Raw material: Apricot 100%
Mode of production: Use only ripe fruit grown in its own garden in Vernashen. Distillation uses alambic and double distillation with separation of heads, tails and heart. Exposure takes at least 5 years in apricot barrels. Water for mixing, used softened, purified from its own spring in Vayots Dzor. After mixing with water, brandy rests for several weeks.
Tasting notes: The color is rich amber brown. The aroma is pronounced tones of ripe apricot. In taste pleasant, bright, taste of the ripened, fragrant, Armenian apricot is perfectly expressed. Not burning, but pleasantly warming. Aftertaste is long with the same apricot notes.
Gastronomy: Digestive, fruit, cigar.
Wine Serving Temperature: 20 ° -22 ° С