JINKOA - Feijoa liqueur from the Basque Country

Jinkoa Egiazki with Feijoa (guava) | Basque liqueur

• Capacity: 75 cl

• Alcohol content: 18°

Let yourself be surprised by its exotic taste of Feijoa, a mixture of pineapple and strawberry flavors. Sweet and syrupy, round in the mouth with a very fruity first attack. Feijoa, originally from Brazil, is grown by producers in St Pée sur Nivelle in the Basque country

TASTING

Color :

Amber Brown

Nose :

Pleasant and very fragrant with exotic fruits, sweet and sour

Mouth :

Surprising blend of pineapple and strawberry.

Service :

Consume fresh.

Cocktail ideas:

Jinkonic: Jinkoa, gin, tonic, juniper berry, lime Jinkomatiko: Jinkoa, dark rum, lemon, brown sugar, mint leaf Jintasko: Jinkoa, Suze, Tabasco

DEVELOPMENT

3 months of maceration allowing the fruit to release all the power of its aromas.

INGREDIENTS

Feijoa (guava), sugar, water, alcohol

HISTORY OF FEIJOA in the Basque Country

The only Fejioa liqueur produced in the Basque Country Jinkoa "The Divine" EGIAZKI is a Feijoa liqueur (Brazilian guava). Feijoa, "feijoa sellowiana", is a fruit tree of the Myrtaceae family, native to South America (Uruguay, Brazil, Argentina, Paraguay) and introduced to France in the 20th century by Edmond André. It is also called Brazilian guava, Montevideo guava. The fruit is an exotic berry, shaped like a small avocado, 2 to 8 cm long, which appears and is harvested at the end of autumn, when the fruit begins to turn yellow. Feijoa is covered with a thin green skin. Its flesh is a little grainy, green-yellow in color. Its flavor evokes strawberry, guava and pineapple. For the record, about thirty years ago many producers planted Feijoa in the Basque Country. Two levers are at the origin: subsidies granted by the State and a large fashion effect. Today there are 3 producers left in St Pée sur Nivelle, and they are the ones who had the idea for this drink. It is therefore in close collaboration with them that this liqueur was born. It is sweet and syrupy; round in the mouth with a very fruity first attack. This result is obtained after 3 months of maceration allowing the fruit to release all the power of its aromas.