apricot

Marille is the Alpine term for apricot – and the success of an apricot brandy depends entirely on the quality of the fruit. Fully ripe apricots, fermented and distilled without additives: that's all it takes, provided the raw material is right.

On the nose, juicy apricot fruit with delicate almond notes – typical of stone fruit distillates where the kernel plays a significant role. On the palate, clear, finely fruity aromas, no harshness, no overpowering character. The finish offers an elegant apricot note with a subtle nutty aftertaste.

Serve neat at around 10–12 °C – slightly chilled, the fruit flavors unfold without the aromas dissipating. Classically enjoyed after a meal, with almond pastries, or a mature soft cheese.