Apricot brandy

Stone fruit brandy from the Bergeron apricot from southern France

40 % Vol Alc

vegan vegetarian lactose-free gluten-free

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    [servierempfehlung] => Pur, als Sour, in anderen Cocktails
    [pos:notdiscountable] => 0
    [pos:choosewarehousespacemanually] => 0
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    [herstellung] => Für den besonderen Schliff unseres Aprikosenbrands sorgen die Steine der Aprikose, die erst nach zwei Tagen Gärzeit aus der Maische entfernt werden. Die verlesenen, vollreifen Früchte werden unter Säureschutz und Sauerstoffausschluss kontrolliert vergoren. Die steinlose Destillation erfolgt dann traditionell im Rau- und Feinbrandverfahren. Die aufwendige, doppelte Destillation in kleinen Kupferbrennblasen und die bedachtsame Abtrennung des „Herzstücks“ schonen die Aromen und führen zu einer natürliche Milde. Aus 100 Liter Aprikosenmaische erhalten wir 8,75 Liter 40%iges Destillat. Anders gesagt: Aus ca.11,5 kg Aprikosen kann ein Liter Aprikosenbrand hergestellt werden. Die Filterung erfolgt über Aktivkohle. Bei Abfüllung kommt ausschließlich Wasser zum Herabsetzen zum Einsatz. Es werden keine Aromastoffe oder Zucker zugesetzt. Ebenso wird nicht gestreckt oder verschnitten.
    [bullet4_nase] => 
    [bullet5_gaumen] => 
    [sensorik] => Der markant-würzige Duft unseres Brands enthält die feinen, reifen, weichen und typischen Fruchtnoten der Aprikose und erinnert an leichtes Rosenholz sowie grünen Apfel. Jung, kraftvoll, fleischig und saftig mit leichter Bittermandelnote im Abgang überzeugt dieser Brand dann auf der Zunge.
    [manufacturing] => The stones of the apricot are responsible for the special touch of our apricot brandy, which are removed from the mash after two days of fermentation. The carefully selected, fully ripe fruits are fermented under acid protection and oxygen exclusion. The stoneless distillation is then carried out traditionally using the rough and fine distillation process. The elaborate, double distillation in small copper stills and the careful separation of the "heart" preserve the aromas and result in a natural mildness. From 100 liters of apricot mash, we obtain 8.75 liters of 40% distillate. In other words, one liter of apricot brandy can be produced from approximately 11.5 kg of apricots. The filtration is done using activated carbon. Only water is used for dilution during bottling. No flavorings or sugars are added, and there is no stretching or blending.
    [sensory-description] => The distinctive and spicy aroma of our brandy contains the fine, ripe, soft, and typical fruit notes of apricot, reminiscent of light rosewood and green apple. Young, powerful, meaty, and juicy with a slight bitter almond note in the finish, this brandy convinces on the palate.
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1

Bottle size (ml): 50 ml

350 ml

500 ml

1500 ml

49,90 €

99,80 € per 1 l

incl. 19% VAT , plus

SKU: 0005-0500

Available immediately
Delivery time: 3 - 7 Workdays

Description

Under its Austrian name, Marille, the apricot is part of the classic range of fruit brandies - and rightly so, in our opinion. Unfortunately, artificially flavored products have somewhat distorted the typical character, so that brandies made from fully ripe fruit are often regarded as atypical or weak in aroma. We see it differently and are convinced of the southern French Bergeron apricot, which also comes into its own without any frills in our Apricot Brandy.

Sensory description

The distinctive and spicy aroma of our brandy contains the fine, ripe, soft, and typical fruit notes of apricot, reminiscent of light rosewood and green apple. Young, powerful, meaty, and juicy with a slight bitter almond note in the finish, this brandy convinces on the palate.

Production

The stones of the apricot are responsible for the special touch of our apricot brandy, which are removed from the mash after two days of fermentation. The carefully selected, fully ripe fruits are fermented under acid protection and oxygen exclusion. The stoneless distillation is then carried out traditionally using the rough and fine distillation process. The elaborate, double distillation in small copper stills and the careful separation of the "heart" preserve the aromas and result in a natural mildness. From 100 liters of apricot mash, we obtain 8.75 liters of 40% distillate. In other words, one liter of apricot brandy can be produced from approximately 11.5 kg of apricots. The filtration is done using activated carbon. Only water is used for dilution during bottling. No flavorings or sugars are added, and there is no stretching or blending.

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