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Cinnamon & Raw Honey Pili Nuts 45g

$9.10 /pack

A Singapore Brand
Made in Philippines

45g

For a Greater Taste Experience, Try It with Our Pairing Recommendations:

  1. Marshal 12 Years Blended Scotch Whisky 750ml (U.P. $59.90)
  2. Akashi Single Malt Whisky 500ml (U.P. $110.00)
  3. Akashi Red Blended Whisky 500ml (U.P. $49.00)

In stock

Enjoy this super snack at only $7.00/pack with any one of the add-ons below!

GPNCRH. In stock N/A , .

Description

Cinnamon & Raw Honey Pili Nuts

Ingredients:
Activated Pili Nuts, Organic Coconut Sugar, Raw Honey, Cinnamon Powder

Pairing Recommendations:

  1. Marshal 12 Years Blended Scotch Whisky – This whisky is filled with character and its strong peaty notes, it goes well with the sweetness and richness of the cinnamon and raw honey pili nuts. Amazing combination to enjoy on a nice chill night.
  2. Akashi Single Malt Whisky – The palate of the whisky has a full-bodied depth with spice and peat-like character. With the sweetness from the cinnamon and raw honey from the pili nuts, it complements the peat-like nature of this whisky beautifully!
  3. Akashi Red Blended Whisky – The nose of this whisky is smoky and it has a soothing warm finish which goes well with the sweetness from the pili nuts. Together with the pili nuts, the experience of this pairing is amazing from start to end.

 

About Pili Pushers

Pili Pushers’ nutrient-rich pili nuts are hand-harvested from pili trees that grow wild on volcanic soil. Their high Vitamin E and Magnesium content help combat stress and free radicals, boost energy and maintain heart health. To enhance and preserve their vitamins and living enzymes, they are soaked in water then slowly dried at low temperatures. It’s unique crafted process allows you to enjoy that crisp yet deliciously creamy texture of this superfood.

Great with salad, muesli, cured meats, cheese and wine.

This product was awarded the Great Taste Awards 2016 which is the acknowledged benchmark for fine food and drink. This award has been described as the ‘Oscars’ of the food world and the ‘epicurean equivalent of the Booker prize’.