first time should best add the hot version to compare: the base is the same, the difference lies solely in the heat. This way, you can figure out which one is \"yours\" during a barbecue evening – for most, it remains the spiced one, with the hot one as a second jar for guests who like it hotter.\u003c\/p\u003e\n\n\u003cp\u003eIt works as a gift precisely because of its unassuming nature: a jar of ketchup that surprises the recipient during their first barbecue. Together with the \u003ca href=\"\/en\/products\/ketchup-trueffelig\"\u003eTruffle Ketchup\u003c\/a\u003e, it makes a great small gift for people who usually think ketchup is just for kids.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA ketchup from Lich that goes with almost everything – and which has permanently replaced the bottle for many of our customers.\u003c\/em\u003e\u003c\/p\u003e","brand":"Ketchup zum heiligen Stein","offers":[{"title":"400 g","offer_id":57547984863564,"sku":"049ZGS0002","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/zum-heiligen-stein-ketchup-wuerzig.png?v=1788364084"},{"product_id":"ketchup-scharf","title":"Spicy ketchup","description":"\u003ch2\u003eSpicy Ketchup from Zum Heiligen Stein. Cayenne pepper on 43 percent tomato – spicy, but still ketchup.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSpicy Ketchup from Zum Heiligen Stein\u003c\/strong\u003e is a handmade spicy ketchup from Lich near Gießen: 43 percent double-concentrated tomato paste, cane sugar, vinegar with raspberry juice, bell pepper, cayenne pepper, and spices, in a 400g jar. No thickening agents, no flavor enhancers, no preservatives, vegan – a ketchup with warmth rather than a chili sauce that just burns.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSpicy ketchup\u003c\/strong\u003e from most manufacturers is just regular ketchup with a dash of chili on top. At Zum Heiligen Stein, it’s the other way around: the heat from the cayenne pepper is built into the same dense tomato base as the spicy original, with the same sweetness and the same fruity acidity. The result warms the back of the throat instead of burning the tongue – and lets the tomato take center stage. For us, it is the third of the three classic varieties, with almost as many orders as the mild one.\u003c\/p\u003e\n\n\n\u003ch3\u003eHeat for the tomato, yet the tomato still comes first\u003c\/h3\u003e\n\n\n\u003cp\u003eThe first spoonful is ketchup: thick, dark red, sweet, and tomato-forward. The heat arrives a second or two later from the cayenne pepper, and it lingers – but it never tips over into the kind of burning sensation you know from chili sauces. On a scale from mild to Habanero, it sits exactly where a good currywurst ketchup labeled \"spicy\" should: noticeable, too much for children, but just right for adults who like heat. Anyone looking for real fire will find it too tame – it is a ketchup and remains one; hot sauce is a different category.\u003c\/p\u003e\n\n\n\u003cp\u003eThe base is the same as the manufactory's other varieties: double-concentrated tomato paste, which thickens the ketchup on its own, cane sugar, bell pepper, and a vinegar with raspberry juice that makes the acidity rounder than pure spirit vinegar. Together with the cayenne pepper, this results in a heat that feels fruity rather than sharp.\u003c\/p\u003e\n\n\n\u003cp\u003eOne limit, as with all varieties: the sugar. About 36 grams per 100 grams are part of the recipe, and in a spicy ketchup, sweetness is the counterpart that carries the heat. It is not suitable for a sugar-reduced diet.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor steak, spareribs, and everything from the grill that can handle a counterpoint\u003c\/h3\u003e\n\n\n\u003cp\u003eThe spicy ketchup is the grill ketchup in our range. For neck steaks, spareribs, pulled pork, and bratwurst with bite, it provides what a BBQ sauce offers, only with more tomato and less smoke. On a burger, one tablespoon replaces ketchup, sauce, and jalapeños all in one. It pairs particularly well with pulled chicken in a bun, because the mild meat needs the heat.\u003c\/p\u003e\n\n\n\u003cp\u003eLess obvious, but good: with scrambled eggs and fried potatoes on Sundays. As a dip for baked potatoes with sour cream, where heat and coolness alternate. In the gravy for a beef roast – two tablespoons at the end adds tomato, sweetness, and a heat that no one will identify as ketchup. And as a marinade with oil, garlic, and a little honey for chicken wings that get crispy in the oven or on the grill.\u003c\/p\u003e\n\n\n\u003cp\u003eThose who enjoy cooking use it as a seasoning rather than a sauce: a tablespoon in tomato soup adds heat and sweetness simultaneously, a spoonful in goulash sauce replaces tomato paste and chili, and in a pan with beans, corn, and ground meat, it is the shortcut to chili con carne. For cold dishes: stirred into cream cheese, it creates a spread that appeals more to adults than children.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For a quick currywurst sauce, heat two tablespoons of spicy ketchup with a teaspoon of curry powder and a splash of water. If you have guests who prefer it milder, serve the \u003ca href=\"\/en\/products\/ketchup-wuerzig\"\u003espicy original ketchup\u003c\/a\u003e alongside – the same base, less fire.\u003c\/p\u003e\n\n\n\u003ch3\u003eCayenne pepper instead of chili sauce: the spicy variation of the original\u003c\/h3\u003e\n\n\n\u003cp\u003eThe spicy ketchup is a variation of the original spicy version that Boris Sauerborn developed in the kitchen of his parents' restaurant, Zum Heiligen Stein in Muschenheim, for the lamb bratwursts from their own farm. Instead of mixing in a separate chili sauce, the cayenne pepper is part of the spice blend – this keeps the heat distributed throughout the ketchup so it tastes the same in every spoonful.\u003c\/p\u003e\n\n\n\u003cp\u003eThe tomato paste comes from Northern Italy and is double-concentrated; Sauerborn has visited the supplier himself. Around 400 grams of tomatoes go into every kilo of ketchup – the reason why the tomato provides the binding on its own and the ketchup is so dark and dense. Mixing, bottling, and labeling are done by hand at the manufactory in Lich near Gießen, in small batches. The lamb on the stone on the label is a nod to the bratwursts where it all began.\u003c\/p\u003e\n\n\n\u003cp\u003eAt the 2025 Great Taste Awards by the British Guild of Fine Food, the spicy ketchup was awarded a star – like all five of the manufactory’s varieties this year.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor barbecues, gifts for men, and everyone who finds normal ketchup too bland\u003c\/h3\u003e\n\n\n\u003cp\u003eThe spicy ketchup is the jar that empties first at a barbecue when guests who like heat are present. Many customers buy it together with the original spicy one: one jar for the table, one for the faction that wants it hotter. Those who want all three classics can pick up the \u003ca href=\"\/en\/products\/zum-heiligen-stein-ketchup-3er-set\"\u003eketchup 3-piece set\u003c\/a\u003e – five percent cheaper as a set.\u003c\/p\u003e\n\n\n\u003cp\u003eIn winter, the jar migrates from the grill season to the kitchen: with fried potatoes, in bolognese, or with cheese spätzle that need a counterpoint. Those who restock in the autumn, once the grill is already covered, have realized it is more than just a grill ketchup.\u003c\/p\u003e\n\n\n\u003cp\u003eAs a gift, it is the choice for people who stand at the grill and usually consider ketchup too sweet: a jar that changes their mind. Together with the smoky ketchup, it makes the perfect BBQ pair for the season.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eA spicy ketchup from Lich – cayenne pepper on lots of tomato, for the grill and for everyone who finds normal ketchup too bland.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Ketchup zum heiligen Stein","offers":[{"title":"400 g","offer_id":57547985125708,"sku":"049ZGS0003","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/zum-heiligen-stein-ketchup-scharf.png?v=1788364085"},{"product_id":"ketchup-sortenmix-3er-set","title":"Ketchup Variety Pack, 3-piece set","description":"\u003ch2\u003eKetchup Assortment 3-Pack from Zum Heiligen Stein. Mild, spiced, and hot in three small jars – for tasting and gifting.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Ketchup Assortment 3-Pack from Zum Heiligen Stein\u003c\/strong\u003e contains one 75g jar each of mild, spiced, and hot ketchup from Lich near Gießen, in a gift box. Handmade with tomato paste from Northern Italy, cane sugar, vinegar with raspberry juice, and spices – free from thickeners, flavor enhancers, and preservatives, vegan. The \"getting-to-know-you\" size instead of the bulk pack.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe assortment set\u003c\/strong\u003e is the answer to the question we are asked most often about this ketchup: Which variety should I choose? Three small jars, three levels of heat, one recipe – after a barbecue, you will know whether you prefer mild, spiced, or hot. And because the jars come in a box, the set also makes a great gift – we have sold it over a thousand times.\u003c\/p\u003e\n\n\u003ch3\u003eThree jars, one recipe, three heat levels\u003c\/h3\u003e\n\n\u003cp\u003eAll three varieties share the same base from our workshop: double-concentrated tomato paste, cane sugar, a vinegar with raspberry juice that makes the acidity rounder than distilled vinegar, paprika, and the spice blend that Boris Sauerborn keeps to himself. The only difference is the heat. \u003ca href=\"\/en\/products\/ketchup-mild\"\u003eMild\u003c\/a\u003e is sweet and tomatoey with no heat – the variety for children and for fish. \u003ca href=\"\/en\/products\/ketchup-wuerzig\"\u003eSpiced\u003c\/a\u003e is the original, medium-hot, and our best-selling ketchup. \u003ca href=\"\/en\/products\/ketchup-scharf\"\u003eHot\u003c\/a\u003e gets cayenne pepper and warms you in the back of the throat instead of burning.\u003c\/p\u003e\n\n\u003cp\u003eAll three are thick, a ketchup for spooning rather than pouring. And all three contain sugar like a classic tomato ketchup – this set is not suitable for a sugar-reduced diet.\u003c\/p\u003e\n\n\u003ch3\u003eFor tasting, for gifting, for the vacation home\u003c\/h3\u003e\n\n\u003cp\u003e75 grams is three to four portions – enough to test a variety over two evenings: once with bratwurst, once with fries or scrambled eggs. After that, it's easier to decide on the large jar. Anyone who already knows the answer and wants a supply should get the \u003ca href=\"\/en\/products\/zum-heiligen-stein-ketchup-3er-set\"\u003eKetchup 3-Pack with 3 × 400 g\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe set works well as a small gift because it is small, attractive, and unusual: three jars of ketchup in a box that will get people talking at the host's grill. It is also the ideal size for vacation homes, camper vans, and office refrigerators – three varieties that get used up quickly instead of sitting open for weeks.\u003c\/p\u003e\n\n\u003cp\u003eThe set is not suitable as a supply for a family that eats ketchup every day – the jars are too small for that, and the large jar is significantly cheaper per gram. And if you already know you only like the hot one, it’s better to buy the 400g jar right away.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place the three jars side by side on the table and let your guests guess which is which. After the hot one, the order is usually clear.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the restaurant kitchen of Zum Heiligen Stein in Muschenheim\u003c\/h3\u003e\n\n\u003cp\u003eThe three varieties originate from the kitchen of the Zum Heiligen Stein restaurant in Muschenheim, a district of Lich near Gießen. Boris Sauerborn developed the spiced ketchup for the lamb bratwursts from his own farm because there was no suitable sauce on the market; the mild and hot versions are variations up and down the heat scale. The restaurant sauce grew into a gourmet workshop that stirs, fills, and labels every variety by hand.\u003c\/p\u003e\n\n\u003cp\u003eThe tomato content is the heart of the recipe: about 400 grams of tomatoes go into every kilo of ketchup, in the form of double-concentrated paste from Northern Italy. That is why the tomato alone provides the binding and color. The lamb on the stone on the label is a reminder of the bratwursts that started it all – and of the \"Heiliger Stein\" (Holy Stone), the stone monument after which the restaurant is named.\u003c\/p\u003e\n\n\u003cp\u003eAll three varieties were awarded at the 2025 Great Taste Awards by the British Guild of Fine Food – spiced with two stars, mild and hot with one star each.\u003c\/p\u003e\n\n\u003ch3\u003eThe small gift with a big impact\u003c\/h3\u003e\n\n\u003cp\u003eThe assortment set has been one of our favorite small gifts for years – it is perfect for a barbecue with friends, as a Secret Santa gift, for an adult Advent calendar, or as a thank-you for neighbors. It costs barely more than a large jar and provides three different varieties.\u003c\/p\u003e\n\n\u003cp\u003ePeople who start with this often order a large jar of the variety that ran out first – usually the spiced one, our bestseller.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eThree small jars of ketchup from Lich – mild, spiced, hot, for tasting, bringing along, and gifting.\u003c\/em\u003e\u003c\/p\u003e","brand":"Ketchup zum heiligen Stein","offers":[{"title":"225 g","offer_id":57547985191244,"sku":"049ZGS0005","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/ketchup-sortenmix-3er-set-freisteller.png?v=1790867228"},{"product_id":"steak-sauce","title":"Steak Sauce","description":"\u003ch2\u003eSossen Eckart Steak Sauce. Steak sauce made with orange juice, tomato, and chili – vegan, with a slow-building heat.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSossen Eckart Steak Sauce\u003c\/strong\u003e is a vegan steak sauce made from orange juice, tomato purée, sugar beet syrup, and raw cane sugar, seasoned with soy sauce, onions, garlic, chilies, and spices. On Eckart's scale of zero to three chilies, it ranks at two. Cooked by hand in Berlin, 250 ml.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003eA steak sauce belongs on the plate only once the meat is ready. It serves as a finishing condiment at the table, either as a dollop on the edge of the plate or drizzled over sliced meat. In English and American steakhouses, it is traditionally found alongside salt and pepper. \u003cstrong\u003eSteak Sauce from Eckart\u003c\/strong\u003e follows this idea with its own unique base: orange juice is the primary ingredient, complemented by tomato and dark beet syrup. It carries the label \"N°1\".\u003c\/p\u003e\n\n\u003ch3\u003eFirst fruit, then a heat that lingers\u003c\/h3\u003e\n\n\u003cp\u003eThe initial impression is fruity and sweet. Orange juice and tomato set the tone, while sugar beet syrup contributes a dark, almost malty sweetness. Soy sauce provides savory depth, while onions and garlic add spice.\u003c\/p\u003e\n\n\u003cp\u003eThe heat does not hit immediately. According to Eckart, it unfolds slowly and then lingers on the palate. On his scale, the sauce receives two chilies; he describes it as having a certain \"bite.\" Those expecting a very mild sauce would be better served with the \u003ca href=\"\/en\/products\/tomatenketchup\"\u003etomato ketchup\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFor steak and far beyond\u003c\/h3\u003e\n\n\u003cp\u003eThe name says what it is made for. Whether serving rump steak, entrecôte, or sirloin from the grill or pan, place a spoonful on the edge of your plate. This keeps the meat just as it is, allowing you to add as much sauce as you like with each bite. For sliced flank steak or tagliata, serve it in a small bowl on the side.\u003c\/p\u003e\n\n\u003cp\u003eEckart explicitly describes the sauce as universally applicable. It pairs just as well with grilled chicken, meatballs, or pan-fried dishes. On a sandwich with cold roast beef, it replaces mustard or remoulade.\u003c\/p\u003e\n\n\u003cp\u003eBecause it is vegan, it also tastes great with grilled vegetables, mushrooms, or tofu from the grill. As a dip for veggie sticks or baked potatoes, it's quickly ready to serve. And for fried potatoes with a fried egg, a dollop adds a bit of heat to the plate.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Let the steak rest for a few minutes after frying before adding the sauce. This keeps the crust crispy and the meat juices inside the steak.\u003c\/p\u003e\n\n\u003cp\u003eNote: The sauce contains soy and wheat as allergens, both from the soy sauce. Eckart labels it as vegan. Keep it refrigerated after opening, and it will last for many weeks.\u003c\/p\u003e\n\n\u003ch3\u003eGood meat, but no suitable sauce\u003c\/h3\u003e\n\n\u003cp\u003eAt the beginning of Thomas Eckart's sauces was an experience at his own table. He bought high-quality meat but couldn't find a sauce that complemented it well. So, he cooked it himself. That the Steak Sauce bears the number 1 fits this story perfectly.\u003c\/p\u003e\n\n\u003cp\u003eHe has been doing this professionally since 2009, in Berlin, with his team and by hand. Originally from Munich, he is a trained librarian who calls himself a convivial food lover. He reduces his sauces rather than diluting them with water, and he avoids artificial additives. His portrait on the label and the text \"Handmade in Berlin\" indicate its origin.\u003c\/p\u003e\n\n\u003cp\u003eWith this variety, it is easy to see where the flavor comes from. The spice is provided by soy sauce, onions, garlic, and chilies, while the sweetness comes from sugar beet syrup and raw cane sugar. The fruitiness is contributed by the orange juice, and the depth comes from the long reduction process.\u003c\/p\u003e\n\n\u003ch3\u003eFor steak nights and anyone who likes it spicy\u003c\/h3\u003e\n\n\u003cp\u003eThis sauce is for anyone who enjoys their steak with a bold, fruity, and spicy companion. It belongs on the table for grilling evenings, Sunday roasts from the pan, and quick weeknight steaks. Because it is vegan, guests who opt for grilled vegetables will also be well catered to.\u003c\/p\u003e\n\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/pflaumen-sauce\"\u003ePlum Sauce\u003c\/a\u003e is fruitier with an elegant acidity and, according to Eckart, also pairs well with steak. You can find his other sauces on the \u003ca href=\"\/en\/collections\/hersteller-eckart\"\u003eEckart page\u003c\/a\u003e. The Steak Sauce is not suitable for those avoiding soy or wheat.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA vegan steak sauce made from orange juice, tomato, and chili, cooked by hand in Berlin – for rump steak, chicken, and everything from the grill.\u003c\/em\u003e\u003c\/p\u003e","brand":"Sossen Eckart","offers":[{"title":"250 ml","offer_id":59049529016652,"sku":"034ECK0001","price":8.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/034ECK0001.png?v=1791125848"},{"product_id":"grillsauce-scharf","title":"Spicy BBQ sauce","description":"\u003ch2\u003eSossen Eckart Hot BBQ Sauce. BBQ sauce with four types of chili – mildly spicy, savory, handmade in Berlin.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSossen Eckart Hot BBQ Sauce\u003c\/strong\u003e is a barbecue sauce made from tomato puree, raw cane sugar, onions, red wine vinegar, and mustard powder, spiced up with a blend of four types of chili. Worcestershire sauce, tomato paste, garlic, and pepper round it off. One chili on Eckart's scale, 250 ml, handmade in Berlin.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003eHow hot is hot? At Eckart's, the answer is right on the bottle: his sauces are rated from zero to three chilies. A hot BBQ sauce is initially a standard BBQ sauce made from tomatoes, vinegar, and spices. It is the chilies that give it the heat that slowly spreads across the palate. This is due to capsaicin, the substance the tongue perceives as heat or burning. \u003cstrong\u003eEckart’s Hot BBQ Sauce\u003c\/strong\u003e is based on the recipe for his mild BBQ sauce and adds four types of chili. With one chili on the scale, the heat level is quite mild according to the manufacturer. It bears the N°5 on the label.\u003c\/p\u003e\n\n\u003ch3\u003eTomaty, savory, with a friendly warmth\u003c\/h3\u003e\n\n\u003cp\u003eThe opening note belongs to the tomato, rounded off by the sweetness of raw cane sugar. Red wine vinegar and onions provide freshness and spice, while mustard powder and Worcestershire sauce add savory depth. Mustard and chili complement each other, as both bring their own unique kind of heat.\u003c\/p\u003e\n\n\u003cp\u003eThen come the chilies. Eckart describes the blend of four varieties as balanced; it warms without masking the flavor. Those expecting a burning hot sauce will find this to be more of a light, pleasant heat.\u003c\/p\u003e\n\n\u003cp\u003eBecause the base is the same as the mild BBQ sauce, you will taste the difference immediately. The tomato and spice notes remain the same, with the added warmth of the chilies.\u003c\/p\u003e\n\n\u003ch3\u003eFor everything that goes on the grill\u003c\/h3\u003e\n\n\u003cp\u003eThis sauce is made for grilling. Serve it as a dip at the table with bratwurst, pork neck steak, and chicken drumsticks. In a burger with a grilled patty, it gives the whole thing a bit of fire.\u003c\/p\u003e\n\n\u003cp\u003eAs a marinade for chicken wings, mix it with a little oil and let the meat marinate for an hour. Grilled vegetables like bell peppers and zucchini also benefit from a spoonful. A dollop adds a savory accent to baked potatoes with herb quark. It brings a gentle heat to oven-baked spareribs that even guests who usually prefer mild food will enjoy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place the mild and the hot BBQ sauce next to each other on the table. This way, everyone can choose how much fire they want on their plate.\u003c\/p\u003e\n\n\u003cp\u003eNote: Allergen information: The sauce contains mustard powder, malt vinegar from barley, and anchovies (fish), the latter two via the Worcestershire sauce. Once opened, keep it in the refrigerator; according to the manufacturer, it will last for many weeks.\u003c\/p\u003e\n\n\u003ch3\u003eA face and a scale on every bottle\u003c\/h3\u003e\n\n\u003cp\u003eA look at the bottle shows who is behind it. Thomas Eckart's portrait is on every label, along with the words \"Handmade in Berlin.\" The chili scale lets you know what you are in for before you even open it.\u003c\/p\u003e\n\n\u003cp\u003eSince 2009, the Munich native has been cooking sauces in Berlin by hand, together with his team. Berlin has long been his home, where he has lived for more than half his life. He reduces the sauces instead of adding water and avoids flavor enhancers and preservatives. The only objection he has to this variety, he says himself, is that the bottle empties too quickly.\u003c\/p\u003e\n\n\u003ch3\u003eFor barbecue fans with a craving for some fire\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce is for anyone who likes their BBQ sauce with a bit of spice but doesn't want to shed any tears. It’s perfect for a barbecue with friends or a bratwurst in the garden. It is a great choice as a gift if you are unsure of your host's preferences: mildly spicy almost always works.\u003c\/p\u003e\n\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/grill-sauce\"\u003eBBQ Sauce\u003c\/a\u003e contains no chili at all. The \u003ca href=\"\/en\/products\/mango-sauce\"\u003eMango Sauce\u003c\/a\u003e is the hottest in the range with three chilies. For an overview of all varieties, check out the \u003ca href=\"\/en\/collections\/hersteller-eckart\"\u003eEckart page\u003c\/a\u003e. This sauce is not suitable for vegans or vegetarians, nor for anyone avoiding mustard, barley, or fish.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA mildly spicy BBQ sauce with four types of chili, handmade in Berlin – for bratwurst, burgers, and your next barbecue with friends.\u003c\/em\u003e\u003c\/p\u003e","brand":"Sossen Eckart","offers":[{"title":"250 ml","offer_id":57547987059020,"sku":"034ECK0005","price":8.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/034ECK0005.png?v=1791125889"},{"product_id":"helmut-der-rote","title":"Helmut the Red","description":"\u003ch2\u003eHELMUT the Red. Red vermouth based on Palatinate Dornfelder – berry-forward, tart and spicy, 17% ABV.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eHELMUT the Red\u003c\/strong\u003e is a red vermouth from Helmut Wermut in Hamburg, produced in the Palatinate region. The 750 ml bottle contains 75% Palatinate wine based on bold Dornfelder and 25% handmade extracts of 25 fruits, herbs, and spices, 17% ABV. Not a lightweight, not a vermouth for delicate palates – a red with edge and character.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Red from Helmut Wermut\u003c\/strong\u003e is a vermouth, meaning it is an aromatized wine. The base is wine, to which extracts of herbs, fruits, and spices macerated in alcohol are added. In this way, the wine is simultaneously seasoned and fortified with alcohol. The vermouth gets its name from wormwood (*Wermut*). At HELMUT, the ratio is three to one: 75% wine from the Palatinate, 25% handmade herbal and fruit extracts. Saturday evening, the guests are still in the kitchen, dinner needs ten minutes. You put ice in a glass, pour the Red over it, and add a slice of orange. The start of the evening needs nothing more. Of the three varieties from the Hamburg-based producer, the Red is the most robust; the makers call it the charismatic type with rough edges.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe Red tastes of ripe blackberries, spicy bay leaf, and rosemary, carried by tart herbs. The producer sums it up in three words: tart herb, robust taste.\u003c\/p\u003e\n\n\u003cp\u003eThe glass first reveals dark berry fruit. According to Helmut Wermut, the infusion also includes raspberries and cherries alongside blackberries, giving the Red its berry-forward side. Then come the herbs: bay leaf and rosemary bring their spicy notes to the glass. Underlying this is the wine, a cuvée based on robust Dornfelder from the Bergdolt-Reif \u0026amp; Nett winery. The strength of this wine supports the herbal tartness rather than being overpowered by it.\u003c\/p\u003e\n\n\u003cp\u003eIn total, every bottle contains 25 ingredients. You won't pick them out individually; together they create the profile of a spicy, berry-forward red with noticeable bite. Helmut Wermut describes it as a bold vermouth for courageous palates. That hits the mark: The Red is the most distinctive of the three varieties. If you prefer floral and light, reach for \u003ca href=\"\/en\/products\/helmut-der-weisse\"\u003eHELMUT the White\u003c\/a\u003e with orange blossom and lavender. If you are looking for the exotic, piquant side, you will find it in \u003ca href=\"\/en\/products\/helmut-der-ros\"\u003eHELMUT the Rosé\u003c\/a\u003e with paprika and physalis.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe Red works neat, on ice, as a long drink, and in classic cocktails with a vermouth base. To get to know it, the producer recommends it neat and without ice, so you can taste the herbs and fruit in their purest form.\u003c\/p\u003e\n\n\u003cp\u003eAs a classic aperitif, it is served ice-cold in a glass, refined with fresh orange or an olive. For the summer, there is the HELMUT Spritz Red. For this, pour 5 cl of the Red over ice, topped with 5 to 10 cl of ginger ale, and add fresh mint. The ginger in the ale picks up the spice of the bay leaf and rosemary, while the mint makes the glass refreshing.\u003c\/p\u003e\n\n\u003cp\u003eIn a cocktail, the Red shows what it was built for. According to the producer, it pairs well with classics like the Negroni and Manhattan. For the HELMUT Negroni, stir 3 cl of HELMUT the Red, 3 cl of red bitter aperitif, and 3 cl of gin in a mixing glass with plenty of ice until cold. Then strain it into a tumbler over fresh ice and add an orange zest. You can find the full recipe on our \u003ca href=\"\/en\/blogs\/rezepte\/negroni-helmut\"\u003eHELMUT Negroni\u003c\/a\u003e page. If you like bourbon, try the Boulevard-yeah!: 3 cl each of the Red, bourbon, and a fruity grapefruit aperitif, stirred cold and served with an orange zest over ice.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Keep the opened bottle upright in the refrigerator. This ensures HELMUT is always at drinking temperature, and according to the producer, it will last a year or longer. Over time, the color and taste may change slightly due to oxidation.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe Red comes from Helmut Wermut, a small vermouth manufacturer in Hamburg; production takes place in the Palatinate. It was founded by Markus Weiß, who became acquainted with the local vermouth culture during a multi-year stay in Barcelona.\u003c\/p\u003e\n\n\u003cp\u003eBack in Germany, he wanted to create a modern German vermouth: handmade, with domestic herbs and regional wines that you can actually taste. Vermouth had a rather poor reputation here, and he wanted to change that. After two years of recipe development, during which around 80 herbs were tested, HELMUT launched at the end of 2017. The name was chosen deliberately as quintessentially German, with a wink. Today, Markus Weiß runs the company together with Olina Kladensky.\u003c\/p\u003e\n\n\u003cp\u003eEach variety has its own wine cuvée from the Bergdolt-Reif \u0026amp; Nett winery in Duttweiler, Palatinate; for the Red, it is the Dornfelder-based cuvée. The 25 ingredients are prepared by hand—peeled, cut, ground, or plucked—and then macerated in alcohol for at least five weeks. Afterward, they are carefully pressed or centrifuged. The finished tincture is blended with the wine in the Palatinate and bottled there. The producer works exclusively with real herbs and fruits; artificial additives are taboo. According to the manufacturer, HELMUT is vegan. Because the vermouth is only gently filtered, natural sediments may appear in the bottle.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eHELMUT the Red is the vermouth for anyone who stirs their own Negroni and is looking for a red vermouth with character for the task. It suits hosts who like to serve an aperitif on ice before a meal, and it makes a great gift for people who enjoy trying new things at the bar.\u003c\/p\u003e\n\n\u003cp\u003eIf you want to sample all three varieties first, start with the \u003ca href=\"\/en\/products\/helmut-3er-mini-probierbox\"\u003eHELMUT 3-Mini-Sampler Box\u003c\/a\u003e. You can read more about the makers in our \u003ca href=\"\/en\/blogs\/magazin\/interview-helmut-wermut\"\u003einterview with Helmut Wermut\u003c\/a\u003e, and you can find all bottles on our \u003ca href=\"\/en\/collections\/hersteller-helmut-wermut\"\u003eHelmut Wermut page\u003c\/a\u003e. The Red contains sulfites; sale is permitted to persons aged 18 and over. HELMUT the Red is not suitable for those expecting a mild, floral aperitif – it is tart, spicy, and meant to be discovered.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eDornfelder from the Palatinate, 25 ingredients, and plenty of herbs – the red vermouth from Helmut Wermut for an aperitif on ice or a Negroni on a Saturday night.\u003c\/em\u003e\u003c\/p\u003e","brand":"Helmut Wermut","offers":[{"title":"750 ml","offer_id":57547991187788,"sku":"024HEL001","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/helmut-der-rote-freisteller.png?v=1790867235"},{"product_id":"helmut-der-weisse","title":"Helmut the White","description":"\u003ch2\u003eHELMUT der Weiße. White vermouth made from Riesling and Müller-Thurgau – floral, fresh, and refined, 17% vol.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eHELMUT der Weiße\u003c\/strong\u003e is a white vermouth from Helmut Wermut in Hamburg, produced in the Palatinate region. It consists of 75% Palatinate cuvée made from Riesling and Müller-Thurgau and 25% handcrafted extracts of 25 ingredients. It has 17% vol, 750 ml. Not a heavy herbal liqueur, not a bitter – a bright, floral aperitif.