Limoncello

Description

375 ml 30% ABV

With bright citrus on the nose and palate, our limoncello is great on its own, used in cocktails or as a small addition to an after dinner coffee (caffè corretto).  The cloudy appearance is caused by a process known as the Ouzo Effect, where tiny drops of lemon essential oils become suspended in the water and alcohol solution. The cloudier the liquid, the more oil is dissolved in it.

How it’s made: Our Limoncello has only four ingredients: vodka, cane sugar, lemon peels, and water. We start by extracting the flavourful oils from the lemon peels using a small amount of sugar to create Oleo Saccharum (this translates as “oil sugar”). We then add this oleo to high proof alcohol, where the lemon oil dissolves into solution. At this point, we need to be gentle with the spirit, as heat or agitation can drive the oils out of suspension. We make our final additions of  water and the remainder of the sugar very slowly. This is also why we choose not to filter our limoncello before bottling.

Storage: Bottles should always be stored in a cool, dark place. Once open, we like to keep our bottles in the freezer to keep them at their best. Because this product uses fresh ingredients, it won’t last forever, but the freezer will keep it bright and fragrant for up to a year.

On Oleo Saccharum: We’ve found this to be the best way to get the most flavour out of citrus peels, and it’s actually a process you can do at home with any type of citrus you like! First, use a peeler to take the thinnest strips of peel you can. The white pith will contribute bitter notes, so keep it to a minimum. Place the peel into a clean jar with double the weight of sugar (roughly 2 tablespoons of sugar per lemon). Toss the contents to coat the peel and then pack the peels down for solid contact with the sugar. Within minutes, you’ll see the magic start to happen as the oils get pulled out of the peels by osmosis. For best extraction, we recommend letting this sit for at least 6 hours, or up to three days before using it. Sitting longer than that will encourage bitter extraction.  Whether it’s for cocktails or baking, oleo saccharum is a great way to get the best citrus taste in your own kitchen projects.