How Spring Almonds are Made
The production of this delicacy, popular among chefs like Radek Kašpárek and Zdeněk Pohlreich, begins several weeks before the actual harvest. We must regularly monitor how the almonds are growing and set out to harvest at the right moment. This occurs when they are sufficiently large, but still do not have a developed woody shell (2, 3). This usually happens at the beginning of May.
At this time, we set out equipped with ladders and collecting bags (1) to the orchard. Previously, we harvested in the famous Hustopeče orchards, but due to the age of the orchards, the yield decreases every year. This year, we therefore agreed with a friendly wine estate Sonberk, located just a few kilometers from the Hustopeče orchards, and collected the almonds here.
After bringing the green almonds in boxes to our production facility, the ant work begins. First, we must pierce each almond several times (4) with a metal needle so that we can remove the hairy skin (5) in a hot bath. This makes the almonds smooth and pleasant to taste. The peeled almonds are then weighed precisely into jars, covered with brine (6), and canned in a delicate sweet-sour brine (7) that preserves the specific fruity flavor of the almonds, which vaguely resembles the taste of white peaches.
Watch the video of how this year's limited edition of spring Sonberk almonds was created:
History of Almond Cultivation in Hustopeče
The South Moravian Hustopeče in Břeclav can boast of having the northernmost almond orchards in Europe. After the war, communist planners had them planted to eliminate dependence on imported almonds. Despite several initial unsuccessful years, during which they often lost entire harvests due to inexperience, they gradually improved. Later, they harvested several tons of almonds annually for the Olomouc chocolate factory ZORA. Today, this industrial period is definitely in the past, and the orchards mainly serve as a tourist attraction, but we at Chuti Moravy have been the only ones eagerly awaiting the new almond harvest every year. Unfortunately, as the orchards age, the yield gradually decreases, so we are currently looking for other sources.
You can also learn about what goes into the production of this delicacy and many interesting facts in an article on our blog.
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