Behind Door number 16 reveals the British non-alcoholic aperitif brand, Aecorn.
Aecorn aperitifs aim to enrich any occasion with food & friends, and set out to create something to sip & savour, full of flavour, but without alcohol.
Where did they begin? To look for something memorable, they went hunting for something that had been forgotten. Buried deep within the Art of Distillation, a 17th century collection of British herbal remedies, they found a recipe for ‘acorn wine’. Traditionally used as an appetite stimulant and to aid digestion, this ‘wine’ contained no alcohol, but contained a lot of herbs, roots and of course, acorns.
Acorns aside, what captured our imagination in the Art of Distillation was the concept of acorn wine. Specifically, a non-alcoholic wine that was bitter and botanically complex. A very British take on the European aperitif tradition.
Since many traditional aperitifs are wine based, Aecorn also looked at the various ways in which grapes were used in the 17th and 18th centuries. Digging deeper into the recipe books, they discovered Verjus was a common ingredient used for many things, but also as a base for English non-alcoholic wines.
Literally meaning ‘green juice’, Verjus is made by pressing unripened grapes. These sacrificial grapes are harvested before Véraison (when the grapes start to change colour), at a time known as the Green Harvest.
Using this as a base, and adding botanicals from all over the world, including the humble acorn,Aecorn have created a range of big, bold and complex aperitifs. The perfect way to start any occasion where food and friends are present.
Behind door #16:
So, opening up Door 16 – you will find:
- A case of Aecorn Aperitifs including:
- Dry – floral and crisp
- Bitter – complex and citrus
- Aromatic – rich and smokey
- Head to Aecorn website and find out the answer to the following question:
- ‘What is the name of the green wine used in the aperitifs?’ Leave a comment below with your answer.
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This article was written in cooperation with Aecorn.