Crabapples bring lively, high acid apple flavour to liqueurs, with concentrated aroma, colour, and gentle tannin. Their small size hides intense character that sharpens sweetness and adds crisp, orchard like freshness. When infused whole or cut, they lend structure and a faint cider note, pairing beautifully with spices, honey, or darker spirits. Crabapples create bright yet mature liqueurs with a clean, satisfying finish.
Sharp apple aroma, bright acidity, green and slightly floral.
Adds crisp tartness and structure, balancing sweetness in fruit-forward liqueurs.
Use sliced fruit; 500–800 g per 1 L. Infuse 3–6 weeks in vodka or brandy.
Cinnamon, clove, vanilla, honey, orange peel, ginger.
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