No 680 Bosnian porcini mushroom - spirit

We would have liked to use German porcini mushrooms, but this is not allowed: German porcini mushrooms may only be collected - if at all - by private individuals in small household quantities for their own consumption, because they are protected species. Since the porcini mushroom cannot be cultivated, it can only be obtained by wild collection from controlled areas in quantities sufficient for our purposes. These areas are located in the European region mainly in Romania and the countries of the former Yugoslavia, such as Bosnia-Herzegovina. There, there are rich stocks and the harvest is sustainable, so that future generations can still enjoy the edible mushroom, as the boletus is also called.

To the delight of those living today, we have been able to capture the wonderful nutty, earthy and mushroomy aromas from the organic porcini mushrooms in our minds through particularly gentle maceration and slow distillation. Of course, this offers itself primarily as an ingredient for the upscale cuisine and for mushroom lovers gladly also for direct enjoyment.

For the chemically interested, a supplement: by the analytical method of headspace chromatography with sniffing port (= sniffing detector), the substances responsible for the typical mushroom odor of the porcini mushroom - especially when cut - could be separated and identified by their smell. It is a complex mixture of various ketones and alcohols, of which 1-octen-3-ol is quantitatively the most important.