Galliano Ristretto (42.3% alc./vol.)

R.I.P. - No longer made
Difford's Guide

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Product Information

Barcode UPC: 8 716000 967275
Bottle Size: 700 ml
Closure: Screw / Stelvin cap

Περισσότερα για το Galliano Ristretto (42.3%)

Παράγεται από:: Lucas Bols Distillery
Owned by: Lucas Bols
UK distribution by: Edrington-Beam Suntory
UK consumer PR by: Drink PR
UK trade PR by: Drink PR
product image

alc./vol: 42.3%

Proof: 84.6°

Χρονιά: Non-vintage

Παλαίωση: Unaged

Χώρα παραγωγής: Product of Netherlands Netherlands

Galliano Ristretto is made from two varieties of coffee beans, with different levels of roasting, 55% Arabica beans from Colombia and Brazil, and 45% Robusta beans from India and Kenya. The Arabica beans give a chocolaty, creamy, delicate top note while the Robusta contributes body and bitter notes.
The relatively high use of Arabica, higher than would be common in blend intended for percolation with water, is to give the liqueur the strong, bitter notes familiar to traditional Ristretto espresso coffee.

Galliano Ristretto is made in six phases.

1. First the coffee beans are macerated in hydro-alcoholic solution (neutral alcohol and water) at 60% abv in a bain-marie and held at a temperature of 50-60°C for 10-12 hours. The beans are then left to sit in the solution overnight.

2. The next day, the coffee bean maceration is pressed using a hydraulic press to separate the solids from the liquid coffee tincture.

3. The solids from step two, the first pressing are macerated in a fresh hydro-alcoholic solution to repeat step one.

4. Step two is repeated with a second pressing, resulting in a second liquid coffee tincture.

5. The two coffee tinctures from steps three and four are rested for 15 days in a stainless steel tank to allow the flavours to marry and develop. During this period vegetable fibres in the tincture fall to the bottom of the tank allowing further clarification. This resting period crucially is important in the successful production of the liqueur.

6. The coffee tinctures are blended with water and sugar (380 grams sugar per litre) to make the finished liqueur. The first five steps of this process and initial blending take place at Maraschi & Quirici in Chieri, Italy with the final blending and bottling taking place at Bols facility in Zoetermeer, Holland. It should be noted that the rich colour of the finished liqueur is 100% natural, coming solely from the infusion coffee beans.

Galliano Ristretto was launched in 2009.

Αξιολόγηση


Η γευσιγνωσία έγινε στις 10/03/2012

Όψη:

Clear, virtually opaque, extremely dark brown.

Μύτη:

Bitter chocolate and thick espresso coffee with burnt toast and liquorice.

Στόμα:

Full-flavoured, close to that of a strong caffè corretto with dark chocolate covered heavily roasted coffee beans.

Επίγευση:

Oily espresso with lingering peppermint-like freshness.

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