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acquavite

acquavite di miele – honey liquor
four degrees of separation to tell the story of the scent of flowers and plants.
flower - bee - mead - liquor.
the pure, crystalline, quintessential spirit made from mead. bain-marie still distillation, the alembic is then filled with the mead in batches, heated in a basin of hot water, not by direct flame. it’s a slow process that calls for close attention in every stage. in fact, alcohol-laden fumes pass through rectifier columns that separate the various stages, enhancing the noblest aromatics. after it has been distilled, the high alcohol content honey eau-de-vie is aged for a year in a large inert stainless steel container, where it matures and blends together. only then is it diluted with spring water to bring its content to the right level. all this work, the sensitivity and mastery of the techniques, is orchestrated by bruno pilzer’s expert hands in faver trento.
mead is an ancient alcoholic fermented beverage made from mountain spring water and honey. in this case, we selected two very different types of honey, fir and citrus. two honeys at opposite geographical and aromatic extremes to celebrate the plant wealth of italy, with an embrace that takes in the entire country, our wildlife, culture and traditions.


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honey liquor

acquavite

https://www.mielithun.it/files/anteprima/600/acquavite-agrumi,1038.jpg?WebbinsCacheCounter=2

honey liquor

acquavite

honey

how it is used

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* Luoghi di raccolta indicativi

mielicromia

honey colors have iridescent tones, with many hues and highlights, making it difficult to define and codify a scale. mielicromia i san excuse for collecting curiosities, sensory notes, ideas for culinary uses, matching pollens, place of origin and botanical information about the flowers that generate the honey. an id card for each one, an indispensabile tool for recoignizing, reusing and returning honeys, in the plural, to the dignity they deserve. ed. by: mieli thun - corraini edizioni
amiisbn: 9788890522505
pages: 56



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