Massenez, Liqueur d'Abricot, 0.7 L
Tasting Notes
Liquor dark purple-garnet color.
Thick liquor taste different natural astringency and acidity of fresh black currant, relaxed pleasant sweetness.
The saturated, concentrated fruit flavor liquor unmistakable tone of fragrant black currant.
Liquor is served as a digestif with ice, in cocktails with white quiet or sparkling wine, vermouth. It can be used as a base for sauces to desserts, ice cream or to impregnate berry pies.
Interesting Facts
Sweet thick Creme de Cassis de Dijon - one of the most popular French liqueur. The first version of the drink appeared in 1841, to compete with the classic almond liqueur. The basis of the liquor from the Albert Bisho black currant berries are collected at the peak of maturity and past careful laboratory control. Postscript "de Dijon" means that the currant was grown exclusively in the municipality of Dijon. After harvesting berries immediately soaked in alcohol, where they are within 3 months. Added sugar is then used to balance the high acidity and astringency, as well as give a creamy liqueur stringy texture. The classic use of Creme de Cassis de Dijon is a compilation of cocktails based on it. As an additional component may be a chilled white wine, dry vermouth with soda water, sparkling Prosecco or champagne (for example, to make the famous drink "Kir Royal").
Producer's description
Massenez winery appeared in Alsace in the 1870s. Jean-Baptiste Massenez began as a home-based producer of alcoholic beverages in Jurbes. In 1913, Jean-Baptiste's son, Eugène, was the first to produce distilled wild raspberry berries, which brought him fame and fame. This fruit brandy has gained phenomenal success due to the unsurpassed quality and favor of the Queen of Sweden, who fell in love with eau-de-vie Framboise Sauvage during a visit to the Le Owald municipality. The queen arrived in Alsace for the health amendment, using, among other things, raspberry-de-vie (first as a compress). Subsequently, the winery Massenez became the official supplier of the court of His Majesty the King of Sweden.
However, it was only in the mid-1950s that the representative of the third generation of the Massenes family, Gabriel Eugene Massenes, managed to bring the family business to a completely different scale and level. Being both a forerunner and a visionary, Gabriel decided to think strategically and develop his brand in the plane of high-class cuisine and fine gastronomy. He focused on the famous beer restaurants in Paris: Flo, Bofinger, Au Pied de Cochon. High quality products, supported by Gabriel’s commercial flair and entrepreneurial spirit, opened the doors of the kitchens of great Michelin-star chefs, such as Bocuse, Verger, Troisgros, Lameloise, Haeberlin and Blanc, as well as the famous Parisian restaurants: La Tour d ' Argent, Maxime's and Lenotre. The winery also served the cuisine of the Elysée Palace during the presidency of Jacques Chirac and Valerie Giscard.
Today, Massenez Winery exports its products to more than 100 countries and is the official partner of the Cannes Film Festival.
