Marshall! Thank you! This was also very educational. If you dry the kernel inside an apricot, you can apparently eat it. When I looked up pictures all I thought about was almonds. Being that I am allergic to almonds I feel like I have to try to make these on my own.
Dry Appearance: Long leaves. Dark chocolate brown with some golden hints. Slightly dusty. Tightly twisted.
Dry Aroma: Dry and sweet. A bit of Vinsanto. A sweet wine by Gaia in Greece. (Btw, if you ever go to Santorini, visit the Gaia shop. It’s amazing) Also some mineral notes.
Flavor: Lots of minerality. Very fruity. Dried apricot. When infused longer the minerality really kicks in. Wet rocks.
Wet Aroma: Mix of fruit notes and raisins.
There is a slight astringency when you let it steep longer but it plays very nicely with the minerality.
Oh wow I didnt even know that about the apricot kernels haha I didnt bother to look it up! That’s cool though. I thought they meant kernel as in the metaphorical “kernel” or essence of apricot haha. Let me know how it tastes if you try it!