van Nahmen Apricot Nectar. Apricot nectar from the Orange de Provence variety – velvety, full-bodied, and sweet with a fresh acidity.

van Nahmen Apricot Nectar is a single-variety fruit nectar made from the "Orange de Provence" apricot variety, bottled by the van Nahmen fruit press in Hamminkeln on the Lower Rhine. It consists of water, apricot purée, and sugar, with a fruit content of at least 45%, 0.75 l.

Apricot Nectar by van Nahmen flows more slowly into the glass than a standard juice. This is due to the fruit purée. Apricots are very fleshy, which is why the fruit press processes them as a nectar. The fruit purée is mixed with water and sugar until the acidity and sweetness are just right. It contains at least 45% fruit, along with a little ascorbic acid as an antioxidant. A Sunday afternoon, a cheesecake on the table, and next to it a carafe of this orange nectar: it is made for moments like these.

Taste

The producer describes a harmonious balance of fruit sweetness and crisp, fresh acidity. In the mouth, the texture is the first thing you notice: the nectar is thicker than juice, full-bodied, and velvety. Sweetness takes center stage, but the acidity of the apricot provides a counterpoint, ensuring it does not feel sticky.

According to van Nahmen, they use only fully ripe fruit for this nectar. You can taste this in the full, warm apricot note, which is reminiscent of late-summer jam. Anyone expecting a light, watery thirst-quencher will find it too rich when consumed straight.

Use

Drinking temperature is important here: the producer recommends 12 to 14 °C, slightly warmer than refrigerator temperature. Take the bottle out a while before pouring; it allows the aroma to fully unfold.

The tasting note recommends it straight as an accompaniment to dessert: fruit desserts, cheesecake, and even a foie gras terrine. Try it with apricot crumb cake, rice pudding with cinnamon, or a mild soft cheese. Mixed 1:1 with sparkling water, it becomes a light spritzer for warm days. It also works well drizzled over natural yogurt or quark as a quick fruit sauce.

Store opened bottles in a cool place and consume them within five days, according to the producer.

Our tip: For a festive aperitif, the producer suggests mixing one-third nectar with two-thirds dry sparkling wine. Served well-chilled in a champagne flute, it makes for a fruity welcome drink.

Origin

The "Orange de Provence" variety originates from Provence in southern France and, according to the producer, is now rarely cultivated. Its name reveals the color it brings to the glass. van Nahmen does not specify where the fruit used was grown. It is confirmed that the nectar is pressed exclusively from this single variety. Single-varietal purity has been a core principle for the fruit press since they began producing single-variety juices in 2007. For a rare variety like this, it means: in the glass, you taste exactly this one apricot.

The van Nahmen fruit press is based in Hamminkeln on the Lower Rhine. Its history began in 1917 with Rhenish apple butter; juices were added starting in 1930. Today, Dr. Peter van Nahmen and his wife Sabine run the business in the fourth generation. The entire range of juices is available to sample at the farm shop in Hamminkeln. From April to December, the fruit press hosts an open fruit juice tasting in the farm kitchen on the second Saturday of every month.

For whom

For anyone who loves apricots and is looking for a nectar with body. For families who like to have a spritzer on the breakfast table on weekends. For coffee tables, brunches, and dessert buffets where a juice can be more than just a side item. For hosts looking to mix a fruity aperitif. Similarly velvety, with the delicate fruit of the peach, is the White Peach Nectar. The Constantinople Apple Quince Nectar is more tart and features more fruit. You can find all nectars and juices at van Nahmen.

This apricot nectar is not suitable for those looking for a dry, tart juice to accompany a meal – it is sweet, velvety, and belongs with dessert.

Orange de Provence, processed fully ripe – the velvety apricot nectar from Hamminkeln for cheesecake, brunch, and fruity aperitifs.