Eggs & Raisins

Description

SELL BY DATE FOR RAISIN STOLLEN: 15.02.2023

Here’s what we Nobelharts like to do when the days grow shorter, colder, and darker: we light a few candles, curl up on the sofa with a nice cosy blanket, indulge in some seasonal baked goods and maybe have a tipple. If that sounds like your kind of December afternoon, you won’t want to miss out on this spectacular combination, consisting of Jan Kaiser’s stollen and Matthias Sievert’s Eierlikör. 

When Billy asked his 100% Saxon father to point him towards Saxony’s best stollen, Michael Wagner didn’t miss a beat: why, it’s the Stollenkaiser’s stollen, of course! The moniker is entirely apt, too,  as this lovely, crumbly, yeasty cake truly does reign supreme. It is made only with the finest ingredients according to the traditional recipe passed down to Jan by his great-great-grandfather. (He has only amended one thing and uses butter instead of lard.)

Eierlikör – and no, it’s not quite eggnog – isn’t just for Easter and makes for a fabulous pairing with Jan’s raisin stollen. It’s just as well that we’ve sourced the very best there is, courtesy of none other than Matthias Sievert. Trust this distiller legend to elevate this misunderstood beverage from the sickly sweet corner into a work of art. Rich velvety eggs and Benjaminer cherry schnapps from the Hesselbach valley make for an amazing breadth of complexity. Best enjoyed at 10-14 degrees. 

Why not order all these products individually? Because this lovely little package deal saves you some money, that’s why!