Apricot liqueur

Made from pitted apricots, the cream is prepared the old-fashioned way: maceration for 3/4 months and light pressing to make a particularly fragrant fruit infusion. At the tasting, you will discover notes of ripe apricots, a very concentrated naturalness and a bewitching sweetness. It is eaten as a kir but also on ice, in coulis or in a yellow fruit salad.