Κείμενο Simon Difford
Apricot brandy is a common term for the most popular style of apricot liqueurs, although most of these liqueurs are actually made by macerating apricots in neutral spirit (vodka) rather than brandy. Some apricot brandies might also contain brandy or be brandy-based but in most markets, this is not a legal requirement.
In the European Union if the base alcohol is not actually distilled from fermented fruit then the type of agricultural alcohol must be clearly indicated on the label.
In the United States, the term 'apricot brandy' refers to a flavoured brandy that is based on grape brandy and at least 35% alc./vol (70ºproof).
Apricot liqueurs may be flavoured with infusions or distillations of apricot flesh and/or kernels. It's worth noting that crème de noyaux liqueurs are often made with an infusion of bitter apricot kernels.
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