Glenstal Abbey Truffle Flavors:
Chartreuse: Made at the monastery of La Grande Chartreuse, France, from an ancient recipe of some 130 herbs and plants, known to only two monks at any time.
Nocino di Valserena: An artisan product of the monastery of Bose in Italy, made from walnuts and using an old monastic recipe for an after-dinner drink, the classic Italian digestive.
Bénédictine: First made in the 16th century by an Italian monk, Bernardo Vincelli, at Fécamp Abbey in France. Still made today at Fécamp by a company founded in 1863.
Liqueur de Mandarine: Made at the Cistercian abbey on the island of Lérins, off the French coast, where St. Patrick is said to have studied in the fifth century.
Irish Coffee: The aroma and flavor of cappuccino combines with undertones of award-winning Irish whiskey in a perfect symphony of culinary bliss.
Milk Praline: Caramelized hazelnuts ground and delicately blended with chocolate, this is a real winner with all palates.
Whole Hazelnut: The smoothness of delicious praline contrasts with the texture of a whole hazelnut to delight the senses.
Almond: Turkish almonds caramelized, finely ground and perfectly balanced with chocolate to bring you a dreamy Eastern experience.
Glenstal Abbey: Murroe, County Limerick, Ireland
Glenstal Abbey is a Benedictine monastery founded in 1927 in County Limerick on the south-west coast of Ireland. A 500 acre estate with streams, lakes and woodland paths surrounds a Norman-style castle built in the 1830s.
The Abbey, which is dedicated to Saints Joseph and Columba, is home to 50 monks. Prayer and liturgical celebration combine with managing a boarding school for boys, a farm, and a guest house. The Abbey is known for its collection of Russian and Greek icons and for its many chant and music recordings.