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Amandine 25% ALC/VOL 50CL

ALMOND AND VANILLA LIQUEUR

Presentation
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Historical
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Ingredients
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Preparation
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Tasting
 

Amandine is deliciously sweetened with almond and vanilla flavors for a velvety-smooth, tender fruity taste.

-    Amandine is drunk ice-cold at the end of a meal.
-    The liqueur can also be used in desserts and cakes. Why not add it to your almond-based desserts (pear and almond tart or almond biscuits) or even a Tiramisu?
-    And there's no reason why you can't add Amandine to your coffee or hot chocolate.
Our tip: Amandine can be used as a base for cocktails. Combine it, for example, with Bau sparkling wine to make a "Kir provençal." The muscat grape and Amandine make the perfect partners.

 

More info

History

We need to go back to the 13th century to find the first brandy, also called eau-de vie, a very apt name for this "immortal water." Initially simply a spirit mixed with sugar but very quickly, in Haute Provence for example, these liqueurs came to be flavored with mountain herbs: genipi, hyssop, wild thyme, etc. These different liqueurs, used as medicines or drunk for pleasure, were said to have the most marvelous properties.

The almond tree originated in Afghanistan but was introduced to Provence back in the 5th century BC. It is particularly well suited to the climate and soil of Haute Provence. The almond can be found in many different forms in Provencal cuisine. Orgeat is also an almond-based drink.

 

 

 

 

 

 

Amandine (25% Alc/Vol) is made of bitter almond essence from Provence, cherry alcoholate, cherry and peach infusions, vanilla and caramel extracts, sugar and "Fine de Provence."

 

Production method

The dominant aromatic compound in Amandine is almond but the very specific nutty taste of the cherry infusion and alcoholate intensifies the flavor of the liqueur.
Infusions of peach and vanilla give Amandine it's fruitiness and well-rounded structure.

Once the different components have been assembled, the Amandine is checked, tasted and filtered before being bottled

 

 

How do you drink it?

Best served chilled. Amandine is drunk ice-cold at the end of a meal.
Amandine can be used as a base for cocktails. Combine it, for example, with Bau sparkling wine to make a "Kir provençal." The muscat grape and Amandine make the perfect partners.

Organoleptic profile

Appearance: Amandine has a rather warm, amber brown color with copper hues.
Bouquet: Its fairly complex nose is dominated by almond and cherry stone aromas. Its warm note is reinforced by the vanilla and the bold addition of the cherry.
Palate: In the mouth, Amandine is deliciously sweetened with almond and vanilla flavors for a velvety-smooth, tender fruity taste. Displaying a subtle balance of aromatics, Amandine has a beautiful long-lasting taste.