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eDer Weiße by Helmut Wermut\u003c\/strong\u003e is a vermouth, which is to say an aromatized wine. The base is wine, to which extracts of herbs, blossoms, fruits, and spices are added, infused in alcohol. This makes vermouth both spiced and fortified with alcohol. The drink gets its name from wormwood (*Wermut*). Many people associate vermouth with a dusty bottle from a home bar and a bitter, heavy taste. HELMUT has set out specifically to counter this reputation. Der Weiße demonstrates this most clearly: it smells of orange blossom and lavender, tastes light and fresh, and, according to its makers, has only a few bitter notes. Of the three varieties, it is the most refined and a good entry point for those who have previously avoided vermouth.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eDer Weiße tastes of the mild sweetness of orange blossom, lavender, and fresh meadow herbs. The producer describes it briefly: fine herbs, exquisite taste.\u003c\/p\u003e\n\n\u003cp\u003eAccording to Helmut Wermut, the infusion includes orange blossoms and acacia blossoms, lavender, vanilla, and other floral ingredients. The blossoms define the scent, while the meadow herbs add freshness. The base is a delicately fruity cuvée of Riesling and Müller-Thurgau from the Bergdolt-Reif \u0026amp; Nett winery. This wine supports the blossoms rather than overpowering them.\u003c\/p\u003e\n\n\u003cp\u003eLike every HELMUT variety, Der Weiße is composed of 25 ingredients. The result is an elegant vermouth that the manufacturer recommends for delicate palates. The bitterness that usually characterizes vermouth is very much in the background here. Compared to \u003ca href=\"\/en\/products\/helmut-der-rote\"\u003eHELMUT der Rote\u003c\/a\u003e with blackberry, bay leaf, and rosemary, Der Weiße is light, floral, and restrained. If you are expecting a strong, tart vermouth for a Negroni, you are better off choosing the red.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eDer Weiße is an aperitif for the early evening, enjoyed neat, on ice, or as a long drink with tonic. To get to know it, the producer suggests drinking it neat and without ice so that the floral notes can fully emerge.\u003c\/p\u003e\n\n\u003cp\u003eAs a classic aperitif, pour it ice-cold into a glass and add a thin lemon zest. The lemon lifts the orange blossom and makes the sip fresher. For warm days, there is the HELMUT Spritz Weiß. For this, pour 5 cl of HELMUT der Weiße over ice, top with 5 to 10 cl of tonic water, and garnish with a lemon zest. The tonic provides the bitterness that the white version itself lacks, keeping the long drink light.\u003c\/p\u003e\n\n\u003cp\u003eDer Weiße also cuts a fine figure in cocktails. For the \"HELMUT makes blue,\" shake 4 cl of HELMUT der Weiße, 2 cl of Williams pear brandy, 3 cl of fresh lemon juice, and 2 cl of egg white with ice in a shaker. Then strain into an old-fashioned glass over ice. Top with 3 bar spoons of blueberry syrup, a hint of blueberry powder, and a pear slice for decoration. The HELMUT Blossom combines the white version with orange liqueur, gin, lemon, egg white, and a syrup made from chamomile tea, garnished with dried chamomile flowers.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Keep the open bottle upright in the refrigerator. This way, Der Weiße is immediately at the right drinking temperature for a spritz, and according to the producer, it will keep for a year or more once opened. Over time, the color and taste may change slightly due to oxidation.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eDer Weiße comes from Helmut Wermut in Hamburg and is produced in the Palatinate. The brand was founded by Markus Weiß, who discovered and came to appreciate vermouth culture during a multi-year stay in Barcelona.\u003c\/p\u003e\n\n\u003cp\u003eHis idea: a modern German vermouth, handmade, from local herbs and regional wines that you can actually taste. After two years of recipe development with around 30 revisions, HELMUT launched at the end of 2017. The strictly German name was chosen intentionally, with a contemporary wink. Today, Markus Weiß and Olina Kladensky run the company together.\u003c\/p\u003e\n\n\u003cp\u003eThe wine is supplied by the Bergdolt-Reif \u0026amp; Nett winery in Duttweiler, Palatinate, with a custom cuvée for each variety. For Der Weiße, it is the cuvée of Riesling and Müller-Thurgau. The 25 ingredients are prepared by hand in Hamburg—peeled, cut, ground, or plucked. They then infuse in alcohol for at least five weeks and are carefully pressed or centrifuged. In the Palatinate, the tincture is then combined with the wine and bottled. Helmut Wermut works exclusively with real herbs and fruits; artificial additives are taboo for the producer. According to the manufacturer, HELMUT is vegan, as no animal-based fining agents are used in either the wine or the tincture. Because HELMUT is only gently filtered, natural suspended matter may appear in the bottle. This is intentional, as the producer notes that full filtration would cost the drink its flavor and character.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eDer Weiße is the vermouth for anyone looking for a light, floral aperitif who doesn't care much for bitterness. It goes well with a summer evening on the balcony, a garden party reception, or as a gift for people who enjoy trying new things in their glass.\u003c\/p\u003e\n\n\u003cp\u003eIf you want to get to know the exotic, spicy side of HELMUT, try the \u003ca href=\"\/en\/products\/helmut-der-ros\"\u003eHELMUT der Rosé\u003c\/a\u003e with bell pepper and physalis. If you still have to choose between the varieties, start with the \u003ca href=\"\/en\/products\/helmut-3er-mini-probierbox\"\u003eHELMUT 3-piece mini tasting box\u003c\/a\u003e, which contains all three varieties in small bottles. You can find all full-sized bottles on our \u003ca href=\"\/en\/collections\/hersteller-helmut-wermut\"\u003eHelmut Wermut page\u003c\/a\u003e. Der Weiße contains sulfites; sale permitted from age 18. It is not suitable for those looking for a strongly bitter vermouth with dark fruit – that is what the red is for.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOrange blossom, lavender, and Palatinate Riesling – the white vermouth from Helmut Wermut for a light aperitif or a spritz with tonic.\u003c\/em\u003e\u003c\/p\u003e","brand":"Helmut Wermut","offers":[{"title":"750 ml","offer_id":57547991253324,"sku":"024HEL002","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/helmut-der-weisse-freisteller.png?v=1790867242"},{"product_id":"helmut-der-ros","title":"Helmut the Rosé","description":"\u003ch2\u003eHELMUT der Rosé. Rosé vermouth based on Palatinate Pinot Noir – piquant, fruity, semi-dry, 18% ABV.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eHELMUT der Rosé\u003c\/strong\u003e is a rosé vermouth from Helmut Wermut in Hamburg, produced in the Palatinate region. It combines a cuvée based on spicy Pinot Noir with handmade extracts from 25 ingredients, semi-dry, 18% ABV, 750 ml. Not a delicate floral vermouth, not a tart herbal red – the spicy, exotic variety.\u003c\/p\u003e\n\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Rosé from Helmut Wermut\u003c\/strong\u003e is a vermouth, which means it is an aromatized wine. It consists of 75% Palatinate wine and 25% herbal and fruit extracts, which are macerated in alcohol and fortify the wine. Are you looking for an aperitif for a summer evening that offers more than just sweet and fizzy? Then the Rosé is the answer. Its creators describe it as somewhat exotic, as it contains red bell pepper in addition to fruits. Among the three HELMUT varieties, it has the highest alcohol content at 18% ABV.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe Rosé tastes of the spiciness of red bell pepper, complemented by fruity notes of physalis, goji berries, and sweet figs. Helmut Wermut summarizes it as follows: piquant fruit, spirited taste.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the producer, the macerate includes bell pepper flakes and physalis, and the base is a cuvée of spicy Pinot Noir from the Bergdolt-Reif \u0026amp; Nett winery. The bell pepper provides a harmonious spice, while physalis and fig counter it with fruit and sweetness. The producer describes it as semi-dry and lists wine, herbal extract, sugar, and sulfites as ingredients. This places it between the floral \u003ca href=\"\/en\/products\/helmut-der-weisse\"\u003eHELMUT der Weiße\u003c\/a\u003e and the berry-tart red. Anyone expecting a dry vermouth will be surprised by the fruitiness.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe Rosé is an aperitif to be enjoyed neat, over ice, as a spritz, and in cocktails. To get to know it, the producer recommends it neat and without ice, or as a classic aperitif ice-cold with a thin lemon zest.\u003c\/p\u003e\n\n\u003cp\u003eFor the HELMUT Spritz Rosé, pour 5 cl of HELMUT der Rosé over ice and top with 5 to 10 cl of tonic water. Add a few strips of fresh bell pepper to the glass to pick up on the spice. The HELMUT Rosé Negroni is a recipe from the Hamburg bar scene. You will need 3 cl Rosé, 2 cl orange bitter aperitif, 3 cl gin, and 1 cl freshly squeezed grapefruit juice, stirred cold over ice, with a sprig of thyme. The recipe can be found in our \u003ca href=\"\/en\/blogs\/rezepte\/negroni-helmut-rose\"\u003eHELMUT Rosé Negroni\u003c\/a\u003e post. For the Dirty Pink Martinez, stir 6 cl Rosé with 3 cl gin over ice and strain into a chilled martini glass with a green olive.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Store the opened bottle upright in the refrigerator. The Rosé will then be ready for a spritz at a moment's notice, and according to the manufacturer, it will keep for a year or longer this way.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe Rosé comes from Helmut Wermut in Hamburg, founded in late 2017 by Markus Weiß, who now runs the company with Olina Kladensky. The idea originated in Barcelona, where Markus Weiß first encountered vermouth culture.\u003c\/p\u003e\n\n\u003cp\u003eThe wine comes from the Bergdolt-Reif \u0026amp; Nett winery in Duttweiler, Palatinate; for the Rosé, it is a Pinot Noir-based cuvée. The 25 ingredients are prepared by hand and macerated in alcohol for at least five weeks. Afterwards, the tincture is combined with the wine in the Palatinate and bottled. The producer relies exclusively on real herbs and fruits; artificial additives are taboo. According to the producer, HELMUT is vegan.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Rosé is the vermouth for the curious who like a touch of spice and exoticism in their aperitif. It pairs well with a summer barbecue, a tapas night, and as a gift for people who love rosé and are looking for something new.\u003c\/p\u003e\n\n\u003cp\u003eFor a comparison with the other varieties, the \u003ca href=\"\/en\/products\/helmut-3er-mini-probierbox\"\u003eHELMUT 3-piece mini tasting box\u003c\/a\u003e is ideal; you can find all bottles on our \u003ca href=\"\/en\/collections\/hersteller-helmut-wermut\"\u003eHelmut-Wermut page\u003c\/a\u003e. The Rosé contains sulfites; sale is permitted to persons aged 18 and over. It is not suitable for those who find bell pepper in their glass strange – the spice is clearly perceptible.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003ePinot Noir, bell pepper, and physalis – the rosé vermouth from Helmut Wermut for a spicy spritz and the Rosé Negroni.\u003c\/em\u003e\u003c\/p\u003e","brand":"Helmut Wermut","offers":[{"title":"750 ml","offer_id":57547991286092,"sku":"024HEL003","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/helmut-der-ros-freisteller.png?v=1790867249"},{"product_id":"haselnuss-spirituose-40ml","title":"Kölsche Kopfnuss Hazelnut Spirit 40 ml","description":"\u003ch2\u003eKölsche Kopfnuss Hazelnut Spirit 40 ml. Hazelnut spirit with 40% ABV in a shot format – for tasting, taking with you, and giving as a gift.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKölsche Kopfnuss Hazelnut Spirit 40 ml\u003c\/strong\u003e is a hazelnut spirit from the Cologne region in a small shot format: hazelnut distillate made from roasted hazelnuts with caramel, 40% ABV, 40 ml. It is milder and smoother than a brandy and not as sweet as a liqueur. The contents are enough for two 2 cl glasses.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eHazelnut Spirit 40 ml by Kölsche Kopfnuss\u003c\/strong\u003e answers a simple question: Do I even like this? You’ve heard of the \"Kopfnuss,\" but you don’t know if roasted hazelnut in spirit form is to your taste. Buying an entire bottle just to find out would be a shot in the dark. The shot format solves this: 40 ml, two small glasses, an honest impression. And if you like it, you’ll know which size to get for your shelf next. Keep the walk home in mind when tasting, as 40% ABV is quite strong.\u003c\/p\u003e\n\n\u003ch3\u003eTwo glasses are enough to judge the Kopfnuss\u003c\/h3\u003e\n\n\u003cp\u003e40 ml contains two 2 cl servings, and that is enough to recognize the character of the Kopfnuss. It tastes of roasted hazelnuts, with fine nuances of chocolate, nougat, and caramel.\u003c\/p\u003e\n\n\u003cp\u003eTake your time with the first glass and pay attention to the aroma: it is delicately sweet. The color is a rich golden yellow. Then comes the sip, and you’ll notice whether you enjoy the roasted note of the nut. The Kopfnuss is milder and smoother than a brandy, but not as sweet as a liqueur. This is where tastes diverge, and that’s why a small test is worthwhile.\u003c\/p\u003e\n\n\u003cp\u003eFour questions will help you test it. How does it smell to you? How sweet do you find it? Which note is at the forefront: nut, chocolate, nougat, or caramel? And does it go well with your coffee? Anyone who can answer these after two glasses will know if the Kopfnuss belongs on their shelf. You can serve the second glass differently from the first: one at room temperature, the other chilled. That way, you’ll notice which temperature suits you better.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer made it for hazelnut purists for whom a classic liqueur is too sweet. If you are one of them, you’ll notice it at the first sip. If you are looking for a sweet liqueur, you’ll notice it just as quickly, and then the shot has served its purpose.\u003c\/p\u003e\n\n\u003ch3\u003eOne shot, two attempts: neat and as a \"Kölsche Mélange\"\u003c\/h3\u003e\n\n\u003cp\u003eWith 40 ml, you can try the Kopfnuss in two ways: neat and in coffee. Both attempts require only 2 cl.\u003c\/p\u003e\n\n\u003cp\u003eFor the first attempt, pour 2 cl into a small glass and drink it neat, at room temperature or chilled. For the second attempt, make yourself a \"Kölsche Mélange,\" the manufacturer’s serving suggestion: espresso with Kölsche Kopfnuss and milk foam. Both fit into the same afternoon, as one shot covers both trials. This way, you experience the spirit once on its own and once in the role that many enjoy it most. The Kopfnuss has 40% ABV and is for adult consumption only, ages 18 and up.\u003c\/p\u003e\n\n\u003cp\u003eAnyone who has tried both also has the answer to the question of which bottle to get. If the Kopfnuss only makes it into your glass on special occasions, the 200 ml bottle is enough. If the Mélange becomes a regular Sunday ritual, the 500 ml bottle makes sense.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Try it neat first, then in espresso. Briefly note down which way you preferred, and then you can order the next size with a clear feeling.\u003c\/p\u003e\n\n\u003ch3\u003eDavid Beil, Pulheim, and the size for the small test\u003c\/h3\u003e\n\n\u003cp\u003eBehind the Kölsche Kopfnuss is owner David Beil; the company is located at Brauweilerstraße 49c in 50259 Pulheim. The idea for the spirit was born for the Cologne Christmas markets, and it became concrete after an evening in his favorite bar.\u003c\/p\u003e\n\n\u003cp\u003eAfter that, he spent months working on the recipe. Since 2015, the Kopfnuss has been produced in small batches with a regional distillery. The shot contains a hazelnut distillate made from roasted hazelnuts, rounded off with caramel. According to the manufacturer, it is aged until the aroma and taste are distinct and the alcohol is harmoniously integrated.\u003c\/p\u003e\n\n\u003cp\u003eThe spirit is available in three sizes: 500 ml, 200 ml, and the 40 ml mini-size in shot format. It is the smallest in the range, with the same 40% ABV as the large bottles. So, you are tasting a spirit at original strength, just in a small version.\u003c\/p\u003e\n\n\u003ch3\u003eFor tasting, as an add-on, and as a guest gift\u003c\/h3\u003e\n\n\u003cp\u003eThe shot is suitable for three situations: your own test, a small add-on, and a guest gift that doesn’t need to be large. It is small enough to fit in a jacket pocket while still having enough contents for two glasses.\u003c\/p\u003e\n\n\u003cp\u003eAs a guest gift, place it next to a bottle of wine or a bouquet of flowers. The hosts can then try the Kopfnuss at their leisure, and you can share the story of the Christmas market idea right along with it. It fits just as well as an add-on to a birthday package or for an advent calendar for adults. It also works as a \"Secret Santa\" gift with a small budget and a big story, provided that all parties are of legal age.\u003c\/p\u003e\n\n\u003cp\u003eIf the Kopfnuss has convinced you, you can find the \u003ca href=\"\/en\/products\/haselnuss-spirituose-500ml\"\u003eHazelnut Spirit in the 500 ml bottle\u003c\/a\u003e for your own home bar. For a larger gift, the \u003ca href=\"\/en\/products\/haselnuss-spirituose-200ml\"\u003eHazelnut Spirit in the 200 ml bottle\u003c\/a\u003e is a great choice. All sizes are available on the \u003ca href=\"\/en\/collections\/hersteller-koelsche-kopfnuss\"\u003eKölsche-Kopfnuss page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe shot is not suitable as a reserve or for several guests at once. With two 2 cl glasses, it is enough for a test for two, not for a whole group.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eHazelnut spirit with 40% ABV, 40 ml from the Cologne region – the shot for tasting, with roasted hazelnut distillate and caramel, for testing, as an add-on, and as a guest gift.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kölsche Kopfnuss","offers":[{"title":"40 ml","offer_id":57547999248716,"sku":"024KKN0003","price":3.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/kopfnuss-site-01.jpg?v=1790760356"},{"product_id":"gartenkraeuter-rosmaringeist","title":"Garden herbs rosemary spirit","description":"\u003ch2\u003eSTILVOL. Garden Herbs Rosemary Spirit. Herbal spirit made from German rosemary – spicy, clear, and robust with 40% vol.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSTILVOL. Garden Herbs Rosemary Spirit\u003c\/strong\u003e is a spirit made from German rosemary, macerated and distilled in a small distillery in Baden-Württemberg, with 40% vol in a 500 ml bottle. Not a herbal liqueur, not a sweet digestif – a clear schnapps that smells like the herb from the garden bed.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGarden Herbs Rosemary Spirit by STILVOL.\u003c\/strong\u003e is a spirit, and that is more than just a name. Rosemary contains almost no sugar, so it cannot be fermented like a pear. That is why the distiller soaks the herbs in neutral alcohol until the aroma is released. He then distills this infusion and brings the spirit to drinking strength with water. STILVOL. calls the result a high-proof herb garden. That hits the nail on the head: You open the bottle, and the kitchen smells as if you had just rubbed a sprig between your fingers.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe Rosemary Spirit smells spicy like fresh rosemary and tastes like the herb in its most concentrated form, as STILVOL. describes it.\u003c\/p\u003e\n\n\u003cp\u003eWith 40% vol, it is robust, and the alcohol carries the spice right through to the finish. Like all spirits from STILVOL., it is barely sweetened; the herb stands alone in the glass. The manufacturer calls it a rare and special little sip. That fits: You know rosemary from roast lamb and oven-roasted potatoes, but you rarely encounter it as schnapps. If you are expecting a mild, fruity schnapps, it is better to opt for the \u003ca href=\"\/en\/products\/frucht-williams-goldene-birne\"\u003eFruit Williams Golden Pear\u003c\/a\u003e. It is slightly sweet and mellow due to the pears soaked in it.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eSTILVOL. recommends drinking the Rosemary Spirit neat at room temperature for all their schnapps varieties. The colder the schnapps, the less of the herb you will taste.\u003c\/p\u003e\n\n\u003cp\u003eAs an aperitif, it works well in a Rosemary Spritz, an idea from the restaurant Rother Ochsen in Laupheim. Add some ice to a champagne or wine glass, along with one to two centiliters of Rosemary Spirit and 8 cl of dry sparkling wine. Stir once and garnish with a fresh sprig of rosemary. For the Rosemary Mule, fill a tumbler or copper mug with ice. Then add 4 cl of Rosemary Spirit, 1 cl of fresh lemon juice, and 15 cl of ginger beer. A little ground pepper and a sprig of rosemary round off the long drink.\u003c\/p\u003e\n\n\u003cp\u003eThose who prefer it bitter should stir up a Rosemary Negroni: equal parts Rosemary Spirit, white vermouth, and a red bitter aperitif over ice, with a slice of orange. After a hearty meal, however, a small glass neat is sufficient.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Rub the rosemary sprig briefly between your hands before adding it to the glass. That way, the spritz will smell like a garden from the very first sip.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eSTILVOL. consists of four friends from Baden-Württemberg: Jessica, Markus, Danny, and Markus, village kids from Upper Swabia and Hohenlohe, now at home in Laupheim and Stuttgart. Their goal: to get Williams \u0026amp; Co. out of grandma's cupboard and design classic schnapps in a contemporary way. Their motto is \"Preserving tradition and reshaping it.\"\u003c\/p\u003e\n\n\u003cp\u003eIt is distilled by a small-scale distiller in Baden-Württemberg who macerates and distills the German rosemary. The STILVOL. team bottles every single bottle themselves, corking, labeling, and packing them by hand. STILVOL. deliberately omits artificial additives and added flavorings. The spice in the glass comes solely from the rosemary.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Rosemary Spirit is for everyone who prefers herbs in their glass rather than in a liqueur. And for hosts looking for an aperitif that tastes like summer in a herb garden. In its simple bottle with a modern label, it is a gift for people who love to cook and have already tried every fruit brandy.\u003c\/p\u003e\n\n\u003cp\u003eIf you prefer the forest to the garden, try the \u003ca href=\"\/en\/products\/nadelwald-fichtengeist\"\u003eConiferous Forest Spruce Spirit\u003c\/a\u003e made from spruce wood and needles. You can find all the bottles on our \u003ca href=\"\/en\/collections\/hersteller-stilvol\"\u003eSTILVOL. page\u003c\/a\u003e. The spirit has 40% vol, and it is sold to persons 18 years and older. It is not suitable for those looking for a sweet, fruity schnapps – it is spicy and robust.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eGerman rosemary, macerated and distilled in Baden-Württemberg – the herbal spirit by STILVOL. for a small glass neat or a Rosemary Spritz.\u003c\/em\u003e\u003c\/p\u003e","brand":"STILVOL.","offers":[{"title":"500 ml","offer_id":57547999314252,"sku":"024STI001","price":31.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/gartenkraeuter-rosmaringeist-freisteller.png?v=1790867256"},{"product_id":"gartenhimbeere-fruchtlikoer","title":"Garden Raspberry Fruit Liqueur","description":"\u003ch2\u003eSTILVOL. Garden Raspberry Fruit Liqueur. Raspberry liqueur made from garden raspberries from Baden-Württemberg – fruity, deep red, with 19% vol.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSTILVOL. Garden Raspberry Fruit Liqueur\u003c\/strong\u003e is a raspberry liqueur made from regional garden raspberries from Baden-Württemberg, with 19% vol in a 500 ml bottle. A small-scale distillery produces it from pressed fruit juice, alcohol, and sugar. No syrup, no coloring – a liqueur whose vibrant red comes solely from the raspberry.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGarden Raspberry Fruit Liqueur from STILVOL.\u003c\/strong\u003e is a fruit juice liqueur, which means it is a sweetened spirit. For liqueurs, the EU mandates at least 15% vol and 100 grams of sugar per liter. While flavorings and colorings would be permitted, STILVOL. consciously avoids them. The bottle contains nothing but pressed raspberry juice, alcohol, and sugar. The producer speaks of the orchard from their childhood, where they would snack on raspberries in the summer. That is exactly how the bottle smells when you open it: like summer in Grandma's garden.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe raspberry liqueur tastes slightly sweet and full of ripe raspberry fruit, with a pleasant balance of sweetness and acidity.\u003c\/p\u003e\n\n\u003cp\u003eSTILVOL. describes it as intense in color and aroma: it glows deep red in the glass, and the berry is clearly at the forefront on the tongue. The raspberry's acidity keeps the sweetness in balance, making the liqueur feel fresh rather than sticky. At 19% vol, it is significantly milder than a fruit spirit (Obstgeist). If you are expecting a clear, dry raspberry eau-de-vie, this is not it – this is a liqueur with noticeable sweetness.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe Garden Raspberry Fruit Liqueur tastes great served neat in a small liqueur glass or mixed as a spritz or long drink with tonic.\u003c\/p\u003e\n\n\u003cp\u003eServe it neat after a meal in a small liqueur glass; this is the classic way to serve fruit liqueurs. For everyone at the table who finds a fruit brandy too strong, it is a milder conclusion.\u003c\/p\u003e\n\n\u003cp\u003eFor a Raspberry Spritz following the STILVOL. recipe, add ice to a glass, then 4 cl of raspberry liqueur, 5 cl of dry sparkling wine, and 1 cl of mineral water. Add a few drops of lemon juice or the oil from a lemon peel, then stir once. Garnish with fresh raspberries or a slice of lemon. The dry sparkling wine cuts the sweetness of the liqueur, making it a light aperitif for a summer evening on the balcony.\u003c\/p\u003e\n\n\u003cp\u003eFor a Raspberry Tonic, fill a wine glass or tumbler with ice and pour 4 cl of liqueur over it. Add about 160 ml of tonic water, plus a lemon twist or a few frozen raspberries. The bitter tonic complements the fruit.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Freeze a few raspberries in the summer and use them instead of ice cubes. They cool the spritz and you have a little treat to snack on at the end.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eBehind STILVOL. are four friends from Baden-Württemberg: Jessica, Markus, Danny, and Markus. They come from small villages in Upper Swabia and Hohenlohe and currently live in Laupheim and Stuttgart. With their brand, they want to bring local schnapps and liqueurs back to the table with a modern design.\u003c\/p\u003e\n\n\u003cp\u003eAccording to STILVOL., the raspberries come exclusively from Baden-Württemberg. A local small-scale distiller presses them and processes the juice into liqueur. The STILVOL. team handles bottling, sealing, labeling, and packaging themselves, by hand. No artificial additives are added to any of their fruit liqueurs.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe raspberry liqueur is for everyone who prefers fruit to sharpness in their glass. It is perfect for garden parties, birthdays on the terrace, and as a gift for a host who likes mixing a spritz.\u003c\/p\u003e\n\n\u003cp\u003eIf you like raspberry, also try the \u003ca href=\"\/en\/products\/quitten-cuv-e\"\u003eQuince Cuvée\u003c\/a\u003e, the second fruit liqueur from STILVOL., made from apple and pear quinces. You can find all bottles on our \u003ca href=\"\/en\/collections\/hersteller-stilvol\"\u003eSTILVOL. page\u003c\/a\u003e. The liqueur is 19% vol and can only be sold to those 18 and older. Once opened, it will remain fruity in the refrigerator for a few months, after which the aroma slowly diminishes. It is not suitable for those looking for a purely bitter or dry aperitif – its sweetness is distinct.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eGarden raspberries from Baden-Württemberg, pressed and processed into liqueur – the raspberry liqueur from STILVOL. for a summer spritz or served neat in a small glass.\u003c\/em\u003e\u003c\/p\u003e","brand":"STILVOL.","offers":[{"title":"500 ml","offer_id":57547999740236,"sku":"024STI004","price":23.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/stilvol-gartenhimbeere-fruchtlikoer.png?v=1790781983"},{"product_id":"nadelwald-fichtengeist","title":"Coniferous Forest Spruce Spirit","description":"\u003ch2\u003eSTILVOL. Spruce Forest Spruce Spirit. Spirit made from spruce wood and spruce needles – clear, woody and slightly sweet, with 38% ABV.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSTILVOL. Spruce Forest Spruce Spirit\u003c\/strong\u003e is a clear spirit made from planed spruce wood and spruce needles from Baden-Württemberg, with 38% ABV in a 500 ml bottle. A small-batch distiller macerates and distills it by hand. Not a stone pine liqueur, not a herbal bitters – a schnapps that tastes like a walk in the forest.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSpruce Forest Spruce Spirit by STILVOL.\u003c\/strong\u003e is the German answer to the stone pine schnapps you might know from ski huts or hiking in Austria. Instead of stone pine, the distiller uses spruce, the tree that grows in front of almost every doorstep in Baden-Württemberg. A \"Geist\" (spirit) is a specific type of spirit. Wood and needles contain no sugar that could ferment. Therefore, they are placed in neutral alcohol until their aroma is released. This infusion is then distilled and brought to drinking strength with water. This way, only what can be distilled remains of the forest: the scent of wood and needles, clear in the glass.\u003c\/p\u003e\n\n\u003cp\u003eSTILVOL. puts it quite directly: If you like stone pine schnapps, you will love spruce schnapps. The team calls it a forest walk in your mouth. Anyone who has ever sat in a spruce wood sauna will immediately recognize the scent.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe spruce spirit is clear and has a sweet, woody note that is reminiscent of freshly planed spruce wood and needles in the forest.\u003c\/p\u003e\n\n\u003cp\u003eOn the nose and palate, the wood is in the foreground, sweet and woody, followed by the needles. STILVOL. describes it as a robust spirit, and at 38% ABV, the alcohol carries the forest aroma right into the finish. Like all spirits from STILVOL., it is hardly sweetened; the sweetness you perceive comes from the wood. It is therefore a schnapps with character that retains its notes both neat and in a long drink.\u003c\/p\u003e\n\n\u003cp\u003eCompared to a fruit brandy, the fruit is completely missing, but you get the forest instead. Those who expect pear, cherry, or plum from a schnapps are better off with the \u003ca href=\"\/en\/products\/frucht-williams-goldene-birne\"\u003eFruit Williams Golden Pear\u003c\/a\u003e. The spruce spirit is for those who like it woody and robust.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eSTILVOL. recommends drinking the spruce spirit neat at room temperature for all its schnapps. The colder the schnapps, the less of the wood you will taste.\u003c\/p\u003e\n\n\u003cp\u003eA small glass served neat is its classic place after a hearty meal, after hiking, or in the evening at the hut. The manufacturer recommends it as a digestif and in fresh long drinks.\u003c\/p\u003e\n\n\u003cp\u003eThe simplest long drink is the Spruce Tonic: Ice in the glass, 5 cl of Spruce Forest Spruce Spirit, and 150 ml of tonic water on top. A pinch of pepper on top and a sprig of fresh rosemary for garnish. The tonic highlights the wood note, and the pepper adds a little kick.\u003c\/p\u003e\n\n\u003cp\u003eDuring the Advent season, STILVOL. mixes a Spruce Spritz. For this, pour one to two centiliters of spruce spirit and 8 cl of rosé sparkling wine into a coupe or sparkling wine glass. Stir once and add a fresh sprig of spruce. This is an aperitif for Christmas Eve with the family.