fir honey, a forest tale, a warm honey, malted with resin and smoky notes.
this honey is made from honeydew. bees do not harvest it from flowers, but gather the honeydew from the needles in fir forests. honeydew imparts a sweetness of a different sort – cooked and caramelized sugar against a backdrop of conifer resin. 42% alcohol by vol. and a stunning aromatic intensity. honey fermentation begins in large vats, with the addition of a water starter containing very little honey; tumultuous fermentation follows for approximately 10 days, followed by 12 months on the lees to rest and settle.
distillation is overseen by master distiller bruno pilzer.
a bain-marie batch still is necessary to obsessively control distillation temperatures. aromatic fractionating takes place in the rectifier columns, where the heads and tails are separated out to exalt the noblest aromatic compounds. distillation was carried out in january 2019; the full alcohol proof liquor rests for 12 months in steel tanks, which are neutral by nature. one week at 0°C ensues, followed by dilution in water from porphyritic rock, gentle filtration and bottling. that’s all.
everything runs smooth and easy if fate is with us every single day for at least 36 months.
si abbina bene alla pasticceria secca, ai formaggi erborinati, agli stagionati e di malga in genere, è una bevanda da buone compagnie. consigliamo una temperatura di servizio tra i 10 e i 14 gradi centigradi.