Nivers N°11 — Grillée et Cuirée

Nose. Nivers describes N°11 as generous, comforting, and intense, with aromatic complexity combining grilled notes, cooked apricots, subtle leather, cacao beans, and quince compote.^[1],[3],[4]

Palate. The palate carries the same grilled aromas, cooked apricots, subtle leather, cacao beans, and quince compote through to a long finish.^[1]

Structure. ^[1]

• Complexity: aromatic complexity combining grilled notes, cooked apricots, subtle leather, cacao beans, and quince compote
• Length: long finish

Nivers suggests pairing N°11 with red meats, game, and mushrooms, and specifically with filet mignon of veal, roasted poultry, morel risotto, beef with chanterelles, aged goat cheese, blue-veined cheeses, and a chocolate (cacao) entremet.^[5]

Declared Ingredients. Nivers lists N°11 as made with grands crus of Japanese black and green teas from the island of Kyushu, verjus, kombucha culture, and extractions of osmanthus flower.^[1]

Osmanthus Flower — Leathery Scent. Osmanthus enters the blend as flower extractions. Nivers describes the flower as having a leathery scent.^[1],[2]

Kombucha Culture. Kombucha culture is listed among the declared ingredients of N°11.^[3]

Ingredients Policy. Nivers describes N°11 as additive-free and low in sugar. It also states that N°11 is naturally caffeine-free, containing no theine.^[3],[4],[5]

Specifications. Nivers states the following for N°11:^[3]

• Classification: naturally alcohol-free
• Energy: 59 kJ / 14 kcal per 100 ml
• Carbohydrates: 3.3 g per 100 ml, of which sugars 3.3 g
• Fat, protein, fibre, salt: 0 g