Spiced bread is soaked in Jean-Paul Metté's Spiritueux Pain d'Epice, filtered and sugared to produce this aromatic liqueur. The liqueur is reminiscent of Aachen Printen and gingerbread and is often used in patisserie.
| Allergens | Contains sulfur |
|---|---|
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| Alcohol content | |
| Residual sweetness | □□□□□ |
| Drinking temperature | 18° |
| Manufacturer | Jean-Paul Metté, 9 rue des Tanneurs, 68150 Ribeauville, France |
