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Crème de pêche: real peach macerated into spirit, richer and less candied than schnapps.
France
The crème style comes out of the French tradition of fruit liqueurs built for the aperitif hour, where crème de cassis set the template. Peach followed the same path, and Burgundy and the Loire remain the reference producers.
Ripe peaches macerate in neutral spirit, sometimes with a portion of the stones for an almond note, then sugar brings it to crème weight.
Ripe stone fruit with a faint bitter-almond edge, thick on the palate and clearly fruit-led.
Did you know
The crème in crème de pêche refers to the sugar load rather than to any dairy: French rules set a minimum of 250 grams of sugar per litre.
Also known as: mathilde peche, mathilde pêche, giffard creme de peche, giffard crème de peche, peche, mathilde peche liqueur
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