APRICOT – BRANDY

The apricot is one of the oldest types of fruit and originates from northern China. It is highly likely that all the varieties found in Europe today come from there. Production in Austria, however, only plays a minor role, although it can be used for a very wide range of purposes: fresh consumption, compote, jam or marmalade, dried fruit, nectar and brandies.

Above all, apricots need warm, dry locations, such as those found in the Wachau or Burgenland with their Pannonian wine-growing climate. The “Wachau apricot”, a protected brand name, is used exclusively in our brandy. It is small, has a large stone and is red-cheeked. It is juicy and has a delicately melting consistency with a balanced sugar-acid balance.

Loved and praised, it is similar to a precious stone, its aroma is enchanting and the brandy is extremely popular and enjoys a special status. The apricot is also known as the prima donna of stone fruits and makes great demands on the distiller in every respect. Harvesting at the right time when the fruit is fully ripe on the tree, gentle mashing, precise separation of the stones and the special art of distilling produce delicate and characteristic apricot brandies – FRUIT IN A GLASS.