This crème de pêche is distinguished by the French term 'de Vigne' – literally meaning 'of bush' this refers to its being made from peaches cultivated...
I have yet to use Crème de Pêche in cocktails, but what’s the difference between Giffard Crème de Pêche de Vigne and Giffard Crème de Pêche, cause based on Simons ratings and tasting notes, the difference isn’t that substantial, but I’m curious just in case it will make a big difference depending on which Giffard Crème de Pêche I use, although I doesn’t look like it will make big difference at all?
I wonder if it would be possible to replicate something similar oneself by macerating fresh peach flesh and vodka (the neutral spirit) using a sous vide?