Tempus Fugit Creme de Noyaux Liqueur 700mL

Tempus Fugit Crème de Noyaux Liqueur

Almond-Style Liqueur (Switzerland) | Distilled from Apricot, Cherry & Peach Pits | 24% ABV (48 Proof) | 700mL

Process & Profile

Tempus Fugit Crème de Noyaux revives a nearly forgotten 19th-century liqueur. Unlike artificial almond-flavored versions, this expression is distilled from apricot, cherry, and peach pits, which naturally yield an almond-marzipan character. Produced in Switzerland using historic French recipes, it delivers both authenticity and complexity. Traditionally used in classic cocktails like the Pink Squirrel and Old Etonian, it also shines as a digestif or dessert accompaniment.

Tasting Notes

• Nose: Marzipan, roasted almond, and stone fruit.

• Palate: Sweet almond, cherry kernel, subtle spice, and hints of dried apricot.

• Finish: Smooth, nutty, and lingering with delicate fruit notes.

What Makes It Special

• Authentic recreation of a historic French liqueur.

• Distilled from real fruit pits, not artificial flavoring.

• Essential for recreating classic cocktails like the Pink Squirrel.

• Produced by Tempus Fugit Spirits, specialists in reviving rare liqueurs.

How to Enjoy

Serve chilled, over ice, or as a cocktail ingredient. It’s a key component in the Pink Squirrel, Old Etonian, and other vintage recipes. It also pairs well with chocolate desserts or pastries.

Frequently Asked Questions

1. What is Tempus Fugit Crème de Noyaux?
   It is a liqueur distilled from apricot, cherry, and peach pits, offering natural almond-like flavor.

2. What is the ABV of Crème de Noyaux?
   It is bottled at 24% ABV (48 proof).

3. How is Crème de Noyaux different from amaretto?
   Amaretto often uses almonds or extracts, while Crème de Noyaux is distilled from fruit pits for a unique nutty-fruity balance.

4. What cocktails use Crème de Noyaux?
   It is traditionally used in the Pink Squirrel, Old Etonian, and other classic recipes.

5. Can you drink Crème de Noyaux neat?
   Yes, it can be sipped chilled or over ice, but it is most often used in cocktails.