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G. Miclo Kirsch d’Alsace Eau de Vie (Cherry) Tradition is a traditional Alsatian Cherry Eau de Vie. It is made from sweet, small-stoned black semi-wild cherries.
Gilbert Miclo founded the Miclo Distillery in 1965 in Alsace. It is located in the Alsatian village of Lapoutroie. He had succeeded his father as head of the family company in 1962; in those days they were only traders of wine, Eaux de vie and beers. The decision was made to produce their own fruit brandies and concentrate on only products of the very finest quality. The company immediately became well-known and by 1972 Miclo had 50 agents selling its products throughout France. Miclo also caught the attention of master patissières who wanted the purest fruit brandy for flavouring their fine pastries and desserts.
In 1977, a new distillery was built housing four stills and 36 new Inox stainless-steel tanks for macerating the fruit and ageing the brandies. In 1985 Miclo purchased an additional distillery in Alsace and expanded its product offering even further. Today, under the stewardship of Gilbert’s grandson Bertrand, the distillery uses more than 2,000 tonnes of fresh fruit and produces around 200,000 bottles of brandies, liqueurs, fruit creme liqueurs, vodka, whiskies and aperitifs each year.
G. Miclo Kirsch d’Alsace Eau de Vie (Cherry) Tradition is one of the most ancient spirits made by the fermentation and distillation of sweet, small-stoned black semi-wild cherries.
All of the G. Miclo “Tradition” range of eaux de vie is aged for at least 2 years in vats at Distillerie Miclo prior to release.
This fine Kirsch d’Alsace is a colourless, clear liquid. The nose is vibrant with aromas of ripe cherries, complemented by subtle floral and almond notes, characteristic of cherry pits. On the palate, it is smooth and well-balanced, with a strong cherry flavour that is both sweet and tart. The finish is clean with a lingering cherry essence and a hint of warmth.
Best enjoyed neat at room temperature or slightly chilled. However; it can also be served over ice, in cocktails or as a digestif. It can also be added to coffee.
Pairs well with desserts like chocolate or fruit tarts as well as cheese platters, particularly with soft cheeses. It is an essential ingredient in a cheese fondue.
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