Bernard Abricot Italian Apricot Liqueur

Since 1902, the Bernard family has produced a range of liqueurs made mostly from the leaves and flowers of herbs from two high valleys in the Piedmontese Alps. These herbs are picked in the early morning, for peak fragrance, and dried naturally (without heat). Once dry, the herbs are infused in pure alcohol, also without the use of heat, for up to 12 months. For their apricot liqueur, they use the dried kernels or pits, rather than the flesh. This results in a complex sweet and nutty flavor, rather than a juicy or fruity one.

 

25%abv