Alain Milliat Mango Nectar

330ml
$19.50

Made with mangoes from the Cameroon, this bright yellow nectar boasts a strong and fresh flavour.


Description

Made with mangoes from the Cameroon and free from any artificial flavourings, colourings or preservatives, this bright yellow nectar boasts a strong and fresh flavour with enticing aromas.

Try a mango Mai Tai with rum, pineapple juice, triple sec and grenadine.

Producer

In 1983, Alain set up on the family farm in Orliénas, Lyon, planting new cherry, peach, pear and apple plots. In 1997, he created 6 fruit juices and earned praise for his creations from top French sommeliers. Since then, the business has flourished and Alain has developed an extensive range of fruit juices and nectars through passion, research, replanting ancient fruit varieties and testing unusual products.

The goal of Alain Milliat is to "transcribe the thrill of fresh fruit", which is achieved by processing fruit quickly after harvest; apricots are processed in July, vineyard peaches in September and apples in November. This exquisitely captures the seasonal variations of colour and flavour in the final product.

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SabatoNZ

Alain Milliat Mango Nectar

$19.50
Description

Made with mangoes from the Cameroon and free from any artificial flavourings, colourings or preservatives, this bright yellow nectar boasts a strong and fresh flavour with enticing aromas.

Try a mango Mai Tai with rum, pineapple juice, triple sec and grenadine.

Producer

In 1983, Alain set up on the family farm in Orliénas, Lyon, planting new cherry, peach, pear and apple plots. In 1997, he created 6 fruit juices and earned praise for his creations from top French sommeliers. Since then, the business has flourished and Alain has developed an extensive range of fruit juices and nectars through passion, research, replanting ancient fruit varieties and testing unusual products.

The goal of Alain Milliat is to "transcribe the thrill of fresh fruit", which is achieved by processing fruit quickly after harvest; apricots are processed in July, vineyard peaches in September and apples in November. This exquisitely captures the seasonal variations of colour and flavour in the final product.

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