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Kuhri liquors have a low alcohol content. Made in Alsace (France) through a traditional method since 1874. Its main feature is the loyalty of its aroma and flavour to the fruit, and his secret is to always use top-quality fruit.
The liquor is obtained by macerating fresh fruit in 50% neutral alcohol. The maceration lasts two or three weeks, depending on the type of fruit. The alcohol extracts the flavours contained in fruits. For this reason alcohol is used as neutral as possible to avoid interference with the flavours of the fruit.
The result of this process is called "infusion". The infusion is stored in stainless steel tanks in which oxygen is minimized with CO2 and nitrogen. After, the infusion is filtered to obtain a clean and bright product. Then add water to reduce the alcohol content to the desired setting. Finally it is bottled.
Kuhri liquors are consumed cold at any time: at the end of a meal, to accompany desserts, in cocktail and even to make desserts and pastries.