This Crème de Noyaux from Tempus Fugit Spirits is made in the same style as a 19th century French-style Noyaux. It's made from distilled apricot and cherry pit kernels alongside bitter almonds and other locally sourced botanicals. The crimson red colour is a result of cochineal, which was also historically used to make this liqueur. Splash a dash into a cocktail for a wonderful bitter kick.
Tasting note: A good helping of marzipan, bitter almonds balanced by sweet and juicy notes of apricot and cherry, with bitter amaretto notes returning on the finish.