Macerate

is produced by maceration, which is often used in the manufacturing of liqueurs. This involves soaking the crushed parts of cacao and vanilla in alcohol and storing for a precisely determined period of time. Varying degrees of alcohol are used, depending on the specific recipe.

Finally, the alcohol (or the alcohol and water mixture) and the soluble aromas are separated from the macerate residue. This aromatic alcohol is referred to as macerate.

Contact

Ziegeleistraße 29a-33
5020 Salzburg

Telephone: +43 662 875772-0
Fax: +43 662 875772-13
E-Mailcontact@mozart-spirits.com
Further information for business clients:
http://www.swsk-group.com

 

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