Born in Normandy
The origin of this drink is linked to Benedictine monks who were known for their skill in creating medicinal and tonic infusions from natural ingredients.
Legend has it that the liqueur recipe originated around 1510 in France, in the Normandy region, at the Abbey of St. Benedict (Abbaye de Fécamp), which was managed by the monk Don Bernard Vinel. As in many parts of Europe, Normandy was home to Benedictine monks known for their knowledge of plants and alchemical skills during the Middle Ages. It was they who developed medicinal drinks combining various herbs and alcohol. This liqueur recipe was part of the monks’ medical practice.
Normandy was rich in plants, herbs and other natural ingredients needed to create the liqueur. The region’s mild climate and fertile land encouraged the cultivation of various herbs and spices.
Not least, the Normandy coast was a strategic point for international trade, so exotic spices and ingredients such as cinnamon, nutmeg and citrus peels were easily accessible. These imported herbs became an important part of the liqueur’s unique recipe.
Benedictine today
The original recipe was lost over the centuries, but in the 19th century, businessman Alexander Legrand claimed to have found the manuscript of the ancient recipe and restored it. In 1863 he started manufacturing Benedictine on a commercial scale.
In 1984, the successors of Alexander Legrand brand Benedictine sold to the company Martini-Rossibut in 1992 Benedictine became alcoholic beverage companies Bacardi property.
This drink is still produced in a factory located in Fécane, Normandy. The factory is part of Benedictine Palace – majestic buildings that combine a liqueur factory, a museum and a tourist center.
27 different ingredients
Benedictine’s exact recipe is a closely guarded secret, but it is known that the liqueur is made from about 27 different ingredients, including herbs – angelica root (in Latvian it’s called healing horsetail), thyme, lemon balm, citrus peel -, spices – cinnamon, cloves, nutmeg . To add sweetness and enrich the taste, honey is added to the liqueur.
Grape alcohol is used as the base alcohol for the production of Benedictine. It is suitable for all those liqueurs that require an unobtrusive base to focus on the aromatic components. In France, grape spirit is the traditional basis for many drinks, as grapes are widely available and their distillation technology is well developed.
Also in benedictine, the neutral, mild taste of the grape spirit perfectly highlights the aromas of the added herbs and spices.
To perfect the aromas of the liqueur, it is aged in oak barrels, which gives the drink a rich and rounded taste. During this process, the alcohol not only absorbs the nuances of the wood, but also helps bind the various ingredients together in a single harmony.
How to enjoy this drink
Benedictine has a multi-layered taste with sweet floral, spicy spice and fresh bitter citrus notes.
This drink can be enjoyed neat or as an ingredient in various cocktails, such as combining it with the Normandy drinks of cider and calvados. Benedictine is also sometimes used in cooking.
Norman Crepes are made by adding Benedictine to pancake batter or using it as a sauce.
Benedictine is also used to flavor sweet creams and foams, often together with vanilla or citrus.
Benedictine is sometimes added to cookie or cake batter to add a delicate flavor.
Benedictine is also used in meat or fish sauces, especially with Normandy seafood such as lobster or clams.
Source: www.diena.lv
