Bernard Abricot Liqueur rockhill-farms A nose of crème brulee

A nose of crème brulee

Much like the park for which it’s named

The Bordeaux sweet white wine casks are specifically selected by the Master Distiller from a talented small producer to ensure the notes from both wine and whisky make the perfect marriage

balanced with sweet American oak notes

Bernard Abricot Liqueur rockhill-farms A nose of crème bruleeSince 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