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Damsons are small, ovoid, plum-like fruit with a distinctive, somewhat astringent taste, and are widely used for culinary purposes, particularly in fruit preserves and jams. In South and Southeast Asia, the term damson plum sometimes refers to jamblang, the fruit from a tree in the family Myrtaceae. [4]
Unlike nearly all damsons, bullaces may be either "white" (i.e. yellow or green) or "black" (i.e. blue or purple) in colour, and ripen up to six weeks later in the year. [3] Though smaller than most damsons, bullaces are much larger than the closely related sloe. [3] Their flavour is usually rather acidic until fully ripe.
Homemade damson gin. Damson gin is a liqueur, usually homemade, made from damson plums macerated in a sugar and gin syrup for eight weeks or more. Vodka is sometimes used in place of the gin.
P. domestica ssp. insititia – damsons and bullaces, krieche, kroosjes, perdrigon and other European varieties P. domestica ssp. intermedia – egg plums (including Victoria plum ) P. domestica ssp. italica – gages ( greengages , round plums etc.; including sspp.
Keeping slivovice cold helps to reduce the effects of high proof or not ideal taste; however, the drink is not to be served on the rocks. The only accurate way to drink slivovice is a shot glass. To enjoy the aroma and taste of the original fruit it is better and more common to drink slivovice served at room temperature.
There was no smell of port wine. The liquid, when tasted, gave the palate half-a-dozen sensations instead of one. There was a hot taste of spirits, a sweet taste, a fruity taste like damsons, and an unmistakable flavor of Roussillon [an alternative name in France for wine made from the grape Grenache]. It was a strong, unwholesome liquor ...
PDF and full text (HTML) versions will be made available soon. Mercury from chlor-alkali plants: measured concentrations in food product sugar
Damassine is a clear, fruit spirit, [1] distilled from the red damson plum, [2] produced exclusively in the Swiss Republic and Canton of Jura following appellation d'origine protégée (AOP) guidelines [3] that require specific sourcing and production practices.