Apricot Liqueur – 350 ml

Gölles Apricot Liqueur 350 ml. Infused with the house's own apricot brandy, low in sugar.

Gölles Apricot Liqueur is a Styrian fruit liqueur made from apricot juice, fruit pieces and the house's own apricot brandy, bottled in 350 ml. No syrup with alcohol, no essence flavoring and no fine brandy to sip.

Gölles Apricot Liqueur is a so-called infused liqueur from the Gölles manufactory in Riegersburg, made from distillate, fruit juice and fruit pieces. According to Gölles, a true infused liqueur needs only three things: a good distillate, juice from fully ripe fruit and a little sugar. The distillate used here is the house's own apricot brandy. The fruit is therefore twice in the bottle, once as juice and once as brandy. When poured, the liqueur glows warm orange.

Sweet, but not cloying

The apricot liqueur smells of fully ripe apricot, and beneath that, the nose detects the brandy as a firm backbone. On the palate, it is sweet without becoming cloying. A distinct fruit acidity keeps the sugar in check and ensures that the glass does not feel heavy. Fruit pieces collect at the bottom of the bottle, a visible sign of infusion with real fruit.

Compared to the clear apricot brandy from the same house, the liqueur is significantly milder and rounder. The brandy is produced solely by fermentation and distillation, while the liqueur adds juice, fruit pieces and a little sugar. Those expecting a dry, fruit-forward brandy will find the liqueur too sweet. For guests who prefer it decidedly tart, this is not the right glass.

With sparkling wine, over ice or over vanilla ice cream

The manufactory suggests three ways, and all three work effortlessly. For an aperitif, pour 2 cl of apricot liqueur into a sparkling wine glass and top up with about 10 cl of dry sparkling wine. The acidity of the sparkling wine and the fruitiness of the liqueur balance each other out.

Pure with two or three ice cubes, it becomes a mellow companion after a meal. Poured over a scoop of vanilla ice cream, it creates a dessert in a minute that tastes of summer. Topfenknödel, Palatschinken or a simple sponge cake can also handle a spoonful of it.

Our tip: Gently tilt the bottle before pouring so that the fruit pieces are distributed. After opening, the liqueur should be stored in the refrigerator because it contains juice and fruit pieces. Stored cool and dark, it remains good for several months.

An infused liqueur from Riegersburg

The term infused liqueur describes an old method of liqueur production, in which fruit is steeped in alcohol and rounded off with juice and sugar. Many households in Austria still infuse their own fruit today, mostly from their own gardens. The result varies from year to year, depending on the fruit and the alcohol used. Gölles does this in the manufactory with its own brandy instead of neutral alcohol from the trade.

No flavorings, essences or colorings are added to the bottle. The color comes solely from the fruit. Because juice and sugar make up part of the liquid, the liqueur is significantly lower in alcohol than a clear fine brandy. This explains its softer, rounder character in the glass.

The apricots for the base brandy are harvested by Gölles in July, during a window of time that lasts barely a week. The varieties Ungarische Beste, Rosenmarille and Kulmland Marille are processed. One variety brings more aroma, the other more acidity. What is in the brandy in terms of aroma is thus carried through to the liqueur.

The bottle for an aperitif with guests

The special thing about this apricot liqueur is the combination of fruit sweetness and brandy, which remains noticeable even in the sparkling wine glass. With 350 ml, you can easily prepare 17 aperitifs, enough for a larger group. As a gift for hosts who like to welcome guests with a glass of sparkling wine, it is a thoughtful choice.

For trying out or as a small gift, the liqueur is also available as a 50 ml miniature.

An apricot liqueur that tastes of the fruit it is made from, and turns every glass of sparkling wine into a little summer day.