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This Tamarillo Liqueur is a unique and exotic liqueur. Full-bodied ? sweet, but slightly tart ? with subtle undertones of caramel. 25% alc/vol. Supplied with gift box.
This high quality Tamarillo Liqueur is made by Distillerie Deinlein. These distilled fruit liqueurs are best enjoyed at room temperature to release their natural bouquet.
Tamarillo - Native to South America, this egg-shaped fruit is also known as a ?tree tomato?. The tamarillo is very popular in South and Central America, the Caribbean, and parts of Asia, New Zealand and Australia. The tamarillo has a tough, bitter skin that can be various glossy shades of red, purple, amber or yellow. The tart but very flavourful and aromatic golden pink flesh is purple-tinged around the seeds.
The process of distilling is simple and time honoured.
Working closely together with the growers, we try to obtain tree ripened fruit, in order to gain fruit with the best aromas and flavours. We take pride in using only New Zealand grown, mainly organic fruit.
After washing and hand-sorting the ripe tamarillos, they need to be peeled and pulped. The pulped fruit is infused with neutral spirits ? a product distilled in New Zealand from fermented whey. This pulp is, after a few days, batch distilled in our copper still. The traditional form of the pot still and the skill of the distiller combine to yield a small amount of pure fruit essence - the natural flavours and aromas of the fruit.
Only the heart of the tamarillo distillate is aged for a minimum of 6 months before it is blended into Distillerie Deinlein Tamarillo Liqueur, using only spring water, sugars and tamarillo juice ? no artificial flavours or aromas ? only the complex bouquet of ripe tamarillos.
Our discontinuous copper pot still has a capacity of 150L and a column with three adjustable stages; allowing for triple distillation in one step.
The copper bowl is filled with the fermented or infused fruit mash.
This bowl sits in a water bath, which is heated up, thereby heating the mash in the copper bowl.
Pure alcohol starts to evaporate at 78.3 degrees Celsius. At this point the distiller decides when the first run changes to the heart and when, after some hours, the heart changes to the tail. To release the full spectrum of aroma the distillation process has to be very slow.
Once blended, our Tamarillo Liqueur is aged for another few months. All our products are handcrafted, and as such the wax seal, the copper and paua shell is all hand applied.
Paua shell was traditionally used by Maori to illuminate the eyes of their carvings and artwork. Paua shell is the most colourful of all the abalone shells; others pale in comparison. The dominant blues and greens intermix with tones of pink, crimson and purple. This kaleidoscope of colours changes when lighting varies or when viewed from different angles. The lustre is similar to that of Mother of Pearl shell, but much more vibrantly coloured.
NZ SHOPPING for TAMARILLO LIQUEUR
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