\u003c\/p\u003e\n\n\u003cp\u003eThe STILVOL. team's favorite is the Dry Forest Martini. Instead of gin, 5 cl of spruce spirit and 4 cl of white vermouth are combined with ice in a mixing glass or shaker. Stir or shake briefly, then strain into a chilled martini glass. Green olives or a lemon zest go well with it. If the drink is too bitter for you, simply use a little less vermouth.\u003c\/p\u003e\n\n\u003cp\u003eYou can store the bottle for a long time: Schnapps has no best-before date and does not go bad. To keep the forest aroma for as long as possible, STILVOL. recommends storing the bottle in a dark, cool place, such as in a cupboard rather than on a sunny windowsill.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For the Spruce Tonic, put a few glasses in the freezer for an hour. The spirit itself remains at room temperature in the bottle – that way you have cold long drinks while retaining the full wood note.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eSTILVOL. consists of four friends from Baden-Württemberg: Jessica, Markus, Danny, and Markus. All four are \"village kids\" from Upper Swabia and Hohenlohe and now live in Laupheim and Stuttgart. Their guiding principle is \"preserve tradition and redesign it.\" They want to take Williams \u0026amp; Co. out of Grandma's cupboard and bring classic schnapps back to the bar counters of their homeland.\u003c\/p\u003e\n\n\u003cp\u003eFor production, STILVOL. works with small-batch distillers, farmers, and winemakers in Baden-Württemberg. The spruce spirit is created by a small distiller who macerates planed spruce wood and spruce needles from the region in alcohol and distills the extract. Then the team takes over: Every bottle is filled, sealed, labeled, and packed by STILVOL. themselves. The four also handle the shipping themselves, supported by two retirees from their circle of family and friends.\u003c\/p\u003e\n\n\u003cp\u003eSTILVOL. deliberately avoids artificial additives and added flavorings in all their spirits. For the spruce spirit, this means: The forest in the glass comes only from wood and needles. The bottle features a simple, modern label that looks nothing like Grandma's schnapps shelf.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe spruce spirit is a gift for forest and nature lovers, says STILVOL., and we agree. It suits people who enjoy hiking, skiing, or going to the sauna. And for everyone who knows stone pine schnapps from vacation and misses it at home.\u003c\/p\u003e\n\n\u003cp\u003eIt is also a great souvenir for carpenters, joiners, and hunters that relates to their own everyday life. If you prefer to give the spruce spirit as a small package, use the \u003ca href=\"\/en\/products\/geschenkbox-good-times\"\u003e\"Good Times\" gift box\u003c\/a\u003e. It contains 50 ml of spruce spirit, a scented candle, and a room spray with a stone pine scent.\u003c\/p\u003e\n\n\u003cp\u003eYou can find all bottles on our \u003ca href=\"\/en\/collections\/hersteller-stilvol\"\u003eSTILVOL. page\u003c\/a\u003e. The spirit has 38% ABV; sales are restricted to those 18 and older. It is not suitable for those looking for a soft, sweet schnapps – it is robust, woody, and clear.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSpruce wood and spruce needles from Baden-Württemberg, macerated and distilled – the Spruce Spirit from STILVOL. for that small glass after hiking and the Spruce Tonic.\u003c\/em\u003e\u003c\/p\u003e","brand":"STILVOL.","offers":[{"title":"500 ml","offer_id":57547999773004,"sku":"024STI002","price":34.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/nadelwald-fichtengeist-freisteller.png?v=1790867263"},{"product_id":"quitten-cuv-e","title":"Quince Cuvée","description":"\u003ch2\u003eSTILVOL. Quince Cuvée. Quince liqueur made from apple and pear quinces from Baden-Württemberg – fruity, sweet with a tart note, 19% vol.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSTILVOL. Quince Cuvée\u003c\/strong\u003e is a fruit liqueur made from apple and pear quinces harvested and processed in Baden-Württemberg, with 19% vol in a 500 ml bottle. Not quince jelly for spreading, not brandy – a liqueur that tastes like grandmother's quince jelly, with a kick.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eQuince Cuvée by STILVOL.\u003c\/strong\u003e is called a cuvée because two types of quince come together: the apple quince and the pear quince. Both are pressed, and the juice is processed with alcohol and sugar into a fruit juice liqueur. Aromas and dyes would be permitted in liqueur, but STILVOL. deliberately omits them. You might know quinces from grandma's cellar, as jelly in a jar with a handwritten label. This liqueur is exactly what that reminds you of: the manufacturer calls it “Quince Jelly with a kick”.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe quince liqueur tastes intensely fruity like ripe quince, pleasantly sweet, and with a tart note that is typical of the fruit.\u003c\/p\u003e\n\n\u003cp\u003eSTILVOL. writes that the autumn sun gives the quince its intense aroma, and you can taste that. The sweetness of the liqueur meets the slight tartness of the quince, making it round and fruity rather than sticky. At 19% vol, it is mild enough for a small glass neat after a meal. Anyone expecting a clear quince brandy is mistaken – the cuvée is a sweet liqueur.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eYou can drink the quince liqueur neat in a liqueur glass or mixed as a tonic, spritz, highball, or sour.\u003c\/p\u003e\n\n\u003cp\u003eThe simplest version is the Quince Tonic, an idea from the Tatti Café in Stuttgart. Place ice in a tumbler or wine glass and add 4 cl of liqueur. Fill up with about 160 ml of tonic water and express a lemon zest over the glass. The tart tonic and sweet quince make for an aperitif with low alcohol.\u003c\/p\u003e\n\n\u003cp\u003eFor the Quince Spritz, combine 4 cl of liqueur, about 5 cl of dry sparkling wine, and 1 cl of mineral water over ice, with mint or lemon. STILVOL. calls it a local alternative to the well-known spritz classics. Those who like it fruity and tart can mix the GQ Highball: 4 cl of quince liqueur, 1 cl of lime juice, and 150 ml of pink grapefruit soda over ice, with a slice of grapefruit.\u003c\/p\u003e\n\n\u003cp\u003eThe Quince Sour is a suggestion from the Blaupause in Ulm. For this, shake 4 cl of liqueur vigorously with 4 cl of lemon juice, 2 teaspoons of sugar syrup, one egg white, and ice in a shaker. Strain the drink over fresh ice and garnish with lemon or rosemary.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place the liqueur next to a cheese platter or an apple cake with cream in the autumn. A small glass neat suits the first cold evening in October.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eSTILVOL. consists of four friends from Baden-Württemberg: Jessica, Markus, Danny, and Markus, who grew up in villages in Upper Swabia and Hohenlohe, and are now at home in Laupheim and Stuttgart. Their motto: Preserve tradition and reshape it.\u003c\/p\u003e\n\n\u003cp\u003eAccording to STILVOL., the quinces for the cuvée come exclusively from Baden-Württemberg. A small-scale distiller in the region processes them into liqueur. Afterward, the STILVOL. team takes over, filling, sealing, labeling, and packaging every bottle by hand. No artificial additives are added to any of the fruit liqueurs; the color comes from the fruit itself.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe quince liqueur is for everyone who enjoys preserving quinces in the autumn or at least misses them. It works as a gift for Sunday visits to parents, for the gift table at Christmas, and as an aperitif for guests who enjoy something fruity.\u003c\/p\u003e\n\n\u003cp\u003eIf you like quince, also try the \u003ca href=\"\/en\/products\/gartenhimbeere-fruchtlikoer\"\u003eGarden Raspberry Fruit Liqueur\u003c\/a\u003e made from raspberries from Baden-Württemberg. You can find all bottles on our \u003ca href=\"\/en\/collections\/hersteller-stilvol\"\u003eSTILVOL. page\u003c\/a\u003e. The liqueur has 19% vol and is sold to those aged 18 and over. Once opened, it will remain fruity in the refrigerator for a few months, after which the aroma slowly diminishes. It is not suitable for those looking for a dry, strong fruit brandy – the cuvée is sweet and mild.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eApple and pear quinces from Baden-Württemberg, processed into liqueur – the Quince Cuvée by STILVOL. for a Quince Tonic and a glass neat in autumn.\u003c\/em\u003e\u003c\/p\u003e","brand":"STILVOL.","offers":[{"title":"500 ml","offer_id":57548000035148,"sku":"024STI005","price":23.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/quitten-cuv-e-freisteller.png?v=1790867271"},{"product_id":"bio-apfel-balsamico-mit-honig","title":"Organic Apple Balsamic Vinegar with Honey","description":"\u003ch2\u003eHeldenberger Apfelbiene Organic Apple Balsamic with Honey. Organic apple balsamic vinegar from meadow orchards with 8% honey from our own apiary – mild, delicately sweet, and fruity.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eHeldenberger Apfelbiene Organic Apple Balsamic with Honey\u003c\/strong\u003e is an organic apple balsamic vinegar made from heritage apple varieties grown in meadow orchards in the Wetterau region. It contains 8% honey from our own organic apiary and has 5% acidity. The bottle contains 250 ml, is Naturland-certified, and comes from Nidderau in Hesse.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eApple Balsamic with Honey from Heldenberger Apfelbiene\u003c\/strong\u003e combines the two things that this small family business revolves around: apples and bees. The name says it all. Annkathrin and Holger Weiß tend to meadow orchards in the Wetterau with old-growth trees and keep bee colonies whose hives are located right on these meadows. The apples are used to make the vinegar, and the nectar from the blossoms is used to make, among other things, the honey. In this balsamic, the two come together. But what actually constitutes a \"balsamic\"? You likely know the word from Aceto Balsamico di Modena, which is made from grape must. An apple balsamic adopts the concept, not the grape: it is a vinegar made from apples that tastes rounder, fruitier, and milder than standard apple cider vinegar. According to the producer, Heldenberger Apfelbiene makes it using a traditional method, without additives. The honey variant contains 8% honey from their own organic apiary. For us, it is the best-seller of the two Heldenberger bottles.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe Apple Balsamic with Honey tastes mild, fruity, and delicately sweet. The producer describes it as follows: The honey gives the vinegar a special mildness and subtle sweetness. In the glass, it smells of ripe apples, with a warm, slightly floral note from the honey. On the palate, you first notice the fruit, followed by a soft acidity that remains rounded.\u003c\/p\u003e\n\n\u003cp\u003eWith 5% acidity, it falls into the range of a classic table vinegar. Nevertheless, the honey makes it feel gentler than the version without honey. The sweetness balances the acidity without making the vinegar syrupy. The apple remains the star of the show. A slight honey note lingers in the finish, which pairs well with salads featuring nuts or cheese.\u003c\/p\u003e\n\n\u003cp\u003eThe apples give the vinegar its depth. The producer mentions heritage varieties such as Gravensteiner, Kaiser Wilhelm, and Boskoop. Gravensteiner is considered aromatic and fragrant, Boskoop firm and tart, and Kaiser Wilhelm sweet-and-sour. This blend creates an apple flavor that is more multi-layered than one from a single table apple variety. Anyone expecting a dark, viscous balsamic in the Modena style will find this vinegar too light and airy. For everyone else, it is precisely this freshness that is so appealing.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe producer recommends Apple Balsamic with Honey for fresh summer salads and for seasoning savory dishes. For a simple vinaigrette, use one part balsamic, two to three parts oil, and a little salt and pepper. Because the honey is already in the vinegar, it takes care of the sweetening. A teaspoon of mustard will make the dressing creamier.\u003c\/p\u003e\n\n\u003cp\u003eIn summer, it pairs well with tomato salad, cucumber salad, arugula with strawberries, or a salad with grilled halloumi. In autumn and winter, it goes well with lamb's lettuce with walnuts and pear, pumpkin or beetroot salad, and lentil salad. A splash on roasted oven vegetables, fried potatoes, or Brussels sprouts elevates the flavor.\u003c\/p\u003e\n\n\u003cp\u003eIt also serves well in cooking. Use a dash to season red cabbage, lentil soup, or a gravy instead of adding sugar and vinegar separately. Use it to deglaze onions for an onion confit or add it to a pan with fried liver and apple slices. On a cheese board, you can drizzle a few drops over goat cheese or an aged Gouda.\u003c\/p\u003e\n\n\u003cp\u003eStore the bottle tightly sealed in a cool, dark place. Vinegar has a long natural shelf life; you can find the best-before date on the label.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Lamb's lettuce with apple slices, roasted walnuts, and fresh goat cheese, dressed with Apple Balsamic with Honey and a mild rapeseed oil. That is how the meadow orchard tastes in winter.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe apples grow in meadow orchards on the slopes of the Wetterau, around Nidderau-Heldenbergen northeast of Frankfurt. The trees bear varieties that date back to the 19th century or are even older. According to the producer, the apples are left to ripen on the tree as long as possible and are harvested by hand. By tending to the meadows, Annkathrin and Holger Weiß want to revive old farming traditions such as fruit growing and beekeeping. The business is a member of the Pomologen-Verein, an association dedicated to preserving heritage fruit varieties.\u003c\/p\u003e\n\n\u003cp\u003eThe bee hives are located in meadow orchards at various sites in the Wetterau and around Nidderau. This own organic apiary provides the honey found in this balsamic. The farm announced its first apple balsamic vinegars, \"Nature\" and \"Honey,\" in April 2015. In addition to vinegar, Heldenberger Apfelbiene offers apple juice, apple wine, honey, and even sheep grazing on the meadows. The family describes themselves as a small family business where everyone helps out. Meadows and apiaries can be visited by appointment.\u003c\/p\u003e\n\n\u003cp\u003eThe business has been a member of Naturland since July 2014. The current Naturland certificate specifically mentions the Apple Balsamic Vinegar with Honey. Because of the honey, this vinegar is not vegan. Allergen information: The producer lists no declarable allergens for this balsamic; the bottle label is binding.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Apple Balsamic with Honey is for anyone looking for a mild everyday vinegar that easily rounds out salads. It is suitable for families where children enjoy salad with a sweetish dressing. For hosts, it makes for a beautiful bottle on the table, as well as a great gift from the Wetterau. Those who prefer pure apple fruit with slightly more acidity should reach for the \u003ca href=\"\/en\/products\/bio-apfel-balsamico\"\u003eOrganic Apple Balsamic\u003c\/a\u003e without honey. You can find more about the farm and both vinegars on our page for \u003ca href=\"\/en\/collections\/hersteller-heldenberger-apfelbiene\"\u003eHeldenberger Apfelbiene\u003c\/a\u003e. This vinegar is not suitable for a vegan diet because it contains honey.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eApples from the meadow orchard and honey from our own bees – the mild organic apple balsamic from the Wetterau for salads, vegetables, and sauces.\u003c\/em\u003e\u003c\/p\u003e","brand":"Heldenberger Apfelbiene","offers":[{"title":"250 ml","offer_id":57548000100684,"sku":"046HEL0001","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-apfel-balsamico-mit-honig-heldenberger-apfelbiene.png?v=1778853120"},{"product_id":"bio-apfel-balsamico","title":"Organic Apple Balsamic Vinegar","description":"\u003ch2\u003eHeldenberger Apfelbiene Organic Apple Balsamic. Organic apple balsamic vinegar from heritage apple varieties of the Wetterau – fruity, clear, and with 5% acidity.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eHeldenberger Apfelbiene Organic Apple Balsamic\u003c\/strong\u003e is an organic apple balsamic vinegar made from long-ripened apples of heritage varieties such as Gravensteiner, Kaiser Wilhelm, and Boskoop. The apples grow in traditional orchards in the Wetterau region near Nidderau. The bottle contains 250 ml with 5% acidity and is Naturland-certified.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eApple Balsamic from Heldenberger Apfelbiene\u003c\/strong\u003e is the pure apple version of the two vinegars offered by the company. According to the manufacturer's website, it consists of 100% organic apples from traditional meadows and contains no additives. In April 2015, the company introduced its first apple balsamic vinegars. They described them as creamy and fruity, created using a handcrafted process from the juice of many long-ripened apple varieties. The term \"balsamic\" here denotes a round, mild vinegar with plenty of fruit. It is not a dark, thick grape balsamic. It is light, clear in taste, and tastes distinctly of apple. With 5% acidity, it has the strength of a culinary vinegar, yet feels softer than a simple apple cider vinegar due to its fruitiness.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe apple balsamic tastes fruity, fresh, and apple-like, with a clear acidity. Its aroma is reminiscent of freshly pressed apple juice and a cellar full of stored apples in the autumn. On the palate, the acidity is more pronounced than in the honey variety, supported by a well-rounded apple fruitiness. The blend of several heritage varieties provides depth. Those looking for a sweet, syrupy balsamic for strawberries or vanilla ice cream will find this vinegar too acidic. In a salad bowl, however, this very clarity is an advantage.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the manufacturer, the apple balsamic pairs well with fresh summer salads and for seasoning savory dishes. For a vinaigrette, mix one part vinegar with two to three parts oil, plus salt and pepper. If you prefer it rounder, add a pinch of sugar or a spoonful of honey. This goes well with lettuce, cucumber salad, potato salad, and coleslaw.\u003c\/p\u003e\n\n\u003cp\u003eWhen cooking, use it to season lentils, red cabbage, sauerkraut, or goulash sauce. A splash in the frying pan deglazes the roasted bits and adds freshness to the sauce. It provides a fruity accent to fried blood sausage with apple slices, pork belly, or roasted pumpkin. Store the bottle tightly closed in a cool, dark place.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Hessian potato salad with warm broth, onions, and a splash of apple balsamic. The apple note fits the region the bottle comes from.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eHeldenberger Apfelbiene is a small family business in Nidderau-Heldenbergen in the Wetterau, managed by Annkathrin and Holger Weiß. Their traditional orchards are located on the slopes of the Wetterau and contain old-growth trees. Many varieties date back to the 19th century or are even older. The apples ripen as long as possible on the tree and are harvested by hand. In addition to balsamic vinegar, the fruit from these meadows is also used to make apple juice and apple wine. The company is a member of the Pomologen-Verein and is committed to preserving heritage fruit varieties. By maintaining the orchards, Annkathrin and Holger Weiß aim to revive old rural traditions such as fruit growing and beekeeping. Since July 1, 2014, the company has been a member of Naturland. The current certificate explicitly mentions the apple balsamic vinegar. Allergen information: The manufacturer does not list any mandatory allergens for this vinegar; the bottle label is binding.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe apple balsamic is for everyone looking for a fruity vinegar with clear acidity for daily cooking. It suits people who enjoy dressing salads, seasoning sauces, and making roasted vegetables. Those who are passionate about heritage apple varieties and traditional orchards will find a piece of the Wetterau in this bottle. Milder and with a fine sweetness is the \u003ca href=\"\/en\/products\/bio-apfel-balsamico-mit-honig\"\u003eOrganic Apple Balsamic with Honey\u003c\/a\u003e from their own apiary. You can find more about the company on our \u003ca href=\"\/en\/collections\/hersteller-heldenberger-apfelbiene\"\u003eHeldenberger Apfelbiene\u003c\/a\u003e page. This vinegar is not suitable for those looking for a thick, sweet balsamic for drizzling over desserts.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eHeritage apple varieties from the orchards of the Wetterau, hand-harvested – the fruity organic apple balsamic for salad, lentils, and potato salad.\u003c\/em\u003e\u003c\/p\u003e","brand":"Heldenberger Apfelbiene","offers":[{"title":"250 ml","offer_id":57548000624972,"sku":"046HEL0002","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-apfel-balsamico-heldenberger-apfelbiene.png?v=1778853121"},{"product_id":"haselnuss-spirituose-500ml","title":"Kölsche Kopfnuss Hazelnut Spirit 500 ml","description":"\u003ch2\u003eKölsche Kopfnuss Hazelnut Spirit 500 ml. Hazelnut spirit with 40% ABV, roasted nut and caramel – the large bottle for your home bar.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKölsche Kopfnuss Hazelnut Spirit 500 ml\u003c\/strong\u003e is a hazelnut spirit from the Cologne region: a hazelnut distillate made from roasted hazelnuts with caramel, 40% ABV, 500 ml. It is milder and smoother than a schnapps, but not as sweet as a liqueur. In the glass, you will find roasted nut and delicate nuances of chocolate and nougat, to be enjoyed neat, in coffee, or with dessert.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eHazelnut Spirit 500 ml from Kölsche Kopfnuss\u003c\/strong\u003e is the bottle that stays in the cupboard for when things get spontaneous. It’s Sunday afternoon, the doorbell rings, guests with cake arrive. The espresso is already brewing, and the Kopfnuss is ready in the home bar. A hazelnut spirit is a distillate that tastes of roasted hazelnuts and lies in sweetness between a schnapps and a liqueur. The Kopfnuss is very popular with us. The 500 ml bottle lasts the longest: at 2 cl per glass, that's around 25 servings.\u003c\/p\u003e\n\n\u003ch3\u003eRoasted hazelnut up front, followed by chocolate, nougat, and caramel\u003c\/h3\u003e\n\n\u003cp\u003eThe Kopfnuss tastes primarily of roasted hazelnuts. Behind that come fine nuances of chocolate, nougat, and caramel. The aroma is delicately sweet, the color a rich golden yellow.\u003c\/p\u003e\n\n\u003cp\u003eThe base is a hazelnut distillate made from roasted hazelnuts, with caramel added. The composition is aged until the aroma and taste are distinct and, according to the manufacturer, the alcohol is harmoniously integrated. It remains, however, a spirit with 40% ABV and belongs in small glasses.\u003c\/p\u003e\n\n\u003cp\u003eRoasting defines the character: anyone who has ever roasted hazelnuts in the oven knows this warm, slightly sweet scent. That is exactly what the Kopfnuss draws on. Smell the glass before you take your first sip. The delicately sweet aroma will show you what to expect. When drinking, the roasted nut note is at the forefront, while chocolate, nougat, and caramel follow more quietly.\u003c\/p\u003e\n\n\u003cp\u003eIf you are expecting a sweet liqueur, you will get something else here: a delicately sweet, clearly nutty spirit. The manufacturer explicitly markets it for hazelnut purists for whom a classic liqueur is too sweet. Compared to a schnapps, it is milder and smoother.\u003c\/p\u003e\n\n\u003ch3\u003eNeat at room temperature, chilled, or as a Kölsche Mélange\u003c\/h3\u003e\n\n\u003cp\u003eThe easiest way to drink the Kopfnuss is neat: 2 cl in a small glass, at room temperature or chilled. It is a spirit with 40% ABV and is for those aged 18 and over.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer's serving suggestion is called Kölsche Mélange: espresso with Kölsche Kopfnuss and milk foam. It goes as well with Sunday cake as it does at the end of a meal when the coffee is served. A regular filter coffee can also handle a small splash, just without the foam. If you like coffee with milk, add the Kopfnuss to the cup first and fill it up afterwards.\u003c\/p\u003e\n\n\u003cp\u003eFor dessert, a small splash works well over vanilla ice cream or next to a piece of chocolate cake. Nut, chocolate, and caramel belong together anyway, and the Kopfnuss brings all three. A glass goes well with a bowl of roasted nuts on an Advent afternoon, and a splash can be added to the whipped cream for a nut cake in the kitchen. The dough for nut cookies can also take a splash.\u003c\/p\u003e\n\n\u003cp\u003eBecause the bottle lasts a long time, you can try the variations one after the other. One week neat after dinner, one week in coffee, and during Advent over ice cream.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Warm the cup before making the Kölsche Mélange and briefly stir the Kopfnuss and espresso together. Only then add the milk foam on top so that it sits neatly.\u003c\/p\u003e\n\n\u003ch3\u003eChristmas market idea, in small batches since 2015\u003c\/h3\u003e\n\n\u003cp\u003eThe story of the Kopfnuss began with an idea for the Cologne Christmas markets. Founder David Beil wanted to develop a drink for them, a hazelnut spirit with 40% ABV from the Cologne area. The idea became concrete after an evening in his favorite bar, after which he spent months working on the recipe.\u003c\/p\u003e\n\n\u003cp\u003eSince 2015, the Kopfnuss has been produced in small batches in collaboration with a regional distillery. The company is located at Brauweilerstraße 49c in 50259 Pulheim. Small batches mean manageable quantities per production run. According to the manufacturer, the aging period is determined by when the aroma and taste have fully developed, rather than by a fixed date. The spirit is available in three sizes: 500 ml, 200 ml, and as a 40 ml shooter for tasting.\u003c\/p\u003e\n\n\u003cp\u003eThe 500 ml bottle is the size for anyone who already knows the Kopfnuss and pours it regularly. If you are trying it for the first time, you will find the matching smaller format below. For the Advent season, for which the idea was originally intended, the large bottle is the practical choice.\u003c\/p\u003e\n\n\u003ch3\u003eFor the home bar: a supply of around 25 glasses\u003c\/h3\u003e\n\n\u003cp\u003eThe 500 ml bottle is for households where the Kopfnuss is regularly served. This applies after dinner, with Sunday coffee, and as an ingredient for Christmas dessert. Expect around 25 glasses of 2 cl each. That is enough for an Advent season with guests and for a supply that will still be in the cupboard afterwards. If you often have guests over for coffee, keep it within reach next to the cups. A glass to go with an espresso is quickly poured, and a coffee gathering is rounded off with a nutty note.\u003c\/p\u003e\n\n\u003cp\u003eThe large bottle also suits people who love to entertain. A glass with coffee after dinner, a splash over dessert, along with the story of the Christmas market idea: that is a conversation starter that the guest gets right along with their drink.\u003c\/p\u003e\n\n\u003cp\u003eIf you first want to know if the roasted nut note is for you, start with the \u003ca href=\"\/en\/products\/haselnuss-spirituose-40ml\"\u003eHazelnut Spirit in the 40 ml format\u003c\/a\u003e. The \u003ca href=\"\/en\/products\/haselnuss-spirituose-200ml\"\u003eHazelnut Spirit in the 200 ml bottle\u003c\/a\u003e is more convenient as a souvenir or gift. You can find all sizes in the range on the \u003ca href=\"\/en\/collections\/hersteller-koelsche-kopfnuss\"\u003eKölsche Kopfnuss page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe Kopfnuss is not suitable for those looking for a very sweet liqueur for a long drink. It is a spirit with 40% ABV and a distinct nutty note that belongs in a small glass.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eHazelnut spirit with 40% ABV, 500 ml from the Cologne region – roasted nut, nougat, and caramel as a supply for the home bar, neat, in espresso, and for dessert.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kölsche Kopfnuss","offers":[{"title":"500 ml","offer_id":57548001444172,"sku":"024KKN0001","price":24.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/haselnuss-spirituose-500ml-koelsche-kopfnuss.jpg?v=1778853130"},{"product_id":"bio-tonic-sirup","title":"Organic Tonic Syrup","description":"\u003ch2\u003epHenomenal Organic Tonic Syrup. Organic drink syrup for mixing your own tonic water – with cinchona bark, citrus, and a dry-bitter profile.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003epHenomenal Organic Tonic Syrup\u003c\/strong\u003e is an organic drink syrup from Hamburg-based pHenomenal Drinks that lets you mix your own tonic water. It is based on cinchona bark, organic citrus juices, and organic agave syrup, and is alcohol-free and vegan. 250 ml is enough for twelve long drinks. Not a pre-mixed tonic, not refined sugar – a concentrate for mixing your own.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Organic Tonic Syrup from pHenomenal\u003c\/strong\u003e is the essence of tonic water before the water and carbonation are added. Tonic water is a quinine-containing lemonade whose characteristic bitterness comes from the bark of the cinchona tree. With pHenomenal, you get this lemonade as a syrup: you mix it with sparkling water right in the glass. The idea behind it is simple. In a gin and tonic, the majority of the liquid is the tonic, not the gin. Hendrik Schaulin, founder of pHenomenal Drinks, no longer wanted to let good craft gins disappear under industrially produced, often overly sweet tonic water. That is why he developed a syrup that remains deliberately dry and finely balances its bitter notes. One side effect: according to the manufacturer, one bottle replaces eight to ten small tonic bottles. This saves space in the fridge and a lot of glass.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe tonic syrup tastes of clear tonic bitterness with plenty of citrus fruit. In the glass, it appears orange to amber in color; the aroma is dominated by citrus and bitter orange.\u003c\/p\u003e\n\n\u003cp\u003eThe bitter notes come from real cinchona bark. Added to this, orange, lemon, lime, and grapefruit bring the full spectrum of citrus fruits into the glass. The manufacturer also describes an ethereal note of lemongrass. The result is more complex than a standard tonic, yet remains reserved enough to let your gin's botanicals shine through. That was precisely the point of its development: the tonic should accompany the gin and leave it room to breathe.\u003c\/p\u003e\n\n\u003cp\u003eThe syrup is sweetened with organic agave syrup, which is the second ingredient after water. Undiluted, the concentrate is therefore sweet and bitter at the same time. Diluted at a ratio of 5 to 1, the finished tonic contains 5.9 g of sugar per 100 ml, according to the manufacturer. Tartaric acid is used for acidity instead of citric acid. Anyone expecting a sweet, intensely fizzy tonic from a bottle will find the pHenomenal tonic tart and dry. This is intentional.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eFor a tonic water, mix 2 cl of syrup with 10 cl of sparkling mineral water. This corresponds to the 1 to 5 ratio recommended by the manufacturer.\u003c\/p\u003e\n\n\u003cp\u003eFor a gin and tonic according to pHenomenal's house recipe, pour 10 cl of highly carbonated mineral water or tap water from a soda maker into the glass. Add 2 cl of tonic syrup and 4 cl of gin. Stir carefully so the carbonation remains in the glass. Ice cubes and a slice of lemon, lime, or cucumber finish the long drink. You are free to choose your gin: the manufacturer suggests one to three parts gin to the finished tonic as a guide.