Combier Crème d'Abricot Apricot Liqueur 700ml
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description: Maison Combier's story begins not with liqueur, but with candy. Jean-Baptiste Combier and his wife were confectioners by trade, working out of their own kitchen in Saumur, in France's Loire Valley, before Jean-Baptiste's years-long pursuit of something entirely new finally paid off in 1834 with the world's first triple sec — a category the house still produces to that same exacting original standard nearly two centuries later. Crème d'Abricot carries that same confectioner's patience forward, made through a genuinely old-fashioned process: pitted apricots left to macerate for three to four months, then given only a light pressing to extract a particularly fragrant, concentrated fruit infusion — no distillation involved, a meaningfully different, gentler method than the house's separate Liqueur d'Abricot. The result is a liqueur built entirely around letting the fruit speak for itself. Combier's own tasting notes describe genuine notes of ripe apricot, "a very concentrated naturalness," and what the house calls a "bewitching sweetness" — language that captures a crème style built for real intensity of flavor rather than restraint. Bottled at 17% ABV, Crème d'Abricot is traditionally enjoyed the way the French have long served their fruit crèmes: as a kir, splashed with white wine or Champagne, or simply poured over ice. It's equally at home stirred into a coulis or spooned over a bright yellow fruit salad, where its concentrated apricot character can do real work rather than simply garnish the dish. Origins & Craftsmanship Maison Combier was founded in 1834 in Saumur, in France's Loire Valley, by confectioners Jean-Baptiste Combier and his wife, who spent years experimenting before perfecting the formula for the world's first triple sec, Combier Liqueur d'Orange — still produced today according to the same standards Jean-Baptiste established nearly two centuries ago. The house has since expanded into a broad range of fruit liqueurs and crèmes, all produced at the sam…
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