For this unique, lightly sweetened Liqueur, Leopold Bros. start by pitting or destoning the peaches (the pits are collected for amaretto production), then mashing them in a centrifugal mill before fermenting that mash for 12 days in their custom-designed, German-engineered stainless steel eau-de-vie fermenters. From there, they run the peaches through the Three Chamber still to an ABV of 64%. Over the course of two months, the eau de vie is slowly diluted down to bottle strength, so as not to separate any of the spirit’s essential oils. Before bottling, they add just a bit Belgian candi sugar for just a touch of sweetness and color.

Unlike other cordials, this peach brandy liqueur comes in at a robust 40% ABV, making it the same proof as most gins or vodkas. As a result, it can function as both the base or the modifier of a cocktail, in addition to sipping it neat.