Almond Liqueur Cream (17%)

The almond is a key element of Sicily's agricultural heritage, with a long history of cultivation and production. The island's climate and fertile soil make it ideal for growing almond trees, and Sicilian almonds are renowned for their distinctive quality, taste and aroma. The production of almond cream liqueur involves several steps. The first step is the cold infusion of almonds and other flavor components in the alcohol for anywhere from 48 to 72 hours. This process extracts the flavors and aromas of the raw materials, giving the almond liqueur its distinctive flavor and aroma. In a separate stage, the neutral components of the product, such as cream, water, sugar, alcohol, milk proteins and various additives, are mixed in a pasteurizer/homogenizer to ensure the stability of the insoluble parts of the blend. The result is a fresh and delicate liqueur cream.