Rothman & Winter Orchard Apricot Liqueur

2.23.22 Served: Neat, Flute Bottle Open: Same day and 11 month (near empty, highly oxidized) Side by side Aroma: New: Apricot Candy. How I imagine apricot gummy worms or hard candies to smell like. 11 month: Dried Apricot. A much lower impression of acid. Flavor: New: Proofy and fresh. Shares some of the same flavors as regular brandy, likely due some common congeners. Apricot flavor is fresh, like bitting into one. 11 month: Very gentle on the tongue. Less alcohol burn and less acid. Once again, more of a dried apricot feel, with more skin flavor. More pleasant to drink on its own than the fresh one, but I anticipate it getting lost in cocktails more easily than the new. I give this a 4.5 because I know how well it stands up in cocktails. It is easy to underestimate how well the apricot flavor carries through in a short sour. I wouldn't necessarily recommend drinking it neat or on the rocks. Here's my recommendation: Dan Carlson's "Limpa" Cocktail: 1/4oz - 1/2oz Simple Syrup 3/4oz - Orchard Apricot 1oz Lemon Juice 2oz Aquavit (Butter-washed if possible, 8oz Butter per 750ml) Serve shaken in a either in a coupe or over a large rock. Garnish with a lemon wheel and a dried apricot.

Rediculously sweet. Nice fruity smell, but would only drink this in cocktails.

Tasty but somewhat reserved apricot... would like it turned up a bit. First thought is candied apricot rather than fresh, not due to overall sweetness just a "variant" of the flavor. Not syrupy, and I also appreciate the use of eau de vie from the same apricots used for the infusion, if only for the mentality of authenticity vs. its grain neutral alcohol using competition, not sure I could tell there is a net boost taste-wise.