Apricot brandy is a fruit brandy (eau-de-vie) distilled from fermented apricots, prized for its rich apricot aroma with notes of honey and almond, the latter coming from trace amygdalin in the fruit's kernel. It has long been produced in Central and Eastern Europe, particularly Austria, Hungary, and Germany, and is also made in parts of the United States. In the kitchen, it is used to flavor desserts such as tarts and ice creams, as well as sauces, glazes, and marinades for pork, poultry, and game, where its sweetness helps balance rich or fatty flavors. It should not be confused with cheaper apricot liqueur, which is sweetened and lower in alcohol; true apricot brandy (eau-de-vie) is unsweetened and higher-proof.