Luxardo Apricot came about when the city of Rome organized a competition for spirits producers, looking for a new spirit to represent the capital city. This was the winner. Made by infusing the pulp of apricots in sugar beet alcohol, which results in an intense apricot flavour and aroma. Touches of light spice, reminiscent of cinnamon and almond. Rich and jammy flavours of stewed apricot are also apparent. The finish shows off dried apricot and a toasted almond finish. Best enjoyed over ice or neat after a meal.