RinQuinQuin à la Pêche is made using three different types of peach - Cardinale, Coronet and Junegold. As if this wasn't enough peach for you, they also used the leaves from peach trees, harvests just before autumn. The leaves and peaches are all macerated separately in alcohol and white wine. Afterwards, the liquid is added to the white wine, while the solids left over are distilled and added to the mix.
Perfect for a summer aperitif, RinQuinQuin à la Pêche goes well with tonic water or served long and over ice.
The term RinQuinQuin was originally a generic word. In the Provencal language it means invigorating drink (from the verb requinquilhar : to cheer up).