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This Kiwi Fruit Liqueur contains real 23 carat gold leaf.
New Zealand?s best know, world famous fruit imparts its delicate and sometimes fleeting flavours and aromas to this moderately sweet Kiwi Fruit Liqueur ? distilled from Bay of Plenty-grown ZESPRI GREEN ORGANIC Kiwifruit (BIO-GRO NZ certified organic Kiwifruit). 26% alc/vol. Supplied with gift box.
This high quality Kiwi Fruit Liqueur is made by Distillerie Deinlein. These distilled fruit liqueurs are best enjoyed at room temperature to release their natural bouquet.
Kiwi Fruit - Perhaps the best-known New Zealand export is the delicious kiwifruit. Originating in China, kiwifruit were grown in New Zealand domestic gardens for decades as Chinese gooseberries. However, when enterprising New Zealand farmers began propagating the fruit intensively for export, it was given the name kiwifruit and has achieved worldwide fame. It looks like a large brown egg with a covering of fine downy hair. But this rather unusual exterior hides a beautiful brilliant green flesh, spattered with tiny edible black seeds. The kiwifruit?s flavour is elusive; it has a sweet-tart flavour unlike any other fruit.
The process of distilling is simple and time honoured.
ZESPRITM GREEN ORGANIC Kiwifruit is washed and hand-sorted, using only fruit that has the ripeness and sweetness, to achieve the high quality of fruit distillate we need for this Liqueur. The pulped fruit is infused with neutral spirits, a product distilled in New Zealand from fermented whey. This pulp 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 kiwifruit distillate is aged for a minimum of 6 to 12 months before it is blended into Distillerie Deinlein Kiwifruit Liqueur, using only spring water, sugars, and 23 carat gold flakes (certified food-grade gold) ? no artificial flavours or aromas ? only the delicate bouquet of ripe kiwifruit.
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 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 Kiwifruit 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 KIWI FRUIT LIQUEUR
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