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This Feijoa Liqueur has the complex taste of ripe pineapples and fresh guavas which leaves a warm, slightly tart, mouth tingling finish ? a unique, New Zealand taste experience. Close to many a kiwi?s heart; for generations feijoa trees have found a place in gardens up and down the country. 26% alc/vol. Supplied with gift box.
This high quality Feijoa Liqueur is made by Distillerie Deinlein. These distilled fruit liqueurs are best enjoyed at room temperature to release their natural bouquet.
Feijoas ? this small, egg-shaped fruit is native to South America, though New Zealand is now a major exporter. A thin, bright green skin surrounds the feijoa?s exceedingly fragrant, cream-coloured flesh that encases a jellylike centre. The flavour is complex, with sweet notes of quince, pineapple and mint.
The Feijoa was collected in Southern Brazil by the German explorer Friedrich Sellow in 1815 and introduced to Europe by French botanist and horticulturist, Dr Edouard Andre, in 1890. It was named after Brazilian botanist, Joam da Silva Feijoa. Feijoas were introduced into New Zealand in the 1920?s. As the climate is ideal for growing feijoas, they are a popular addition to many New Zealand gardens.
The process of distilling is simple and time honoured.
The juiced fruit is infused with neutral spirits, a product distilled in New Zealand from fermented whey. This fruit/alcohol mix is, after a few days, batch distilled in our copper still. The traditional form of the pot still and the skill of the distiller combine to yield a small amount of pure fruit essence - the natural flavours and aromas of the fruit.
Only the heart of the feijoa distillate is aged for a minimum of 6 months before it is blended into Distillerie Deinlein Feijoa Liqueur, using only spring water, sugars and feijoa juice ? no artificial flavours or aromas ? only the complex bouquet of ripe feijoas.
Our discontinuous copper pot still has a capacity of 150L and a column with three adjustable stages; allowing for triple distillation in one step. The copper bowl is filled with the fermented or infused fruit mash. This bowl sits in a water bath, which is heated up, thereby heating the mash in the copper bowl.
Pure alcohol starts to evaporate at 78.3 degrees Celsius. At this point the distiller decides when the first run changes to the heart and when, after some hours, the heart changes to the tail. To release the full spectrum of aroma the distillation process has to be very slow.
Once blended, our Feijoa Liqueur is aged for another few months. All our products are handcrafted, and as such the wax seal, the copper and paua shell is all hand applied.
Paua shell was traditionally used by Maori to illuminate the eyes of their carvings and artwork. Paua shell is the most colourful of all the abalone shells; others pale in comparison. The dominant blues and greens intermix with tones of pink, crimson and purple. This kaleidoscope of colours changes when lighting varies or when viewed from different angles. The lustre is similar to that of Mother of Pearl shell, but much more vibrantly coloured.
NZ SHOPPING for FEIJOA LIQUEUR
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