\u003c\/p\u003e\n\n\u003cp\u003eEntirely without alcohol, the syrup becomes a refreshingly bitter lemonade. It also works well with white port or vermouth, and with an espresso over ice, you get an espresso tonic. Because the syrup also tastes good undiluted, you can use it to add tonic notes to iced tea, cold brew coffee, sorbets, or a salad dressing. According to the manufacturer, it is also suitable for cooking and baking.\u003c\/p\u003e\n\n\u003cp\u003eWhen mixing, the order makes a difference. First put the water in the glass, then carefully add the syrup, and only then stir. This preserves the carbonation and ensures the syrup is distributed evenly. pHenomenal demonstrates this process in four steps, measuring the water in a scale-marked Erlenmeyer flask. This makes it easy to measure 100 ml, and the tonic immediately looks like it belongs in a home bar.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e With the \u003ca href=\"\/en\/products\/2cl-glasdosierer-im-karton\"\u003e2cl glass dispenser\u003c\/a\u003e, you will get exactly 2 cl every time. The dispenser's natural cork seals the opened bottle, so it can simply stay on while in the fridge.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe Organic Tonic Syrup is the first product from pHenomenal Drinks in Hamburg. The owner and developer is Hendrik Schaulin, who founded the brand in 2012.\u003c\/p\u003e\n\n\u003cp\u003eThe idea was born at the end of 2012 after an evening at a favorite bar. Hendrik Schaulin found a recipe for homemade tonic water, ordered cinchona bark, and began experimenting with his friend Peter Hundert. The first prototype was soon ready in the kitchen. Schaulin studied fashion design in Paris and worked for many years as a stylist for fashion and advertising clients. His enthusiasm for bars and cocktails has been with him for a long time, along with a growing collection of old bar books.\u003c\/p\u003e\n\n\u003cp\u003eThe cinchona bark for the tonic comes from Ecuador and the Congo. pHenomenal extracts the bitter substance itself: the bark is boiled with spices like a bitter tea and carefully filtered. Added to this are organic direct juices of orange, lemon, lime, and grapefruit. The syrup is handmade in Hamburg and is organic-certified, eco-control body DE-ÖKO-039. pHenomenal Drinks is a member of Slow Food Germany. A year after the tonic, the ginger syrup was added, followed later by ready-to-serve cocktails.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe tonic syrup is for everyone who wants to take control of their own gin and tonic. You decide how bitter and how strong the tonic becomes, and only mix as much as you need at the moment.\u003c\/p\u003e\n\n\u003cp\u003eIt suits people with a small gin collection who want to taste every variety with a subtle tonic. It also fits into small kitchens where there is no room for crates of tonic bottles. And it is a great gift for hosts who enjoy standing at the home bar. For guests who drink non-alcoholic beverages, you can use it to mix a bitter lemonade with citrus in a few seconds. If you like it spicy, try the \u003ca href=\"\/en\/products\/bio-ginger-sirup\"\u003eOrganic Ginger Syrup\u003c\/a\u003e for a Moscow Mule or Dark \u0026amp; Stormy. You can find all syrups, cocktails, and accessories on our \u003ca href=\"\/en\/collections\/hersteller-phenomenal-drinks\"\u003epHenomenal Drinks page\u003c\/a\u003e. The syrup contains quinine. It is not suitable for those who prefer to drink pre-carbonated tonic straight from the bottle.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eCinchona bark, citrus, and agave from Hamburg – the Organic Tonic Syrup from pHenomenal for your tonic water just the way you like it.\u003c\/em\u003e\u003c\/p\u003e","brand":"pHenomenal Drinks","offers":[{"title":"250 ml","offer_id":59005672784204,"sku":"026PHE001","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-tonic-sirup-freisteller.png?v=1790867296"},{"product_id":"kuerbis-curry-chutney","title":"Pumpkin Curry Chutney","description":"\u003ch2\u003eGruber's Pumpkin Curry Chutney. Pumpkin chutney with curry – sweet and sour, aromatically spiced, with mustard seeds.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Pumpkin Curry Chutney\u003c\/strong\u003e is a sweet and sour chutney made from pumpkin, onion, apple cider vinegar, and mustard seeds, seasoned with curry. It comes from Gruber's Fruchtzauberei in Reigersberg near Ilz in Eastern Styria, is handmade, and comes in a 120g jar. The savory, exotic sister to the fruity Pumpkin Chutney.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePumpkin Curry Chutney from Gruber's Fruchtzauberei\u003c\/strong\u003e belongs to a family of savory accompaniments that originally hails from Indian cuisine. A chutney is a cooked-down mixture of fruit or vegetables, vinegar, sugar, and spices, both sweet and sour at once. It reached European tables by way of England; today, it is served alongside cheese, roasts, and grilled foods. In this jar, pumpkin forms the base. Onion provides depth, apple cider vinegar provides acidity, and mustard seeds add a light crunch. Curry adds a layer of warm, exotic spice, turning the mild pumpkin into a bold companion. It is the jar you open when chicken, fish, or a young soft cheese needs a little more character.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eFirst comes the sweetness of the pumpkin, then the acidity of the apple cider vinegar, and finally the warmth of the curry. The spice is distinct but friendly—it warms rather than burns. Mustard seeds give the chutney structure and a subtle heat, while the onion rounds out the center. The consistency is chunky and spoonable, just as a chutney should be.\u003c\/p\u003e\n\n\u003cp\u003eAlong with the \u003ca href=\"\/en\/products\/kuerbis-chutney\"\u003ePumpkin Chutney\u003c\/a\u003e, this is the more intensely spiced version. Both share the foundation of pumpkin, onion, apple cider vinegar, and mustard seeds. Here, curry sets the tone, whereas there, the fruit takes center stage. Those who generally avoid curry are better off with the fruity sibling jar.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThis chutney pairs best with light meats, soft cheeses, and fish. Add a spoonful directly to your plate with pan-fried chicken breast or turkey schnitzel. For oven-baked salmon or pan-seared zander fillet, it provides a savory-sweet accent that pairs well with lemon. On a cheese board, it stands alongside Camembert, Brie, or a young goat cheese.\u003c\/p\u003e\n\n\u003cp\u003eAt a barbecue, it works well as a dip alongside chicken skewers, vegetables, and halloumi. It is also helpful in the kitchen: a teaspoon stirred into a light cream sauce or a rice and vegetable stir-fry adds sweetness, acidity, and spice in one step. In a sandwich with cold roast meat, cream cheese, and arugula, it replaces the mayonnaise.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir two spoonfuls of chutney into plain yogurt and add a little salt and fresh herbs. This gives you an instant dip for baked potatoes and vegetable sticks in just a minute.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe chutney comes from a small farm kitchen in Eastern Styria. Gruber's Fruchtzauberei is a family business in Reigersberg near Ilz, surrounded by fruit trees, berries, and herbs. The history of the farm dates back to 1860. Fruit farming, with a focus on apples, was added in the early 1990s.\u003c\/p\u003e\n\n\u003cp\u003eRené Gruber is a master fruit grower and oversees cultivation. Beatrix is a chef and is responsible for processing. New recipes are developed through tasting and experimenting together until the flavor is just right. Everything is done by hand, following the motto \"quality over quantity.\" That apple cider vinegar provides the acidity in the pumpkin chutney fits perfectly for a farm that has revolved around apples for decades.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Pumpkin Curry Chutney is for anyone who likes pumpkin and prefers something a bit more exotic. It fits perfectly into autumn cooking, Friday night cheese boards, and barbecue evenings with friends. As a small gift, the 120g jar works well, perhaps paired with a piece of mountain cheese. Those who prefer something more acidic will find a fruity counterpart with subtle heat in the \u003ca href=\"\/en\/products\/ribisel-chutney\"\u003eRedcurrant Chutney\u003c\/a\u003e. All jars from Reigersberg can be found on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The chutney contains mustard seeds. It is not suitable for those who avoid mustard or expect a purely fruity compote.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA handmade pumpkin chutney with curry from Eastern Styria – for chicken, soft cheese, and barbecue nights.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"120 g","offer_id":57548003311948,"sku":"042GRU0001","price":5.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/kuerbis-curry-chutney-1.png?v=1778853149"},{"product_id":"kuerbis-chutney","title":"Pumpkin chutney","description":"\u003ch2\u003eGruber's Pumpkin Chutney. Fruity pumpkin chutney – sweet and sour, gently spiced, also as a sandwich spread.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Pumpkin Chutney\u003c\/strong\u003e is a fruity, sweet and sour chutney made from pumpkin, onion, and apple cider vinegar, seasoned with mustard seeds and a spice blend. Gruber's Fruchtzauberei produces it by hand in Reigersberg near Ilz in Eastern Styria; 120 g per jar. The fruity base version among the farm's two pumpkin chutneys.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePumpkin Chutney from Gruber's Fruchtzauberei\u003c\/strong\u003e is the jar for \"Jause,\" as a hearty snack is called in Austria. A piece of mountain cheese, a few slices of ham, fresh farmhouse bread – and alongside it, a spoonful of chutney that brings it all together. Chutneys have their roots in India. There, they are preserved condiments made from fruit or vegetables that taste sweet and sour at the same time, thanks to vinegar, sugar, and spices. Here, the pumpkin takes the lead in the recipe. Onion and apple cider vinegar provide zest and freshness, while mustard seeds add a little bite. The result is a chutney that is just as easy to spread on bread as it is to serve with a meal.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe pumpkin is at the forefront: fruity, slightly sweet, with a rounded acidity from the apple cider vinegar. The onion provides a hearty center, the mustard seeds a slight tingle on the tongue. The spices accompany rather than dominate. This makes the chutney versatile, pairing as well with savory dishes as it does with mild cheese. The consistency is both chunky and spreadable.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the \u003ca href=\"\/en\/products\/kuerbis-curry-chutney\"\u003ePumpkin Curry Chutney\u003c\/a\u003e, this jar represents the fruity side of the pumpkin. The base of pumpkin, onion, apple cider vinegar, and mustard seeds is the same for both. While the other adds an exotic warmth with curry, this one keeps the fruit in the spotlight. Those expecting a spicy, piquant chutney are better off choosing the curry version.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eAs a dip, the pumpkin chutney pairs well with meat, cheese, and fish. It adds fruit and acidity to cold roast pork, leberkäse, or grilled sausages. For pan-fried fish fillets or smoked trout, it provides a sweet and sour counterpoint. On a cheese board, it gets along well with mountain cheese, Gouda, and young sheep's milk cheese.\u003c\/p\u003e\n\n\u003cp\u003eAs a sandwich spread, it shows its second side. Spread it thinly on buttered bread or cream cheese, add a few slices of cheese on top, and your quick snack is ready. A spoonful adds juiciness to a grilled cheese sandwich or a chicken and salad wrap. It also works well stirred into a vinaigrette: a teaspoon of chutney, oil, a splash of vinegar, salt, and pepper.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Add a spoonful of chutney to a slice of farmhouse bread with mountain cheese and bake it in the oven for a few minutes. The pumpkin will caramelize slightly, and the cheese will melt.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe chutney is made on a farm in Eastern Styria, an area where pumpkins are a familiar sight. Gruber's Fruchtzauberei is a small family business in Reigersberg near Ilz. The farm has a long history dating back to 1860. Fruit, especially apples, has been grown there since the early 1990s.\u003c\/p\u003e\n\n\u003cp\u003eThe work is clearly divided. René Gruber is a master fruit grower and takes care of the fruit varieties. Beatrix is a chef and responsible for production, ranging from jams to chutneys, sauces, and pestos. They develop the recipes together, tasting and tweaking until the flavor is just right. Everything is made by hand. The apple cider vinegar in the chutney fits well with a farm that has been focused on apples for decades.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe pumpkin chutney is for anyone who likes it fruity and is looking for a jar that goes with many things. It belongs on the weekend snack board, at a barbecue, and on the cheese platter for guests. For families, it is a great introduction to the world of chutneys. Those who prefer chutney with soft cheese and poultry should try the sweet and sour \u003ca href=\"\/en\/products\/mispel-chutney\"\u003eMedlar Chutney\u003c\/a\u003e. You can find the entire range from Reigersberg on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The chutney contains mustard seeds. It is not suitable for those who avoid mustard.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fruity pumpkin chutney from Eastern Styria – for snacks, the cheese board, and a quick slice of buttered bread.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"120 g","offer_id":57548003344716,"sku":"042GRU0002","price":5.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/kuerbis-chutney-2.png?v=1778853150"},{"product_id":"bio-ginger-sirup","title":"Organic Ginger Syrup","description":"\u003ch2\u003epHenomenal Organic Ginger Syrup. Organic ginger syrup for mixing your own ginger beer – with 30% ginger juice, orange, and noticeable heat.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003epHenomenal Organic Ginger Syrup\u003c\/strong\u003e is an organic drink syrup from pHenomenal Drinks in Hamburg that allows you to mix your own spicy ginger lemonade. It consists of 30% organic ginger juice, supplemented with organic orange juice and organic agave syrup. Alcohol-free, vegan, 250 ml for twelve long drinks. No chili heat, no refined sugar – the heat comes from the ginger.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Organic Ginger Syrup from pHenomenal\u003c\/strong\u003e is a concentrate for ginger beer that you mix with sparkling water right in the glass. In English, ginger beer is quite different from ginger ale. Ginger ale is a rather mild, floral lemonade, while ginger beer stands for a drink with clear ginger heat and fruitiness. That is exactly where this syrup comes in. When pHenomenal developed it in 2013, the goal, according to the manufacturer, was: plenty of fresh organic ginger, good heat, and less sweetness. Fermented ginger beer in the old-fashioned homemade style would have been one option. However, that does not fit well with German food law, and fermenting bottles can even burst during transport. That is why Hendrik Schaulin decided on a syrup. It saves bottles and fridge space and lets you determine the intensity of the drink yourself.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe ginger syrup has a distinct ginger taste, spicy and with notes of orange. Its color is golden yellow, and the aroma features ginger and orange.\u003c\/p\u003e\n\n\u003cp\u003eAlmost a third of the syrup is freshly pressed organic ginger juice. The orange juice rounds off the heat and adds fruitiness to the glass. Spice extracts and a pinch of salt give the syrup depth, while tartaric acid provides a fresh acidity. This heat comes solely from the ginger; pHenomenal deliberately avoids the use of chili tincture.\u003c\/p\u003e\n\n\u003cp\u003eThe syrup is sweetened with organic agave syrup, which is the first ingredient on the list. In its concentrated form, it is therefore both sweet and spicy. Only when mixed with water does the drink emerge that the manufacturer intended: spicy and fruity, but less sweet than many ginger lemonades. You decide how strong it gets based on the ratio of syrup to water. Anyone expecting a gentle, mild ginger lemonade will find the ginger syrup quite potent. In that case, a splash more water helps.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eFor a ginger lemonade, mix 2 cl of syrup with 10 cl of sparkling mineral water, a 1:5 ratio. Pour the water into the glass first, then the syrup, and stir gently.\u003c\/p\u003e\n\n\u003cp\u003eThe ratio is a starting point. With a little more water, the drink becomes milder and approaches a ginger ale. With a splash more syrup, it becomes spicier and fruitier. This allows you to mix the perfect strength for any occasion, from an aperitif to a long drink late in the evening. According to the manufacturer, a 250 ml bottle is enough for twelve drinks.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer, the ginger syrup is primarily intended as a mixer for spirits. It adds savory heat to a long drink without masking the taste of the spirit. The classics are the Moscow Mule with vodka, the Dark \u0026amp; Stormy with rum, and the London Buck with gin.\u003c\/p\u003e\n\n\u003cp\u003epHenomenal also recommends the syrup for fruit brandies, such as pear brandy, plum schnapps, or cherry brandy. The fruit of the brandies and the heat of the ginger complement each other well. As an alcohol-free option, the ginger lemonade is a great accompaniment to food. Diluted with hot water, the syrup becomes a ginger infusion for cold days. In the kitchen, you can use it for Asian wok dishes, crumbles, and baking.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place the \u003ca href=\"\/en\/products\/2cl-glasdosierer-im-karton\"\u003e2 cl glass dispenser\u003c\/a\u003e directly onto the bottle. This allows you to pour exactly 2 cl with a flick of the wrist, and the natural cork seals the opened bottle in the fridge.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe ginger syrup is the second product from pHenomenal Drinks in Hamburg. It was created in 2013, one year after the tonic syrup, out of a love for the Dark \u0026amp; Stormy.\u003c\/p\u003e\n\n\u003cp\u003epHenomenal Drinks was founded by Hendrik Schaulin, the owner and developer of the brand. At the end of 2012, he began tinkering with his own tonic together with his friend Peter Hundert. When they were looking for ginger beer for their Dark \u0026amp; Stormy a year later, they were disappointed by what was available. They wanted real ginger taste, real heat, and less sugar. The solution was their own syrup based on fresh organic ginger juice.\u003c\/p\u003e\n\n\u003cp\u003eThe ginger for the syrup is organic ginger from Peru and Uganda. It is freshly pressed in Southern Germany. Instead of citric acid, pHenomenal relies on tartaric acid, which is derived from wine production. The manufacturer uses direct organic juices for fruitiness and acidity. The syrup is handmade in Hamburg and is organic-certified by the eco-inspection body DE-ÖKO-039. pHenomenal Drinks is a member of Slow Food Germany.\u003c\/p\u003e\n\n\u003cp\u003eWhy syrup instead of pre-mixed lemonade? For pHenomenal, it is a matter of conviction. A syrup weighs less than ready-made lemonade, requires less packaging, and causes fewer transport emissions. The recommended 5:1 mixing ratio allows for the use of real ingredients instead of relying on flavorings.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe ginger syrup is for everyone who really wants to taste ginger. It is suitable for people who enjoy mixing Mules, Bucks, and Dark \u0026amp; Stormys at their home bar.\u003c\/p\u003e\n\n\u003cp\u003eIt is also for everyone who loves fruit brandies and is looking for a new way to drink them. Those avoiding alcohol get a spicy lemonade whose strength they control themselves. And for those with limited fridge space, it’s easier to store one small bottle than many bottles of lemonade. It also works as a gift for hosts, perhaps paired with a bottle of rum or a local fruit brandy. For gin and tonic, there is the \u003ca href=\"\/en\/products\/bio-tonic-sirup\"\u003eOrganic Tonic Syrup\u003c\/a\u003e from the same manufacturer. You can find all syrups, cocktails, and accessories on our \u003ca href=\"\/en\/collections\/hersteller-phenomenal-drinks\"\u003epHenomenal Drinks page\u003c\/a\u003e. The ginger syrup is not suitable for those looking for a mild, floral ginger ale.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOrganic ginger, orange, and agave from Hamburg – the ginger syrup from pHenomenal for ginger beer with real heat.\u003c\/em\u003e\u003c\/p\u003e","brand":"pHenomenal Drinks","offers":[{"title":"250 ml","offer_id":59005672948044,"sku":"026PHE002","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-ginger-sirup-freisteller.png?v=1790867302"},{"product_id":"2cl-glasdosierer-im-karton","title":"2cl glass dispenser in a box","description":"\u003ch2\u003epHenomenal 2cl glass dispenser. Glass dispenser with natural cork for syrup – exactly 2 cl with a flick of the wrist, in a gift box.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003eThe \u003cstrong\u003e2cl glass dispenser in a box\u003c\/strong\u003e from Hamburg-based pHenomenal Drinks is a glass dispenser with a natural cork that is placed onto the syrup bottle. It allows you to pour exactly 2 cl of syrup, the perfect amount for a tonic water or a ginger lemonade. It comes in a custom-made, sturdy box. No measuring cup, no mess.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe glass dispenser from pHenomenal\u003c\/strong\u003e is a bar tool that measures out a fixed amount of liquid before it flows into the glass. pHenomenal discovered it when the Hamburg team was looking for a clever and uncomplicated way to mix their syrups. This is because pHenomenal's syrups work with a fixed ratio: 2 cl of syrup to 10 cl of sparkling water. Anyone who hits the 2 cl mark exactly every time gets the same drink every time. The dispenser is made for this, and it looks like a piece of laboratory glassware in the process. With a wink, the manufacturer recommends it to all fans of the series \u003cem\u003eBreaking Bad\u003c\/em\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eShape and material\u003c\/h3\u003e\n\n\u003cp\u003eThe dispenser is made of glass and sits on the bottle with a natural cork. The manufacturer describes it as elegant and practical; its glass bulb holds exactly 2 cl.\u003c\/p\u003e\n\n\u003cp\u003eThe natural cork seals the opened bottle. Therefore, the dispenser can simply remain on the bottle in the refrigerator and replaces the cap. You put it on once and have it immediately at hand for every drink. It is delivered in a custom-made, attractive and sturdy box, in which it is well protected. This also makes it a gift. Those expecting a stainless steel or plastic pourer are consciously getting glass and cork here.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eTo dispense, tilt the bottle with your wrist until the glass bulb is filled. Then turn the bottle to a horizontal position, and the 2 cl will flow into the glass.\u003c\/p\u003e\n\n\u003cp\u003eFor a tonic water, first fill 10 cl of sparkling mineral water or soda water into a glass or an Erlenmeyer flask. Then, add exactly 2 cl of syrup using the dispenser and stir carefully. This keeps the carbonation in the drink. For a gin and tonic, according to the pHenomenal recipe, add 4 cl of gin and ice. It works the same way with the Ginger Syrup, for example for a Moscow Mule or a non-alcoholic ginger lemonade.\u003c\/p\u003e\n\n\u003cp\u003eTo clean, hold the dispenser under running water and rinse it out. The manufacturer gives a tip from their own experience: It is better to point the other open end away from you while doing so.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Combine the dispenser with the \u003ca href=\"\/en\/products\/phenomenal-erlenmeyerkolben\"\u003epHenomenal Erlenmeyer flask\u003c\/a\u003e. You can measure the 10 cl of water in the flask and the 2 cl of syrup with the dispenser.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe glass dispenser comes from pHenomenal Drinks in Hamburg. The founder and owner is Hendrik Schaulin.\u003c\/p\u003e\n\n\u003cp\u003epHenomenal has been producing syrups for tonic and ginger beer by hand since 2012; they are organic-certified and sweetened with agave syrup. Because the syrups are only mixed with water in the glass, the right quantity plays a major role. For mixing, pHenomenal has developed a short, four-step guide. The dispenser is a part of it, along with the Erlenmeyer flask made of laboratory glass. Both tools show how precise pHenomenal is when it comes to mixing: 250 ml of syrup should yield twelve equally good drinks.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe dispenser is for everyone who wants their syrup-based drinks mixed consistently every time. It fits into any home bar that stocks tonic or ginger syrup.\u003c\/p\u003e\n\n\u003cp\u003eIt is also a gift for hosts and hobby bartenders who enjoy handling tools. You can find the matching syrup with the \u003ca href=\"\/en\/products\/bio-tonic-sirup\"\u003eOrganic Tonic Syrup\u003c\/a\u003e. All syrups, cocktails, and accessories can be found on our \u003ca href=\"\/en\/collections\/hersteller-phenomenal-drinks\"\u003epHenomenal Drinks page\u003c\/a\u003e. It is not suitable as a measuring device for larger quantities; it always holds exactly 2 cl.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eGlass, natural cork and exactly 2 cl – the pHenomenal dispenser for tonic and ginger beer with a flick of the wrist.\u003c\/em\u003e\u003c\/p\u003e","brand":"pHenomenal Drinks","offers":[{"title":"1 piece","offer_id":59005673079116,"sku":"026PHE005","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/2cl-glasdosierer-im-karton-freisteller.png?v=1790867311"},{"product_id":"apfelessig","title":"Apple cider vinegar","description":"\u003ch2\u003eGruber's Apple Vinegar. Fruity fruit vinegar made from apple cider – handmade in Styria, for salads, marinades, and sauces.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Apple Vinegar\u003c\/strong\u003e is a fruity vinegar made from apple cider by Gruber's Fruchtzauberei in Reigersberg near Ilz in Eastern Styria. The ingredient list mentions only apple cider; it is made by hand and bottled in 500-ml bottles. A vinegar for everyday cooking: acidic and fruity, without the sweetness of a balsamic vinegar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eApple vinegar from Gruber's Fruchtzauberei\u003c\/strong\u003e is the kind of vinegar that Styrian cuisine needs every day. Basically, a fruit vinegar like this is created in two steps. First, the sugar in the apple ferments into alcohol, then acetic acid bacteria convert the alcohol into acetic acid. What ends up in the bottle depends heavily on the starting product. Here, it is apple cider (Apfelmost). The word \"Most\" can be misleading in Germany: there, it often refers to freshly pressed juice. In Austria, however, \"Most\" usually refers to fermented apple or pear wine. The producer describes their vinegar simply as a fruity vinegar made from juicy apples. That is exactly how you should use it: wherever a dish needs acidity and can handle a little fruitiness.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eAn apple-based vinegar is the friendly side of acidity. Compared to a light distilled vinegar, it feels rounder because of the apple notes. Compared to a white wine vinegar, it is softer and fruitier. Upon opening the bottle, a scent of apple rises, followed by a fresh, lively acidity on the palate. The apple remains noticeable in the background, giving the vinegar depth without making it sweet.\u003c\/p\u003e\n\n\u003cp\u003eThis balance makes it versatile. In salads, it provides freshness; in sauces, it highlights other ingredients; and in marinades, it provides a subtle acidity. It is an everyday vinegar, not one for a special final touch.\u003c\/p\u003e\n\n\u003cp\u003eFor that final touch, the same producer offers \u003ca href=\"\/en\/products\/apfel-balsam-essig\"\u003eApple Balsamic Vinegar\u003c\/a\u003e. It is aged for a long time in oak barrels and has a slightly sweet taste. The apple cider vinegar is its uncomplicated sibling, leaner in character and made for the large quantities needed in everyday life. If you are looking for a thick, sweet vinegar for drizzling, you are better off choosing the balsamic.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eIn Styria, apple vinegar and pumpkin seed oil go together like bread and butter. The classic Styrian salad marinade needs little else: vinegar, dark green seed oil, salt, and a pinch of sugar if needed. Use this to dress \"Vogerlsalat,\" which is what lamb's lettuce is called in Austria. \"Käferbohnen\" salad with red onions also gets its typical flavor this way. Käferbohnen are large, speckled beans with a long tradition in Styria.\u003c\/p\u003e\n\n\u003cp\u003e\"Erdäpfelsalat\"—Austrian-style potato salad—also relies on this vinegar. Boil the potatoes, slice them while still warm, and pour over a marinade of broth, vinegar, salt, pepper, and a little mustard. After half an hour, the acidity has soaked in, and then you add the oil and chives. Cucumber salad with dill or coleslaw with caraway works the same way.\u003c\/p\u003e\n\n\u003cp\u003eIn warm cooking, you use the vinegar to season dishes. A splash in lentil soup, cream goulash, or paprika sauce clarifies the flavor. A tomato sauce that has turned out too flat or sweet gains more profile with a teaspoon of vinegar. Red cabbage and sauerkraut also benefit from a small splash.\u003c\/p\u003e\n\n\u003cp\u003eIt is also well-suited for marinating. For pork tenderloin, mix the vinegar with dark beer, mustard, garlic, and a little honey. Let the meat soak in it for a few hours before putting it in the pan or on the grill. For quick pickling, briefly boil vinegar, water, sugar, and salt, and pour the brine over thinly sliced red onions or radishes. After an hour in the fridge, they are ready and go well with burgers, bowls, and \"Brettljause\" snack platters.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir a tablespoon of vinegar with a pinch of salt until the salt has dissolved, and only then add two tablespoons of pumpkin seed oil. This distributes the salt evenly, and the seed oil retains its nutty aroma.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThis vinegar comes from a fruit farm in Reigersberg near Ilz in Eastern Styria, where apples have been the focus for over thirty years. Gruber's Fruchtzauberei is a small family business surrounded by fruit trees, berries, and herbs. Its history dates back to 1860. In the early 1990s, it converted to fruit farming with the goal of producing particularly high-quality apples. This branch of the business still exists today.\u003c\/p\u003e\n\n\u003cp\u003eA few years later, René Gruber and Beatrix founded \"Fruchtzauberei\" as their own business name. René Gruber is a master fruit grower and oversees the cultivation of the various fruit varieties. The processing is handled by Beatrix, who is a chef. In addition to vinegar, their kitchen produces jams, chutneys, barbecue sauces, and pestos.\u003c\/p\u003e\n\n\u003cp\u003eWork is done by hand, and the farm sells its products in its own farm shop and selected stores. Recipes are created through joint tasting and experimentation until the flavor is just right. The farm's motto summarizes its stance concisely: \"Quality over quantity.\" For vinegar, this means a short list of ingredients and a vinegar that should taste like apple.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis vinegar is for everyone who cooks daily and wants a reliable vinegar in their cupboard. It is suitable for people who enjoy eating salads and mixing their own dressings, and for anyone who loves Styrian cuisine with seed oil. It is a good starting point for beginners in the world of fruit vinegars because it can be used everywhere. The 500-ml bottle is enough for many salads and is large enough for a family kitchen.