Gioiello Nonino Chestnut honey brandy Vol.37% Cl.50

What is Nonino Jewel?

The brandy obtained from the distillation of honey alone in all its variety of flavours, each with its own delicate, inebriating and persuasive spirit, the right synonym for the distillate of 'purity'.

Gioiello Nonino honey distillate is crystalline, dry, soft or aromatic depending on the honey of origin.

Production is very limited, as only high quality honey from ecologically pure areas is used.

Only a particular chestnut flower honey from the valleys of Veneto and Friuli is selected.

The chestnut honey is distilled after fermentation in purity in an anaerobic environment in stainless steel vats. After having tricked the honey into fermenting it with a cooling and separation procedure, the company secret and the Nonino distillery is unique in the world.

Distillation with artisanal method, personally supervised by the family, in exclusive copper batch steam stills renewed by Benito Nonino for the distillation of honey.

The distillation takes place very slowly to allow the volatile components, responsible for the perfumes, a correct evaporation and consequent condensation while keeping the precious organoleptic characteristics of the acacia honey intact.

The very limited production given the low availability of the raw material, honey and the difficulty of fermentation.

After distillation, the chestnut honey brandy rests for a minimum of 6 months up to 1 year in stainless steel vats to allow the various components to rebalance.

At the end of the period, the Gioiello Nonino Chestnut Honey Distillate is ready to be bottled.

It should be served at 10°C or in an iced tulip-shaped glass. Before tasting, Gioiello di Nonino must rest for a few minutes in the glass, as it oxygenates the aromas are enhanced, the nose-palate harmony is completed.

Tasting Notes:

Color: Clear and transparent.

Bouquet: Intense, dense and rich, with notes of honey, warm spices, maron glaces.

Taste: intense and aromatic taste, with hints of chestnuts, caramel and long finish.

It is particularly suitable in combination with cheeses with great personality, foie gras, dry desserts and all honey-based desserts and in ice cream.

To enhance its aroma, it can be added to cocktails, sweet and sour sauces or in emulsion, to honey itself.