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Made by the oldest distillery in the Wachau
BAILONI GOLD APRICOT LIQUEUR & SCHNAPPS
April 2016 Issue / Vol. 4, No. 8                                                                             A Wachau Wonder.













 
 
 
 

Owner | Executive Chef
ELOTE CAFE, SEDONA
JEFF SMEDSTAD

       
Iron Chef | Executive Chef Director of Food & Beverage
JW MARRIOTT TUCSON STARR PASS
DANNY PEREZ


Founder | Farmer
CARTA COFFEE MERCHANTS
SCOTT BURR
 




Check out the recipe using Bailoni Apricot Gold Liqueur on our

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Carlo DeVito:
Jiggers & Drams
Whisky Journal


     
La Hacienda:
by Richard Sandoval
Everything is hands-on.

     
Certified Sommelier
RITZ-CARLTON MARINA DEL REY
Mitch Ober


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Bailoni Gold Apricot Liqueur & Schnapps | Made by the oldest distillery in the Wachau Oh, those mineral-driven white wines of Austria’s Wachau, that storybook landscape that stretches along the Danube River between the Austrian cities of Melk and Krems. Among the valley’s historic and architecturally important monasteries, castles, and ruins grow those Grüner Veltliner and Reisling grapevines on the granite and schist slopes. This riverine scene, designated a UNESCO World Heritage Site because of its quintessential cultural landscape, doesn’t only produce trademark wines. The valley also grows an apricot like no other, called Wachauer Marille, or Wachauer Apricot. The fruit received protected designation in 1996. The same terrior that produces that trademark Grüner Veltliner creates the special features of the Wachauer Apricot. “In summer,” explained Claudia Bailoni of Bailoni Gold Apricot Liqueurs, “we have very hot days and very cold nights. This climate provides the best conditions so that the unique aroma of the Wachauer Apricot can develop.” The Wachau, Bailoni informed, has approximately 100,000 apricot trees farmed by 180 growers. The silty soil on which the trees grow, called loess, imparts the ultra-sweet and -juicy character of the fruit and the intensely deep apricot flavor.