Discover our plum brandy flavour essence, which makes it easy to prepare a drink with a deep plum aroma and intense flavour. Made with natural flavourings, this essence delivers a rich taste experience. Experience the taste of history and tradition!


You'll appreciate the benefits:

  • Intense plum brandy flavour and aroma - the essence lets you create drinks with a distinctive plum character, perfect for lovers of traditional spirits.
  • Quick and easy to prepare - simply mix the essence with a high-proof spirit and your preferred amount of sugar, leave it for at least 24 hours - and your drink is ready to enjoy.
  • Excellent yield - one 40 ml bottle is enough to prepare as much as 4 litres of drink, making it an economical choice too.
  • Practical packaging - special indentations in the bottle let you measure precise 10 ml portions of the essence, making it easy to prepare smaller quantities.


How to use:

Pour the contents of the bottle (40 ml) into 4 litres of high-proof spirit. Mix thoroughly and leave for at least 24 hours to allow the ingredients to combine. For the best flavour and aroma, we recommend waiting about a week before drinking.


Prepare your own plum brandy drink and surprise your guests with its exceptional aroma and intense flavour!


Did you know? The history of plum brandy in Poland dates back to the 17th century, when people began producing these strong fruit spirits, inspired by Balkan palinka.


Use our essence to prepare an excellent plum fruit liqueur:

Ingredients:

  • 500 ml plum brandy (prepared with our essence)
  • 500 g ripe damson plums
  • 200 g sugar
  • 1 vanilla pod (optional)
  • 1 piece of cinnamon bark (optional)
  • 100 ml honey (optional, for a milder flavour)

Method:

  1. Wash and dry the plums, then remove the stones. You can prick them lightly with a fork so they release more of their aroma.
  2. Transfer the fruit to a large jar.
  3. Add the vanilla pod and cinnamon, then pour in the plum brandy.
  4. Seal the jar tightly and leave it in a cool, dark place for at least 6 weeks, shaking the jar from time to time.
  5. After this time, pour off the liquid (you can filter the dry infusion at this stage), then cover the fruit with sugar. Once the fruit releases its juice, pour off the sweet infusion and combine it with the alcohol you set aside earlier.
  6. Filter the liqueur through cheesecloth or a coffee filter. If you like, you can add honey for a smoother, more velvety flavour.
  7. Pour into bottles and leave for another 2-3 months so the liqueur can mature and develop its full flavour.

Serving:

Serve the liqueur chilled in small glasses as a digestif after a meal.

Enjoy! 🍷


Ingredients: glycerin, water, acid (malic acid), flavourings, natural flavouring 1.4%.