GELIFIED alcohols 

Our gelified cooking alcohols are particularly esteemed by ice cream manufacturers and pastry cooks, for their consistency as well as their aromatic value. This method of gelification in no way alters the taste or the aroma of the product...

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Category:  Flavoring - Flambé - Sauces

From the Dutch "brandewijn" signifying "burned wine ", Brandy is an amber coloured eau-de-vie derived from the natural alcoholic fermentation and distillation of wines. Chef Louis Brandy, flavours marinades and enhances sauces. It is also one of the preferred alcohols to flambé your dishes.

For professional use only.


Recipe Ideas

  • Dublin bay prawn flambed with Brandy
  • Beef medallion with a Brandy and pepper cream sauce 
  • Sugar coated chestnuts in Brandy
Alcohol can damage your health.