Likör vom Speierling

Dirker gathers the service-tree fruit daily from under the trees, because only those that fall by themselves are fully ripe and carry the best aroma. Sixty kilos of fruit simmer 24 hours with sugar syrup in a large copper kettle, the juice is drained through linen, and the fruit is then covered with alcohol for another 24 hours, which is blended with the syrup. Amber with a hint of rhubarb red, it smells of nutmeg and allspice over bitter orange peel, of very tart lime and ginger; on the tongue it is soft and sweet at first with the pleasant acidity of blood orange and spices such as nutmeg and a touch of clove, then the typical tannin spreads astringently over the palate with notes of oak. Dirker pairs it with cider or a sparkling cider, as an aperitif to an autumn goose or with apple strudel. 12 % vol, 0.5 l.