Lemon Myrtle Liqueur

Distilled elixir of fresh Lemon Myrtle leaves

Flavours

Lemon Myrtle liqueur is essentially Lemoncello with ‘attitude’ with the following unique attributes:

Aroma - the obvious lemon citrus notes are complemented by the fragrances of honey and the Australian bush after rain.

Palate - Mirrors the aroma with a complex of flavours supported by the spirit warmth and luscious mouth feel.

In the Kitchen
 

• Enhance the flavour of cheese cakes prior to baking
• Enliven the syrup for fruit salad
• Give a lift to sauces used with fish

Botanics

Lemon Myrtle’s botanical alias is Backhousia citriodora. It resides in the family Myrtaceae which boasts distinguished members such as Tea Trees and Gums. Included among its siblings are Aniseed Myrtle and Cinnamon Myrtle. 

The essential oil of lemon myrtle is rich in citral – 90-98%. This compares to lemon skin oil with 3-10% citral – hence the oohs and aahs when people squeeze a leaf and inhale its heady bouquet.

The Source

At latitude 32º below the Equator and 20 metres above the rainforest floor, Lemon Myrtle trees luxuriate in the intense Australian sunshine to create a truly world class flavour that is ‘more lemon than lemon’.

A mass of creamy flowers are its summer dress.

Plantation-grown on the north coast of New South Wales only the freshest leaves are picked to capture the entire ravishing essence of Lemon Myrtle.

Therapeutics

Lemon myrtle oil is antiseptic, antiviral and carminative. It is indicated for the common cold, influenza, bronchitis and indigestion. Anecdotally it is described as improving concentration, relaxing and uplifting emotionally.

Opera singers take lemon myrtle tea to relax the vocal chords. If your morning concert in the shower is a little rusty in the vocal department, why not try some lemon myrtle.