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By: Matthew Brockmeyer 5/24/2010
Score is kind of meaningless: if you want a true, dry, peach brandy -- not a liqueur -- this is the only game in town. The nose steals the show here: it is jam-packed with absolutely mouthwatering aromas of pure, fresh peaches. It is interesting neat, but as David alludes to, cocktails are where this will really shine. Davorin's far more of an expert than I'll ever be, but I can't help but wonder how this would fair with a little additional time in the barrel. I'll definitely be looking for more cocktails to try this in, but for tonight, I'm enjoying it in a Judgette (from "The Savoy Cockail Book"): 1/3 peach brandy, 1/3 gin, 1/3 dry Vermouth (I'm using Dolin), dash of lime. Shake well with ice; strain into a chilled cocktail glass. Dry as a bone, but delicious!