Capovilla - Vesuvius apricot distillate

Vittorio Capovilla is a peasant distiller with an almost maniacal passion for fruit, he produces numerous varieties in the land near the distillery and those he cannot cultivate he goes to look for around Italy and the internal world. For this Vesubio apricot distillate, the "Capo" selects apricots grown on the slopes of the volcano. The fruits are pitted and shredded until they reach the consistency of a puree, and then ferment spontaneously with its own yeasts. The slow distillation takes place in a discontinuous Muller alembic still in a bain-marie.
Whether cultivated or wild, every single variety of fruit used by Capovilla must reach the right ripeness. Some fruits are best expressed when they reach over-ripening, others if picked slightly early. In addition, each variety can give the maximum of its aromas from a very specific part, such as the kernel, a component which, however, could also give unpleasant aromas. Peaches for example: the fruits must be gently pressed to be able to easily remove the stone, which has a very bitter almond inside, which could compromise the aromatic profile of the final distillate, while other varieties such as Mirabelle give out a very typical scent from the stone. given by benzaldehyde.