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it works well together with a bottle of pumpkin seed oil: two ingredients for a Styrian salad. For pasta or roasted vegetables, the \u003ca href=\"\/en\/products\/walnusspesto\"\u003eWalnut Pesto\u003c\/a\u003e from the same producer is a good choice, which you can thin out into a dressing with a splash of vinegar. All vinegars, chutneys, and jams from Reigersberg can be found on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e. Other varieties from other producers are in our category \u003ca href=\"\/en\/collections\/kategorie-obstessig-fruchtessig\"\u003eFruit Vinegar\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe vinegar is not suitable for desserts, ice cream, or cheese when a sweet, syrupy note is required. The Apple Balsamic Vinegar is the better choice for that.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fruity apple vinegar from Eastern Styria – for pumpkin seed oil salads, potato salad, and any sauce that needs a little freshness.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"500 ml","offer_id":57548006752588,"sku":"046GRU0001","price":4.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/apfelessig.png?v=1778853181"},{"product_id":"traube-kren-chutney","title":"Grape Horseradish Chutney","description":"\u003ch2\u003eGruber's Grape Horseradish Chutney. Grape chutney with horseradish – sweetish, with a pleasant horseradish kick.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Grape Horseradish Chutney\u003c\/strong\u003e is a sweetish chutney made from grape pulp and 'Kren', as horseradish is called in Austria. Pectin thickens it, and malic acid adds freshness. Gruber's Fruchtzauberei produces it by hand in Reigersberg near Ilz in Eastern Styria, 120g per jar. The producer calls it a \"true Styrian.\"\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGrape Horseradish Chutney from Gruber's Fruchtzauberei\u003c\/strong\u003e brings two familiar ingredients together. There are sweet grapes and horseradish with its sharpness that tickles the nose. Kren is the Austrian word for horseradish. It is a staple with Tafelspitz (boiled beef), on a snack platter, or with Easter ham, usually freshly grated or as apple-horseradish. In this jar, it meets grape pulp, which softens its pungency. The result is a chutney that tastes fruity and sweet at first and only later reveals its temperament. The appeal lies in the interplay: the grape provides sweetness and fruit, the horseradish provides the spice.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe first impression is sweet and grape-forward, almost like a fruit spread. Then the horseradish kicks in. Its heat is pleasant, tingling briefly in the nose before subsiding. The malic acid keeps the entire flavor profile fresh so the sweetness never feels heavy. The consistency is set and spreadable, easy to spoon and perfect for bread.\u003c\/p\u003e\n\n\u003cp\u003eThis distinguishes it clearly from the other chutneys from Reigersberg. The \u003ca href=\"\/en\/products\/ribisel-chutney\"\u003eRed Currant Chutney\u003c\/a\u003e is more tart and gets its heat from ginger. The medlar chutney is sweet-and-sour and pleasantly spiced. Here, the heat comes solely from the horseradish, remaining a warmth that flares up briefly. Those expecting a very sharp horseradish paste will find this chutney rather mild.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer recommends the chutney with cheese, beef dishes, schnitzel, and simply on bread. Served with Tafelspitz or boiled beef, it replaces the classic apple-horseradish and brings more fruit to the plate. A spoonful straight from the jar also pairs well with a roast beef dinner or a cold roast beef sandwich.\u003c\/p\u003e\n\n\u003cp\u003eIn Austria, a small bowl of cranberries is traditionally served alongside Wiener Schnitzel or Backhendl (breaded fried chicken). This chutney is a sweet-and-spicy alternative. On a cheese board, it goes well with robust mountain cheese, aged Gouda, and spicy semi-hard cheese. And on a buttered slice of bread with ham or smoked pork, it adds fruit and spice to a simple snack.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir a spoonful of chutney into crème fraîche and serve it as a dip for smoked trout or smoked salmon. The sweetness of the grape and the sharpness of the horseradish pair beautifully with the smoky notes.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe producer calls this chutney a true Styrian, which fits its origins perfectly. Gruber's Fruchtzauberei is a small family business in Reigersberg near Ilz in Eastern Styria. The farm's roots go back to 1860. Fruit has been grown there since the early 1990s, with a focus on apples.\u003c\/p\u003e\n\n\u003cp\u003eRené Gruber, a master fruit grower, is responsible for the fruit varieties. In the kitchen, Beatrix is in charge; she is a trained chef. The two develop their recipes together, tasting and experimenting until the flavor is just right. Everything is produced by hand. The Grape Horseradish Chutney is one of three chutneys the farm offers in its own range, along with medlar and red currant.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Grape Horseradish Chutney is for everyone who likes horseradish but doesn't want full-on intensity every time. It suits beef lovers, cheese enthusiasts, and anyone who enjoys a mix of sweet and spicy on their plate during a snack. As a souvenir from Styria, the 120g jar is a great companion to a piece of mountain cheese. Those who prefer a sweet-and-sour, mild chutney should try the \u003ca href=\"\/en\/products\/mispel-chutney\"\u003eMedlar Chutney\u003c\/a\u003e. You can find the farm's entire assortment on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThis chutney is not suitable for those who avoid horseradish altogether. If you are looking for a sweet-and-sour chutney for poultry or lamb, the Medlar Chutney is a better choice.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA sweetish grape chutney with Styrian temperament – for Tafelspitz, schnitzel, cheese, and a snack-time sandwich.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"120 g","offer_id":57548006785356,"sku":"042GRU0003","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/traube-kren-chutney.png?v=1778853182"},{"product_id":"ribisel-chutney","title":"Redcurrant chutney","description":"\u003ch2\u003eGruber's Redcurrant Chutney. Redcurrant chutney with ginger – tangy, fruity, with a subtle spiciness.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Redcurrant Chutney\u003c\/strong\u003e is a chutney made from redcurrants, as they are called in Austria. Onions, vinegar, ginger, mustard seeds, and a spice blend make it savory, while sugar rounds it off. Gruber's Fruchtzauberei produces it by hand in Reigersberg near Ilz in Eastern Styria, 100 g per jar. Tangy, fruity, and subtly spicy.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRedcurrant Chutney from Gruber's Fruchtzauberei\u003c\/strong\u003e is the tangy voice among the chutneys from Reigersberg. \"Ribisel\" is the Austrian word for redcurrant, and it is precisely that acidity which gives the jar its character. A chutney is a cooked-down condiment originating from India that combines fruit, vinegar, sugar, and spices into something sweet and sour. In this recipe, the redcurrant brings more acidity than most other fruits. Ginger and mustard seeds add a fine spiciness on top. The result is a chutney that awakens cheese and grilled dishes instead of masking them.\u003c\/p\u003e\n\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\n\u003cp\u003eThe producer describes it in three words: tangy, fruity, and with a subtle spiciness. On the palate, the freshness of the redcurrant comes first, followed immediately by the fruit. The spiciness comes from the ginger and mustard seeds and remains in the background, a light warmth rather than a burn. Onions and spices give the chutney a savory depth, while the sugar balances the acidity.\u003c\/p\u003e\n\n\n\u003cp\u003eAmong the three chutneys that the farm produces itself, it is the tangiest. The \u003ca href=\"\/en\/products\/mispel-chutney\"\u003eMedlar Chutney\u003c\/a\u003e is rounder and sweet-and-sour, while the \u003ca href=\"\/en\/products\/traube-kren-chutney\"\u003eGrape-Horseradish Chutney\u003c\/a\u003e is sweetish with the heat of horseradish. Those expecting a sweet, mild chutney would be better served with one of the other two varieties.\u003c\/p\u003e\n\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\n\u003cp\u003eAccording to the producer, the chutney goes well with cheese, grilled foods, and much more. On a cheese platter, it has its place alongside Camembert, Brie, and creamy goat cheese, whose fat nicely offsets the acidity. It also provides a fresh contrast to a robust mountain cheese or a blue cheese.\u003c\/p\u003e\n\n\n\u003cp\u003eWhen grilling, it is a fruity alternative to ketchup and barbecue sauce. Serve a spoonful on the edge of the plate with lamb chops, beef steak, sausages, or grilled halloumi. The tangy fruit also pairs well with roasted duck breast or a game dish, because it makes the rich meat feel lighter. It tastes delicious cold with roast beef, ham, and pâté.\u003c\/p\u003e\n\n\n\u003cp\u003eIt also works well in cold dishes. Spread it thinly on a slice of whole-grain bread with cream cheese and place a few walnut halves on top. In a wrap with turkey breast, arugula, and some goat cheese, a spoonful provides the necessary acidity. For a quick dressing, whisk a teaspoon of chutney with oil, salt, and pepper.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Add a spoonful of chutney to a dark gravy just before it is finished. The acidity and light spiciness make the sauce more vibrant.\u003c\/p\u003e\n\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\n\u003cp\u003eThe chutney comes from a small farm kitchen in the Styrian hills. Gruber's Fruchtzauberei is a small family business in Reigersberg near Ilz, surrounded by fruit trees, berries, and herbs. The farm's history dates back to 1860. In the early 1990s, it was converted to fruit growing, with a focus on apples.\u003c\/p\u003e\n\n\n\u003cp\u003eRené Gruber, a master fruit grower, looks after the trees and bushes. Beatrix is a cook and is responsible for the processing in the kitchen. New recipes are created through tasting and experimenting together until both are satisfied with the flavor. Everything is produced by hand. The Redcurrant Chutney is one of the three chutneys that the farm offers, along with Medlar and Grape-Horseradish.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\n\u003cp\u003eThis chutney is for anyone who likes things tangy and fruity and is looking for a fresh note for their cheese platter or barbecue plate. It is suitable for hosts who want to offer their guests something unique alongside mustard and ketchup. The small 100 g jar is ideal for sampling and makes a good gift to bring along with a piece of cheese. You can find all chutneys, jams, and sauces from Reigersberg on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\n\u003cp\u003eNote: The chutney contains mustard seeds. It is not suitable for those who avoid mustard or are very sensitive to acid.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eA tangy redcurrant chutney with ginger from Eastern Styria – for cheese, grilled dishes, and dark gravy.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"100 g","offer_id":57548006818124,"sku":"042GRU0004","price":5.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/ribisel-chutney-grubers-fruchtzauberei.png?v=1778853182"},{"product_id":"nutsler-haselnuss","title":"Nutsler Hazelnut","description":"\u003ch2\u003eNutsler Hazelnut. Hazelnut spirit made from roasted nuts – full-bodied, nutty, 35% ABV.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNutsler Hazelnut\u003c\/strong\u003e is a spirit made from local hazelnuts: gently roasted, distilled in a copper pot still in the Black Forest, and bottled at 35% ABV in a 500ml bottle. Not too sweet and not harsh, that is how Nutsler describes its own classic. A nut schnapps for a shot after a meal, with a beer, or for mixing.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eA nut spirit like Nutsler Hazelnut\u003c\/strong\u003e comes from an old craft with a new focus. Distilling fruit, berries, and nuts is an ancient German craft, and it has a long tradition in the Black Forest. Nutsler Spirituosen GmbH has consciously dedicated itself entirely to the nut within this spectrum. The label simply reads \"Spirituose\" (spirit), followed by \"Made from local hazelnuts,\" and the bottle number is entered by hand. Imagine a Sunday afternoon: the coffee has been drunk, the cake plate is empty. Instead of a sharp fruit schnapps, a small glass is placed on the table that smells of roasted hazelnut and nougat. This hazelnut variety is intended exactly for this moment, and it is also the introduction that Nutsler itself recommends for the world of nut spirits.\u003c\/p\u003e\n\n\u003ch3\u003eRoasting brings nougat into the glass\u003c\/h3\u003e\n\n\u003cp\u003eThe Nutsler tastes full-bodied like roasted hazelnut with clear nut-nougat notes, round and harmonious rather than sharp. The reason lies in the preparation: the hazelnuts are gently roasted before distilling. According to the manufacturer, this, combined with the artisanal production, releases significantly more aromas. On their previous website, it was stated that roasting doubles the aromas of the hazelnut.\u003c\/p\u003e\n\n\u003cp\u003eIn the glass, the roasted hazelnut comes to the fore, reminiscent of freshly roasted kernels from the pan. On the palate, this is followed by a soft note of nougat, carried by the 35% ABV. The distillery describes the taste as follows: not too sweet and yet not harsh. The sweetness is therefore subtle and accompanies the nut rather than masking it. In the end, the hazelnut remains, round and harmonious, as the manufacturer writes.\u003c\/p\u003e\n\n\u003cp\u003eAnyone looking for a thick, heavily sweetened nut liqueur for desserts will be less happy with this spirit. It is clear in the bottle and remains a schnapps—one that simply tastes of hazelnut.\u003c\/p\u003e\n\n\u003ch3\u003eAs a shot, with beer, or with Coffee Tonic\u003c\/h3\u003e\n\n\u003cp\u003eYou can drink this nut schnapps as a shot, with a beer, or after a meal. This is what the manufacturer suggests. The appropriate glass is a small schnapps glass or a slim stemmed glass in which the toasted aroma can collect. Nutsler does not specify a serving temperature: try it at room temperature and slightly chilled and decide for yourself.\u003c\/p\u003e\n\n\u003cp\u003eAfter a Sunday roast, it replaces the classic digestive schnapps; with afternoon coffee, it pairs well with nut cake, hazelnut macaroons, or a piece of chocolate. When drunk with a light beer, the nut provides a mild contrast to the hop bitterness. For mixing, Nutsler demonstrated its own idea early on: hazelnut and Coffee Tonic. For this, add a shot of Nutsler over plenty of ice in a long drink glass and top up with Coffee Tonic. The coffee note and the roasted hazelnut complement each other well, and the drink remains light enough for the early evening.\u003c\/p\u003e\n\n\u003cp\u003eThis is a spirit with 35% ABV, sold to those aged 18 and over. Note for allergy sufferers: Nutsler Hazelnut is made from hazelnuts, and hazelnuts are tree nuts.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place the bottle on the table after a meal together with an espresso. A sip of coffee, then a small sip of hazelnut – the coffee makes the roasted notes in the schnapps even more pronounced.\u003c\/p\u003e\n\n\u003ch3\u003eHeartcrafted in the Black Forest, Tasted in Berlin\u003c\/h3\u003e\n\n\u003cp\u003eNutsler combines a small-scale distillery in the Black Forest with taste tests in Berlin. The motto is on every label: \"Heartcrafted in the Black Forest. Tasted in Berlin.\" According to Nutsler, the craft of fruit distilling has been passed down from generation to generation in the Black Forest for over three hundred years. Distiller Bernd Schrempp comes from this tradition. He built the copper pot still in which the Nutsler varieties are created himself during his classic apprenticeship.\u003c\/p\u003e\n\n\u003cp\u003eThe second part of the motto belongs to Berlin. There, the team worked with bartenders and restaurateurs to search for contemporary interpretations of German classics and, after many tastings, decided on the recipes. Nutsler describes the result itself as: as a shot or for mixing, with beer or after a meal, straightforward and honest.\u003c\/p\u003e\n\n\u003cp\u003eBehind the brand is Nutsler Spirituosen GmbH, based in Schutterwald in the Ortenau region. Nutsler has been on the market since 2019. Alexander von Lukowitz, one of the minds behind the brand, coined the phrase that with Nutsler, the team is building a bridge of taste between the world of patisserie and the art of distilling. With the hazelnut, this bridge is easy to taste. Nougat, roasted kernels, nut cake: these are aromas from the confectionery, here as a clear spirit. The hazelnut itself, as the distillery emphasizes, has been cultivated for thousands of years.\u003c\/p\u003e\n\n\u003ch3\u003eFor beginners and as a gift for cake lovers\u003c\/h3\u003e\n\n\u003cp\u003eNutsler Hazelnut is the variety with which you can get to know the nut spirits from Nutsler well. The distillery itself calls it their classic and recommends it for a first impression. It suits everyone who finds fruit brandies too sharp but is still looking for something clear with character. And it suits everyone who loves hazelnut in chocolate, pastries, and ice cream. Besides hazelnut, there are three other varieties from the same pot still: Pistachio, Cashew, and Coconut.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, the bottle with the illustrated squirrel and the handwritten bottle number makes a good impression: for a birthday, for a coffee party, as a thank you for the hosts. If you want to continue tasting afterward, reach for the \u003ca href=\"\/en\/products\/nutsler-pistazie\"\u003ePistachio spirit\u003c\/a\u003e with its marzipan notes or the \u003ca href=\"\/en\/products\/nutsler-kokos\"\u003eCoconut spirit\u003c\/a\u003e for cocktails. You can find the entire selection on our \u003ca href=\"\/en\/collections\/hersteller-nutsler\"\u003eNutsler page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe hazelnut spirit is not suitable for those who expect a creamy, sweet liqueur to pour over ice cream. This is a schnapps with 35% ABV, made for the small glass.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eRoasted hazelnut, nougat, and 35% ABV from the copper pot still in the Black Forest – the hazelnut spirit for a shot after a meal and coffee on Sunday.\u003c\/em\u003e\u003c\/p\u003e","brand":"Nutsler","offers":[{"title":"500 ml","offer_id":57548009406796,"sku":"024NUT0001","price":35.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/nutsler-haselnuss-woo-eigen.png?v=1791186086"},{"product_id":"nutsler-pistazie","title":"Nutsler Pistachio","description":"\u003ch2\u003eNutsler Pistachio. Pistachio spirit made from roasted pistachios – mild, slightly sweet, with a hint of marzipan, 35% vol.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNutsler Pistachio\u003c\/strong\u003e is a spirit made from gently roasted pistachios, distilled in a small distillery in the Black Forest, with 35% vol in a 500 ml bottle. Full-bodied pistachio, accompanied by light almond and marzipan notes, mild and smooth in taste – the nut schnapps from the patisserie corner of the Nutsler family.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eA pistachio spirit from Nutsler\u003c\/strong\u003e brings a nut into your glass that you likely know primarily from confectioneries and ice cream parlors. The label reads \"spirit\" and includes the sentence \"Made from delicious pistachios of the sumac family.\" The distillery calls this variety \"the princess\" and writes that it crowns their range of nut spirits. The pistachio is native to the Middle East, eaten as a snack, and is particularly popular in confectionery and gelato. Nutsler Pistachio brings this very world into a clear schnapps.\u003c\/p\u003e\n\n\u003ch3\u003ePistachio forward, marzipan in the background, smooth to the end\u003c\/h3\u003e\n\n\u003cp\u003eThe Nutsler tastes full-bodied of pistachio, accompanied by light almond and marzipan notes, mild and slightly sweet. The pistachios are gently roasted before distillation. According to the producer, this, along with the artisanal production method, releases significantly more aromas and reinforces the typical characteristics of the nut.\u003c\/p\u003e\n\n\u003cp\u003eAs the distillery describes it, this creates an additional flavor reminiscent of a patisserie, with a slight hint of marzipan. On their previous website, they spoke of bold, spicy, and almond-like aromas. In the glass, this results in a round, harmonious spirit with a subtle sweetness. If you are expecting a thick, green pistachio cream liqueur, you are in the wrong place: this schnapps is clear and stays true to the nut.\u003c\/p\u003e\n\n\u003ch3\u003eNeat after a meal, with espresso, or alongside pistachio ice cream\u003c\/h3\u003e\n\n\u003cp\u003eDrink this nut schnapps as a shot, after a meal, or with a beer; this is Nutsler's recommendation for all their varieties. A small schnapps glass is enough to let the pistachio reach your nose. The distillery does not specify a drinking temperature, so try it at room temperature and slightly chilled.\u003c\/p\u003e\n\n\u003cp\u003eBecause the pistachio is so closely linked to the world of patisserie, this schnapps pairs well with dessert: next to pistachio ice cream, almond cookies, cantuccini, or a piece of marzipan cake. It also goes well with an after-dinner espresso, where the roasted notes of coffee and nut meet in the middle. At a Sunday coffee party, it is the mild alternative to a classic fruit schnapps. This is a spirit with 35% vol, intended for those aged 18 and over. Note for allergy sufferers: Nutsler Pistachio is made from pistachios, and pistachios are tree nuts.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Serve a scoop of pistachio ice cream after a meal and place a small glass of Nutsler next to it. Tasted alternately, the ice cream and the schnapps show the pistachio from two different sides.\u003c\/p\u003e\n\n\u003ch3\u003eDistilled in the Black Forest, blended in Berlin\u003c\/h3\u003e\n\n\u003cp\u003eNutsler Pistachio is crafted in a copper still that distiller Bernd Schrempp built himself during his apprenticeship in the Black Forest. According to Nutsler, the craft of fruit distilling has been passed down there for over three hundred years. The team developed the recipes in Berlin through numerous tastings with bartenders and restaurateurs. Hence the motto on the label: \"Heartcrafted in the Black Forest. Tasted in Berlin.\"\u003c\/p\u003e\n\n\u003cp\u003eNutsler is produced by Nutsler Spirituosen GmbH from Schutterwald in the Ortenau region, on the market since 2019. Alexander von Lukowitz, one of the people behind Nutsler, speaks of a flavor bridge between the world of patisserie and the art of distilling. With the pistachio and its marzipan note, this concept becomes particularly tangible. Each bottle also carries a hand-written bottle number.\u003c\/p\u003e\n\n\u003ch3\u003eFor pistachio fans and anyone who likes it mild\u003c\/h3\u003e\n\n\u003cp\u003eThis pistachio spirit is perfect for anyone who loves pistachio in ice cream, pastries, and chocolates. It is also the right choice for those looking for a mild, slightly sweet schnapps. As a gift for those with a sweet tooth, the bottle with the illustrated squirrel is a lovely choice. If you want to compare the varieties, place it next to the \u003ca href=\"\/en\/products\/nutsler-haselnuss\"\u003ehazelnut spirit\u003c\/a\u003e, the distillery's classic. You can find all bottles on our \u003ca href=\"\/en\/collections\/hersteller-nutsler\"\u003eNutsler page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe pistachio is not suitable for those looking for a distinctive, robust schnapps. For that, the \u003ca href=\"\/en\/products\/nutsler-cashew\"\u003ecashew spirit\u003c\/a\u003e is the better choice.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eRoasted pistachio with a light marzipan note, 35% vol from the Black Forest – the pistachio spirit for dessert and the small glass afterwards.\u003c\/em\u003e\u003c\/p\u003e","brand":"Nutsler","offers":[{"title":"500 ml","offer_id":57548009439564,"sku":"024NUT0002","price":38.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/nutsler-pistazie-woo-eigen.png?v=1791186092"},{"product_id":"nutsler-cashew","title":"Nutsler Cashew","description":"\u003ch2\u003eNutsler Cashew. Cashew spirit with a distinctive, nutty note – the most robust variety in the Nutsler family, 35% vol.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNutsler Cashew\u003c\/strong\u003e is a spirit made from cashews, distilled in a small distillery in the Black Forest, with 35% vol in a 500 ml bottle. Less patisserie, more distilling craft: within the Nutsler family, the Cashew carries the most distinctive note and is reminiscent of classic spirits.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eA cashew spirit by Nutsler\u003c\/strong\u003e is the variety for everyone who thinks of a proper schnapps when they hear \"nut schnapps.\" The label reads \"spirit\" and includes the phrase \"Made from fine cashew nuts from the cashew tree.\" The cashew nut reached Europe with the seafarers. Its mild, creamy, buttery taste was the basis for Nutsler; the variety was therefore called \"The Creamy One\" on an earlier website. While hazelnut, pistachio, and coconut are at home in the patisserie, the cashew is rarely used there according to the distillery. That is exactly what gives Nutsler Cashew its unique character.\u003c\/p\u003e\n\n\u003ch3\u003eNutty in taste, finely structured in the finish\u003c\/h3\u003e\n\n\u003cp\u003eThe Nutsler tastes like cashew with a nutty note and is more reminiscent of classic spirits than pastries. The distillery describes the variety as the most distinctive of the family, characterized by traditional distillation craft. The taste of the nut itself is unobtrusive, the cashew brings a creamy base. Layered over this is the nutty side that defines the schnapps and distinguishes it clearly from the other Nutsler varieties.\u003c\/p\u003e\n\n\u003cp\u003eThe distillation process creates a nuanced schnapps with a finely structured, alcoholic finish. The cheerful sweetness that hazelnut or coconut bring is stepped back here. Those looking for a sweet nut liqueur for dessert will be less happy with this variety.\u003c\/p\u003e\n\n\u003ch3\u003eAs a shot, with a beer, or after a hearty meal\u003c\/h3\u003e\n\n\u003cp\u003eYou drink it neat. That is how Nutsler recommends its varieties: as a shot, with a beer, or after a meal. A small schnapps glass is sufficient. The distillery does not specify a serving temperature; try it at room temperature and slightly chilled.\u003c\/p\u003e\n\n\u003cp\u003eBecause it tastes less like dessert, it pairs well with savory dishes. Think of a Sunday roast, a snack platter with strong cheese, or a dark beer in the evening. This is a spirit with 35% vol; sale is permitted from the age of 18. Note for allergy sufferers: Nutsler Cashew is made from cashew nuts, and cashew nuts are considered tree nuts.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place the Cashew among fruit brandies at your next spirits tasting evening. In a direct comparison, you will notice how close it is to classic distillation craft and yet how differently the nut tastes.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the custom-built copper still in the Black Forest\u003c\/h3\u003e\n\n\u003cp\u003eNutsler Cashew is created in the copper still that distiller Bernd Schrempp built himself during his classic apprenticeship in the Black Forest. According to Nutsler, the craft of fruit distilling has been passed down from generation to generation there for over three hundred years. The recipes were developed in Berlin, together with bartenders and restaurateurs and through many tastings. Hence the motto on every label: \"Heartcrafted in the Black Forest. Tasted in Berlin.\"\u003c\/p\u003e\n\n\u003cp\u003eThe brand belongs to Nutsler Spirituosen GmbH from Schutterwald in the Ortenau region, on the market since 2019. The team has consciously specialized entirely on the nut in all its forms and wants to adapt traditional tastes to modern times. The Cashew shows the traditional side of this goal. It is the variety where the art of distilling is most clearly tasted, while the nut still remains recognizable.\u003c\/p\u003e\n\n\u003ch3\u003eFor spirit lovers who find other nut schnapps too sweet\u003c\/h3\u003e\n\n\u003cp\u003eThe cashew spirit is suitable for everyone who likes classic spirits and is curious about nuts. It especially appeals to those who are less fond of the sweetness of other nuts. As a gift for schnapps connoisseurs, it is an unusual choice. Those who prefer to discover the softer side should reach for the \u003ca href=\"\/en\/products\/nutsler-haselnuss\"\u003eHazelnut spirit\u003c\/a\u003e with its nougat notes. You can find all varieties on our \u003ca href=\"\/en\/collections\/hersteller-nutsler\"\u003eNutsler page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe Cashew is not suitable for those who expect marzipan or nougat in their glass. The Hazelnut and the \u003ca href=\"\/en\/products\/nutsler-pistazie\"\u003ePistachio spirit\u003c\/a\u003e with their light marzipan note are intended for that. Place the varieties side-by-side, and you will quickly notice how differently a nut can taste in a glass.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eCashew with a nutty note and 35% vol from the copper still in the Black Forest – the cashew spirit for all those who prefer their nut schnapps served the classic way.\u003c\/em\u003e\u003c\/p\u003e","brand":"Nutsler","offers":[{"title":"500 ml","offer_id":57548009472332,"sku":"024NUT0003","price":36.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/nutsler-cashew-woo-eigen.png?v=1791186098"},{"product_id":"nutsler-kokos","title":"Nutsler Coconut","description":"\u003ch2\u003eNutsler Coconut. Coconut spirit made from coconut flesh – clear, slightly sweet, exotic, 35% ABV.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNutsler Coconut\u003c\/strong\u003e is a clear spirit made from the flesh of the coconut, distilled in a small-batch distillery in the Black Forest, with 35% ABV in a 500 ml bottle. The label refers to it as \"coconut water.\" Lightly sweet, tropical coconut aromas, fresh and without artificial aftertaste, neat or as a base for Colada cocktails.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eA coconut spirit from Nutsler\u003c\/strong\u003e is something different from the sweet coconut liqueur you might know from a beach bar. The label says \"spirit\" and features the phrase \"Made from the finest coconut flesh.\" The name \"Coconut Water\" might lead you astray: it refers to the schnapps, not the water from the nut. The distillery itself has pointed out that the taste of coconut water differs significantly from that of the flesh. Their goal was to capture the exotic flesh of the coconut as a flavor.\u003c\/p\u003e\n\n\u003ch3\u003eTropical and fresh, with a balanced, light sweetness\u003c\/h3\u003e\n\n\u003cp\u003eNutsler Coconut tastes exotic and fresh like natural coconut, with a light sweetness and a smooth mouthfeel. Nutsler describes the sweetness as balanced and brought into a harmonious equilibrium. Clear in the glass, creamy on the palate – that sums up the impression. The coconut note is at the forefront, supported by the soft sweetness.\u003c\/p\u003e\n\n\u003cp\u003eIn terms of recipes, Nutsler consciously draws inspiration from the art of baking. The distillery combines the associations with the coconut into a unique composition. Nutsler Coconut is not a thick liqueur with an intense sugary taste: the sweetness remains light, and the alcohol carries it at 35% ABV.\u003c\/p\u003e\n\n\u003ch3\u003eNeat at room temperature or in a Colada cocktail instead of white rum\u003c\/h3\u003e\n\n\u003cp\u003eThe distillery recommends drinking this coconut spirit neat at room temperature in a small glass. As Nutsler suggests for all their varieties, it also works well as a shot after a meal or with a beer.