Mandarincello

For variation, we also wanted to try making a cello from mandarins. That started with a search for unsprayed mandarins. It turns out they are difficult to find in the Netherlands. Unfortunately, mandarins don't grow in the Valley of Happiness. Eventually, we found an organic variety. Here again, we started with our own distilled base alcohol made from bran and sugar. The mandarin peel then macerates in it for about eight weeks. Add a little more sugar, and you have a delicious mandarinocello. It's also nice to know that we made an eau-de-vie from those peeled mandarins, which is the "mad mandarin." After all, we don't want to throw anything away.

We made a small amount of mandarinocello because it was an experiment, and it's now all gone. We'll let you know when we make a new batch.