Gold Apricot begins as a gluten-free spirit base made from corn. It's then filtered through charcoal, and again through lava rock. This step plays an integral role in achieving its signature smooth taste and long finish, as the lava rock is what holds the purity of the water. Next, we add whole, dried California apricots and let it sit. After four to six weeks of natural infusion, the liquid is then only lightly filtered so it retains its natural flavor profile and light golden hue. Then we bottle! That's it. No mass production. No additives. Nothing fake. It's the way spirits were meant to be produced.