Wildebraam Catalogue 2016 - low res

9.
Catalogue
• Suggested Ways to use our Liqueurs
Youngberry Liqueur is our Flagship
and is made from the Youngberries
grown on our farm which is nestled in
the Hermitage Valley at the foot of the
Langeberg Mountains. The taste is a
unique combination of sweet and sour.
Excellent served on crushed ice
or mixed with either a dry white wine,
or even better, a dry white sparkling
wine or champagne to make an exotic
Kir Royale!
Peppermint Liqueur is wonderful
served on crushed ice or mixed with
pineapple juice. More traditionally,
it is often combined with a cream
liqueur to make the well-known
‘Springbokkie’ shooters.
Honey Liqueur is made with eucalyptus
(blue gum) honey and the typical Western
Cape ‘fynbos’. Protein reactions between
the honey and alcohol will result in a fine
sediment forming which is completely
natural. Delicious served on cheese platters
to dip mature cheddar cheeses, as well
as over ice creams and in desserts.
Also excellent added to potjiekos with
stewed fruit. And remember – honey is
a natural antibiotic, which also contains
anti-histamine and a very unique protein.
Hazelnut Liqueur is very popular.
Made with caramel syrup, the combination
of nut and caramel gives birth to secondary
tastes like Vanilla or Chocolate or even
Honey. Add a bit of Hazelnut to your
espresso coffee, use in rich chocolate
desserts, over ice cream or make a
delicious Dom Pedro.
Rooibos Tea Liqueur is blended
with a three year old KWV brandy and
infused with cinnamon and cloves to
give a warm and woody bouquet. This
is truly a great dessert wine.
Fennel Liqueur is made come
from the Fennel bush, a well-known
herb. The taste is similar to aniseed
and liquorice and the herb is well
known for its digestive properties.
A popular liqueur among woman, the
liqueur is often drunk after dinner to
settle the stomach.
ChocChilli Liqueur promises to
become our most successful liqueur.
The chocolate bouquet and chocolate
taste in the mouth combined with a
warm burning sensation in the throat
as one swallows is a winning combination
which one wants to share with friends!.
The liqueur burns on a scale of about
4/10. Excellent as a shooter, on crushed
ice or used in sauces for cooking.
Lemon Liqueur is made with the juice
of lemons picked on farms along the
Breede River. The juice is extracted by
hand and used to make old fashioned
lemonade syrup. This is in turn is
combined with alcohol to make a zesty
liqueur which is very refreshing. The
liqueur is also an excellent palette cleaner
between courses. And can also be mixed
with Peppermint Liqueur and pineapple
juice for a sizzling cocktail.
Guava liqueur is made with whole guavas picked on De Leeuwenhof farm in Paarl. The guava juice is then made into
a syrup. This in turn is combined with alcohol to make a subtle liqueur that compliments a fruit salad beautifully.
Wildebraam Headquarters -Tel: +27 (0) 28 514 3132 / Mail: marketing2@wildebraam.co.za / Web: www.wildebraam.co.za
Address: Wildebraam Liqueur CC, S4, Hermitage Valley, Swellendam / Western Cape, South Africa, 6740