Xmas Egg Liqueur

Xmas Egg Liqueur by Piekfeine Brände with Damson Brandy

Xmas Egg Liqueur by Piekfeine Brände is the winter edition of this Bremen egg liqueur, refined with their own distilled damson brandy. The dark plum fruit nestles beneath the egg yolk, transforming the classic into the perfect Advent drink.

Xmas Egg Liqueur is the winter egg liqueur from Piekfeine Brände in Bremen, stirred by Birgitta Schulze van Loon from organic egg yolks and her own damson brandy. It has an ABV of 25% in a 350 ml bottle and takes over from the elderberry variety – which reigns at Easter – from the first Sunday of Advent onwards.

Dark plum beneath thick egg yolk

Instead of bright floral freshness, the damson brandy adds something dark: a deep, slightly tart stone fruit note.

It suits the season like almost nothing else. The damson is a late-harvest fruit; it tastes of baking sheets and cinnamon crumble. In this liqueur, it creates a profile otherwise only known from rum-preserved fruits and plum jam: dense, spicy, and velvety.

The difference from standard winter products is that no artificial spice flavorings are used. What tastes like Christmas is the fruit itself, distilled and stirred back in.

Damson and plum are often used interchangeably, though botanically the damson is a subspecies of the plum. It is smaller, firmer, and significantly less juicy, which is why the stone separates easily and the aroma concentrates during distillation instead of being diluted.

With chocolate mousse and chocolate cake

It is most effective served over dark chocolate cake, as plum and cocoa are old acquaintances.

A spoonful over chocolate mousse, a splash on baked apples, or a small glass next to stollen – that is how to enjoy the bottle throughout the Advent season. The liqueur loves cinnamon, cloves, and anything that has been in the oven. For the afternoon, it also works in coffee, where it leaves a dark, soft finish.

Served well-chilled and neat in a small glass also works, which is when the fruit stands out most clearly. 4 cl is plenty; any more would be a shame for a bottle that only hits the shelves once a year.

It makes a great gift because it fills a gap in December that mulled wine and punch leave behind. Those looking for the lighter version will find it in the Egg Liqueur with Elderberry Brandy.

Damsons from the house still

The damson brandy is not purchased from third parties but comes from the same copper still as all the house's distillates.

Working with one's own brandies instead of purchased neutral alcohol is the standard, says Birgitta Schulze van Loon regarding her entire liqueur range. For a winter edition, this is more complex than it sounds: damsons are processed in September, the brandy rests for several months, and only then is the mixture for Advent created. Anyone opening a bottle in December is therefore drinking a harvest that may date back 12 months.

The egg yolks are of organic quality and sourced locally; there is no cream included. That is why small orange specks float in the liqueur and a little sediment may settle at the bottom of the bottle – both signs of real eggs; a vigorous shake will fix it. Unopened, it keeps for at least 3 years; once opened, it should be consumed within 6 months. You can find the entire range at Piekfeine Brände.