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Briottet Crème de Châtaigne (Chestnut) Liqueurs 70 cl

£13.995£27.99Clearance
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Sweet as a nut, impossibly creamy and deliciously free from dairy, this festive liqueur is made from all-natural, gluten-free and entirely vegan ingredients. Produced in the heart of Burgundy, Briottet’s liqueurs are acclaimed by the world’s best bartenders to create unique cocktails.

Produced exclusively from hand-picked Corsican chestnuts from the neighbouring hills of the estate, they are then slowly dried in an oven and peeled before being immersed in alcohol where they macerate for many weeks. I was delighted to find this recipe for Italian sweet chestnut liqueur when I was nosing about on the Internet last week. Its particular flavour, which oscillates between apple and hazelnut, is becoming increasingly popular.The chestnut, which has long been considered as the nourishing fruit of the inhabitants and which is an integral part of Corsican gastronomy, is invited in a liqueur with deliciously gourmet and authentic flavours: the chestnut. Our Crème de Cassis de Dijon makes a delicious “blackcurrant white” and can also be used for recipes or desserts. In the kitchen of our gracious host, we were presented with an assortment of drinks that were all made completely on the property by the caring hands of the groundskeeper. However, it offers delicious and seductive chestnut aromas and we find all its characteristic roundness and sweetness. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average.

You could also give the white wine-Chestnut liqueur drink a go, which is made up of 1/5 Briottet Chestnut liqueur and 4/5 dry white wine. Chestnut liqueur Védrenne offers aromas of vanilla, chestnut is sweet and pleasant enhanced with toasty notes. They are fine but do not compare with the rounded flavour of sweet chestnuts that you have prepared yourself. I share it with you in the hopes that you might also enjoy the fruits (or nuts, as the case may be) of the land. The chestnuts themselves taste rather splendid and you can take them out and eat them after a few weeks.

Hay bales stacked in pyramids, lush grass, and an abundance of wild berries and grapes lined the space between forest and pasture. Hi, I was given a huge bag of chestnuts in the autumn and froze them whole (following advice read here). they seemed to either crumble as soon as the skin was half off or the skin was stuck on on and not budging. In mid to late October I can still be distracted from my many fungus forays by the sight of chestnuts on the forest floor. Most of the husks contain tiny wafers of empty skins and even the occasional decent sized nut is a third the size of its south European sisters.

These fleeting moments of alignment between heaven and earth can be as mystifying as they are humorous.Inn Express provides this information in good faith, but it's important to note that its accuracy and completeness depend on the suppliers.

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