PRESS COMMENTS
MENTZENDORFF KÜMMEL
Mentzendorff Kummel
Kummel is generally recommended to be served ice-cold at the end of a meal. As a niche product within the relatively slow-moving digestif market, kummel can hardly be touted as the next big thing. Nevertheless, with the combination of its rich history and intriguing flavour, this is a brand that deserves some expansion of its small but devoted fan base.
Laura Pullman, Drinks Business
1 March 2011
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Mentzendorff Kummel
Finally of course, a stomach settling glass of Mentzendorff Kummel, gripe water for grown-ups, an essential part of any Christmas.
Jonathan Ray, GQ Magazine
January 2011
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Mentzendorff Kümmel
“Kummel helps ease the passage of even the heaviest of meals thanks to the carminative properties of its integral ingredient – caraway. Serve over ice and savour its creamy aniseed quality.”
Jonathan Ray, The Spectator
14 November 2009
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Mentzendorff Kümmel
“If your guests refuse to leave, uncork a magnificent magnum of Mentzendorff Kummel. This, the finest of all digestifs, will ease the digestion of even the heartiest meals while keeping the party going indefinitely.”
Jonathan Ray, telegraph.co.uk
9 February 2009
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Mentzendorff Kümmel
“The Tour that broke the Kummel’s back. Jonathan Ray is happily sidetracked on a visit to a Loire digestif producer. Mentzendorff Kummel is the perfect digestif, made to the original 1823 recipe in ancient copper stills in Saumur.”
Jonathan Ray, Daily Telegraph
7 July 2007
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