An astounding apricot eau-de-vie produced by Hans Reisetbauer in Axberg, Austria, using apricots grown for Hans by his best friend and acclaimed wine producer, Bernhard Ott. Because the climate in Axberg is too rainy for apricot production, Hungarian Best and Klosterneuburger apricots are sourced from Wagram in Lower Austria, where they are biodynamically grown in the ideal soil and climate for optimal apricot production. Starting in July, the apricots are harvested 6 times over the course of a month and a half to ensure only the ripest fruit is distilled. After harvesting, the apricots are pitted and immediately fermented at 19 C (roughly 66 F) for 8–10 days

Distilled twice in a Christian Carl copper pot still and rested 3 years in stainless steel, it takes approximately 16 kg (over 25 lbs) of apricots to produce a single liter of this exquisite eau-de-vie. It can be tricky to find the perfect apricot out of a bunch, but Hans has taken the guesswork out of the equation by crafting an eau-de-vie which perfectly captures the essence of ripe apricot without oxidation. White pepper and apricot flesh lead on a surprisingly delicate nose while warming, ripe apricot, jasmine tea, and nutmeg define the palate of this silky eau-de-vie. 42% ABV.

• Apricot eau-de-vie produced by Hans Reisetbauer in Axberg, Austria
• Distilled from Klosterneuburger and Hungarian Best apricots sourced from famed wine producer, Bernhard Ott, in Wagram, Austria
• Apricots are harvested and pitted in July before being fermented at precisely 19 C (66 F) for 8–10 days
• Distilled twice in a Christian Carl copper pot still
• Rested for a minimum of 3 years in stainless steel
• White pepper and faint apricot flesh on a surprisingly floral and delicate nose; warming, ripe apricot, jasmine tea, and nutmeg define this silky eau-de-vie
• 42% ABV