In times gone by such peach trees were grown in the very vineyards of Burgundy; today they have been moved up on the neighbouring hills. The small peaches reach their maturity at the end of the summer. They are harvested in September. The white, red veined flesh of these small fruits gives its gorgeous golden colour to the liqueur. The vats are loaded with fruit up to 2/3 of their volume, and then topped up with pure alcohol. The maceration is carried out at room temperature and lasts 10 to 12 weeks for a perfect result. At this stage, the resulting infusion, a blend of spirit and juice, is tasted before being carefully decanted. Then, crystallised sugar is slowly mixed in due proportion. This operation naturally lowers the alcoholic content and develops the flavour of the fruit. No additives nor artificial colours.
Essential in the making of numerous cocktails
- Bottle Size: 700mLs,
- Alcohol by Volume: 18%
- Standard Drinks: 9.9
- Country of Origin: France