Lateltin has developed a special mechanical blending process to make an emulsion with a high level of stability. It uses an additional stabilizer that does not adversely affect the mouthfeel or give the liqueur a sandy appearance. Egg yolk and egg white from free-range eggs. The only egg liqueur on the Swiss market with a transparent light-protection film on its bottle. Regular winner at blind tastings. 15% vol. 70cl.
Normal storage is recommended; the packaging provides natural protection from light, while the bottle itself has a yellow, transparent PVC film that provides similar protection, albeit without guaranteeing an unlimited storage life (as is otherwise the case with other spirits products).
Use of both egg yolk and egg white
- The only egg liqueur on the Swiss market with a transparent light protection foil
- It is regularly selected as a winner at blind tastings.
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