Incredible but true, a Jerusalem artichoke-flavored liqueur!
Stunning yes ... but not for everyone. In Baden-Württemberg, Germany, more than 90% of the now known "Artichoke of Jerusalem" is intended for the production of a spirits called "Topinambur Alcohol" or "Topi" or "Rossler". It seems that the first drink made from this tuber, which appeared at the turn of the nineteenth century, was "badeniana" and known as "Brandy of Topinambur" or "Erdäpfler" or "Borbel".
The taste of spirits made from Jerusalem artichoke is typically fruity and some notes vaguely reminiscent of hazelnuts; the aftertaste is earthy but pleasant.
The production of the Jerusalem artichoke liqueur starts with the washing of the tubers, subsequently dried in the oven, then fermented and distilled. The processing can also develop further with the addition of Potentilla erecta (herbaceous plant) and / or currant, obtaining the "Red Rossler", more bitter and astringent than the first.
The drink has digestive functions and seems to help improve diarrhea and / or abdominal cramps.
