Premium quality made in Switzerland
It is not grapes, as normally used for Balsamico vinegar, but apples and pears from Eastern Switzerland that are used to make the “Swiss Mountain Essence”. The fruits are grown on old traditional Swiss trees and impress, on top of their pleasant sourness, in particular thanks to their intense taste and diverse flavour. Cider is carefully made from these fruits using a traditional procedure. Without adding any colourings, flavourings or preservatives, this is then filled into oak barrels, sealed and prepared for storage.
The natural maturity process in French barrique barrels begins with their transportation from the valley to the Jungfraujoch, located at an altitude of 3,400 m, high in the Bernese Alps. In a natural tunnel, in the heart of the mountain, the golden-brown essence develops its complex and diverse flavours with the help of the low-oxygen atmosphere and constant temperature checks. Surrounded by rock that is thousands of years old and at least a few mountain crystals, the Swiss Mountain Essence is in the best company until it leaves the mountains again, at the earliest 18 months later.