Rothman & Winter Orchard Apricot Liqueur

Served neat in a flute. The bottle was opened on the same day and again after 11 months (nearly empty, very oxidized), tasted side-by-side. New Bottle Aroma: Reminiscent of apricot candy, like apricot gummy worms or hard candies. 11 Month Aroma: Dried apricot, with a much less pronounced acidity. New Bottle Flavor: Boozy and fresh. Shares some characteristics with regular brandy, possibly due to shared congeners. The apricot flavor is vibrant, like biting into a fresh apricot. 11 Month Flavor: Very smooth on the palate. Reduced alcohol burn and acidity. More of a dried apricot essence, with more skin flavor. More enjoyable to drink straight than the fresh version, but I suspect it will be less effective in cocktails than the new one. I rate this highly because I know its excellent performance in cocktails. It's easy to underestimate how well the apricot flavor carries through in a short sour. I wouldn't necessarily suggest drinking it neat or on the rocks. Here's my suggestion: 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 coupe or over a large ice cube. Garnish with a lemon wheel and a dried apricot.

Enjoyable, but the apricot flavor is somewhat subdued; I wish it were more pronounced. The initial impression is of candied apricot rather than fresh, not due to overall sweetness but a specific 'variation' of the flavor. It's not syrupy, and I do appreciate the use of eau de vie from the same apricots used for the infusion, primarily for the principle of authenticity compared to spirits made with grain neutral alcohol, though I'm uncertain if I could discern a tangible taste benefit.

Incredibly sweet. The aroma is pleasant and fruity, but I would only use this in cocktails.