Walnut Liqueur Classic
Bernhard Rankel has revived the ancient tradition of walnut processing in the well-known winegrowing regions of Carnuntum and Neusiedl am See and given it an elegant modern twist.
Working to the highest quality standards, Bernhard hand-picks local green walnuts from the Carnuntum and Neusiedl am See region while the kernels are still soft. The young walnuts are then steeped in a specially produced distillate made from apples. During maceration, which takes several months, the blend of distillate, green walnuts and spices is left to work its magic. The young liqueur is placed in large glass demijohns and stood outside in a bright sunny spot to develop its signature aroma and rich brown colour.
When autumn comes the liqueur is transferred to the cellar, where it spends another 24 months maturing to perfection.
A wholly natural product, our walnut liqueur derives its intense, full-bodied flavour from the finest semi-ripe green walnuts, complemented by an aromatic blend of spices. Rankel walnut liqueur is an exclusive enrichment for any culinary experience.
As well as being a popular digestif, Rankel walnut liqueur is also used in high-class kitchens to lend a subtle note and finishing touch to a wide range of dishes.
Rankel walnut liqueur is available in 0.5 litre, 0.35 litre and 50 ml bottles.
Oak-matured Vintage Walnut Liqueur
Following the standard 24-month maturation period, a limited annual batch of 400 bottles is transferred into small oak casks to mature for a further six to twelve months. This gives Rankel vintage walnut liqueur its subtle woody note and lends extra intensity to the pleasant walnut flavour.
This additional maturation process is unique to Rankel, making our vintage walnut liqueur a must-try rarity.
Maturing in a small oak cask for six months, a refining process that is unique among walnut liqueurs, lends Rankel walnut liqueur a pleasant woody note
Acacia-matured Walnut Liqueur
The 2013 and 2014 vintages of our walnut liqueur are matured for a further six to twelve months in small acacia-wood casks. This lends the liqueur the characteristic subtly woody note of acacia and a velvety, aromatic flavour, though the walnut remains dominant. Served chilled at 14-16°C, this liqueur is a culinary experience in itself!