Liqueur de Pain d'Epices (Gingerbread) Gilbert Miclo

Wine information: Gilbert Miclo founded the Miclo Distillery in 1965 in Alsace. He had succeeded his father as head of the family company in 1962, but in those days they were only traders of wine, eaux de vie and beers. The decision was taken to produce their own fruit brandies, and to 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 patissiers - 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 1982 Gilbert Miclo opened a distillery in Moorea (French Polynesia) to produce exotic fruit brandies and liqueurs. In 1985 Miclo purchased an additional distillery in Alsace, and expanded its product offering even further. Today the distillery uses more than 2,000 tonnes of fresh fruit each year, and is still a frequent prize winner. Miclo have a secret recipe for their Pain d'Epices Liqueur - it is made from a lengthy infusion of spices and flavouring prior to the addition of sugar syrup. It definitely has cinnamon and cloves in it and it ceetainly tastes and smells like gingerbread. Am interesting liqueur over ice, in cocktails or for use in cooking. A real treat!

This is not a stock item but we should be able to get it in stock within 4-5 working days. Please phone 01329 822733 for any further information.

 
   

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