\u003c\/p\u003e\n\n\u003cp\u003eIn cocktails, it is a great base for anything containing coconut. In a classic Piña Colada or a Blue Hawaii, it replaces white rum. In long drinks with coconut cream, you can use it instead of a clear distillate like vodka. Furthermore, Nutsler suggests a Swimming Pool with this clear coconut water. It is a spirit with 35% ABV; sale is permitted to those 18 and older.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mix a Piña Colada for your guests using Nutsler Coconut instead of rum and serve a small glass of the pure schnapps alongside it. That way, everyone can taste where the coconut note in the cocktail comes from.\u003c\/p\u003e\n\n\u003ch3\u003eDistilled in the Black Forest, blended in Berlin\u003c\/h3\u003e\n\n\u003cp\u003eThe coconut spirit is created in a copper pot still, which distiller Bernd Schrempp built himself during his classic apprenticeship in the Black Forest. According to Nutsler, the craft of fruit distilling has been passed down there for over three hundred years. The team in Berlin developed the recipes through numerous tastings with bartenders and restaurateurs. The motto is on every label: \"Heartcrafted in the Black Forest. Tasted in Berlin.\"\u003c\/p\u003e\n\n\u003cp\u003eBehind this is Nutsler Spirituosen GmbH from Schutterwald in the Ortenau region, on the market since 2019. The distillery specializes entirely in nuts and aims to adapt traditional tastes to modern times and discover new ones. The coconut represents the exotic side of the range; Nutsler itself calls the variety \"the exotic one.\"\u003c\/p\u003e\n\n\u003ch3\u003eFor cocktail fans and anyone who loves coconut\u003c\/h3\u003e\n\n\u003cp\u003eThe coconut spirit is perfect for anyone who loves coconut in pastries, chocolates, and cocktails. Those looking for an alternative to white rum for their home bar will also find what they are looking for here. The bottle is a great choice for a summer evening on the balcony or as a gift for a garden party. If you want to get to know the nut side of the distillery, try the \u003ca href=\"\/en\/products\/nutsler-haselnuss\"\u003eHazelnut spirit\u003c\/a\u003e with its nougat notes. You can find all varieties on our \u003ca href=\"\/en\/collections\/hersteller-nutsler\"\u003eNutsler page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThis coconut spirit is not suitable for those expecting a heavy, creamy coconut liqueur to spoon over ice cream. It is clear, slightly sweet, and a schnapps with 35% ABV. It is also less suitable for those who prefer their nut schnapps to be primarily herbal and earthy; for that, there is the \u003ca href=\"\/en\/products\/nutsler-cashew\"\u003eCashew spirit\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eCoconut from the flesh, clearly distilled in the Black Forest, 35% ABV – the coconut spirit for a small glass and a Colada in the evening.\u003c\/em\u003e\u003c\/p\u003e","brand":"Nutsler","offers":[{"title":"500 ml","offer_id":57548009505100,"sku":"024NUT0004","price":36.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/nutsler-kokos-woo-eigen.png?v=1791186105"},{"product_id":"balsamico-suedpfalz","title":"Balsamic Vinegar Southern Palatinate","description":"\u003ch2\u003eLang Wine Vinegar Balsamic South Palatinate. Balsamic vinegar made from grape must and wine vinegar, aged in oak and chestnut barrels.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLang Wine Vinegar Balsamic South Palatinate\u003c\/strong\u003e is a balsamic vinegar from the Southern Palatinate region: reduced grape must and wine vinegar, aged in oak and chestnut barrels, delightfully sweet with a robust zest. 250 ml with pouring spout. No caramel coloring, no artificial smoke flavoring, no flavor enhancers – two ingredients are all it takes.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBalsamico Südpfalz by Lang Weinessig\u003c\/strong\u003e is a balsamic vinegar—a dark vinegar that combines sweetness and acidity in one bottle. The Gommersheim-based producer views it as the Palatine answer to the Italian classic. The concept is the same, the grapes come from the region, and the woody notes come from the barrels. It has been our top seller from Lang Weinessig for years, making it one of the most frequently ordered bottles from the South Palatinate in our assortment.\u003c\/p\u003e\n\n\u003ch3\u003eWarm sweetness, dark berries, and a balanced acidity\u003c\/h3\u003e\n\n\u003cp\u003eThis balsamic vinegar tastes sweet at first, followed by a spicy note. The sweetness originates from the reduced grape must and has a smooth quality. Behind it, you will find notes of dark berries and a balanced acidity that provides structure to the sweetness.\u003c\/p\u003e\n\n\u003cp\u003eAging in oak and chestnut barrels introduces woody notes. They make the flavor rounder and provide a depth that a young vinegar would first have to develop. The producer describes its character as having a unique Palatine identity: regionally influenced, yet serving as an *aceto* you can use just like a classic one.\u003c\/p\u003e\n\n\u003cp\u003eThis balsamic is intended as an everyday vinegar. Reach for it when a salad, sauce, or roasted vegetable medley needs a dark, rounded accent. The bottle comes with a practical pouring spout for precise dosing, so not a single drop is wasted.\u003c\/p\u003e\n\n\u003cp\u003eCompared to a light wine vinegar, it is milder and sweeter. Anyone who usually works with a clear vinegar will gain a darker, rounder note in their salads and sauces with this one.\u003c\/p\u003e\n\n\u003ch3\u003eArugula, beetroot, game sauce – and strawberries for dessert\u003c\/h3\u003e\n\n\u003cp\u003eThis balsamic vinegar is an all-rounder for both savory and sweet dishes. It is simplest to use in a salad: one tablespoon of balsamic, three tablespoons of oil, salt, and pepper—and your vinaigrette is ready.\u003c\/p\u003e\n\n\u003cp\u003eIts subtle sweetness pairs well with bitter arugula and earthy beetroot salad with feta. Hearty leafy salads with nuts also gain character from it. Drizzle grilled summer vegetables like zucchini, peppers, or eggplant while still hot so the vinegar can soak in.\u003c\/p\u003e\n\n\u003cp\u003eIn the kitchen, it belongs in dark sauces. A splash in a sauce for a game dish or in a game ragout adds acidity and depth. Its spiciness also pairs well with a tuna steak; a few drops just before serving are sufficient.\u003c\/p\u003e\n\n\u003cp\u003eThen there are the desserts. This balsamic harmonizes particularly well with strawberries. Try it with a semolina pudding with strawberries or in a balsamic vinaigrette for an asparagus salad with strawberries. For a marinade, mix it with oil, mustard, and herbs, and let vegetables or meat marinate for an hour.\u003c\/p\u003e\n\n\u003cp\u003eRegarding dosage: For a salad for two people, one tablespoon is enough. When using in sauces, add the balsamic only at the end so the acidity remains fresh, and taste after every splash. A quick drizzle from the spout is enough for vegetables from the oven or grill.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Drizzle a small splash of balsamic over sliced strawberries and let them stand for ten minutes. The fruit will release its juices, and the sweetness will deepen. For very ripe strawberries, a few drops are sufficient.\u003c\/p\u003e\n\n\u003cp\u003eThe balsamic is not suitable for dishes that need to remain light in color. It will turn fish fillets, cauliflower, or a light cream sauce dark.\u003c\/p\u003e\n\n\u003ch3\u003eTwo ingredients, a barrel, and a chef from Gommersheim\u003c\/h3\u003e\n\n\u003cp\u003eLang Weinessig is a producer based in Gommersheim in the South Palatinate. It was founded by Jens Michael Lang, a trained chef who learned his craft in star-rated kitchens and discovered his passion for vinegar there. For over ten years, he has been producing wine vinegars, vinaigrettes, fruit balsams, and ready-made salad dressings.\u003c\/p\u003e\n\n\u003cp\u003eWith his balsamic vinegar, he sticks to the basics: reduced grape must and wine vinegar. There is nothing else in the bottle. The producer focuses on using raw materials from the region whenever possible, and many of their vinegars are based on wines from a certified organic winery in the South Palatinate.\u003c\/p\u003e\n\n\u003cp\u003eThe bottle contains 250 ml, which is enough for many salads and several game dishes. You will find it in our assortment alongside the vinaigrettes, fruit balsams, and dressings from Lang, all of which are created at the same facility.\u003c\/p\u003e\n\n\u003cp\u003eWhat defines this vinegar is the time spent in the wood. Oak and chestnut barrels give it the notes that define its taste. The balsamic unfolds its aroma through the aging process. This aligns with Lang's philosophy: he wants people to discover high-quality products and authentic flavors in their everyday lives as well.\u003c\/p\u003e\n\n\u003cp\u003eIf you want to try it first, it is also available in a smaller format. It is included in the \u003ca href=\"\/en\/products\/balsamico-und-walnussoel-in-geschenkbox\"\u003egift box with walnut oil\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/essig-oel-geniesserset-in-geschenkbox\"\u003evinegar \u0026amp; oil gourmet set\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eA dark vinegar for everyday use\u003c\/h3\u003e\n\n\u003cp\u003eThis bottle is the right choice for people who eat a lot of salad and enjoy cooking game or grilled food. It is just as suitable for a salad bowl on a Wednesday as it is for a roast on a Sunday.\u003c\/p\u003e\n\n\u003cp\u003eFor those who prefer mixing their own vinaigrette, this provides the perfect foundation, as a good vinegar does half the work. Those who prefer a vinaigrette with white wine acidity and Riesling can find it in our \u003ca href=\"\/en\/products\/bio-vinaigrette-liese-180ml\"\u003eOrganic Vinaigrette Liese\u003c\/a\u003e. Trying both side-by-side will quickly show whether you prefer the sweet barrel note or the fresh wine acidity.\u003c\/p\u003e\n\n\u003cp\u003eIt is also practical for small households: a balsamic vinegar keeps well in the cupboard, and a single spoonful is enough to turn raw vegetables, oven-roasted veggies, or a cheese board with figs into a meal with character. You don't need more than this bottle and a good oil.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is perfect for hobby cooks who have olive oil in the cupboard and are now looking for a good vinegar to go with it. You can find more varieties from the producer on the \u003ca href=\"\/en\/collections\/hersteller-lang-weinessig\"\u003eLang Weinessig page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable for those expecting a very old, syrupy *aceto* in drip-format. This balsamic is a vinegar for everyday cooking.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA balsamic vinegar made from grape must and wine vinegar, aged in barrels – for arugula, game sauce, and strawberries on a Sunday.\u003c\/em\u003e\u003c\/p\u003e","brand":"Lang Weinessig","offers":[{"title":"250 ml","offer_id":57548009537868,"sku":"046LAN013","price":14.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/balsamico-suedpfalz-freisteller.png?v=1790867318"},{"product_id":"tunke-dornfelder-dattel-335ml","title":"Dornfelder \u0026 Date Dip 335ml","description":"\u003ch2\u003eLang Wine Vinegar Sauce Dornfelder \u0026amp; Date. Vinegar sauce with date – spicy, sweet and sour, 335 ml.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLang Wine Vinegar Sauce Dornfelder \u0026amp; Date\u003c\/strong\u003e is a slightly creamy vinegar sauce from the Southern Palatinate region. It is made from concentrated Dornfelder wine (20 percent), red wine vinegar (17 percent) and dates (10 percent), plus onions, mustard, tomato paste and sea salt. Sweet, sour and spicy, sweetened with grape must and fruit, with no added crystal sugar. 335 ml for dips, dressings and barbecue sauce.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eDornfelder \u0026amp; Date Sauce by Lang Wine Vinegar\u003c\/strong\u003e belongs to a product category that falls between a dip, a dressing and a sauce. A \"Tunke\" is a vinegar preparation with wine, fruit and mustard. It is thicker than a vinaigrette yet liquid enough for spooning, marinating and mixing. This variety is the spiciest of the four Lang sauces. It is one of our most popular.\u003c\/p\u003e\n\n\n\u003ch3\u003eDornfelder and date provide depth, the vinegar balances it out\u003c\/h3\u003e\n\n\n\u003cp\u003eThe sauce tastes sweet and sour and significantly spicier than the lighter varieties in the range. The manufacturer calls it oriental-spicy, which is an accurate description.\u003c\/p\u003e\n\n\n\u003cp\u003eThe Dornfelder provides the dark, bold red wine note. The date adds a soft, fruity sweetness, onion and mustard provide background spice, and the tomato paste rounds it off. The red wine vinegar keeps the sweetness in balance, ensuring a fresh acidity remains at the end. The flavor is full, but not heavy.\u003c\/p\u003e\n\n\n\u003cp\u003eThe consistency is slightly creamy. It clings to bread, vegetable sticks and pieces of meat. If you want a thinner salad dressing, dilute the sauce with a little oil and water before dressing.\u003c\/p\u003e\n\n\n\u003cp\u003eA word on the sweetness: It comes from grape must, wine concentrate and date. This makes the sauce taste well-rounded and fruity, and one spoonful is usually enough. Compared to the Riesling-Fig sauce, it is darker and spicier, and significantly bolder than the Pinot Blanc-Apricot sauce.\u003c\/p\u003e\n\n\n\u003ch3\u003eOne recipe, many uses: salad, dip, BBQ sauce\u003c\/h3\u003e\n\n\n\u003cp\u003eThe sauce is an all-rounder: It works as a dip, as a dressing for hearty salads, as a marinade and as a sauce for grilling.\u003c\/p\u003e\n\n\n\u003cp\u003eFor a salad, mix two tablespoons of sauce with one tablespoon of oil and a dash of water until smooth. This goes well with lamb's lettuce, arugula, beetroot or a salad with goat cheese and nuts. Hearty leaves stand up well to the dark spice.\u003c\/p\u003e\n\n\n\u003cp\u003eOn the grill, brush chicken legs, pork neck or ribs with the sauce in the final minutes. The manufacturer explicitly describes it as a BBQ sauce, and the dates give the meat a dark, sweet crust on the outside. It also works well with grilled vegetables such as eggplant, zucchini and bell peppers.\u003c\/p\u003e\n\n\n\u003cp\u003eAs a dip, serve it on the table with bread, raw vegetable sticks, cheese cubes and cold meat strips. For larger groups, the large bottle is a great companion because everyone can dip what they like and refill as needed.\u003c\/p\u003e\n\n\n\u003cp\u003eFor a quick dinner, stir a spoonful of the sauce into warm potatoes or a pasta salad. By the next day, the flavors have melded, and you have a lunch for the office. For raclette or fondue, it serves as an extra dip alongside the usual sauces, turning simple bread and vegetables into a highlight.\u003c\/p\u003e\n\n\n\u003cp\u003eIt is also worth using in small amounts: a spoonful on a cheese sandwich, with pan-seared dishes, with cold roast from the day before, or as a spicy layer in a wrap.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e A spoonful of sauce stirred into gravy or a stew just before serving adds depth and a subtle sweetness. Start sparingly; the sauce is potent.\u003c\/p\u003e\n\n\n\u003cp\u003eRegarding dosage: use neat in a bowl for dipping; for marinating, use two to three tablespoons per half a kilo of meat or vegetables; for salad, use two tablespoons for two portions. Be sparing when heating it, as the sweetness from the wine and dates caramelizes quickly and becomes slightly dark at high temperatures.\u003c\/p\u003e\n\n\n\u003ch3\u003eWines from an organic winery, craftsmanship from star-rated cuisine\u003c\/h3\u003e\n\n\n\u003cp\u003eWines from an organic-certified winery in the Southern Palatinate are the basis for this sauce. According to the manufacturer, they give it its characterful depth.\u003c\/p\u003e\n\n\n\u003cp\u003eLang Wine Vinegar is a small manufactory in Gommersheim in the Southern Palatinate. It was founded by trained chef Jens Michael Lang, who learned his craft in star-rated kitchens. For over ten years, he has been producing wine vinegars, vinaigrettes, fruit balsams and ready-made salad dressings. The sauces are his way of bringing vinegar into everyday cooking: as a dip, a seasoning or a sauce.\u003c\/p\u003e\n\n\n\u003cp\u003eWith this variety, the figures are transparent on the list of ingredients: 20 percent Dornfelder wine, 17 percent red wine vinegar, 10 percent dates. The term \"Tunke\" (a traditional German term for a dipping\/mopping sauce) is meant quite literally. The manufacturer says that everything that can be dipped, should be dipped.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor everyone who loves to dip, marinate and grill\u003c\/h3\u003e\n\n\n\u003cp\u003eThe 335 ml bottle is for households where the sauce is used regularly: for families, barbecue enthusiasts and hosts. Anyone who enjoys cooking will get a lot out of it.\u003c\/p\u003e\n\n\n\u003cp\u003eIf you would like to get to know the variety first, start with the \u003ca href=\"\/en\/products\/tunke-dornfelder-und-dattel-175ml\"\u003esmall 175 ml bottle\u003c\/a\u003e. It fits in every refrigerator and is the better choice for a small household or as a gift.\u003c\/p\u003e\n\n\n\u003cp\u003eFor frequent users, the large bottle has a practical advantage: you don't have to reorder after just a few uses, and the sauce is ready for barbecue evenings, buffets and spontaneous dip nights. If you are grilling with friends, simply place it in the center as a sauce.\u003c\/p\u003e\n\n\n\u003cp\u003eStocking up is also worthwhile if you have several sauces in the house. The lighter sibling \u003ca href=\"\/en\/products\/tunke-weissburgunder-und-aprikose-335ml\"\u003ePinot Blanc \u0026amp; Apricot\u003c\/a\u003e is the mildest variety and goes well with light salads and poultry. The Dornfelder sauce handles everything that is bolder. All of the manufacturer's products can be found on the \u003ca href=\"\/en\/collections\/hersteller-lang-weinessig\"\u003eLang Wine Vinegar page\u003c\/a\u003e.\u003c\/p\u003e\n\n\n\u003cp\u003eThe sauce is not suitable for those with a mustard allergy, as mustard is one of the ingredients. Dornfelder wine and red wine vinegar contain sulfites. And if you are looking for a light, delicate sauce for tender fish, it is better to choose the Pinot Blanc variety.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eA vinegar sauce with Dornfelder and date – for the grill, hearty salads and dip nights with friends.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Lang Weinessig","offers":[{"title":"335 ml","offer_id":57548009570636,"sku":"046LAN007","price":13.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/tunke-dornfelder-dattel-335ml-freisteller.png?v=1790867323"},{"product_id":"tunke-riesling-feige-335ml","title":"Tunke Riesling \u0026 Fig 335ml","description":"\u003ch2\u003eLang Weinessig Tunke Riesling \u0026amp; Fig. Vinegar sauce with fig – sweet-tart, fresh, 335 ml.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLang Weinessig Tunke Riesling \u0026amp; Fig\u003c\/strong\u003e is a slightly creamy vinegar sauce from the Southern Palatinate. It consists of concentrated Riesling wine (27 percent), white wine vinegar (18 percent), and dried figs (9 percent), plus onions, mustard, and sea salt. Sweet-tart and fresh, sweetened with grape must and fruit, with no added crystal sugar. 335 ml for dips, dressings, and barbecue sauce.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTunke Riesling \u0026amp; Fig by Lang Weinessig\u003c\/strong\u003e is a vinegar preparation for dunking, dipping, and dressing. This \"Tunke\" (dip\/sauce) occupies the middle ground between a dressing, a dip, and a sauce: it is creamier than a vinaigrette, yet still fluid enough to pour over a salad. The producer summarizes the variety in one sentence: Riesling kisses Fig. It has become a staple for us.\u003c\/p\u003e\n\n\u003ch3\u003eFine fruit, fresh acidity, a touch of mustard\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce has a sweet-tart taste and is wonderfully fresh. The Riesling provides the bright, clear acidity, while the fig contributes a mild, soft fruit sweetness.\u003c\/p\u003e\n\n\u003cp\u003eThe white wine vinegar keeps both in balance, while onion and mustard provide subtle seasoning in the background. This sauce is less robust than the Dornfelder variety and significantly fruitier than a classic mustard sauce. The manufacturer describes the variety as sweet-tart, and that is exactly how it tastes: first comes the fruit, then the acidity, and finally the mustard.\u003c\/p\u003e\n\n\u003cp\u003eThe consistency is slightly creamy. It stays put on bread, and it distributes easily in a salad if you stir it with a little oil and water. The sweetness comes from grape must, wine concentrate, and fig, which explains the well-rounded flavor.\u003c\/p\u003e\n\n\u003ch3\u003eFrom dip evenings to barbecue sauce: how to use the large bottle\u003c\/h3\u003e\n\n\u003cp\u003eThis sauce is suitable for dips, salads, cheese, and grilled meats. It is made for situations where you want to put something special on the table without much effort.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer describes an evening that many are familiar with: you don't want to cook much, or you want to serve guests a small delicacy. You pour some sauce into a bowl and serve it with pieces of bread, raw vegetable sticks, cheese cubes, and meat strips. Everyone dunks for themselves, accompanied by a cool drink.\u003c\/p\u003e\n\n\u003cp\u003eOn the grill, the sauce pairs well with chicken and pork. Brush chicken drumsticks, pork tenderloin, or sausages shortly before the end of the grilling time so the fig doesn't burn. The sauce works like a fruity mustard with crispy toasted bread and soft cheeses like Camembert or fresh goat cheese.\u003c\/p\u003e\n\n\u003cp\u003eIn a salad, it works well with two tablespoons of sauce, one tablespoon of oil, and a splash of water. This is a good dressing for lamb's lettuce, arugula, pear, and goat cheese, for leaf lettuce with nuts, or for a salad with fried bacon.\u003c\/p\u003e\n\n\u003cp\u003eFor a snack platter, set three things on the table: good bread, a hard cheese, and the sauce. It also goes well with wine, as the Riesling in the sauce finds its counterpart in the glass.\u003c\/p\u003e\n\n\u003cp\u003eOther ideas: a spoonful in potato salad instead of vinegar and mustard, as a spread under flammkuchen toppings, or with cold roast beef on a Sunday evening.\u003c\/p\u003e\n\n\u003cp\u003eAs a marinade, dilute three tablespoons of sauce with two tablespoons of oil and marinate chicken breast or pork medallions for an hour. During cooking, the surface becomes golden brown, and the mustard creates a flavorful crust. Roasted oven vegetables like carrots or pumpkin also turn out well this way: drizzle with the sauce shortly before the end of the cooking time.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Serve the sauce with a cheese platter—a spoonful next to a bold mountain cheese, accompanied by walnuts and fresh bread. In this way, the sauce replaces a classic chutney for cheese.\u003c\/p\u003e\n\n\u003ch3\u003eRiesling and fig from the Palatinate, handcrafted\u003c\/h3\u003e\n\n\u003cp\u003eThe base of the sauce is wine from a certified organic winery in the Southern Palatinate. It is produced by Lang Weinessig in Gommersheim.\u003c\/p\u003e\n\n\u003cp\u003eThe manufactory was founded by trained chef Jens Michael Lang, who learned his craft in star-rated kitchens. He has been making wine vinegars, vinaigrettes, fruit balsams, and ready-made salad dressings for over ten years. According to the manufacturer, the sauces are handmade and consist only of natural ingredients.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer expressly calls the Riesling a Palatinate wine, and the sauce thrives on its clear, fruity acidity. The wine is boiled down and concentrated for the sauce, which adds body and sweetness. That is why the sauce can manage with grape must as a base, without the addition of crystal sugar.\u003c\/p\u003e\n\n\u003cp\u003eIn this variety, the Riesling provides the freshness and the dried figs provide the fruitiness. Both are clearly stated on the label: 27 percent Riesling wine, 18 percent white wine vinegar, 9 percent figs.\u003c\/p\u003e\n\n\u003cp\u003eThe family includes four sauces: in addition to Riesling \u0026amp; Fig, there are varieties with Pinot Noir and Cherry, Pinot Blanc and Apricot, and Dornfelder and Date. All four rely on wine from the same Southern Palatinate source and differ in fruit and spice.\u003c\/p\u003e\n\n\u003ch3\u003eThe sauce for frequent users, hosts, and fig lovers\u003c\/h3\u003e\n\n\u003cp\u003eThe 335 ml bottle is the right choice if you use the sauce regularly: for dip evenings, the barbecue season, and snack platters.\u003c\/p\u003e\n\n\u003cp\u003eFor a first trial, the \u003ca href=\"\/en\/products\/tunke-riesling-feige-175ml\"\u003esmall 175 ml bottle\u003c\/a\u003e is sufficient. It is practical for smaller households or as a gift. If you already know the variety and refill often, the large bottle saves you from running out.\u003c\/p\u003e\n\n\u003cp\u003eStocking up is especially worthwhile during barbecue season, for family celebrations, and at Christmas when cheese, game, and roasts are on the table. The bottle lasts all evening, even if several guests are dipping at the same time.\u003c\/p\u003e\n\n\u003cp\u003eThe large bottle also works well as a hostess gift if you know they enjoy grilling and dipping.\u003c\/p\u003e\n\n\u003cp\u003eThose who like to switch between varieties can combine it with the \u003ca href=\"\/en\/products\/tunke-dornfelder-dattel-335ml\"\u003eDornfelder \u0026amp; Date Sauce\u003c\/a\u003e for heartier dishes. Red wine lovers and white wine lovers can each find their own variety. You can find more from the manufacturer on the \u003ca href=\"\/en\/collections\/hersteller-lang-weinessig\"\u003eLang Weinessig page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe sauce is not suitable for those with a mustard allergy, as mustard is one of the ingredients. The Riesling wine contains sulfites. If you are looking for a very mild sauce for fish or seafood, you should rather choose the variety with Pinot Blanc and Apricot.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA vinegar sauce with Riesling and fig – for dip evenings, the grill, and the cheese platter.\u003c\/em\u003e\u003c\/p\u003e","brand":"Lang Weinessig","offers":[{"title":"335 ml","offer_id":57548009636172,"sku":"046LAN018","price":13.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/tunke-riesling-feige.png?v=1778853222"},{"product_id":"bio-vinaigrette-liese-500ml","title":"Organic Liese Vinaigrette 500ml","description":"\u003ch2\u003eLang Weinessig Organic Vinaigrette Liese. Organic vinaigrette with Riesling, mild and balanced – the 500 ml bottle for your pantry.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLang Weinessig Organic Vinaigrette Liese\u003c\/strong\u003e is an organic vinaigrette from the Southern Palatinate: 63 percent white wine vinegar aged in oak barrels, 13 percent Riesling wine, plus organic sugar, sea salt, and grape must. 500 ml, mild and balanced. It contains no oil, no spice blends, and no herbs – a vinegar preparation that can be used pure over salad.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLiese by Lang Weinessig\u003c\/strong\u003e is a vinaigrette in the literal sense: a ready-seasoned vinegar preparation that you can add directly to salad, vegetables, or potatoes. You add the oil yourself. You choose the one you like best, or leave it out entirely. The 500 ml bottle is intended for anyone who needs it regularly. For frequent users, it won't end up in the pantry cupboard, but right next to the stove.\u003c\/p\u003e\n\n\u003ch3\u003eMild in character, Riesling in the background\u003c\/h3\u003e\n\n\u003cp\u003eLiese tastes mild and balanced: a soft acidity, followed by the fruit of the Riesling, plus the sweetness of organic sugar and grape must. The white wine vinegar matures for more than a year in barrique barrels, which gives it a fine roundness.\u003c\/p\u003e\n\n\u003cp\u003eThe vinegar it contains is also referred to as \"white balsamic from the Palatinate.\" The comparison hits the mark: light, fine, with a slight sweetness. However, it is much lighter than a dark balsamic and barely colors the salad.\u003c\/p\u003e\n\n\u003cp\u003eSugar and grape must are honestly listed in the ingredients; they round off the acidity. In a glass or on a spoon, Liese therefore tastes softer than you might be used to from a simple white wine vinegar. On the plate, you notice this especially with raw vegetables, where the sweetness cushions the acidity.\u003c\/p\u003e\n\n\u003cp\u003eAnyone expecting a strong, spicy, or pungent vinaigrette will find Liese too restrained. It supports the dish rather than taking it over. That is precisely why it suits every season and both hearty and delicate leaves.\u003c\/p\u003e\n\n\u003ch3\u003eA splash for salad, quark, and potatoes\u003c\/h3\u003e\n\n\u003cp\u003eLiese refines every salad: green salad in the spring, cucumbers in the summer, lamb's lettuce and grated carrots in the winter. Start with one tablespoon per serving and taste before you add more.\u003c\/p\u003e\n\n\u003cp\u003eTwo ideas are particularly quick. A few splashes in quark make for a ten-minute dinner with warm boiled potatoes. And in potato salad, Liese provides the acidity that otherwise comes from a combination of vinegar and lemon.\u003c\/p\u003e\n\n\u003cp\u003eBecause the bottle is filled without oil, you decide the rest yourself. Those who want a classic dressing stir Liese with rapeseed oil, olive oil, or walnut oil. Those who like it light can drizzle it pure over leaf lettuce or cucumbers.\u003c\/p\u003e\n\n\u003cp\u003eIn terms of volume, this allows for plenty of flexibility: 500 ml equals a good 30 tablespoons. If you prepare a salad for two daily, it will last for several weeks, and if you only have guests on the weekend, significantly longer. After opening, keep the bottle tightly sealed, preferably in a cool, dark place.\u003c\/p\u003e\n\n\u003cp\u003eIt is also useful outside the salad bowl: a dash over steamed vegetables just before serving, a splash over fried fish or light meat, or a spoonful in a dip for vegetable sticks. In all these cases, the mild acidity adds freshness without masking the flavor.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Add the vinaigrette to the bowl first, then the salt, and only then the oil. This allows the salt to dissolve in the acidity, and the dressing emulsifies more evenly.\u003c\/p\u003e\n\n\u003cp\u003eFor the pantry bottle, a dosing aid is worthwhile: a pourer or a small carafe for the table makes measuring easier. The large bottle then stays in the kitchen and is only opened for refills.\u003c\/p\u003e\n\n\u003ch3\u003eRiesling and oak barrels from the Southern Palatinate\u003c\/h3\u003e\n\n\u003cp\u003eLang Weinessig is a manufactory in Gommersheim in the Southern Palatinate. It was founded by the trained chef Jens Michael Lang, who learned and worked in star-rated kitchens. For over ten years, he has been producing wine vinegars, vinaigrettes, fruit balsams, and ready-made salad dressings.\u003c\/p\u003e\n\n\u003cp\u003eThe basis for many products are wines from an organically certified winery in the Southern Palatinate. With Liese, two of these come together: the white wine vinegar, which according to Lang Weinessig matures for more than a year in barrique barrels, and a Riesling that has been reduced and is therefore non-alcoholic. The ingredients are from controlled organic cultivation; the organic control number is DE-ÖKO-006.\u003c\/p\u003e\n\n\u003cp\u003eLang Weinessig calls the Palatinate the Tuscany of the North: the sun shines here more than in many other German regions, and even figs grow here, but above all, wine. Liese is the vinaigrette in which this Riesling character comes through most clearly.