Nusslikör

Our Cistercian nut liqueur

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Anyone who thinks that the name of the Ahlhausen nut liqueur "Frère Paul" certainly refers to today's landowner is wrong. "Frère Paul" was the name of the ninety-five-year-old friar of the Cistercian monastery "Notre Dâme des Dombes" not far from Bourg-en-Bresse in southern France, who passed on his old monastery recipe for this nut liqueur to us 30 years ago. It should be drunk to honor him, because firstly he was, as they say, a "soul of man" and secondly, his monastery has long since been dissolved, the monks orphaned, lost to the passage of time as they leave their mark to have. However, with our nut liqueur "Frère Paul" you can still taste these traces, because nothing is completely lost...

For more than 10 years now, the walnut tree has been cultivated in the agriculture and forestry at Schloss Ahlhausen - not only so that such high-quality products as this liqueur are produced, but also to convert our forests with tree species that are stronger in the climate. The walnut tree grows vigorously even in hot weather, its nuts are a gift, and its wood was once an excellent material for the production of high-quality furniture.

The nut liqueur is developed in the spirit of the Cistercians for 14 months over the year of Mary in such a way that an initial sherry aroma combines with the walnut spirit in the taste and it can be used both as an aperitif and as a digestif. Its alcohol and sugar levels comply with legal requirements today, although its recipe comes from monastic life in the high Middle Ages. It fits wonderfully with the monastic traces in the history of Schloss Ahlhausen, in which it connects to the proximity to the Benedictine Abbey in Essen-Werden or to the Crusaders from Beyenburg and Bentlage, who later gave the Auxiliary Bishop d`Alhaus a sense of purpose and a home .

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