The Story
To make the Maison BRIOTTET Apricot liqueur, only the most delicious variety of apricot is selected: the “Bergeron” apricot. Harvested in August in the Rhône valley (south of France) the apricots are left to macerate for several months in a mixture of water and very fine French neutral alcohol. You can drink it neat on the rocks, or with a dry or sparkling white wine. [#intro]Using the most delicious Bergeron apricots; perfect with a dry or sparkling white wine...[/intro]
Description
To make the Maison BRIOTTET Apricot liqueur, only the most delicious variety of apricot is selected: the “Bergeron” apricot. Harvested in August in the Rhône valley (south of France) the apricots are left to macerate for several months in a mixture of water and very fine French neutral alcohol. You can drink it neat on the rocks, or with a dry or sparkling white wine. [#intro]Using the most delicious Bergeron apricots; perfect with a dry or sparkling white wine...[/intro]
