In pastoral orchards in the Loire Valley of France, not far from the Giffard facility, grow the quintessential apricot variety, Rouges du Roussillon. We remove the apricot kernel and macerate only the aromatic pink flesh and skin, steeped in neutral spirit to extract the distinct flavor and color. Then, apricot juice is added to sweeten the liqueur and impart a natural, true-to-fruit balance of tartness. Natural sediment may appear, especially at colder temperatures, a reminder of the real fruit used to create our premium liqueur.