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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Residual sweetness | □□□□□ |
Drinking temperature | 18° |
Manufacturer | Jean-Paul Metté, 9 rue des Tanneurs, 68150 Ribeauville, France |