Briottet Crème de Châtaigne (Chestnut) Liqueurs 70 cl

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These fleeting moments of alignment between heaven and earth can be as mystifying as they are humorous. Maison Briottet is a family business, founded in 1836 and now in the hands of the 6th generation of the Briottet family; Claire and Vincent. It is PDO thanks to its characteristics and taste, due exclusively to its terroir and the human and ancestral know-how of its region. Veronica on Working hard on the cottage We are still happily settled in our little house in France, but have taken to spending a few months in Spain in the winter. We spent countless hours processing the nuts, helped by the able hands of all of our children — cutting, boiling, and hand peeling the hard skin, then roasting and grinding them into powdery goodness.

I recently tried chocolate truffles with real white truffle (not to be confused with ganache-centred chocolates) and a truffle honey concoction and the experience has prompted me to add a couple of slices to my jar. We suggest you to add it to autumnal and rather comforting recipes such as homemade apple pies or pancakes with chestnut cream for example. Hi, I was given a huge bag of chestnuts in the autumn and froze them whole (following advice read here).Place the nuts in a wide saucepan and cook very gently in 200ml of water for another 10 minutes with the lid on and without stirring. They are fine but do not compare with the rounded flavour of sweet chestnuts that you have prepared yourself.

Chestnut trees grow very well - and very large - in Britain but their crop of nuts is almost invariably disappointing. When the chestnuts have softened it™s easy to remove the skins if you snap the nuts in half, the skin should easily peel away. We therefore use the heart of the chestnut, to bring out to the maximum the autumn and gourmet notes, characteristics of this fruit.

We recommend that you do not rely solely on the information presented here and that you always read labels, warnings, and directions before using or consuming a product. The phlegmatic in me tends not to over-spiritualize things, but I felt that there was some ironic lesson being presented to me in that moment. Such was my first introduction to kasztanowy , a chestnut-based liqueur enjoyed by Italians and Poles, particularly during winter — it has, shall we say, a warming effect.

On the back side of the label was the recipe and notes for kasztanowy – chestnut liqueur from the caretaker himself. Or try a Manhattan-type drink, perhaps in the "perfect" format with rye to keep it from getting too sweet with 2 parts rye, 1/2 part liqueur, 1/2 part dry vermouth, 1+ dashes bitters (maybe something with a strong bitter edge, like Fee Whiskey Barrel Aged).I'd then try something more interesting like 1 part bourbon, 1 part chestnut liqueur, 1 part amaro (Ramazzotti, Averna, Meletti, or even Cynar or Campari), 1 to 2 parts lemon (depending upon how sweet things are). Delightful neat (though it is quite sweet), it's also fabulous mixed - try it 1:4 with a sparkling wine, with a touch of grated nutmeg. The driver will input your year of birth into their device and may then require an ID check to complete the age verification process. That same month, shortly after our chestnut harvest, I left for Poland to teach, and to visit one of my graduate professors.