The Nektaruz chouchen is not a chouchen in the first sense of the word. Indeed, it comes from the slow fermentation of honeys and red fruits!

The resulting drink is very different from meads, but the result is interesting!

The fermentation of chouchen is followed by a long maturation of 2 years on lees. During this time, the powerful flavours of the different components blend together. This delicate blend finishes its development in the cellar. All these stages give it notes of old port... and a great length in the mouth.

The Nektaruz chouchen can be consumed very cold, even iced, as an aperitif or at the end of a meal.

It is also very easy to cook without requiring long cooking.