LIQUOR INFUSED INGREDIENTS 酒を注入した材料.
Something boozy, Something luscious; sandwiched between two crumbly almond shortbread. The flavor are layered. We infuse our ingredients: fresh cherry, black raisin, golden raisin, rose buds and lychee in-house; using the authentic liquors and aged them to our favor intensity with the utmost attention and care. As is it the main ingredient, KukkiHausu use the acclaimed liquors and handle the entire process from washing ingredients to completion within our kitchen, strictly follow our discipline in food safety.
Inspired by the vintage charm of pâtissière’s art from Black Forest, Germany. We infused fresh morello cherries with the genuine Luxardo Kirschwasser; and aged them to mature. A common misconception that black forest dessert takes its name from the region of its origin. Black Forest cake actually takes its name from a distinctive and fiery kirsch(cherry) alcohol made from Black Forest cherries, known as Schwarzwälder Kirsch. Kirschwasser (German: cherry brandy) is dry brandy made from double distilled 100% morello cherries. This iconic dessert now enjoys a protected status, which means that without the inclusion of the speciality kirsch a cake or dessert cannot be classified as Black Forest.
At KukkiHausu, we infuse London dry gin with France rose. ‘Dry gin' means there's no added (artificial) flavoring, the flavors are all natural from the botanicals through re-distillation, plus no added sweetener. The predominant flavor must come from juniper berries. We infuse aroma of France rose into Gin and later infused natural honeyed Lychee; giving a subtle sweet and unforgettable favour to our Batasando.
We source quality dried France rose buds produced from low temperature with long hour drying process to maximize the nutrient retention within the rose buds. No yellowish tint, no sulfur dioxide to avoid acidic smell so as to make perfectly flavorful sweet rosé confit with aromatic Gin.
With a history as long and complex as the country itself, Jamaican Rum stands out from rums produced in other Caribbean countries, all thanks to their distinct fermentation technique. Jamaican Rum- Myer’s Rum, which is considered full-bodied gives a distinct notes of blackstrap molasses, hints of coffee, celery, allspice, hazelnut, and toffee with a subtle layer of ripe pineapple. Buttery upon entry and followed by sweet sugar cane, caramel, tobacco, leather, honey, dark chocolate with elements of raisin and fig. The finish has a decadent dark chocolate character with brown sugar and smokiness with underlying oak notes. They perfect to be infused into black and golden raisin. Tannin in raisins are well balanced by them and give a very distinctive aroma, and flavorful taste. More and more people are falling in love with it.
