 Noyau de Poissy, Yvelines (France) | |
| Type | Liqueur |
|---|---|
| Manufacturer | Bols,Hiram Walker, Tempus Fugit, Company Vedrenne. |
| Alcohol by volume | 20% U.S, 40% original and French |
| Proof (US) | 40 U.S., 80 original and French |
| Color | Pink or clear |
| Flavour | almond |
Crème de Noyaux (pronounced[kʁɛmdənwajo]) is analmond-flavoredcrème liqueur, although it is actually made fromapricot kernels or the kernels of peach or cherry pits, which provide an almond-like flavor.[1][2] Both Bols and Hiram Walker produce artificially colored red versions of the liqueur (either of which contribute the pink hue toPink Squirrel cocktails) while Noyau de Poissy from France is available in both clear (blanc) and barrel-aged amber (ambre) versions.
Historically, crème de noyaux would contain trace amounts ofhydrogen cyanide, which is poisonous. Although the chemical was not normally present in a dangerous intensity, bottles of 19th-century Noyaux left for decades in the cellar would sometimes have all the cyanide float up to the top, with lethal results for the drinker of the first glass.[3]Dorothy Sayers used this peculiarity of the old Crème de Noyaux in her short story "Bitter Almonds" (collected inIn the Teeth of the Evidence, 1939).
The name comes from the Frenchnoyau: "kernel, pit, or core". It is an ingredient in the Fairbank cocktail,[4] thePink Squirrel cocktail[5] and in a cocktail calledOld Etonian.[6]
In 2013, Tempus Fugit Spirits recreated a 19th-century-style Crème de Noyaux – distilling both apricot and cherry pits, amongst other botanicals, and coloring the liqueur with redcochineal, as was done in the past. Care was taken to remove the trace elements ofhydrogen cyanide produced in the process.
Noyau de Poissy is a liqueur made from apricot kernel almonds, macerated or distilled in a superfine alcohol, in the presence, according to the recipes, of fine wine brandy, enriched with plants and subtly flavored.There are therefore 2 Noyau de Poissy liqueurs:
It should be added:
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