The manufacturing process involves several distillations which are then blended. The recipe of Bénédictine is a commercial secret, but it is known to contain 27 herbs and spices, of which the following 21 are publicly known: [ citation needed] angelica, hyssop, juniper, myrrh, saffron, mace, fir cones, aloe, arnica, lemon balm, tea, thyme, coriander, clove, lemon, vanilla, orange peel, honey, red berries, cinnamon, and nutmeg.

So, along comesAlexandre Le Grand, a wine merchant. One day, as he was going through old documents in his family’s treasure of a library, he came across an aged manuscriptfor the study ofhermeticism and alchemy. The manuscript inevitably included the search for the elusive and legendary Philosopher’s Stone, thedesideratum for almost every alchemist of that time. The Bobby Burns builds out from the Rob Roy, itself essentially a Scotch whisky Manhattan. Here, Bénédictine plays off an equal parts ratio of Scotch whisky and vermouth for a zippier, herbaceous rendition of the drink.

By 2010 around 75% of the production was exported. This marked a significant increase in its popularity in France. The biggest consumers of Bénédictine are the United States, Malaysia and Singapore. [6] [7] Recipe [ edit ] A poster from 1908 advertising Bénédictine Zyren Mae Posadas, the senior food and beverage manager at FireLake Chicago, also believes Benedictine, which is matured for up to 17 months before bottling, best matches whiskey’s barrel-aged notes and spices. She uses it in a heady daisy with white grapefruit, lemon and orange juices, and jasmine tea honey syrup. (Tea is also among the liqueur’s botanicals.)

Bénédictine® has a distinctive aroma of spices and citrus with a touch of honey. It is rich, full and with an intense flavour, balanced with sweetness. Delivering a warming aftertaste with notes of a coffee liqueur it combines the flavours of mocha coffee, fudge and vanilla through a zesty saffron and gingerbread finish And if you buy it or use it, share it on any platform and tag me @azlinbloor,and hashtag it #linsfood. Gin, lemon, Bénédictine, and Crème de Noyaux make magic together in this recipe. Photo by Sean Dooley, Food Styling by Sean DooleyBénédictine® is still crafted at Le Palais Bénédictine using a complex process and the original copper pot stills