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I was reading a magazine in the dentists waiting room in France which described aging spirit with apricot stones. I am interested in aging with different woods and I am keen to try this but I am worried that they contain cyanide would this be an issue ? Any help would be useful

Tests have shown that apricot stones do contain cyanide. Macerating does dissolve some of it. So you will be exposed to some of the poison. How much and what the effects are is variable.

I guess if you’re a gambler, then the opportunity is tempting. Me....no thanks.
ss

It's a strong flavoring. You make Amaretto from vodka this way. It overwhelmes other flavors. Total different than oak.
I don't think anyone here can prove you that it's safe or unsafe. You will find informations online that it cures cancer when you eat five stones a day. And you will find informations like if you make a apricot wine and one stone breaks up you have to toss the whole wine or you will poisoned.
At least we know it's a traditional recipe. Traditional recipes normally are safe.
Simply collect during the summer stones from apricots or mirabelles, cherries, plums... ,always when you eat some, in a jar with alcohol 40-60%. At the end of the summer take them out, filter it with coffee filters. Perhaps dilute it with neutral. And add a bit sugar.

der wo wrote:It's a strong flavoring. You make Amaretto from vodka this way. It overwhelmes other flavors. Total different than oak.
I don't think anyone here can prove you that it's safe or unsafe. You will find informations online that it cures cancer when you eat five stones a day. And you will find informations like if you make a apricot wine and one stone breaks up you have to toss the whole wine or you will poisoned.
At least we know it's a traditional recipe. Traditional recipes normally are safe.
Simply collect during the summer stones from apricots or mirabelles, cherries, plums... ,always when you eat some, in a jar with alcohol 40-60%. At the end of the summer take them out, filter it with coffee filters. Perhaps dilute it with neutral. And add a bit sugar.

Is that using the whole stone der wo ? or just the kernel ?

I think I can say with some confidence that if "apricot kernels" / "cherry pits" etc etc etc were in reality poisonous to the stage of being a health hazard, they would not be on sale in shops !

And some of the more enterprising Murderers would be making up "Special Marzipan" to do away with husbands they were unhappy with !

Whole stones. Something like 1l stones filled up to 3l with 40%abv. It will get also a nice Bourbon like color.
Never experimented with only kernels. Sounds like a lot of work.

der wo wrote:Whole stones. Something like 1l stones filled up to 3l with 40%abv. It will get also a nice Bourbon like color.
Never experimented with only kernels. Sounds like a lot of work.

Although it is a bit of effort smashing the stones I have only used kernels (and only a few times but I like the taste.)
I had the idea that the shells would leave an (unpleasant) woody taste.
But maybe not, we age the spirit in wooden barrels, but I think oak would taste a lot better.

Worth experimenting, anyway....

Geoff

der wo wrote:Whole stones. Something like 1l stones filled up to 3l with 40%abv. It will get also a nice Bourbon like color.
Never experimented with only kernels. Sounds like a lot of work.

I like Amaretto - I'll give that a go !

Just been aroud to the shop and find it at 15% abv - yes nice bourbon colour - but sounds rather low strength - Is that the traditional strength ?

It is a bit labour intensive to smash the stones but while the still is going....

Geoff