This esprit is distilled and extracted from different types of cinnamon sticks, such as Ceylon cinnamon. The use of cinnamon powder can make some products very crumbly. A solution for this is cinnamon esprit. The cinnamon esprit from A. van Wees has surprisingly many flavor notes. Due to the high concentration, only a small amount is needed. Pastry chefs, ice cream makers, or chocolatiers achieve great effects with a few drops of Van Wees Esprit.
Esprit is a very good and natural flavoring, without additives. The application for patisserie is great because alcohol also preserves. Esprits contain only the finest scents and flavors because the coarser components (including the bitter ones) remain in the distillation kettle.
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