Egg Liqueur with Vanilla

NORK Vanilla Egg Liqueur from Bremen

NORK Vanilla Egg Liqueur is a grain-based egg liqueur from Bremen featuring real Madagascar vanilla. Velvety, creamy, honest. Not a pale supermarket liqueur, but a craft product made with eggs from small farms, with 16 percent alcohol.

Vanilla Egg Liqueur is the velvety classic from NORK in Bremen, based on their own double grain spirit and real vanilla from Madagascar. An egg liqueur that contains no cream, making it gluten-free and lactose-free, with 16 percent alcohol. Let yourself be won over by the first cloud of vanilla.

Velvety, creamy, and full of vanilla

In the glass, the egg liqueur flows thick and golden yellow, with the warm scent of vanilla bean and a faint hint of orange. The very first spoonful evokes memories of Easter at Grandma's.

On the palate, it is velvety, creamy, and full-bodied; the real Madagascar vanilla spreads broadly over the malty-mild grain spirit underneath. The liqueur is easygoing; it is not intrusive, but rather lingers on the palate with fine creaminess. Simply cozy.

The sweetness remains restrained, so that the vanilla and the rounded grain spirit set the tone rather than the sugar. This is how egg liqueur should taste, without becoming cloying or sticky.

On the rocks or with a dollop of whipped cream

Served chilled, the egg liqueur can be enjoyed neat, on the rocks, or poured over an iced espresso.

It is classically creamiest with a dollop of whipped cream and chocolate sprinkles, but it also works wonderfully for refining cakes and desserts. It also finds its way over vanilla ice cream, in a latte, or in a cocktail. Those who prefer something wintery can opt for the Gingerbread Egg Liqueur from the same producer, which reinterprets the same base with cinnamon and cloves.

It makes an equally good gift, as the simple bottle with its wooden cap and embossed label makes an impression on any table. This turns a quick guest gift into a thoughtful present, for Easter, a birthday, or just because.

Eggs from small farms and their own grain spirit

Behind NORK are siblings Ann-Katrin and Johann Dallmeyer, who have been making grain spirit socially acceptable again from Bremen since 2016. For a long time, the North German spirit was considered dusty, but they brought it back into the proper glass.

For the egg liqueur, they combine three things with care: their own double grain spirit, eggs, and real vanilla. The eggs come from happy chickens on small farms in Schleswig-Holstein, often from those too small for mass retail, where they find their purpose here. Added to this is plenty of Madagascar vanilla and a hint of orange.

They consciously avoid adding cream; the alcohol alone provides shelf stability, and it does not need to be refrigerated. If the egg yolk settles over time, just give the bottle a good shake and everything will be combined again. It is distilled with the Sasse fine grain distillery in the Münsterland region, and NORK received the German Design Award in 2018 for its clear Nordic design. We drink with our eyes, too. You can find more from the producer in the NORK assortment.

No need for the fridge

The egg liqueur tastes roundest when well chilled to 8 to 10 degrees. Once opened, it keeps for a long time thanks to the alcohol; a cool, dark place is sufficient, and it does not need to be kept in the refrigerator. You can find further varieties in our egg liqueurs collection, from the classic version to the gingerbread edition.