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making it the perfect aged rum for cocktails
for a soft-toned mid-palate and a stone fruit heavy finish
Much like the park for which it’s named
sophistication
90 Points | Ultimate Spirits Challenge 2016
Bernard Abricot Liqueur rockhill-farms making it the perfect agedSince 1902, the Bernard family has produced a range of liqueurs made mostly from the leaves and flowers of herbs from two high valleys in the Piedmontese Alps. These herbs are picked in the early morning, for peak fragrance, and dried naturally (without heat), then infused in pure alcohol, also without the use of heat, for up to 12 months. The resulting infusion is mixed with spring water from high in the Piedmontese Alps and sugar to make the
