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Apricot flavour is in your face, doesn’t mean it’s not good. Sherbet sharpness very prominent. May try the G.M. Genovese’s variant noted below

Made this twice, both times half size. The all-apricot version is just way over the top. Second time, cut the Abricot du Rousillon 1:1 with Wild Turkey 101 and the apricot is still clarion intense. I recommend that approach.

I enjoy the stone sours, and this is no exception, but I do have to wonder what the extra sugar is doing here.