This is made from the local umadinka variety thats extremely frost and drought resistant and with strong immunity to diseases and pests. While not as ancient as the Plum, apricots date back to the 3rd millennia BC via the Silk Road. Romans continued to spread the fruit all over the region around 70 BC. After just smelling this for the first time, it had to be a part of the lineup. Theres such a fine line between the extract and or essence of Apricot and the real deal. I grew up with two apricot trees in my backyard, and my olfactory memory has never been so aggressively triggered. Its ripe without being candied or synthetically perfumed and doesnt have that aromatic yeast quality we often find hiding in wines. Hand picked and spontaneously fermented, its then distilled once, distilled again at ~60% alcohol, and the second distillation is blended with demineralized water resulting in ~40% alcohol. There are no other additives.