Alain Milliat Apricot Nectar

1 litre
$26.50

This beautiful apricot nectar is made with Bergeron apricots which give the nectar a slight acidity.


Description 

Alain Milliat select Bergeron apricots, grown in the Condrieu/Ardèche area of south eastern France, for their slight acidity. Free from any artificial flavourings, colourings or preservatives.

With a pulpy texture, vivid aromas, woody flavours and a delicate natural acidity, enjoy it mixed with gin, lemonade and a dash of bitters for a beautiful summer drink.

Producer

In 1983, Alain set up on the family farm in Orliénas, Lyon, planting new cherry, peach, pear and apple plots. In 1997, he created 6 fruit juices and earned praise for his creations from top French sommeliers. Since then, the business has flourished and Alain has developed an extensive range of fruit juices and nectars through passion, research, replanting ancient fruit varieties and testing unusual products.

The goal of Alain Milliat is to "transcribe the thrill of fresh fruit", which is achieved by processing fruit quickly after harvest; apricots are processed in July, vineyard peaches in September and apples in November. This exquisitely captures the seasonal variations of colour and flavour in the final product.

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SabatoNZ

Alain Milliat Apricot Nectar

$26.50
Description 

Alain Milliat select Bergeron apricots, grown in the Condrieu/Ardèche area of south eastern France, for their slight acidity. Free from any artificial flavourings, colourings or preservatives.

With a pulpy texture, vivid aromas, woody flavours and a delicate natural acidity, enjoy it mixed with gin, lemonade and a dash of bitters for a beautiful summer drink.

Producer

In 1983, Alain set up on the family farm in Orliénas, Lyon, planting new cherry, peach, pear and apple plots. In 1997, he created 6 fruit juices and earned praise for his creations from top French sommeliers. Since then, the business has flourished and Alain has developed an extensive range of fruit juices and nectars through passion, research, replanting ancient fruit varieties and testing unusual products.

The goal of Alain Milliat is to "transcribe the thrill of fresh fruit", which is achieved by processing fruit quickly after harvest; apricots are processed in July, vineyard peaches in September and apples in November. This exquisitely captures the seasonal variations of colour and flavour in the final product.

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