Comments on: Crème de Noyaux: A Short, Moderately Accurate, Incomplete History

By: omar

omar — Wed, 04 Apr 2012 10:20:44 +0000

where is this liqueur from ( origin)

By: anonymous

anonymous — Sat, 10 Mar 2012 22:03:20 +0000

Just saw de Poissy Creme de Noyau on the shelves at Cask in San Francisco yesterday. $38, IIRC. It’s not popping up on their website but there were at least 2 bottles on the shelves.

By: Leaping with the Joy of Mixology « Food • Drink • Life

Leaping with the Joy of Mixology « Food • Drink • Life — Wed, 29 Feb 2012 22:08:25 +0000

[...] liqueur.” (For more on what this is, and how you can even make your own, check out this Stirred, Not Shaken [...]

By: Mr. Manhattan

Mr. Manhattan — Thu, 08 Dec 2011 17:20:25 +0000

It’s perfectly safe…please read my article on this topic. http://tinyurl.com/yahhrhj

Michael

By: Karen Fedor Harris

Karen Fedor Harris — Tue, 29 Nov 2011 17:31:09 +0000

I have acquired 2 bottles of Bols Creme de Noyaux. I was investigating this liquor to find out what it is. Thinking it was a harmless liquor, I was shocked to discover it is cyanide in a bottle. If this is true, I need to dispose of it. So, does anyone know if this is true?

By: Mr Manhattan

Mr Manhattan — Sat, 15 Jan 2011 23:45:58 +0000

Karen

Thanks for stopping by. i am envious of your experience with the de Vernon. I hope one day I will be lucky enough to sample it myself.

Michael

By: Karen

Karen — Sat, 15 Jan 2011 20:38:59 +0000

I have a 15 year old unopened bottle of Noyau de vernon I received as a gift from a French friend when we lived in England. Found it in the back of the wet bar. I remember it being delicious. I was looking online to find out more about it and found your interesting website. ~ Thank you for the information.

By: Cherries 2010 « Stirred, Not Shaken

Cherries 2010 « Stirred, Not Shaken — Mon, 06 Sep 2010 15:53:54 +0000

[...] noyaux investigations continue. An abundance of cherries have been stoned in my kitchen over the past two months and I [...]

By: Frederic

Frederic — Sat, 14 Aug 2010 17:52:49 +0000

I think I am getting skunked on the Noyau de Poissy. Ellestad says that they’re being sold in CA and he wasn’t impressed (their distillation step must have stripped it of a lot of its character, although reducing the cyanide risk in the process). If it shows, it shows, but I’m not going to beg any more for it. Instead, I am gathering up peach pits as quickly as Andrea and I can eat peaches (2/day). According to the recipe in Jerry Thomas, 1 oz kernels in 10 oz everclear for a week or so followed by a little over 10 oz of sugar syrup (scaled down from their 4+ lbs of kernels recipe) is what I’m shooting for. No clue what the % weight of a kernel is inside the stone, but 4 stones are about an ounce. Even if I end up with 1/2 oz of kernels, it should be enough to work my way through the Bariana cocktail book!

By: Mr. Manhattan

Mr. Manhattan — Fri, 30 Jul 2010 16:20:37 +0000

Hi Fred! Do report on the de Poissy when you obtain your sample. Here's a link to the product page in case you haven't found this yet. (Page is in French). It looks to me like there are three products. The first two are the de Poissy renditions. I believe the 'grail' would be the third bottle down, the Noyaux de Vernon. Michael