Wajos Grandmother's Baked Apple Liqueur. Baked apple, marzipan, vanilla and caramel in a glass, 18 percent – the winter liqueur for the evening after a walk.

Wajos Grandmother's Baked Apple Liqueur is an 18 percent alcohol liqueur that smells and tastes of baked apples with marzipan, vanilla and caramel, 350 ml from Dohr on the Mosel. Not an apple schnapps, not a clear fruit brandy, not mulled wine, but a sweet, spicy fruit liqueur for the cold season. For ages 18 and up.

Grandmother's Baked Apple Liqueur from Wajos is the smell of the kitchen on the first Advent, bottled. You open it and smell baked apple, the sweetness of caramel, vanilla and a hint of marzipan. That is the scent that comes out of the oven when apples with filling have been in there for half an hour. The liqueur is sweet and soft, at 18 percent mild enough for a glass after dinner and strong enough to warm you up in winter.

Sweet like a baked apple, spicy like the filling, with a slightly tart apple edge

At the beginning is the apple, baked instead of fresh and tart – soft, sweet, slightly caramelized. Then vanilla and caramel, which make the liqueur seem round and smooth. Marzipan provides the nutty sweetness, and at the end there remains a slightly tart note that is left over from a baked apple when the peel has been roasted with it. It is a sweet liqueur, that much is clear. For those who expect a dry apple brandy or a tart winter liqueur, it is not suitable – the Spiced Plum Liqueur with its darker fruit side is a better fit. Wajos keeps the exact list of ingredients to themselves – but the scent and taste are clearly baked apple.

Pure after dinner, over vanilla ice cream, in punch and in apple spritzer

Pure, at room temperature or slightly chilled, in a small glass after dinner – that is how it is intended. Over vanilla ice cream it is dessert in thirty seconds: one scoop, two tablespoons of liqueur, a few almond slivers. Added to hot apple juice, 2 cl per cup, it becomes a punch for the living room instead of the Christmas market crowds, and a dash in mulled wine replaces sugar and spices. In summer, it works cold with apple spritzer and ice. It is not suitable for cooking at high heat – the aromas will evaporate. And one glass is the right amount; liqueur is there for tasting, not for refilling.

Our tip: A baked apple from the oven, served with a scoop of vanilla ice cream and a tablespoon of baked apple liqueur drizzled over it – the dessert where the children get the apple and the adults get the liqueur.

A liqueur from the company where it all began with liqueur

Liqueurs are the origin of Wajos. Walter Josef Oster, whose name the brand bears, founded a liqueur manufactory in the 1980s alongside his vintner family's winery in Ediger-Eller. From the 2000s, Peter Oster and Ulf Schwichtenberg turned it into the Wajos brand in Dohr near Cochem on the Mosel, with over 80 employees, stores across Germany and its own laboratory. A baked apple liqueur is therefore closer to the core of the house than any crema.

The liqueur for Advent, for the Santa Claus plate and as a winter gift

The baked apple liqueur is the bottle for anyone who wants a liqueur to give as a gift or to offer in winter. One that tastes of the season and is also liked by guests who otherwise avoid schnapps. As a small gift for Advent coffee, in a Christmas package next to the Christmas Spiced Rum or alone for someone who loves baked apples. All winter liqueurs can be found on our Wajos page. Store in a dry place away from light; once opened, the bottle will last a long time. The liqueur is not suitable for anyone under 18 or for anyone looking for a liqueur for the summer – this one belongs to candles and cold evenings.

Baked apple, vanilla, caramel and marzipan, 18 percent from the Mosel – the liqueur that brings the first Advent into the bottle.