Alvisa Alpine Honey Brandy

Appearance: Golden amber, reminiscent of the warm hues of a sun-kissed alpine landscape, this brandy captivates the eye with its radiant color and inviting clarity. Nose: The aroma unfolds like a gentle breeze sweeping through alpine meadows, offering a bouquet of enticing scents that evoke the freshness of the mountain air. The delicate sweetness of wildflower honey fills the senses, mingling with notes of ripe orchard fruits such as apple and pear. Subtle undertones of oak and spice add depth and complexity, hinting at the brandy's refined craftsmanship. Palate: Upon the first sip, the palate is enveloped in a velvety smoothness that carries the essence of the Alps. The natural sweetness of alpine honey dances across the tongue, balanced perfectly by the brandy's rich, rounded texture. Layers of flavor unfold gradually, revealing nuances of caramelized sugar, vanilla bean, and a hint of cinnamon spice. Each sip is a symphony of taste, harmonizing sweetness with warmth and depth. Finish: The finish is long and lingering, leaving a satisfying warmth that envelops the senses. Echoes of honeyed sweetness and subtle spice linger on the palate, inviting contemplation and appreciation. As the flavors gradually fade, a sense of tranquility remains—a reminder of the beauty and purity of the alpine landscape encapsulated in every drop of Alvisa Alpine Honey Brandy.

Spirits distilled from honey tend to take on the characteristics of the honey used. However, honey spirits are not sweet. The fermentation process scrubs out most of the sweetness in honey, resulting in an intensely aromatic and nuanced-flavored product.
Take a half decent whisky – or if it iStill made: take that amazing whisky – and add honey to it. Heather honey, preferably. Try 250 to 300 grams per liter. If you make your own whisky, start with higher proof, because the goal would be to reach a liqueur with an alcoholic strength of 40 to 45%.mead (honey wine) is simply honey and water. there are many different recipes available but a simple one is 3 pounds of honey, enough water to make 1 gallon total, and yeast. What do you get if you distill mead? I would call it either honey brandy or honey jack.Mead (/miːd/), also called hydromel (particularly when low in alcohol content), is an alcoholic beverage made by fermenting honey mixed with water, and sometimes with added ingredients such as fruits, spices, grains, or hops. The alcoholic content ranges from about 3.5% ABV to more than 20%.

Size: 750 mL

Proof: 35%
*Please note that the ABV may vary