{"id":3269,"date":"2018-10-22T16:10:05","date_gmt":"2018-10-22T14:10:05","guid":{"rendered":"http:\/\/metelka.cz\/uncategorized\/sisky-z-alpskych-borovic-voni-z-moravskeho-likeru-limbowitz\/"},"modified":"2022-11-09T21:30:01","modified_gmt":"2022-11-09T20:30:01","slug":"alpine-pine-cones-from-the-moravian-liqueur-limbowitz","status":"publish","type":"post","link":"https:\/\/metelka.cz\/en\/metelka-distillery-en\/alpine-pine-cones-from-the-moravian-liqueur-limbowitz\/","title":{"rendered":"You can smell the aroma of Alpine pine cones from the Moravian liqueur Limbowitz"},"content":{"rendered":"

\u201cThe man with an Austrian-Hungary Empire moustache can fully enjoy the life,\u201d comes to your mind when you meet a businessman Vladim\u00edr Hork\u00fd for the first time. It\u2019s clear that almost all the ingredients in his recipe smell like forest, mountains, and nature. You can see it in his hunting trophies on the wall of a meeting office in one of his companies. But mainly, these unique features are present in the exclusive Limbowitz liqueur which is made according to his original recipe by distillery of Milan Metelka. <\/strong><\/span><\/p>\n

It was almost ten years ago during his hunting expeditions in Austrian Carinthia, when Vladim\u00edr Hork\u00fd tasted the original version of the beverage which taste and name is defined by Pinius Cembra cones. \u201cThe Limbowitz is popular in Austria and Italy. Pinius Cembra\u2019s pine cones are harvested only once every two years after they\u2019re mature enough. That can take about 20 years. Pinus cembra is native to the sub-alpine zones and it grows at over 2,300 metres altitude. The cones must be harvested from a ladder from June to July when they are still green. When pine cones become woody, they can\u2019t be used at all,\u201d<\/em> he says about difficult conditions of making the liqueur.<\/p>\n

Instead of apple brandy, he tried vodka<\/span><\/strong>
\nHomemade rowans and apple distillate is commonly used as a base for limbowitz in Austria. \u201cThey macerate chopped or crushed cones in this liquid and add other ingredients to it. I didn\u2019t like the taste of rowan berries or apples though. I said to myself I would try it differently. I brought frozen pine cones and I cut them and put them in vodka,\u201d<\/em> Hork\u00fd recalled. During that time, he made several bottles of that liqueur just for joy and a special treat for his friends. \u201cThen I invited the Austrians to hunt with me and those rascals almost drank all my limbowitz. Just two bottles were left,\u201d<\/em> the passionate hunter laughed.<\/p>\n

A major breakthrough occurred during the visit of the chef of the former restaurant Kastel\u00e1n in Brno. Michal G\u00f6th is now the chef in the Hotel Miura in \u010celadn\u00e1. \u201cHe\u2019s the best chef I know. He was at our place to taste French wines back then. My wife told me \u2018Give him your limbowitz’. So I did. He drank it and liked it very much. He asked me why I didn\u2019t produce it,\u201d<\/em> he described the crucial moment when he decided to bulk produce the liqueur according to his own recipe.<\/p>\n

Even Milan Metelka has liked Limbowitz<\/span><\/strong>
\nHe discussed the possibilities with friends and one of them advised him to contact Milan Metelka. \u201cI visited him in his former distillery in Moravsk\u00e9 Prusy. He didn\u2019t trust me because many people with various ideas often visit him. When he tasted the limbowitz for the first time he said: \u2018That\u2019s good! I\u2019ll produce it for you.\u2019 And that\u2019s how it all started,\u201d<\/em> he said. It took some time until we tune up all details of the production. Finally, the first thousand litres of the new liqueur were produced. \u201cI just gave him the precise recipe and the raw material which Milan Metelka poured into the tanks,\u201d<\/em> he added.<\/p>\n

There was still one thing needed to be solved \u2013 the name. There was a suggestion that the name could be Limbovice. But Hork\u00fd pointed out that suffix \u2018\u2013ice\u2019 is connected with traditional fruit brandy (slivovice, hru\u0161kovice, meru\u0148kovice). \u201cDuring that time, there was an infamous alcoholic affair and I was warned that a business inspection could consider it as consumer confusion. People could be confused by its name and they might think it was brandy. So we had to think up a different name until we agreed on the name Limbowitz. We have a trademark on Limbowitz and even on Limbovice,\u201d<\/em> the lover of good food and drink explained. The last thing to do was a design. The logo, the complete graphic design and the name Limbowitz were designed by the studio Design Herynek in Olomouc.<\/p>\n

Would you like the Limbowitz ice cream?<\/span><\/strong>
\nThe first batch that was about two and a half thousand bottles is almost sold out. The last few pieces can be bought directly from Vladimir Hork\u00fd or in the Metelka Liquor Shop in Vy\u0161kov. \u201cHowever, they will produce more bottles of the liqueur in the Metelka distillery soon. I have cones in stock ready for twenty thousand bottles of the liqueur. I\u2019d love to spend more time on the limbowitz and its improvement this year. It has tremendous potential but not only it\u2019s a great beverage but it\u2019s beneficial and curative for your upper respiratory tract,\u201d<\/em> he says. The liqueur is perfect for cooking as an unmistakable ingredient. \u201cFor example, Michal G\u00f6th makes a sorbet (a frozen dessert) in the hotel Miura. He has cooked venison and wild boar only with limbowitz,\u201d<\/em> recalls Hork\u00fd.<\/p>\n

It looks like there won\u2019t be only one type of limbowitz in the future. \u201cI have been thinking for a long time that I will mix limbowitz with something different. Someone suggested mixing it with rum but that\u2019s stupid in my opinion. A much better idea is to mix it with gin. Their flavours would merge together perfectly and complete each other as well. The liqueur shouldn\u2019t be sweet for these purposes and I will have to produce it without added sugar. Just imagine that there is gin with limbowitz colour tone in a clear bottle. That would be amazing,\u201d<\/em> Hork\u00fd suggested another possible use of his excellent liqueur.<\/p>\n

You can buy the Limbowitz liqueur in our e-shop metelka.cz<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

\u201cThe man with an Austrian-Hungary Empire moustache can fully enjoy the life,\u201d comes to your mind when you meet a businessman Vladim\u00edr Hork\u00fd for the first time. It\u2019s clear that almost all the ingredients in his recipe smell like forest, mountains, and nature. You can see it in his hunting trophies on the wall of..<\/p>\n","protected":false},"author":2,"featured_media":3270,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[79,78,77],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/metelka.cz\/en\/wp-json\/wp\/v2\/posts\/3269"}],"collection":[{"href":"https:\/\/metelka.cz\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/metelka.cz\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/metelka.cz\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/metelka.cz\/en\/wp-json\/wp\/v2\/comments?post=3269"}],"version-history":[{"count":3,"href":"https:\/\/metelka.cz\/en\/wp-json\/wp\/v2\/posts\/3269\/revisions"}],"predecessor-version":[{"id":3273,"href":"https:\/\/metelka.cz\/en\/wp-json\/wp\/v2\/posts\/3269\/revisions\/3273"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/metelka.cz\/en\/wp-json\/wp\/v2\/media\/3270"}],"wp:attachment":[{"href":"https:\/\/metelka.cz\/en\/wp-json\/wp\/v2\/media?parent=3269"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/metelka.cz\/en\/wp-json\/wp\/v2\/categories?post=3269"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/metelka.cz\/en\/wp-json\/wp\/v2\/tags?post=3269"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}