\u003c\/p\u003e\n\n\u003cp\u003eAs a chef, Jens Lang knows what matters: natural ingredients, versatile products with a light acidity and flavor. These three points characterize all varieties from the manufactory, and with Liese, the ingredient list is particularly short: vinegar, wine, sugar, salt, must. A mild vinaigrette hardly needs more ingredients, and that is precisely what makes it so versatile in the kitchen.\u003c\/p\u003e\n\n\u003ch3\u003eThe large bottle for those who make salad every day\u003c\/h3\u003e\n\n\u003cp\u003eThe 500 ml bottle is for households where salad is part of everyday life: families, office lunches, or avid cooks with guests on the weekend. If you live as a couple or just want to try it out, pick up the \u003ca href=\"\/en\/products\/bio-vinaigrette-liese-180ml\"\u003eOrganic Vinaigrette Liese in the 180 ml bottle\u003c\/a\u003e. It is smaller, fits into any gift bag, and is enough for a test run of several weeks. The content is the same, only the quantity differs.\u003c\/p\u003e\n\n\u003cp\u003eAs a counterpart to Liese, the bolder \u003ca href=\"\/en\/products\/vinaigrette-doro-500ml\"\u003eVinaigrette Doro with dried tomatoes\u003c\/a\u003e is also available in 500 ml. Liese for leaf salad and potatoes, Doro for tomatoes, mozzarella, and sauces: this covers two basic varieties for everyday use. If you would rather give Liese as a gift, you can also find it in the \u003ca href=\"\/en\/products\/vinaigrette-geschenkset-4x-180ml\"\u003eVinaigrette Gift Set\u003c\/a\u003e along with three other 180 ml varieties. You can find all varieties on the \u003ca href=\"\/en\/collections\/hersteller-lang-weinessig\"\u003eLang Weinessig page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eLiese is not suitable for those looking for a spicy, herb-forward, or fruity-dark dressing. There are other varieties from the same manufactory for that.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA mild organic vinaigrette with Riesling from the Southern Palatinate – in a 500 ml bottle for your daily salad.\u003c\/em\u003e\u003c\/p\u003e","brand":"Lang Weinessig","offers":[{"title":"500 ml","offer_id":57548010357068,"sku":"046LAN021","price":12.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-vinaigrette-liese-500ml.png?v=1778853227"},{"product_id":"vinaigrette-doro-500ml","title":"Doro Vinaigrette 500ml","description":"\u003ch2\u003eLang Weinessig Vinaigrette Doro. Vinegar preparation with dried tomatoes, bold and spicy – the 500 ml bottle for salads and sauces.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLang Weinessig Vinaigrette Doro\u003c\/strong\u003e is a vinaigrette from the Southern Palatinate: 77 percent red and white wine vinegar aged in oak barrels, combined with organic sugar, sea salt, grape must, and an extract of dried tomatoes that have been soaking in the vinegar for over twelve months. 500 ml, bold and fruity-spicy. It is an oil-free vinegar preparation that is as perfect for salad as it is for gravy.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eDoro by Lang Weinessig\u003c\/strong\u003e is a vinaigrette that brings the flavor of dried tomatoes into vinegar. It is seasoned and ready to use, and since it contains no oil, you can add whichever type you prefer yourself. The tomatoes soak in the wine vinegar for over a year, during which time they release their aroma into the liquid. The result in the bottle is reminiscent of an Italian classic, yet it functions like a dressing. The 500 ml bottle is for those who need Doro not just for a taste, but on a regular basis.\u003c\/p\u003e\n\n\u003ch3\u003eTomato and wine vinegar, boldly rounded\u003c\/h3\u003e\n\n\u003cp\u003eDoro tastes bold, spicy, and fruity: a distinct tomato note carried by the acidity of the red and white wine vinegar. The sweetness of organic sugar and grape must rounds it off.\u003c\/p\u003e\n\n\u003cp\u003eSugar and grape must are listed plainly in the ingredients. They give Doro a sweetness that complements the tomato and buffers the acidity of the wine vinegar. When tasting, you will notice that the salt, acidity, and sweetness are already perfectly balanced; there is hardly any need to adjust the seasoning.\u003c\/p\u003e\n\n\u003cp\u003eThe long maturation process is the core of this variety. According to Lang Weinessig, this is the only way to capture the flavor of the dried tomatoes and blend it with a strong vinaigrette. You can taste the result: not fresh and green like a vine-ripened tomato, but concentrated and savory.\u003c\/p\u003e\n\n\u003cp\u003eThose expecting a very mild vinaigrette might find Doro too intense. It has character and likes to take a leading role in a dish.\u003c\/p\u003e\n\n\u003ch3\u003eCaprese, goulash, and roast beef\u003c\/h3\u003e\n\n\u003cp\u003eDoro is intended for both vegetarians and meat lovers, and its uses reflect this. The simplest way is with Caprese: tomatoes, mozzarella, basil, and a splash of Doro instead of vinegar. Arugula with parmesan, roasted vegetables, or antipasti also gain more depth with it.\u003c\/p\u003e\n\n\u003cp\u003eFor vegetarians, Doro is an easy way to add depth to vegetable dishes: oven-roasted vegetables, lentils, or potato salad with tomatoes. A teaspoon is often enough to enliven a flat dish. Meat lovers use it for sauces and braised dishes, where the acidity deglazes the pan drippings.\u003c\/p\u003e\n\n\u003cp\u003eIn hot cooking, Doro finishes off sauces. Add a small amount to goulash just before serving. Lang Weinessig also recommends Doro for seasoning the gravy for your next roast beef: the meat depends on quality, the character comes from the sauce, and a spoonful of Doro provides acidity, sweetness, and tomato in one step.\u003c\/p\u003e\n\n\u003cp\u003eMore ideas for everyday cooking: a spoonful in a sauce for pasta, a marinade for grilled vegetables, or a splash in a dressing for salad with mozzarella. For warm dishes, add Doro toward the end so that the acidity remains fresh.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Whisk together one tablespoon of Doro with three tablespoons of olive oil and a pinch of pepper. This makes a dip for ciabatta that is on the table in two minutes and fits an antipasti evening.\u003c\/p\u003e\n\n\u003cp\u003eWith the 500 ml bottle, it is worth refilling a smaller table bottle: a small pourer keeps the bottle clean, and Doro is more readily available for everyday use. Once opened, keep it well sealed and store in a cool, dark place.\u003c\/p\u003e\n\n\u003ch3\u003eOne year of tomatoes in vinegar, made in Gommersheim\u003c\/h3\u003e\n\n\u003cp\u003eLang Weinessig is a small manufactory in Gommersheim in the Southern Palatinate. It was founded by trained chef Jens Michael Lang, who learned and worked in Michelin-starred kitchens. For over ten years, he has been producing wine vinegars, vinaigrettes, fruit balsams, and ready-to-use salad dressings.\u003c\/p\u003e\n\n\u003cp\u003eThe basis for many products are wines from an organic-certified winery in the Southern Palatinate. For Doro, the red and white wine vinegar is aged in oak barrels. The dried tomatoes are added and remain in the vinegar for more than twelve months. This step makes this variety \"slow,\" as it requires patience.\u003c\/p\u003e\n\n\u003cp\u003eLang Weinessig calls the Palatinate the Tuscany of the North: lots of sun, even figs, and above all, wine. Doro hits the nail on the head, as it blends Palatinate wine vinegar with the flavor we associate with Italy. As a chef, Jens Lang values natural ingredients, versatile products with light acidity, and great taste.\u003c\/p\u003e\n\n\u003cp\u003eThe ingredient list is short: wine vinegar comes first at 77 percent, followed by organic sugar, sea salt, grape must, and the tomato extract.\u003c\/p\u003e\n\n\u003cp\u003eThe journey from tomato to vinaigrette is thus clearly described: dried tomatoes, wine vinegar, a year of patience, and a few ingredients that support the flavor. Those who know Lang Weinessig will recognize the manufactory's signature, as their vinaigrettes thrive on long maturation times and short ingredient lists. Doro is a good example of this, because the effort put into it shows in the taste.\u003c\/p\u003e\n\n\u003ch3\u003eThe large bottle for sauce-makers and salad lovers\u003c\/h3\u003e\n\n\u003cp\u003eThe 500 ml bottle is for households that use Doro regularly: for goulash on the weekend, Caprese in the summer, and a dressing during the week. If you want to try it first or give Doro as a gift, choose the \u003ca href=\"\/en\/products\/vinaigrette-doro-180ml\"\u003eVinaigrette Doro in the 180 ml bottle\u003c\/a\u003e. It has the same flavor in a smaller quantity, fits into a gift bag, and is the easiest way to get to know the variety.\u003c\/p\u003e\n\n\u003cp\u003eAs a mild complement, the \u003ca href=\"\/en\/products\/bio-vinaigrette-liese-500ml\"\u003eOrganic Vinaigrette Liese with Riesling\u003c\/a\u003e in 500 ml is a great choice: Liese for delicate leaves, Doro for tomatoes, meat, and sauce. You can find more varieties and gift sets on the \u003ca href=\"\/en\/collections\/hersteller-lang-weinessig\"\u003eLang Weinessig page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eDoro is not suitable for those looking for a mild, light vinaigrette for delicate leaf salads or fish. Liese is the better choice for that. Those who want to get to know four varieties at once should pick up the \u003ca href=\"\/en\/products\/vinaigrette-geschenkset-4x-180ml\"\u003eVinaigrette Gift Set\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA vinaigrette with dried tomatoes from the Southern Palatinate – in a 500 ml bottle for Caprese, goulash, and the Sunday roast.\u003c\/em\u003e\u003c\/p\u003e","brand":"Lang Weinessig","offers":[{"title":"500 ml","offer_id":57548010422604,"sku":"046LAN020","price":11.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/vinaigrette-doro-500ml.png?v=1778853228"},{"product_id":"haselnuss-spirituose-200ml","title":"Kölsche Kopfnuss Hazelnut Spirit 200 ml","description":"\u003ch2\u003eKölsche Kopfnuss Hazelnut Spirit 200 ml. Hazelnut spirit with 40% vol, roasted notes and caramel – the handy bottle for gifting.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKölsche Kopfnuss Hazelnut Spirit 200 ml\u003c\/strong\u003e is a hazelnut spirit from the Cologne area: hazelnut distillate made from roasted hazelnuts and caramel, 40% vol, 200 ml. Smoother than a brandy, less sweet than a liqueur, with a golden-yellow color and notes of chocolate and nougat. A small gift that tastes like something truly special.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eHazelnut Spirit 200 ml by Kölsche Kopfnuss\u003c\/strong\u003e is the bottle for the moment you ring the doorbell. You've been invited for dinner, the hostess is waiting in the hallway, and in your hand is something that doesn't look like a last-minute rush. There are ten 2 cl servings in the 200 ml bottle, enough for a lovely evening and for a few days after. It is smaller than the pantry size, but significantly larger than a sample shot, which is why it is the size we recommend for gifts.\u003c\/p\u003e\n\n\u003ch3\u003eGolden-yellow, nutty and smooth\u003c\/h3\u003e\n\n\u003cp\u003eThe Kopfnuss sits between two well-known styles: milder and smoother than a brandy, but not as sweet as a liqueur. In the glass, it displays a rich, golden-yellow color.\u003c\/p\u003e\n\n\u003cp\u003eThe aroma is delicately sweet. In terms of flavor, roasted hazelnuts take the lead, accompanied by fine nuances of chocolate, nougat, and caramel. The roasted note of the nut plays the starring role, while the other notes serve as accompaniment. When serving, the small glass is most important: it holds the aroma and color together and is perfect for 2 cl.\u003c\/p\u003e\n\n\u003cp\u003eWhen you present the bottle, two sentences are enough for an explanation. It is hazelnut with a delicate sweetness, and it tastes like roasted nut with a hint of chocolate, nougat, and caramel. The recipients then know what to expect and can decide at their leisure whether to enjoy it neat or in coffee.\u003c\/p\u003e\n\n\u003cp\u003eAnyone expecting a classic liqueur will be surprised here. The manufacturer calls it a spirit for hazelnut purists who find liqueur too sweet. For recipients who like hazelnut but don't want every sweet bottle on their shelf, it is therefore a good choice.\u003c\/p\u003e\n\n\u003ch3\u003eNeat, chilled or as a \"Kölsche Mélange\"\u003c\/h3\u003e\n\n\u003cp\u003eYou can drink the Kopfnuss neat, chilled, or in coffee. For a gift, it's worth adding a small note with these three ways to enjoy it, so the recipient immediately knows what to do with the bottle.\u003c\/p\u003e\n\n\u003cp\u003eNeat, 2 cl is enough in a small glass, either chilled from the fridge or at room temperature. As a \"Kölsche Mélange,\" the manufacturer's serving suggestion, the Kopfnuss is added to an espresso topped with milk foam. This is the classic for Sunday afternoon and the variation that is best passed on by word of mouth. For dessert, a splash over vanilla ice cream or alongside chocolate cake is a perfect match. It is a spirit with 40% vol and is for ages 18 and up, so please only give it as a gift to adults.\u003c\/p\u003e\n\n\u003cp\u003eIf you want to give the gift more weight, include a small pack of espresso or a bar of dark chocolate. Both pair perfectly with the notes of the Kopfnuss and turn the bottle into a small set for Sunday afternoon.\u003c\/p\u003e\n\n\u003cp\u003eThe 200 ml bottle is enough for ten glasses. That is ten servings neat after a meal, ten \"Kölsche Mélange\" with 2 cl each, or a mix of both.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Write the recipe for the Kölsche Mélange on a small card and tie it to the bottle neck. Espresso, a splash of Kopfnuss, milk foam—that's all it takes.\u003c\/p\u003e\n\n\u003ch3\u003eHazelnut distillate, caramel and time in storage\u003c\/h3\u003e\n\n\u003cp\u003eThe Kopfnuss is created from a hazelnut distillate made from roasted hazelnuts, with caramel added. This composition is left to age until the aroma and taste are distinct and the alcohol, according to the manufacturer, is harmoniously integrated.\u003c\/p\u003e\n\n\u003cp\u003eSince 2015, the spirit has been produced in small batches with a regional distillery. Behind Kölsche Kopfnuss is owner David Beil; the company is based in Pulheim in the Cologne area. The idea came to him for the Cologne Christmas markets, it became concrete after an evening in his favorite bar, and he subsequently spent months working on the recipe.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer calls his spirit a noble drop \"för e Jeföhl wie doheim,\" for a feeling like being at home. That is exactly the feeling a small gift should pass on. That is why the little bottle with the Cologne background is a gift that feels personal even without a grand gesture. This applies especially during the Advent season, for which David Beil originally developed the idea.\u003c\/p\u003e\n\n\u003ch3\u003eThe small gift for hosts, Cologne expats and hazelnut fans\u003c\/h3\u003e\n\n\u003cp\u003eThe 200 ml bottle is perfect for occasions where you want to give something small with a story. This could be an invitation for the weekend, a thank-you to the neighbors, or a small gift for colleagues before Christmas. It is also suitable for a package sent to friends with roots in Cologne, as they will rediscover their home in the glass.\u003c\/p\u003e\n\n\u003cp\u003eThe three sizes of the Kopfnuss each have their own purpose. The 40 ml shot is enough for two 2 cl glasses and serves for tasting. The 200 ml bottle fills ten glasses and is the gift. The 500 ml bottle fills around 25 glasses and is the supply for your own home bar.\u003c\/p\u003e\n\n\u003cp\u003eIt is also a good entry point into the series for hazelnut fans. If you are unsure whether the recipient enjoys spirits, you can choose the smaller bottle: it takes up less space on the shelf and is easier to pass on. If the spirit later becomes a permanent companion for coffee time, the \u003ca href=\"\/en\/products\/haselnuss-spirituose-500ml\"\u003ehazelnut spirit in the 500 ml bottle\u003c\/a\u003e is available for your own home bar. If you want to try it out on a very small scale or are looking for a second small gift, you can find the \u003ca href=\"\/en\/products\/haselnuss-spirituose-40ml\"\u003ehazelnut spirit in the 40 ml format\u003c\/a\u003e. All sizes can be found on the \u003ca href=\"\/en\/collections\/hersteller-koelsche-kopfnuss\"\u003eKölsche Kopfnuss page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe 200 ml bottle is not suitable as a supply for a larger celebration or for large quantities of cocktails. With ten glasses, it is too small for that, and the Kopfnuss is a spirit meant for the small glass.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eHazelnut spirit with 40% vol, 200 ml from the Cologne area – the handy bottle with nut, nougat, and caramel for hosts, gifts, and the espresso afterward.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kölsche Kopfnuss","offers":[{"title":"200 ml","offer_id":57548010520908,"sku":"024KKN0002","price":14.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/kopfnuss-site-02.jpg?v=1790760356"},{"product_id":"mispel-chutney","title":"Medlar Chutney","description":"\u003ch2\u003eGruber's Medlar Chutney. A sweet and sour chutney made from medlars – pleasantly spiced, for soft cheese, lamb, and poultry.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Medlar Chutney\u003c\/strong\u003e is a sweet and sour chutney made from medlar pulp with onions, apple vinegar, ginger, mustard seeds, and a blend of spices. Gruber's Fruchtzauberei produces it by hand in Reigersberg near Ilz in Eastern Styria; 120 g per jar. The producer calls the medlar the \"primal apple\" – an old fruit variety that has become rare today.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMedlar Chutney from Gruber's Fruchtzauberei\u003c\/strong\u003e brings a fruit back to the table that many only remember from their grandmother's garden. The common medlar is an old fruit variety, also known as \"Asperl\" in Austria. Its brown fruits are hard and tart at the time of harvest. Only after the first frost or after some storage time do they soften and develop their sweet and sour flavor. Gruber's Fruchtzauberei processes this fruit into a chutney, a cooked condiment based on the Indian tradition. Fruit, vinegar, sugar, and spices combine to create something sweet and sour that has a place alongside cheese and meat.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe producer describes the chutney as \"a sweet and sour affair,\" pleasantly spiced. The medlar provides a round, soft fruitiness. Apple vinegar provides the acidity, while onions and spices make it savory. Ginger and mustard seeds add a subtle warmth that never dominates. The consistency is soft and easy to spoon.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the farm's other chutneys, this is the most balanced. The \u003ca href=\"\/en\/products\/ribisel-chutney\"\u003eRed Currant Chutney\u003c\/a\u003e is significantly more acidic and has more heat. The \u003ca href=\"\/en\/products\/traube-kren-chutney\"\u003eGrape Horseradish Chutney\u003c\/a\u003e is sweet and relies on the pungency of the horseradish. This jar lies in between: sweetness and acidity are in balance. Those expecting a robustly spicy chutney will find it too subtle.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eThe producer recommends it with soft cheese, lamb, and poultry. On a cheese board, it pairs well with Camembert, Brie, other white-mold cheeses, and creamy goat cheese. Try it also with baked Camembert from the oven: the warm, melting cheese and the cool chutney make a lovely pair. For a snack, a spoonful on farm bread with butter and soft cheese is sufficient. It also adds sweet and sour accents to a tarte flambée with goat cheese and red onions.\u003c\/p\u003e\n\n\u003cp\u003eWith lamb, the chutney is a fruity alternative to mint sauce. Serve it in a small bowl with grilled lamb chops, braised lamb shoulder, or ground lamb. For poultry, it pairs well with roast chicken, fried chicken breast, turkey roast, and duck. Also, in a sandwich with cold chicken, lettuce, and a little mayonnaise, a spoonful provides fruitiness and acidity.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Fill puff pastry pockets with a piece of Brie and a teaspoon of medlar chutney and bake them until golden brown. Served warm, they are an easy snack for guests.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eAn old fruit variety like the medlar fits a farm with a long history. Gruber's Fruchtzauberei is a small family business in Reigersberg near Ilz in Eastern Styria. The farm can be traced back to the year 1860. Fruit farming has been practiced there since the early 1990s, with a focus on apples.\u003c\/p\u003e\n\n\u003cp\u003eRené Gruber is a master fruit grower and takes care of cultivating the fruit varieties. Beatrix is a cook and is responsible for processing. The recipes are created by both tasting and experimenting together until the flavor is right. Everything is made by hand. The medlar chutney is one of the three chutneys that the farm keeps in its own range.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis chutney is for everyone who likes to try new things and wants to get to know an almost forgotten fruit. It fits the cheese board for guests, the Sunday lamb roast, and roast chicken on the weekend. As a small gift, the 120 g jar is a little story to give away, as many have never tasted the fruit before. If you prefer it fruitier and with pumpkin, try the \u003ca href=\"\/en\/products\/kuerbis-chutney\"\u003ePumpkin Chutney\u003c\/a\u003e. You can find all jars from Reigersberg on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The chutney contains mustard seeds. It is not suitable for those who avoid mustard.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA sweet and sour chutney made from the old medlar – for soft cheese, lamb, and poultry from Eastern Styria.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"120 g","offer_id":57548010914124,"sku":"042GRU0005","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/mispel-chutney.png?v=1778853239"},{"product_id":"basilikum-pesto","title":"Basil Pesto","description":"\u003ch2\u003eGruber's Basil Pesto. A green pesto with 26 percent basil, cashews, and hard cheese – bold, savory, and handmade.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Basil Pesto\u003c\/strong\u003e is a green pesto made from olive and sunflower oil, cashews, hard cheese, and 26 percent basil, seasoned with garlic, pepper, and salt. It comes from Gruber's Fruchtzauberei in Reigersberg near Ilz in Eastern Styria, is handmade, and comes in a 120g jar. A Styrian pesto featuring cashews instead of pine nuts.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBasil Pesto from Gruber's Fruchtzauberei\u003c\/strong\u003e is a pesto that acknowledges its origins in Liguria while still forging its own path. The word \"pesto\" comes from the Italian \u003cem\u003epestare\u003c\/em\u003e, to crush. The most famous prototype is the \u003cem\u003epesto alla genovese\u003c\/em\u003e from Genoa, where basil, pine nuts, garlic, hard cheese, and olive oil are traditionally ground in a mortar into a green paste. Gruber's Fruchtzauberei takes the same idea and adds its own flair. Instead of pine nuts, they use cashews; instead of pure olive oil, a blend of olive and sunflower oil. At 26 percent, the basil makes up a good quarter of the contents. The result is a pesto that tastes robustly of herbs with a mild, well-rounded mouthfeel.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eUpon opening the jar, it smells of fresh basil and garlic. On the palate, the herb takes center stage, green and slightly peppery. The cashews provide a soft, slightly sweet nuttiness. It is gentler than the resinous note of pine nuts and makes the pesto creamy. The hard cheese provides savoriness and salt, while the garlic adds a sharpness that stays in the background. Pepper rounds it all off.\u003c\/p\u003e\n\n\u003cp\u003eThe oil blend ensures that the pesto remains smooth and easy to spread. Olive oil provides a fruity note, while sunflower oil keeps the flavor mild. As a result, the oil never dominates, allowing the basil to shine.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the other pestos from Reigersberg, this is the classic, green variety. The \u003ca href=\"\/en\/products\/walnusspesto\"\u003ewalnut pesto\u003c\/a\u003e is completely herb-free and tastes primarily of nuts. The \u003ca href=\"\/en\/products\/tomatenpesto\"\u003etomato pesto\u003c\/a\u003e is red and fruity, featuring bell peppers and oregano. If you are expecting a \u003cem\u003epesto alla genovese\u003c\/em\u003e with pine nuts, you will find a unique, milder interpretation here.\u003c\/p\u003e\n\n\u003ch3\u003eUses\u003c\/h3\u003e\n\n\u003cp\u003eThe classic use is with pasta. Cook spaghetti, linguine, or trofie, fold in a few spoonfuls of pesto, and add a splash of the pasta water. The starch in the water binds the oil and cheese into a creamy sauce. One to two tablespoons are sufficient per serving. Freshly grated hard cheese and a few basil leaves on top complete the dish.\u003c\/p\u003e\n\n\u003cp\u003eThe pesto also works well with gnocchi, tortellini, and potatoes. Boil new potatoes with the skin on, halve them, and mix with the pesto while still warm: you now have a quick side dish for fish or grilled meat. Stirred into minestrone, a spoonful of pesto adds freshness and flavor to the vegetable soup just before serving.\u003c\/p\u003e\n\n\u003cp\u003eSpread on bread, the pesto becomes a delicious topping. Spread it on a baguette, top with tomato slices and mozzarella, and toast briefly in the oven. You'll have a bread for your barbecue that is sure to be finished before the steaks and sausages. In a sandwich with chicken, arugula, and dried tomatoes, it replaces the mayonnaise.\u003c\/p\u003e\n\n\u003cp\u003eIt also pairs well with cheese. A spoonful of pesto over burrata or mozzarella with tomatoes makes for a quick appetizer. For roasted vegetables, grilled zucchini, or melanzani—as aubergines are called in Austria—add it only after cooking. Scrambled eggs and omelets also get a green, savory lift with a teaspoon of the pesto.\u003c\/p\u003e\n\n\u003cp\u003eTo keep the pesto fresh once opened, smooth the surface after each use and cover it with a thin layer of olive oil. Always use a clean spoon and return the jar to the refrigerator. When heating: only add the pesto at the very end to warm dishes so that the basil remains green and aromatic.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Whisk two tablespoons of pesto with one tablespoon of apple cider vinegar and a little oil. This creates a dressing for tomato salad, pasta salad, or grilled vegetables. With the \u003ca href=\"\/en\/products\/apfelessig\"\u003eapple cider vinegar\u003c\/a\u003e from the same producer, everything remains authentically Styrian.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe pesto comes from a farm kitchen in Eastern Styria, where the primary focus is processing fruit. Gruber's Fruchtzauberei is a small family business in Reigersberg near Ilz, surrounded by fruit trees, berries, and herbs. Its history dates back to 1860. Fruit has been grown there since the early 1990s, with a focus on apples.\u003c\/p\u003e\n\n\u003cp\u003eRené Gruber is a master fruit grower who oversees cultivation. Beatrix, a chef with a love for nature, handles the processing. In addition to jams, chutneys, and barbecue sauces, their range includes pestos. The two develop the recipes together, tasting and experimenting until the flavor is just right.\u003c\/p\u003e\n\n\u003cp\u003eWork is done by hand, following the farm's motto: \"Quality over quantity.\" For the basil pesto, this is evident in a short list of ingredients: oil, nuts, cheese, herbs, and spices—nothing else is needed. The cashews give the recipe its own signature style from the Styrian farm kitchen.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom?\u003c\/h3\u003e\n\n\u003cp\u003eThe basil pesto is for everyone who loves to cook quickly and well. It fits perfectly into an after-work routine when pasta needs to be on the table in ten minutes. And it is ideal for a barbecue when the bread needs a little extra flavor. For families, it is a reliable pantry staple for busy evenings. The jar also makes a great small gift, for example, combined with a pack of high-quality pasta.\u003c\/p\u003e\n\n\u003cp\u003eThose who like to keep various pestos on hand can combine it with the walnut and tomato pestos from the same kitchen. You can find more varieties from other producers in our \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003ePesto\u003c\/a\u003e category. All jars from Reigersberg can be found on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The pesto contains cashews and hard cheese, i.e., nuts and dairy. It is not suitable for vegans or those with nut allergies.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA green basil pesto with cashews from Eastern Styria—for pasta, grilled bread, and quick evening meals.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"120 g","offer_id":57548010979660,"sku":"043GRU0001","price":6.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/basilikum-pesto-1.png?v=1778853240"},{"product_id":"walnusspesto","title":"Walnut pesto","description":"\u003ch2\u003eGruber's Walnut Pesto. Nut pesto made from walnuts, hard cheese, and olive oil – nutty, savory, handmade in Styria.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Walnut Pesto\u003c\/strong\u003e is a nut pesto made from walnuts, hard cheese, and a blend of olive and sunflower oil, seasoned with garlic, pepper, and salt. It comes from Gruber's Fruchtzauberei in Reigersberg near Ilz in Eastern Styria, is handmade, and comes in a 120g jar. A pesto entirely without herbs, where the walnut takes center stage.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWalnut Pesto from Gruber's Fruchtzauberei\u003c\/strong\u003e is our most popular jar from Reigersberg. The reason is simple: it tastes like autumn and yet fits perfectly all year round. The term \"pesto\" comes from Liguria and is derived from the Italian *pestare*, meaning to crush. It refers to a paste made by grinding a few ingredients together. Most people are familiar with green pesto made with basil. This one follows a different path. It contains no herbs and focuses on the walnut, accompanied by hard cheese, oil, and garlic. This makes it closer to the Ligurian walnut sauce than the green classic from Genoa. For the kitchen, this means: a pesto that pairs just as well with pasta as it does with cheese, salad, and oven-roasted vegetables.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eUpon opening the jar, a warm, nutty aroma rises. On the palate, the walnut appears first with its typical, slightly tart note. The hard cheese provides savoriness and a touch of salt, while the garlic adds a mild pungency. Pepper gives the whole thing a little kick in the finish.\u003c\/p\u003e\n\n\u003cp\u003eThe oil blend of olive and sunflower oil makes the pesto smooth. Olive oil provides a fruity base note, while sunflower oil keeps everything mild, letting the walnut take the lead. The consistency is creamy and easy to stir in or spread on bread.\u003c\/p\u003e\n\n\u003cp\u003eIt is precisely the tart side of the walnut that makes this pesto particularly versatile. It pairs just as well with sweet flavors like pear and honey as it does with robust ones like blue cheese and mushrooms. Compared to the green \u003ca href=\"\/en\/products\/basilikum-pesto\"\u003eBasil Pesto\u003c\/a\u003e, it is earthier and nuttier. The Basil Pesto relies on herbs and cashews, whereas this jar is all about the nut. If you are looking for the fresh, green note of basil, go for its sister product.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eFor pasta, the nut pesto is a quick companion. Boil tagliatelle, penne, or filled ravioli, add two tablespoons of pesto per serving, and loosen it with a splash of pasta water. This creates a creamy sauce that clings to the noodles. A few coarsely chopped walnuts and freshly grated cheese on top round off the plate.\u003c\/p\u003e\n\n\u003cp\u003eIn autumn, the pesto goes well with everything that comes out of the oven. Roast pumpkin wedges, beetroot, or carrots with oil and salt. Just before serving, drizzle a few spoonfuls of pesto over them. A spoonful also adds a nutty accent to sautéed mushrooms, gnocchi with sage butter, or pumpkin risotto.