The Spirit World

We are going to stretch this idea of harvest just a bit, as the harvest for this specialty liqueur actually takes place in July. However, it’s a rather fascinating story and process and deserves to be included in harvest series.

The liqueur is found in the Alps of Austria, France, Italy, and Switzerland but the particular brand highlighted today is Zirbenz Stone Pine liqueur from Austria. It is made from the fruit of the Arolla Stone Pine. The fruit is, of course, a pine cone but the young fresh version of the cone. The Arolla Stone Pine grows very high in the Alps, along the tree line, and they are prized for their help in controlling avalanches.

Arolla Stone Pines may grow for over thirty years before producing fruit and then only produce fruit every five to seven years. When ripe in early July, the fruit exhibits a brilliant reddish hue and sweet pine floral essence. Conservation is a big part of harvest and production, so only 10-20% of each tree’s fruit is picked, and by law only in Steiermark and Carinthia. To harvest, mountaineers must climb up through dense branches to reach the fruit - that is after climbing to the location of the trees!

After being picked the fruit is macerated in eau-de-vie to produce the actual liquor. In addition to the pine essence the liqueur may display other Alpine elements such as huckleberry or mountain rose. Because these trees are subject to such variation in elements each year’s harvest will vary somewhat in flavor and characteristic. The site has a little feature that, once active - it’s still under construction - will allow you to enter the number from your bottle to get specific production notes for your “vintage”.

The most traditional way of enjoying this liqueur is apres ski, served in an eau-de-vie glass or snifter. However, it may also be enjoyed as a digestif or in a cocktail.

This liqueur has been available in Europe for years - this producer for this version, Josef Hofer, has been distilling since 1797. In 2005 it was introduced into the U.S. and is now available in 10 states, British Columbia and London.

Because of it’s recent introduction into the U.S. there have been discussions and several articles about this liqueur. So far, all reports seem favorable.

Their site lists several recipes for the liqueur - including both beverages and entrées and desserts.

Here’s a cocktail recipe based on a traditional concoction:

Arabella

• 15ml Zirbenz
• 15ml Kirsch
• 15ml Amaretto

source: traditional; Citizen Cake San Francisco