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This warming liqueur from Devon has an extremely clean, dry and yet fruity taste that will scintillate the palate.
How is it best drunk?
The apricots are very obviously present, and although the quality of the brandy can be perceived easily, the brandy ingeniously does not overpower this delicious blend of fruit and spirit. It can be drunk after dinner and is especially good with a blue cheese...Stilton for example. If you like experimentation then try it in sauces, where a brandy would normally be added and a very slight sweetness might be appreciated. Try reducing it and pouring it over a crepe or two....have fun!
How is this made?
This is handmade by a small team of passionate individuals at Nigel Howard's West Country, Lyme Bay Winery, we should know as Frances and I went to visit them in 2005. Nigel, a retired banker who escaped the City in 1994 to make wine, uses both traditional and modern production methods to create the best quality liqueur. The brandy used in this delicate fusion comes from Julian Temperley’s Burrow Hill Farm, the creator of our magnificent Somerset 10 Year Old Cider Brandy 42% and Somerset Pomona 20%.