Almonds lend liqueurs their signature nutty aroma and subtle sweetness, creating smooth, velvety blends. When infused, they release delicate oils that soften the alcohol and add richness. Their flavor evokes marzipan and subtle warmth, ideal for pairing with vanilla, honey, or fruit bases. Almonds enrich both texture and depth, giving liqueurs a refined, comforting quality with an irresistibly smooth finish.
Nutty, marzipan-like aroma, creamy sweetness, lightly bitter skins if over-extracted.
Builds body and dessert richness; creates a soft, pastry-like note that pairs beautifully with fruits and cacao.
Use blanched or toasted almonds; 150–250 g per 1 L. Infuse 2–6 weeks; strain well. Best in vodka or brandy.
Vanilla, cacao, coffee, cherry, apricot, orange peel, cinnamon, honey, cardamom.
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