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More information about NORGIN Premium Egg Liqueur with Orange & Almond Gin
It's getting creamy, warm and cozy at NORGIN: with our new premium eggnog!
This time, a heavenly composition of NORGIN Orange & Almond Distilled Dry Gin and creamy, tempting eggnog awaits you. A fine, exclusive liqueur with delicate notes of orange and marzipan that take the popular classic to a whole new level of enjoyment. Discover the aromas of vanilla, orange and almonds as they blend perfectly with the warm, comforting character of the eggnog.
Unlike other egg liqueurs, we only use an extra portion of high-quality, fresh, free-range eggs to create the incomparable creaminess. This allows us to dispense with the addition of cream and offer you a completely lactose-free eggnog.
Our eggnog is also gluten-free and free from any flavourings, colourings, stabilizers and emulsifiers. Premium all along the line, so to speak.
Originally sealed, our newest family member keeps fresh for approx. 2 years. After the first taste, it should be used up within the next 6 months and stored in the fridge.
We particularly like to enjoy our eggnog on fresh fruit salad, a hot waffle or on its own in a chocolate mug. Give it a try. Cheers!
| Location: | Nordenham |
| Botanicals: | Juniper, vanilla, anise, cloves, orange peel, almonds, etc. |
| Country: | Germany |
| Content: | 0,5 Liter |
| Smell: | Marzipan |
| Manufacturer: | NORGIN |
| Drink type: | Liqueur |
| Food companies: | Dirk Vowinkel, Rüstringer Straße 14, D-26954 Nordenham |
NORGIN
We are often asked how one gets the idea to produce one's own gin. Well. Anyone who has a dog knows that you have quite a bit of time to think and philosophize during all those walks. So at some point, as absolute gin lovers, we found ourselves engrossed in a conversation about how it would be to make our own gin from the special plants of the Wadden Sea. And if you already have the first idea, you might as well start looking for the perfect ingredient. What immediately caught our eye was the Queller. That little plant by the wayside that is so delicate and yet so hardy. It survives hundreds of saltwater floods every year and is already causing a stir in upscale restaurants as sea asparagus. At some point, we actually had a small distillation plant in front of us and tinkered with the perfect recipe that harmoniously reflects the North Sea and its contrasts. In the meantime, this...
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