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 Almond trees, originally from Afghanistan, adjust perfectly to the local climate and soil in the South of France and Provencal gastronomy uses almonds in many ways. Amandine's dominant aroma is almond, but the infusions and cherry spirit give depth to the product’s flavour . Peach and vanilla infusions give this liqueur its structure and add fruitiness. Amandine is usually enjoyed after a meal but it is also used before in a Lou Parpaillou aperitif (1/6 Amandine and 5/6 Bau frizzant de Muscat). Amandine is delicious served over vanilla ice cream, chocolate pears and with pear tart. |
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