Long Island
Matchbook Distilling Co., Maillard Liqueur
- Regular price
- $45.00
About This Wine
A liqueur by Matchbook Distilling x The Culinary Institute of America. Spirit distilled from 100% organic ME oats infused with browned NY butter, roasted oats and brown sugar. 750 ml. 30% ABV.
Suggested serve: Fireside Fika
1 oz espresso
2 oz Maillard
1/4 oz simple syrup
2 oz tonic water
In a glass filled with fresh ice, combine the ingredients, and stir gently to combine.
"We're excited to share with you a special project that's been a labor of love for us at Matchbook Distilling Co., in collaboration with the Culinary Institute of America. Our goal was simple yet ambitious: to capture the culinary magic of the Maillard reaction in a bottle. Our inspiration? The humble yet versatile granola. In the production of granola, oats and butter undergo the Maillard reaction, developing a depth of flavor that is both complex and comforting. This process, familiar to our kitchens, is the cornerstone of our latest release: "Maillard" a liqueur by Matchbook Distilling x The Culinary Institute of America.
For those unfamiliar, the Maillard reaction is a chemical process occurring when amino acids and reducing sugars in food react under heat, creating complex flavors and aromas. It's what gives the golden brown crust to bread, the rich flavor to roasted coffee, and the delightful aroma to toasted granola. Inspired by this, we turned to granola, a staple where the Maillard reaction plays a central role. In its making, oats and butter transform, developing a caramelized depth of flavor of sweet, nutty and roasted components. The aromas of browning butter are familiar to us all and there's nothing quite like it." -Matchbook Distilling Co.
Available for local delivery and pick up in-store.
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A liqueur by Matchbook Distilling x The Culinary Institute of America. Spirit distilled from 100% organic ME oats infused with browned NY butter, roasted oats and brown sugar. 750 ml. 30% ABV.
Suggested serve: Fireside Fika
1 oz espresso
2 oz Maillard
1/4 oz simple syrup
2 oz tonic water
In a glass filled with fresh ice, combine the ingredients, and stir gently to combine.
"We're excited to share with you a special project that's been a labor of love for us at Matchbook Distilling Co., in collaboration with the Culinary Institute of America. Our goal was simple yet ambitious: to capture the culinary magic of the Maillard reaction in a bottle. Our inspiration? The humble yet versatile granola. In the production of granola, oats and butter undergo the Maillard reaction, developing a depth of flavor that is both complex and comforting. This process, familiar to our kitchens, is the cornerstone of our latest release: "Maillard" a liqueur by Matchbook Distilling x The Culinary Institute of America.
For those unfamiliar, the Maillard reaction is a chemical process occurring when amino acids and reducing sugars in food react under heat, creating complex flavors and aromas. It's what gives the golden brown crust to bread, the rich flavor to roasted coffee, and the delightful aroma to toasted granola. Inspired by this, we turned to granola, a staple where the Maillard reaction plays a central role. In its making, oats and butter transform, developing a caramelized depth of flavor of sweet, nutty and roasted components. The aromas of browning butter are familiar to us all and there's nothing quite like it." -Matchbook Distilling Co.
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