Amandine

Almond trees, originally from Afghanistan, adjust perfectly to the local climate and soil and Provencal gastronomy uses almonds in many ways. The Amandine's dominant aroma is almond, but the infusions and cherry spirit heighten the product’s flavor thanks to their specific walnut aroma. The peach and vanilla infusions give this liqueur its structure and make it fruity. Amandine is usually enjoyed after the meal but it is also used before it as Lou Parpaillou aperitif (1/6 Amandine and 5/6 Bau frizzant de Muscat). Amandine may be served over vanilla ice cream, chocolate pears and with pear tarts or Twelfth Night cakes.