This monastery bitter is made by steeping one-year-old cones and the tips of fresh shoots of dwarf pines (Pinus mugo) in brandy for approx. five months. This imbues the bitter with its typical resinous taste.
Alcohol content: 35 Vol. %
BERNARDI bacon - the time to the maturity is esteemed to us
Toblacher pole cheese dairy Three Peaks, mild decent cut-cheese, matured at least 6 weeks.
Raw milk cheese with peperncino - Neuhaushof Ahornach, approx. 5 weeks matured, well spicy in the taste.