Prucia Plum French Liqueur 70 cl

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After 12 months of making delicious plum wine, the plums are ready to retire. Your plums did a tremendous job making your delicious plum wine for a year. Now that their job is done, it doesn’t mean it’s time to toss them away. This amazing stone fruit is the fruit that never stops giving. Taste Notes: Light, creamy and sweet, the liqueur is rich in fruity flavours of oranges and apples blended with spices and herbs. Fragrant, with sweet vanilla, cinnamon and citrus blossoms, Licor 43 displays a complex, but well-balanced palate. The making process is relatively simple and is usually done in two stages – macerating and distilling. Production takes typically from a few weeks to a couple of months. Although, sometimes liqueurs are left to rest for 6 to 9 months for increased flavour and depth. How Strong Is Fruit Liqueur? You can make this recipe with any kind of plum. I use Victoria Plums, as I have a tree in my garden, but there are lots of other varieties available and they all make a good flavouring for gin.

Taste notes: Smooth and fruity in taste, this sophisticated drink is very soft, yet rich with cherry flavour. The perfectly balanced bittersweet spiciness is a result of tart grapefruit peel and slightly bitter gentian. This gorgeous golden-colour liquid nestles inside a lovely shape bottle. Bronze medal winner of the 2015 international wine & spirits competition. Summary The fruit extract is produced using maceration or mashing up fruits and leaving to ferment soaked in alcohol in stainless steel tanks for up to nine months. While rested, the brew is then cooled down to -5 degrees and kept in that temperature for five days, then micro-filtered and bottled. Start by adding sliced plums to a clean glass jar with a tight lid. Cover the plums with sugar, then pour vodka over until it covers all the plums. Do this in two turns, so that it will be two layers of plums, two of sugar, and two of vodka. Plum liqueur comes to us courtesy of Diana Henry’s Salt Sugar Smoke, a treasury of recipes designed with germophobic American preservers in mind.Umeshu can be made either from real plum fruit, or using additive flavours and perfumes to emulate the taste of plums. Umeshu which is made from exclusively plum fruit (without additives) will be labelled as Honkaku Umeshu and will typically be made only from ume fruit, sugar, and alcohol. [1] Homemade umeshu [ edit ] Their success was so great that in a few years the company became one of the leading brands on the market and was soon recognised worldwide. Next, I blend together sugar, water, cinnamon, cloves, and nutmeg in a saucepan until the sugar has dissolved. Once cooled, this mixture is added to the jar along with vodka and vanilla extract, creating the perfect base for the liqueur. I then seal the jar tightly and store it in a cool and dark place for at least two weeks, shaking it regularly to mix the ingredients.

Homemade sweet liqueurs like this plum liqueur, are more roughly around 25% ABV or 50 proof. The calculation will depend on how much juice is extracted from the plums and how much sugar you end up using. And if you’ve got oodles of damsons to use up how about making some damson jam too? What are Damsons? Although the liqueur can be consumed as soon as it has been prepared, the flavour keeps on developing in the bottle. Try putting some aside to age for up to a year, it becomes particularly smooth It’s perfect for sipping on its own,” she declared. “I can see this being served around the holidays.”

Colloquially referred to as "plum wine," umeshu is a traditional Japanese fruit liqueur made of green, unripened Japanese plums called — you guessed it — ume. The unripened ume fruit are left to steep in sugar and distilled liquor for at least three to six months in a cold, dark place. A homemade staple in Japan, umeshu is often brewed annually - typically in early summer - or in anticipation of weddings or other momentous occasions. Once adequately aged and ripened, the finished product has a moderately acidic, sour flavor with a subtle plum aroma, possessing a pleasant, marzipan-like sweetness, and a 10-15% ABV. It all depends on what you like or what you have on hand. But make sure you don't use wine, cider, or beer, those are not a spirit or distilled alcohol - which is needed to make a liqueur. The steps to make Damson Plum Liqueur are simple. I start by washing and removing the pits from the plums, placing them in a clean, sterilized glass jar. (Learn more about the Damson Plum) This delicious drink is produced by macerating ripened plums with grape spirit. After storing in the tanks for several months, the liqueur is then transferred to age to the old brandy barrels of the renowned Cognac brand “Louis Royer”.