Combier Crème d'Abricot Apricot Liqueur 700ml

Maison Combier's story begins not with liqueur, but with candy. Jean-Baptiste Combier and his wife were confectioners by trade, working out of their own kitchen in Saumur, in France's Loire Valley, before Jean-Baptiste's years-long pursuit of something entirely new finally paid off in 1834 with the world's first triple sec — a category the house still produces to that same exacting original standard nearly two centuries later. Crème d'Abricot carries that same confectioner's patience forward, made through a genuinely old-fashioned process: pitted apricots left to macerate for three to four months, then given only a light pressing to extract a particularly fragrant, concentrated fruit infusion — no distillation involved, a meaningfully different, gentler method than the house's separate Liqueur d'Abricot.

The result is a liqueur built entirely around letting the fruit speak for itself. Combier's own tasting notes describe genuine notes of ripe apricot, "a very concentrated naturalness," and what the house calls a "bewitching sweetness" — language that captures a crème style built for real intensity of flavor rather than restraint. Bottled at 17% ABV, Crème d'Abricot is traditionally enjoyed the way the French have long served their fruit crèmes: as a kir, splashed with white wine or Champagne, or simply poured over ice. It's equally at home stirred into a coulis or spooned over a bright yellow fruit salad, where its concentrated apricot character can do real work rather than simply garnish the dish.

Origins & Craftsmanship

Maison Combier was founded in 1834 in Saumur, in France's Loire Valley, by confectioners Jean-Baptiste Combier and his wife, who spent years experimenting before perfecting the formula for the world's first triple sec, Combier Liqueur d'Orange — still produced today according to the same standards Jean-Baptiste established nearly two centuries ago. The house has since expanded into a broad range of fruit liqueurs and crèmes, all produced at the same Saumur facility.

Crème d'Abricot is made from pitted apricots, prepared the traditional, old-fashioned way: the fruit macerates for three to four months, followed by a light pressing to produce a particularly fragrant fruit infusion. No distillation is involved in this process, distinguishing it from Combier's separate Liqueur d'Abricot, which is triple distilled. Bottled at 17% ABV.

Critics Reviews

No independent critic review is confirmed for this product at this time.

Maison Combier (official tasting notes):
"Made from pitted apricots, the cream is prepared the old-fashioned way: maceration for 3-4 months and light pressing to make a particularly fragrant fruit infusion. At the tasting, you will discover notes of ripe apricots, a very concentrated naturalness and a bewitching sweetness. It is enjoyed as a kir, but also on ice, in coulis, or in a yellow fruit salad."

Tasting Profile

Nose
Fragrant and concentrated, with genuine ripe apricot character developed through several months of patient maceration rather than distillation.

Palate
Ripe apricot leads with real intensity — a "very concentrated naturalness," in the house's own words — carried by a bewitchingly rich sweetness that reflects the fruit's own natural character rather than any added flavoring.

Finish
Sweet and lingering, with the concentrated apricot flavor persisting cleanly — genuinely built for a kir, over ice, or as a dessert accompaniment rather than a drier cocktail modifier.

Quick Overview

Cocktail Suggestions

Kir d'Abricot (the classic French serve)
A splash of Combier Crème d'Abricot topped with dry white wine, or Kir Royale-style with Champagne.

Over Ice — simple and direct, letting the concentrated apricot character stand entirely on its own.

Dessert Pairing
Drizzled into a coulis or spooned over a fresh yellow fruit salad.