This monastery bitter is made by steeping one-year-old cones and the tips of fresh shoots of dwarf pines (Pinus mugo) in brandy for approx. five months. This imbues the bitter with its typical resinous taste.
Alcohol content: 35 Vol. %
Würstel 4 pieces approx. 280 gr. - Hackerhof Lanz Bernhard
Slightly spicy cut cheese, small round punching, at least 10-week ripening period.
in cubes cut wheat bread, dehydrated
The "SEXTNER Alpino" is very harmonious in the overall impression and is particularly characterised by its low fat content and its spicy aroma.