Ute Londrigan wants more people to enjoy fruit liqueurs this holiday season.
As founder and owner of Heimat New York Handcrafted Liqueurs, she’s especially excited about the barrel-aging possibilities of fruit liqueurs, and she just released her second barrel-aged liqueur, Barrel-Finished Bosc Pear.
“We're always experimenting with new ideas and new techniques,” Londrigan says. “We also believe that liqueurs can stand on their own, that they don't need to be mixed to be enjoyed. Taking some cues from the whiskey world, this liqueur set out to prove that very point.”
A few years ago, Heimat started with a few mini barrels, to figure out the perfect recipe in terms of liqueur, strength and barrel size. “We went for a limited run in 2020 with Cranberry and Bosc Pear in used rye and bourbon barrels, and the reception was tremendous,” she says.
For her second release, she chose Bosc Pear, and she aged her liquor in slightly peated Bourbon barrels from Kings County Distillery in Brooklyn. The liqueur retails for $42.
"We feel our barrel-finished liqueurs will open a few eyes about what a liqueur can be,” she says. “Liqueurs can be beautiful reflections of what nature gave us. Our barrel-finished is the combination of two different techniques.”
First, the fruit is picked right at harvest time, and the fresh fruit is steeped for at least 12 to 16 weeks. After pressing and filtering the slightly stronger liquor is rested in barrels for at least a year.
Bosc pear was “by far the best choice” out of several different pear varieties.
“It has wonderful depth, beautiful earthy tones, and fittingly in German, we call it the ‘kaisersbirne’ or ‘emperor's pear,” Londrigan says. “Our Bosc pear liqueur is one of our go-tos when making a whiskey-based cocktail, so it was an obvious choice for barrel-aging, and we believe the slightly smoky finish marries perfectly with the heavier viscosity of Bosc pear.”
The liqueur starts with the farms. Heimat’s Bosc pears, for example, are sourced from Greiner Brothers Farm in the Hudson Valley, and Mark Greiner, the owner, is a third-generation farmer. “We met four years ago and when I told him what we were doing, he became nearly as excited as we were,” she says. “He goes above and beyond to help us, and instinctively knows what is best for our liqueurs.”
Londrigan recommends trying her barrel-aged liqueur on the rocks or neat first, but it can also be used in a champagne cocktail or in any whiskey based cocktail.
Londrigan says fruit liqueur fans should expect some new products in 2023. “We’ll be doing a new barrel-finished liqueur in late 2023 that we’re particularly excited about,” she says. “And there is one particular fruit we’ve been asked about quite a bit, and you may see it in the new year.”
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December 22, 2022 at 04:20AM
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Try A Barrel Aged Fruit Liqueur This Holiday Season - Forbes
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