Traditionally, Italian Limoncello is made from the zest of Sorrento lemons. Following such traditional process, our Australian Lemon zest, or peels without the pith, is steeped in the purest possible spirit until the essential oil is slowly released over many weeks of infusion. The resulting yellow liquid is then mixed with the lemon juice previously squeezed from the lemons and then slowly blended with a delicate and light syrup. Carefully varying the sugar-to-water ratio and the temperature affects the clarity, viscosity, and flavour. Opaque limoncello’s are the result of spontaneous emulsification of the sugar syrup and extracted lemon oils.
Radiant bright lemon peel notes in the air upon pouring, and especially in the glass when nosed close up. TMD Limoncello has a strong taste of lemon flesh at first, with a heavy dose of lemon oil. Notes of lime zest and juniper come on strongly as a complementary note. The juice and essential oil complexities add some intrigue, suggesting lemon curd and key lime meringue pie; a hint of creamy custard comes on towards the finish.
Limoncello is traditionally served chilled as an after-dinner digestive in a chilled cordial glass. Shake well before serving. It can also used to make various cocktails, pastry or ice cream.