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This precious drop of the delicate distillery Prinz from Hörbranz counts justifiably to the specialities of the schnapps. The intense nut flavour und the mild leaving don't let the alcohol content of 41% vol. adumbrate.
For having the full aroma of the roasted hazelnuts, they get macerated (inlaid in alcohol). Here are the aromas getting detached. Following is the macerate getting distillatet in copper burning bubbles with low temerature.
To take off the acerbity of the fresh burnt schnapps, is it storaged after the burning process for many months in the so-called "Hafele" (earthenware vessel). Unwanted taste notes are getting filtered out over the air exchange through the micropores in the stoneware. On the other hand can important taste nuances and aromas get developed. For the "finishing" follows the storage in an oak barrel which shims the hazelnut's taste delicately and makes a strong nutty, plateable aroma in nose and palate. The leaving brings tart notes of nut, chocolate and caramel.