Gänserndorfer Kulinarium Eier-Cream-Likör mit Bourbon-Vanille

Gaenserndorfer Kulinarium Eier-Cream-Likoer mit Bourbon-Vanille is an Austrian egg liqueur from Horvath's Spezereyen, made in the Gaenserndorf region and bottled at 16%. It balances high quality egg yolk and fresh cream with the flavour of real bourbon vanilla, in the advocaat style where egg yolk is rested with spirit into a thick, creamy liqueur, here enriched with dairy cream. The bourbon vanilla and creamy egg base are its signature, giving a soft, mild character.

The nose is fine bourbon vanilla with delicate egg and a subtle sweetness, the palate velvety and full bodied with vanilla and a light, pleasant sweetness, the creamy texture and spicy bourbon vanilla note accentuated, finishing long and smooth with a warm, sweet close. Behind the bar it works as a custardy body and dessert ingredient, adding egg and cream richness, vanilla and sweetness, and it suits cake fillings, a spoon over vanilla ice cream or a measure in coffee. As an egg and cream liqueur it is a finite product once opened, so keep it cool and serve it well chilled.