• Embodies the apricot orchard in full bloom
• Delicate floral bouquet; long elegant finish; no added sugar
• Enjoy neat or in simple stirred drinks
• Lends spice, earth and licorice notes to sours and slings
• Purkhart has captured authentic regional tastes since 1932

Blume Marillen—”blossom of the apricot”—captures the lovely bouquet and taste of the Klosterneuburger apricot found in the Wachau region of the Danube Valley. The Destillerie Purkhart “Blume Marillen” is famed for its delicate floral bouquet and a long, elegant finish. More than 9 pounds of apricots are distilled for each 750ml bottle. For over 40 years the Purkhart family has produced this lovely eau-de-vie that embodies the apricot orchard in full bloom. Enjoy on its own, in an exuberant take on a French 75, or use to provide robust aromatics to stirred or shaken drinks. 100% reines Destillat aus Marillen.

Quality eaux-de-vie such as Blume Marillen show best at a temperature between 59°F and 72°F (15°C - 22°C) at which they give off their full range of aromas. The intense perfume and combination of fruit and spice lend Blume Marillen well to simple stirred drinks, often incorporating Cocchi Americano Bianco. In sours or slings, the spice, earth and licorice notes of Blume Marillen allow for the incorporation of sweeter and fruitier flavors without producing too soft a finished cocktail.

keeps indefinitely
(50-65ºF)

keeps indefinitely
(room temp)

pour varies
(59-64ºF)

About Purkhart

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Since 1932 the Purkhart family has produced award winning eaux-de-vie (brandy or “brand”), schnaps and liqueurs. Renowned for his exacting standards and consistent quality, Günter Purkhart has taught distillation technique to many of today’s leading producers. Capturing elegance of ripe fruit and authentic regional tastes is a family passion. Full details

About Fruit Brandy

Fruit brandy, or eau-de-vie (eaux-de-vie in the plural; "water of life" in translation), is brandy made with any fruit apart from grapes. Most commonly, orchard fruits such as apples, pears, plums, cherries and blackberries are harvested, crushed and fermented, and the resulting must distilled twice. Most eaux-de-vie are bottled without ageing to preserve the integrity of the fruit character. These spirits are an important part of cultures in areas of Europe where production is most common and traditional. Full details