We pick up the fruit ourselves from South Tyrol, namely the genuine Vinschgau apricots. Apricots are difficult to process because they do not ripen again, which means they have to hang on the tree until they are fully ripe, otherwise they only have little aroma. However, if it is overripe, it spoils quickly and becomes vinegar-tinged. Of course, you need absolutely reliable partners who are on site and reserve the best fruits. During the subsequent fermentation, the stones are sieved and the mash is immediately distilled. As a result, we have always been at the top of the awards so far. The apricot brandy has a delicate, dense, jammy fruit with distinctive fruit aromas. Wonderfully fresh on the palate, with a typical sweet taste. As a tip: Enjoy apricot brandy in combination with strong blue cheese. The combination of spicy sour cheese with the fruit sweetness of apricots will inspire you.