For our Advocaat, fresh eggs are carefully cracked open by hand, and the yolks are separated from the whites individually. Each bottle contains approximately four to five egg yolks, depending on the batch size – they give the liqueur its exceptionally creamy texture and full-bodied flavour.

The egg yolks are then gently heated with cream and the other ingredients and carefully emulsified. This creates a fine, even texture.

To finish, our egg liqueur is refined with particularly soft water from the Harz National Park. The result is a velvety-creamy liqueur with balanced sweetness and a pleasantly rounded taste.