Prinz Eierlikör

Volume: 0.5 litres | Alcohol content: 15% | Chill filtration: Yes | Colouring: No

Special Features:

Hay milk, cream and a generous amount of egg yolk form the basis of this classic egg liqueur from Prinz. The dairy ingredients come from a local dairy, while the eggs are free-range. The high proportion of yolk contributes to the liqueur's colour.

During preparation, the ingredients are heated to approximately 60 °C while being stirred continuously. The temperature must not rise too high, otherwise the mixture will set. After cooling, Prinz checks both flavour and consistency: the liqueur should pour easily without being too thin.

The 0.5-litre bottle contains egg liqueur with 15% alcohol. Served neat, it is best enjoyed chilled at 10 to 12 °C; it can also be warmed or used as a creamy addition to desserts, cakes and tortes.

Tasting Notes:

• Nose: On the nose, egg yolk and vanilla mingle with sweet, creamy aromas. Caramel adds a subtle touch, while the alcohol remains restrained.
• Palate: On the palate, the liqueur is thick, exceptionally smooth and full-bodied. Sweetness defines the flavour, with vanilla and a light spiciness complementing the creamy texture.
• Finish: Sweetness and creaminess persist through the medium-length finish. Delicate vanilla and caramel notes linger gently.

Distillery/Bottler:

Prinz is a family business in Hörbranz on the Austrian shore of Lake Constance, now run by the fourth generation. Its history dates back to 1886. A farm with an inn first developed into a cooperage and a cider mill, and later into today's distillery. Fruit growing around Lake Constance shapes the business and its range of fruit spirits.

For its egg liqueurs, Prinz uses a traditional family recipe and regional ingredients. The hay milk comes from cows fed grass and herbs in summer and hay rather than silage in winter. Before processing the egg yolks, Prinz checks that their natural colour is balanced. This selection of ingredients complements the controlled preparation of the liqueurs.

Facts: