the scent of fir resin is immediately apparent, along with barley candy, candied citrus peels and exotic smoked notes. moderately sweet to the palate, with marked notes of malt and caramel. a clear trace of animal sensations and toasted barley. characteristic petroleum green highlights. it contains traces of green algae and microfungi that live on the trees it comes from.* very slow to crystallize, needs larch honeydew (manna).
served on lard and fat cured meats. dissolved in lemon juice for berry fruit salads or emulsified with extra virgin olive oil to glaze duck breast. very satisfying in the simplest possible way, on a piece of whole-meal bread with some mountain salted butter.
in the kitchen
on toast, pumpernickel and salted butter