PR Dill Schnapps Essence 20 ml

PR Dill Schnapps Essence 20 ml

August. Coloured lanterns in the apple tree, paper hats askew and a platter of steaming red crayfish in the middle of the table. The scent hanging over it all is dill – great flowering crowns that have simmered in the cooking liquor. Dill schnapps is that scent in a bottle, and it is hard to think of another schnapps that belongs so naturally to one single evening of the year.

But PR Dill Schnapps is far too good to be brought out only once a year. Its light, green seasoning makes it one of the most food-friendly schnapps there is: it never argues with the meal but amplifies what is already on the plate. Cured salmon, new potatoes, herring in dill sauce, poached cod with egg sauce – wherever the kitchen reaches for dill, this schnapps does the same job in the glass.

Colour & Appearance

The finished schnapps is clear with a very faint, pale greenish-yellow shimmer – barely visible in a small glass, yet enough to hint at what is coming.

Nose

The nose is like rubbing a dill crown between your hands. First the green, juicy freshness of the fronds, then the warmer, caraway-like spice of the seeds. A thin streak of lemon zest lifts the whole, and deep down lies a mild, sweetish note reminiscent of fennel.

Palate

The palate is clean, light and surprisingly soft. Dill plays the lead from the first drop to the last, but it appears in two guises: the bright, herbal crown that brings freshness, and the riper seed that gives body and a little spicy warmth. The lemon shows mostly as a tart glint in the middle of the flavour. The seasoning is restrained – this is a schnapps in which spirit and dill walk hand in hand, not a herbal extract that takes over.

Finish

The finish is fresh and medium-long. Dill seed and a cool green note linger for a while, leaving the palate clean and ready for the next crayfish claw.

How to Use

The essence is mixed with vodka or neutral spirit and the schnapps can be enjoyed straight away. 20 ml makes 750 ml of finished dill schnapps. Instructions are on the label.

Serving Suggestions

• Ice cold with crayfish cooked with crown dill – the obvious dram of the evening.
• With cured salmon, mustard and dill sauce and a wedge of lemon.
• On the midsummer table with soused herring, soured cream, chives and new potatoes.
• As the base of a Bloody Mary with extra dill and horseradish.
• A splash in the prawn salad, the creamed crayfish or the salmon marinade.

About the Essence

PR Dill Schnapps belongs to the PR (Prestige) series. The essence is highly concentrated and gives a schnapps that tastes the same every time, which is a relief when a crayfish party is being planned and everything else is already taking time. Mix it the day before and put the bottle in the freezer, and it will be at the perfect temperature when your guests sit down.

Dill schnapps is also a rewarding member of a home-made schnapps rack: stand it beside a wormwood bitter, a lemon and a sweet berry schnapps and you have covered the whole spectrum of flavour. For producers and restaurants the same essence is available in 25 litres.