Nusbaumer Framboise De Bois
Raspberry brandy is obtained by maceration of fresh fruit in neutral alcohol (at Nusbaumer, wine brandy) then distillation. European legislation requires a minimum of 5 kg of fruit per liter of pure alcohol for maceration for 5 to 6 weeks. After maceration and distillation, Wild Raspberry brandy is created. Into this brandy they then put 8 kg of fresh fruit which has also been macerated before proceeding to the second distillation. A high concentration of aromas is thus released. This eau-de-vie is round and elegant. In the mouth it is the fruit that predominates.
Raspberry brandy is obtained by maceration of fresh fruit in neutral alcohol (at Nusbaumer, wine brandy) then distillation. European legislation requires a minimum of 5 kg of fruit per liter of pure alcohol for maceration for 5 to 6 weeks. After maceration and distillation, Wild Raspberry brandy is created. Into this brandy they then put 8 kg of fresh fruit which has also been macerated before proceeding to the second distillation. A high concentration of aromas is thus released. This eau-de-vie is round and elegant. In the mouth it is the fruit that predominates.
Fact Sheet
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Fluid | 70cl |
Alcohol % | 45% |