CARRUBA Liqueur de Monaco with gift box 24% vol. 0.5l
In stock – orders paid by 2 pm (Mon–Fri) ship the same day with DHL. Delivery in Germany in 1–3 working days, in the EU in 3–5 working days
- Alcohol content
- 24,0 % vol
- Net volume
- 0,5 l
- Origin
- Monaco
- Responsible food business operator
- Champagne, Spirits & More Distribution Company GmbH, Bürchleweg 30, 79241 Ihringen
- Alcohol: 24,0 % vol · Volume: 0,5 l
- Origin: Monaco
- The gift box: This bottle comes in elegant gift packaging – a present with a story you don't have to make up.
- A unique terroir product: Made from the fruit of Monaco's national tree – available nowhere else in this form.
- Monaco's first and only distillery: Hand-crafted production with local ingredients.
- Rooted in history: A fruit that once fed Monaco's population and gave its name to the "carat".
- Elegant gift box included: Ready to give.
- Ingredients: Carob, roasted
- Category: Fruit liqueur
- Origin: Monaco
- Alcohol content: 24% vol.
- Volume: 0.5 L (with gift box)
- Nose: Chocolate and coffee dominate the nose, followed by spicy and roasted aromas
- Palate: Notes of caramel, candied fig and gingerbread unfold on the palate
- Finish: With a long, complex finish
A fruit that once decided between life and death is now the basis for one of Europe's most unusual digestifs.
The fruit with a double history
The carob tree is Monaco's national tree – an honour that goes back to the famine of the 19th century, when its fruit, the carob, became a source of food for the population. What is remarkable about the carob: every seed weighs almost exactly 0.2 grams – a consistency that historically made it the natural choice for weighing gold and gemstones. The Arabic word for this practice, "qirat", later gave us the word "carat". A fruit that once served as a measure of value is turned here into something valuable itself.
Production
CARRUBA is made at La Distillerie de Monaco, the principality's only distillery, in the Condamine district. The carob pods are roasted and then slowly macerated to extract the full aromatic depth of the fruit – a process that uses local ingredients only.
Tasting note
An earthy nose with notes of cocoa and vanilla. Complex and balanced on the palate: rich, fruity and chocolatey, with hints of caramel and white chocolate.
Serving suggestion
As a digestif after a meal, with coffee or as an ingredient in cocktails.
