Blenheim Apricot
A pure expression of dry-farmed California Blenheim apricots
A pure expression of dry-farmed Blenheim apricots, picked at peak ripeness and traditionally sun-dried. We macerate the fruit for months in locally sourced grape brandy, then sweeten with brown sugar, whose molasses notes complement the rich apricot flavor. The result is a liqueur that captures and concentrates the fruit's remarkable sweetness and aroma.
Deep and aromatic, sweet in the way that a perfectly ripe stone fruit should be. It makes a perfect Old Fashioned with Brucato's Crane Cove Rye, works beautifully in a spritz, and is wonderful sipped neat.
ABV: 36% | 750ml
Ships nationwide, or available for pickup at Bar Brucato
Tasting Notes
Unmistakably apricot on the nose - honey and ripe peach, with floral notes of orange blossom and jasmine giving way to caramel and baking spices. The taste is decadent and layered, bursting with intense apricot jam and tangy sultanas before settling into candied orange peel. The mouthfeel is thick and honeyed, then retreats into a bright, tart finish of honeysuckle.
Select Ingredients
Blenheim Apricots Dry-farmed in Los Altos and Hollister
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Blenheim Apricot
The Blenheim is one of California's most prized fruits. Dry-farmed in Los Altos and Hollister then sun-dried on wooden trays, it concentrates a flavor — honey, stone fruit, and floral brightness — that no other apricot can match.
Grape Brandy
Made from locally grown grapes and distilled with care, it carries a warmth and subtle complexity that lets the botanicals shine without overpowering them.
Brown Sugar
A touch of brown sugar rounds the liqueur's natural brightness with a hint of molasses depth. It sweetens without flattening, amplifying the apricot's richness and leaving a warmth that lingers on the finish.
Too Fragile for most store shelves. Perfect for Your Bar.
Blenheim apricots are on the Slow Food Arc of Taste as a highly endangered variety. Too delicate for most stores, they are considered among the world's finest apricots and are grown in only a few places, including the Bay Area.
They bruise and soften within hours of picking, which is why they rarely reach a store shelf or even a farmers' market — and why the orchards that remain still sun-dry the fruit on trays, the practice painted into the Coit Tower murals in 1934.
Each release begins as an idea: a single ingredient, a fleeting season, or a sensory memory we want to distill. We chase those ideas through fermentation, maceration, aging, and iteration — crafting countless tinctures and batches until we get it just right.
These spirits are small by design. They’re made in extremely limited quantities, aged for months or years, and never made the same way twice. Some may evolve into future staples, while others exist only once — a moment in a bottle. Our Distillery Series releases are a chance to share in something personal, fleeting, and unlike anything else behind the bar.
We'll be releasing more small-batch bottles in the seasons to come. Join our newsletter and be first to know what we're working on and when new releases are launched.
