*Blonde sugar
*Pisco
*Wooden barrel
*Water
Preparation of the Liquor
For 100 liters we need to deposit 650 liters of pisco in a wooden barrel, then we complete the difference with boiled water, mixing it when it is very cold, later we add 320 kilos of apricot fruit and let it macerate for 15 days. Then we add melted brown sugar in a pan to later macerate for at least two months, so it will be ready to transfer it and taste it.
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