\u003c\/p\u003e\n\n\u003cp\u003eOn a cheese board, the pesto pairs well with blue cheese, aged mountain cheese, and goat cheese. Serve with pear slices, grapes, and fresh bread. In salads, it works as a base for a dressing. Stir a teaspoon of pesto smooth with vinegar, oil, and a pinch of salt and pour it over chicory, lamb's lettuce, or a salad with pear and goat cheese.\u003c\/p\u003e\n\n\u003cp\u003eSpread on bread and toasted briefly, it becomes a warm snack. Spread a baguette with pesto, add a few slices of cheese on top, and bake it in the oven until the cheese melts. The bread is a great addition to a barbecue, a soup, or simply a glass of wine in the evening.\u003c\/p\u003e\n\n\u003cp\u003eIn an opened jar, the pesto stays fresh longer if you smooth the surface after each use and cover it with a little olive oil. Always use a clean spoon and put the jar back in the refrigerator. Add the pesto to warm dishes only at the end so that the cheese and nut retain their aroma.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Fill halved pears with a spoonful of pesto and some crumbled blue cheese and bake them in the oven for ten minutes. Served warm, they are a quick appetizer that looks like more effort than it actually is.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe pesto comes from a farm kitchen in Eastern Styria, where fruit is otherwise the primary focus. Gruber's Fruchtzauberei is a small family business in Reigersberg near Ilz, surrounded by fruit trees, berries, and herbs. The roots of the farm date back to 1860. In the early 1990s, it was converted to fruit farming, with a focus on apples.\u003c\/p\u003e\n\n\u003cp\u003eRené Gruber is a master fruit grower and takes care of the cultivation of the fruit varieties. Processing is done by Beatrix, who is a chef. Their kitchen produces jams, chutneys, barbecue sauces, and pestos, including basil, tomato, and walnut. The two develop new recipes together by tasting and experimenting until the flavor is just right.\u003c\/p\u003e\n\n\u003cp\u003eIt is handmade, true to the motto \"quality over quantity.\" For this pesto, that means a short ingredient list with nuts, cheese, oil, and spices, where every ingredient has its purpose.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe walnut pesto is for everyone who loves nuts and is looking for a pesto that tastes different from the green variety. It suits people who like to cook with pumpkin, mushrooms, and pears in autumn, and for anyone who wants to add something special to their cheese board. It is a reliable staple for the quick after-work dinner.\u003c\/p\u003e\n\n\u003cp\u003eThe jar makes a great gift, perhaps paired with a piece of mountain cheese or a package of fresh pasta. Those who like to have several varieties at home can combine it with the Basil Pesto and the \u003ca href=\"\/en\/products\/tomatenpesto\"\u003eTomato Pesto\u003c\/a\u003e from the same kitchen. You can find more varieties from other producers in our \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003ePesto\u003c\/a\u003e category. All jars from Reigersberg can be found on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The pesto contains walnuts and hard cheese, i.e., nuts and milk. It is not suitable for those who eat a vegan diet or are allergic to nuts.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA nutty walnut pesto from Eastern Styria – for pasta, roasted pumpkin, and the cheese board with pear.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"120 g","offer_id":57548011012428,"sku":"043GRU0002","price":6.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/walnusspesto-1.png?v=1778853242"},{"product_id":"no-125-sizilianische-tarocco-blutorange","title":"No. 125 - Sicilian Tarocco Blood Orange","description":"\u003ch2\u003eDSM No. 125 - Sicilian Tarocco Blood Orange. Blood orange spirit from Sicily, 42% ABV, hand-distilled in Berlin.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eDSM No. 125 - Sicilian Tarocco Blood Orange\u003c\/strong\u003e is a spirit from the Deutsche Spirituosen Manufaktur in Berlin: Tarocco blood oranges from Sicily, whose thinly peeled zest and freshly squeezed juice are macerated in alcohol before the mixture is distilled and adjusted to 42% ABV with soft water; 350 ml in an apothecary bottle. No liqueur, no added sugar, no added flavoring – just the fruit in the distillate.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNo. 125 Sicilian Tarocco Blood Orange by DSM\u003c\/strong\u003e is a fruit spirit. A spirit is created when fruits with little natural sugar are soaked in neutral alcohol and this mixture is subsequently distilled – unlike a brandy, where the fruit itself is fermented. You know the aroma of a blood orange you cut fresh in winter? That is exactly the moment the Berlin distillery has captured in a bottle. The 125 is the distillate number used by DSM to organize their range by raw material groups – citrus fruits are in the hundreds.\u003c\/p\u003e\n\n\u003ch3\u003eBlood orange that lingers for minutes\u003c\/h3\u003e\n\n\u003cp\u003eThe spirit tastes like fresh Tarocco blood orange, with the citrus freshness of the zest and the depth of the juice. The producer describes it as follows: gently distributed in the mouth, it leaves behind a memory of the freshest blood oranges that lingers for minutes.\u003c\/p\u003e\n\n\u003cp\u003eThe combination of both is due to the processing: according to DSM, the juice provides short- to medium-chain aldehydes and esters—the juicy fruit note—while the zest contributes essential oil, primarily composed of limonene. Because juice and oil vary depending on ripeness, the distillate also varies slightly from batch to batch – which is why every bottle bears its batch number on the label. Anyone expecting a sweet orange liqueur will find the spirit dry and clear: at 42% ABV, it is a spirit that shows its fruit without any sweetness.\u003c\/p\u003e\n\n\u003ch3\u003eNeat at room temperature, as a hint over dessert, in a cocktail\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer's drinking recommendation is: undiluted at room temperature. Two centiliters in a small nosing glass are sufficient because the aroma is so dense – DSM says a single teaspoon is enough for a full flavor experience.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer, a hint of the spirit is the crowning touch for a dessert, such as over ice cream or cheesecake. Experienced bartenders use it in fresh cocktails, for example as a splash in a Gin \u0026amp; Tonic. As a spirit with 42% ABV, it is for ages 18 and up.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Add a teaspoon over a scoop of vanilla ice cream or a spoonful of mascarpone – the blood orange remains in the mouth long after the ice cream is gone.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Ribera on Mount Etna to the Berlin distillery\u003c\/h3\u003e\n\n\u003cp\u003eThe Tarocco blood oranges grow on the slopes of Mount Etna and come from Ribera on the southern coast of Sicily. The town is situated on a plateau between the Verdura and Magazzolo valleys. \"Arancia Rossa di Sicilia\" is an EU-protected geographical indication for these blood oranges; alongside Sanguinello and Moro, the Tarocco is the most sought-after variety according to DSM due to its balanced sugar-acid ratio.\u003c\/p\u003e\n\n\u003cp\u003eJust one week after harvest, the fruits are processed by hand in Berlin: using special peelers, only the outermost layer of the zest is removed, without the white albedo, which contains bitter substances. The peels are macerated in alcohol along with the freshly squeezed juice, followed by gentle distillation in a copper still and, after a period of maturation, adjustment to drinking strength. The recipe was created by Dr. Konrad Horn, the pharmacist and co-founder of the Deutsche Spirituosen Manufaktur, which was established in Berlin in 2017 and has continued production under new management in Berlin-Marzahn since December 2025 – with the same team and the same recipes.\u003c\/p\u003e\n\n\u003ch3\u003eFor citrus fans, dessert chefs, and as a gift from Berlin\u003c\/h3\u003e\n\n\u003cp\u003eThe blood orange spirit is the bottle for anyone who likes pure citrus aromas and prefers to drink spirits in small sips. It is perfect for an evening with friends and makes a great gift in its apothecary bottle with a wooden cork.\u003c\/p\u003e\n\n\u003cp\u003eIf you prefer something nutty, you will find its counterpart in the same range with the \u003ca href=\"\/en\/products\/no-400-piemontesische-haselnuss\"\u003eNo. 400 Piedmontese Hazelnut\u003c\/a\u003e; to get to know the entire range, there is the \u003ca href=\"\/en\/products\/dsm-tastingbox-24x10ml\"\u003eDSM Tasting Box with 24 miniatures\u003c\/a\u003e, which also includes the blood orange. You can find all bottles on our \u003ca href=\"\/en\/collections\/hersteller-deutsche-spirituosen-manufaktur\"\u003eDSM page\u003c\/a\u003e. The spirit is not suitable for those looking for a soft liqueur for dessert – it is dry, clear, and, at 42% ABV, a distillate intended for a small glass.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eTarocco blood orange from Sicily, hand-distilled in Berlin, 42% ABV – the fruit spirit from the Deutsche Spirituosen Manufaktur for room temperature, dessert, and cocktails.\u003c\/em\u003e\u003c\/p\u003e","brand":"Deutsche Spirituosen Manufaktur","offers":[{"title":"350 ml","offer_id":57548016484684,"sku":"024DSM0003","price":74.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/no-125-sizilianische-tarocco-blutorange-deutsche-spirituosen-manufaktur.png?v=1778853289"},{"product_id":"no-400-piemontesische-haselnuss","title":"No. 400 - Piedmont Hazelnut","description":"\u003ch2\u003eDSM No. 400 - Piedmontese Hazelnut. Hazelnut spirit made from roasted Piedmont nuts, 42% ABV, handcrafted in Berlin.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eDSM No. 400 - Piedmontese Hazelnut\u003c\/strong\u003e is a hazelnut spirit from the Deutsche Spirituosen Manufaktur (German Spirits Manufactory) in Berlin: hazelnuts from an organic farmer in Piedmont, roasted in-house, macerated in alcohol and slowly distilled, adjusted to 42% ABV with water, 350 ml in an apothecary bottle. No hazelnut liqueur, no cask aging, no fining additives – just nut, alcohol, and water.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNo. 400 Piedmontese Hazelnut by DSM\u003c\/strong\u003e is a spirit, meaning it is a distillate made from a macerate: the roasted nuts are steeped in neutral alcohol to release their aromas, and this mixture is then distilled. Imagine the scent when hazelnuts begin to brown in the oven – that is exactly where this spirit begins and it continues through to the finish. 400 is the distillate number used by DSM to organize their range by raw material groups; nuts are classified between 400 and 410, alongside walnut and peanut.\u003c\/p\u003e\n\n\u003ch3\u003eNut nougat, roasted aroma, and a soft, buttery finish\u003c\/h3\u003e\n\n\u003cp\u003eThe spirit tastes of roasted hazelnut, with notes of nut nougat, refined roasted aromas, and slightly sweet hints. The producer describes the texture as slightly buttery and rich, very soft on the palate and in the finish.\u003c\/p\u003e\n\n\u003cp\u003eAccording to DSM, this softness comes solely from the nut, as nothing except water for proofing is added to the spirit before or after distillation. The manufactory consciously avoids cask aging and added sugar, which are often used in hazelnut spirits to add roundness. The most important aromatic component is filbertone, a compound that smells of hazelnut even in the smallest quantities. Those expecting a sweet hazelnut liqueur will find the spirit dry – the sweetness is an impression of the roasted nut, no sugar is added.\u003c\/p\u003e\n\n\u003ch3\u003eNeat in a small glass, for dessert, in a cocktail\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer recommends the hazelnut spirit neat, with dessert, or in a cocktail. Neat at room temperature, two centiliters in a nosing glass show the roasting and nougat most clearly; according to DSM, one teaspoon is enough to capture the full flavor profile.\u003c\/p\u003e\n\n\u003cp\u003eIt pairs well with any dessert featuring chocolate or caramel: a spoonful over chocolate mousse, panna cotta, or a scoop of vanilla ice cream. In a cocktail, it replaces hazelnut liqueur in drinks with espresso or dark rum, but provides a roasted aroma instead of sweetness. The spirit contains hazelnuts, a tree nut. At 42% ABV, it is a spirit for ages 18 and up.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Serve an espresso after dinner with a small glass of hazelnut spirit on the side – drinking them alternately creates a nougat aroma that lingers.\u003c\/p\u003e\n\n\u003ch3\u003eHazelnuts from Piedmont, roasted in Berlin-Marzahn\u003c\/h3\u003e\n\n\u003cp\u003eThe nuts come from an organic farmer in Piedmont in Northern Italy, a region whose hazelnuts, according to the manufacturer, enjoy a special reputation. DSM notes that contact was only established once their emails were translated into Italian – the language barrier was the only obstacle.\u003c\/p\u003e\n\n\u003cp\u003eIn the Berlin manufactory, the nuts are roasted elaborately and for a long time, then macerated and slowly distilled. The Deutsche Spirituosen Manufaktur was founded in 2017 in Berlin by Tim Müller and pharmacist Dr. Konrad Horn; to this day, the spirits are crafted according to his original recipe, handmade in small batches in a listed brick building in Marzahn. Since December 2025, Bjarne Henning Hutmacher has been running the manufactory with the original team. Each bottle bears its batch number on the label.\u003c\/p\u003e\n\n\u003ch3\u003eFor nougat fans, dessert chefs, and a gift with roasted aromas\u003c\/h3\u003e\n\n\u003cp\u003eThis hazelnut spirit is the perfect bottle for those who like roasted aromas and nougat but are looking for a clear spirit rather than a liqueur. It goes well with coffee after Sunday dinner, with Christmas baking, and as a gift for people who enjoy trying new things.\u003c\/p\u003e\n\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/no-125-sizilianische-tarocco-blutorange\"\u003eTarocco Blood Orange Spirit No. 125\u003c\/a\u003e is fruity rather than nutty, and the \u003ca href=\"\/en\/products\/dsm-tastingbox-24x10ml\"\u003eDSM Tastingbox\u003c\/a\u003e features the hazelnut as one of 24 small bottles. You can find all bottles on our \u003ca href=\"\/en\/collections\/hersteller-deutsche-spirituosen-manufaktur\"\u003eDSM page\u003c\/a\u003e. The spirit is not suitable for those with a nut allergy or for those expecting a creamy, sweet hazelnut liqueur – it is dry and 42% ABV strong.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eRoasted hazelnuts from Piedmont, macerated and distilled in Berlin, 42% ABV – the hazelnut spirit from the Deutsche Spirituosen Manufaktur for the small glass and for dessert.\u003c\/em\u003e\u003c\/p\u003e","brand":"Deutsche Spirituosen Manufaktur","offers":[{"title":"350 ml","offer_id":57548016746828,"sku":"024DSM0004","price":84.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/no-400-piemontesische-haselnuss-deutsche-spirituosen-manufaktur.png?v=1778853293"},{"product_id":"london-dry-gin-47","title":"London Dry Gin 47%","description":"\u003ch2\u003eDSM London Dry Gin 47%. London Dry Gin with a good three dozen botanicals, 47% ABV, based on a pharmacist's recipe – handcrafted in Berlin.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eDSM London Dry Gin 47%\u003c\/strong\u003e is the Pharmacist's London Dry Gin No. 825 from the Deutsche Spirituosen Manufaktur in Berlin: juniper, coriander, lemon, lime, grapefruit, cardamom, several types of pepper, cinnamon, clove, nutmeg, mint, chamomile, lavender, and thyme – a good three dozen botanicals, balanced by Dr. Konrad Horn, 47% ABV, 350 ml in an apothecary bottle. No sugar, no coloring, no added flavoring.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe London Dry Gin 47% from DSM\u003c\/strong\u003e is a gin made in the classic way: all botanicals are distilled together with the alcohol, and nothing else is added to the bottle except water – as required by the London Dry designation. Friday evening, the tonic is chilled, and you want a gin where the juniper stays at the forefront but still has plenty going on behind it. The 825 is the distillate number used by DSM to organize their range; the gin sits between the grain spirits and the liqueurs.\u003c\/p\u003e\n\n\u003ch3\u003eJuniper at the front, citrus and pepper behind, lavender and thyme at the finish\u003c\/h3\u003e\n\n\u003cp\u003eThe gin smells first of juniper, distinct and resinous, then of coriander, lemon, lime, and grapefruit. According to the manufacturer, this is joined by the sharpness of cardamom, paired with peppery nuances from several types of pepper, framed by herbal and spicy notes.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, DSM describes a potpourri: the juniper is played upon by the essential oils of the citrus fruits; cinnamon, clove, and nutmeg bring spice, with notes of mint and chamomile. The taste is intense and full-bodied, has a long finish, and finally reveals subtle lavender and thyme. Despite the richness, the manufacturer states that it remains a harmonious composition that drinks mildly at 47% ABV. Anyone expecting a light, floral summer gin will find this one robust and spicy.\u003c\/p\u003e\n\n\u003ch3\u003eNeat at room temperature, in a Gin \u0026amp; Tonic, in a Martini\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer's drinking recommendation is neat at room temperature or in a cocktail. Served neat in a small glass, it displays the entire range of botanicals, from juniper to the thyme in the finish.\u003c\/p\u003e\n\n\u003cp\u003eFor a Gin \u0026amp; Tonic, four centiliters are sufficient for a glass of dry tonic with plenty of ice; a grapefruit zest picks up the citrus notes, a sprig of thyme the finish. For a Martini, stir six centiliters of gin with one centiliter of dry vermouth over ice until chilled and serve with a lemon zest. As a spirit with 47% ABV, the gin is for ages 18 and up.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mix the Gin \u0026amp; Tonic with a tonic without much sweetness so that the cardamom and pepper come through – a neutral filler lets the botanicals work.\u003c\/p\u003e\n\n\u003ch3\u003eA pharmacist's recipe from the Berlin distillery\u003c\/h3\u003e\n\n\u003cp\u003eThe gin comes from the Deutsche Spirituosen Manufaktur in Berlin-Marzahn, founded in 2017 by Tim Müller and the pharmacist Dr. Konrad Horn. According to his own account, Horn was already interested in the extraction of plant substances during his studies and developed the distillery's recipes – which is why the label says \"Based on the original recipe by Dr. Horn\".\u003c\/p\u003e\n\n\u003cp\u003eFor this gin, he balanced a good three dozen botanicals; distillation takes place in copper stills in a listed brick building, by hand and in small batches with the batch number on the label. Like all DSM distillates, the gin is produced without industrial flavorings, colorings, or sugar. Since December 2025, Bjarne Henning Hutmacher, founder of Schwarzer Walfisch Gin, has continued to run the distillery with the existing team and recipes.\u003c\/p\u003e\n\n\u003ch3\u003eFor gin drinkers who want juniper and complexity to go with it\u003c\/h3\u003e\n\n\u003cp\u003eThis gin is the bottle for anyone who wants to taste the juniper in a Gin \u0026amp; Tonic and is looking for something to discover when drinking it neat. It is suitable for an after-work Gin \u0026amp; Tonic, a Martini before dinner, and as a gift for gin collectors who like apothecary bottles.\u003c\/p\u003e\n\n\u003cp\u003eAnyone who prefers citrus as a fruit spirit will find the \u003ca href=\"\/en\/products\/no-125-sizilianische-tarocco-blutorange\"\u003eTarocco Blood Orange Spirit No. 125\u003c\/a\u003e; the gin is also included as a small bottle in the \u003ca href=\"\/en\/products\/dsm-tastingbox-24x10ml\"\u003eDSM Tastingbox\u003c\/a\u003e. You can find all bottles on our \u003ca href=\"\/en\/collections\/hersteller-deutsche-spirituosen-manufaktur\"\u003eDSM page\u003c\/a\u003e. It is not suitable for those looking for a mild, sweetish gin at 40% ABV – it is dry, spicy, and robust at 47% ABV.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA good three dozen botanicals, 47% ABV, based on the recipe by Dr. Horn – the London Dry Gin from the Deutsche Spirituosen Manufaktur for tonic, Martini, and a small glass served neat.\u003c\/em\u003e\u003c\/p\u003e","brand":"Deutsche Spirituosen Manufaktur","offers":[{"title":"350 ml","offer_id":57548016812364,"sku":"024DSM0002","price":38.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/london-dry-gin-47-deutsche-spirituosen-manufaktur.png?v=1778853294"},{"product_id":"spaetburgunder-likoer","title":"Pinot Noir Liqueur","description":"\u003ch2\u003es guate Tröpfle Pinot Noir Liqueur. Red wine liqueur made from velvety Pinot Noir, aged for one year, 20.1% ABV – from Durchhausen.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003es guate Tröpfle Pinot Noir Liqueur\u003c\/strong\u003e is a red wine liqueur from the small liqueur manufactory run by Andrea and Oliver in Durchhausen in the district of Tuttlingen. Based on velvety Pinot Noir, aged for one year, 20.1% ABV, 200 ml in a slender bottle. No added flavorings, no coloring, no preservatives – the wine itself provides the color and fruitiness.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePinot Noir Liqueur by s guate Tröpfle\u003c\/strong\u003e is a wine liqueur, meaning a liqueur based on wine rather than a distillate. The producer carefully selects the wines so that their fruitiness carries over into the liqueur and blends with the added components and spices. This bottle is given a full year to age and is marketed by the producer as a limited special edition alongside the young Pinot Noir liqueur. For us, the aged Pinot Noir has been the top seller from s guate Tröpfle for years – the bottle with which most people get to know the brand.\u003c\/p\u003e\n\n\u003ch3\u003eBright red, fruity, easy-drinking, yet dry enough\u003c\/h3\u003e\n\n\u003cp\u003eThe liqueur shows an intense, luminous color and a pleasant fruit aroma, characteristic of Pinot Noir. The producer describes it as easy-drinking but not too sweet – and that is exactly where it differs from many other red wine liqueurs.\u003c\/p\u003e\n\n\u003cp\u003eThe sweetness is present, but it sits behind the fruit, and the year of aging rounds off the edges. In the glass, it smells first of dark berries and ripe red wine, remains velvety on the palate, and finishes warm, noticeably 20.1% ABV but never sharp. Those expecting a heavy, syrupy liqueur will find it lighter and more wine-like than the word \"liqueur\" might suggest. According to the producer, the alcohol content may vary slightly by batch; the label is authoritative.\u003c\/p\u003e\n\n\u003ch3\u003eAt 18 to 22 degrees in a shot glass, in good company\u003c\/h3\u003e\n\n\u003cp\u003eThe producer recommends a serving temperature of 18 to 22 °C (room temperature) and a small shot glass. Two centiliters are enough, sipped slowly, after a meal or with coffee on a Sunday afternoon.\u003c\/p\u003e\n\n\u003cp\u003eA sip pairs well with dark chocolate and a piece of red-rind cheese. If you enjoy it in summer, add a centiliter to a glass of sparkling wine or pour it over vanilla ice cream. Once opened, the bottle should be kept in the refrigerator and consumed within a few weeks because the producer does not use preservatives. With 20.1% ABV, the liqueur is a spirit: sold only to those aged 18 and over.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Take the liqueur out of the cool cellar a quarter of an hour before pouring – the fruit of the Pinot Noir only fully opens up at room temperature.\u003c\/p\u003e\n\n\u003ch3\u003eSelected wine, artisanal maceration, one year of aging\u003c\/h3\u003e\n\n\u003cp\u003es guate Tröpfle is the liqueur manufactory of Andrea and Oliver in Durchhausen, a village in the district of Tuttlingen between the Black Forest and Lake Constance. All liqueurs are produced there by hand through maceration – from the initial blending to bottling and shipping, with no mechanical production, as described by the manufacturer themselves.\u003c\/p\u003e\n\n\u003cp\u003eFor the wine liqueurs, the manufactory selects wines whose flavors harmonize with the added ingredients and spices. With the Pinot Noir, time is added: it is allowed to age for one year before bottling. Many of the house's recipes date back to family traditions and old books, which Andrea and Oliver have further developed. The producer does not disclose the origin of the Pinot Noir; the aging process and the manual labor are documented, and you can taste both.\u003c\/p\u003e\n\n\u003ch3\u003eFor red wine drinkers, digestif lovers, and as a small gift\u003c\/h3\u003e\n\n\u003cp\u003eThe Pinot Noir Liqueur is the bottle for anyone who likes red wine and prefers something sweet in a small glass after a meal rather than a fruit brandy. At 200 ml, it is a gift that fits in every bag and is usually opened by the host the same evening.\u003c\/p\u003e\n\n\u003cp\u003eThe same base with a fine cherry note and in a heart-shaped bottle is available as \u003ca href=\"\/en\/products\/kiss-me-heart-spaetburgunder-likoer\"\u003eKiss Me Heart Pinot Noir Liqueur\u003c\/a\u003e, while the \u003ca href=\"\/en\/products\/himbeerlikoer-10400006127\"\u003eRaspberry Liqueur\u003c\/a\u003e made from regional raspberries is fruitier and based on berries rather than wine. You can find all bottles from Durchhausen on our \u003ca href=\"\/en\/collections\/hersteller-s-guate-troepfle\"\u003es guate Tröpfle page\u003c\/a\u003e, and other liqueurs from different producers in the \u003ca href=\"\/en\/collections\/kategorie-likoere\"\u003eLiqueurs\u003c\/a\u003e category. This liqueur is not suitable for those looking for a clear, dry digestif – it is and remains a sweet wine liqueur.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eVelvety Pinot Noir, one year of aging, 20.1% ABV – the red wine liqueur from s guate Tröpfle for that small glass after a meal.\u003c\/em\u003e\u003c\/p\u003e","brand":"s guate Tröpfle","offers":[{"title":"200 ml","offer_id":57548018975052,"sku":"024SGT0003","price":14.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/spaetburgunder-likoer-woo-eigen.png?v=1791186112"},{"product_id":"himbeerlikoer-10400006127","title":"Raspberry liqueur","description":"\u003ch2\u003es guate Tröpfle Raspberry Liqueur. Fruit liqueur made from regional raspberries, long-matured, 24.3% vol – from Durchhausen.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003es guate Tröpfle Raspberry Liqueur\u003c\/strong\u003e is a fruit liqueur from the liqueur distillery of Andrea and Oliver in Durchhausen in the Tuttlingen district. Local raspberries, hand-picked and selected, a long maturation process, 24.3% vol, 200 ml. No added flavorings, no colorings, no preservatives – the berry itself provides the color and taste.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRaspberry liqueur from s guate Tröpfle\u003c\/strong\u003e is a liqueur in which the fruit is steeped in alcohol until it has released its color, fragrance, and flavor. The manufacturer calls this process maceration; it is the foundation of all liqueurs from Durchhausen. The raspberries used come from the region; according to the manufacturer, many fruits grow in their own gardens or wild in the surrounding area and are harvested by hand. You can taste the time the liqueur is given: the long maturation process ensures the vibrant color and the intense berry taste, which the manufacturer describes as a reminder of summer.\u003c\/p\u003e\n\n\u003ch3\u003eVibrant red, intense berry flavor, sweet with fresh acidity\u003c\/h3\u003e\n\n\u003cp\u003eThe liqueur has an intense, fruity taste of ripe raspberries, sweet yet fresh, with the light acidity of the berry. The color is a vibrant red and comes solely from the fruit.\u003c\/p\u003e\n\n\u003cp\u003eOn their homepage, the manufacturer describes it as fresh and lively with a subtle sweetness – and indeed, it comes across as lighter and more berry-forward than their wine-based liqueurs. You can recognize the raspberry immediately in the scent; it lingers long on the palate, and the finish is warm, as at 24.3% vol, it is one of the stronger liqueurs from s guate Tröpfle. Those expecting a syrupy, very sweet liqueur will find this one leaner and more fruit-focused. According to the manufacturer, the alcohol content may vary by batch; the label is authoritative.\u003c\/p\u003e\n\n\u003ch3\u003eAt 18 to 22 degrees in a schnapps glass, over dessert, or in sparkling wine\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer recommends enjoying the liqueur at 18 to 22 °C from a schnapps glass, in good company and in small sips. Two centiliters after a meal are enough to let the berry unfold.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer explicitly mentions it as a liqueur for refining desserts: a spoonful over vanilla ice cream, panna cotta, or quark dishes, or a splash in whipped cream for apple pie. For an aperitif, add one centiliter to a sparkling wine glass and fill with dry sparkling wine. Once opened, the bottle belongs in the refrigerator and should be finished within a few weeks because the manufacturer avoids preservatives. At 24.3% vol, this liqueur is a spirit: sale only to those 18 and older.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Add a centiliter to a glass of white wine spritzer – it turns an after-work spritzer into a summer drink with real berry flavor.\u003c\/p\u003e\n\n\u003ch3\u003eRaspberries from the surroundings, family recipes\u003c\/h3\u003e\n\n\u003cp\u003es guate Tröpfle is the liqueur distillery of Andrea and Oliver in Durchhausen, a village in the Tuttlingen district between the Black Forest and Lake Constance. There, the fruit liqueurs are handcrafted, from the initial preparation to bottling and shipping.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer compares their fruit liqueur range to a walk through a home garden: many fruits grow in their own gardens or wild in the surrounding area and are harvested by hand; many recipes come from local tradition, from the family, or from old books. Only regional raspberries are used for this bottle, hand-picked and hand-selected. Because the distillery works with the harvest, the liqueur can occasionally be sold out for short periods according to the manufacturer – a sign that there really is fruit in the glass.\u003c\/p\u003e\n\n\u003ch3\u003eFor berry fans, dessert chefs, and as a souvenir from the south\u003c\/h3\u003e\n\n\u003cp\u003eThis is the bottle for everyone who likes fruit liqueurs and wants to taste the berry, not just the sugar. At 200 ml, it fits in a handbag as a small gift and is enough for a round after Sunday dinner.\u003c\/p\u003e\n\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/kirschlikoer\"\u003eCherry Liqueur\u003c\/a\u003e made from regional sour cherries is more acidic and milder in alcohol, while the \u003ca href=\"\/en\/products\/haselnuss-haselnuss-likoer\"\u003eHazelnut Liqueur\u003c\/a\u003e made from roasted nuts is nuttier and stronger. You can find all bottles from Durchhausen on our \u003ca href=\"\/en\/collections\/hersteller-s-guate-troepfle\"\u003es guate Tröpfle page\u003c\/a\u003e, and further liqueurs from other producers in the \u003ca href=\"\/en\/collections\/kategorie-likoere\"\u003eLiqueurs\u003c\/a\u003e category. This liqueur is not suitable for those looking for a light liqueur around 15% vol – at 24.3% vol, it has noticeable strength.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eRegional raspberries, long maturation, 24.3% vol – the Raspberry Liqueur from s guate Tröpfle for the small glass, the dessert, and the sparkling wine.\u003c\/em\u003e\u003c\/p\u003e","brand":"s guate Tröpfle","offers":[{"title":"200 ml","offer_id":57548019237196,"sku":"024SGT0004","price":12.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/himbeerlikoer-10400006127-woo-eigen.png?v=1791186117"}],"url":"https:\/\/leniundhans.at\/en\/collections\/neuheiten.oembed?page=2","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}