Über diesen Brand
Apricot and oak barrels are not a natural combination. The fruit is delicate, the wood is loud, and the wood usually wins.
That is why not just any apricot makes it into the barrel here. The base is the Hungarian Best, supplemented by Styrian varieties. After distilling, it spends at least eight years in oak barrels, stored at around 70 percent.
40 percent, 350 milliliters. The fine fruit aromas remain, accompanied by vanilla and roasted notes. Anyone wanting the apricot in its pure form will find it in the clear apricot brandy.
Tasting Notes
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