Dry apricot brandy
Dry apricot brandy is a type of fruit [ingredient=brandy brandy] made from apricots that are fermented and distilled into a clear spirit that is at least 80 proof at bottling. The best and most widely available commercial apricot brandy is from the Purkhart distillery in Austria (sold under the Blume Marillen brand, and imported by Haus Alpenz.
Austria is the epicenter for production of apricot brandy, with hundreds of small producers, most of whom do not export their product (due to tax disincentives designed to favor large producers). Some of these smaller producers include Nikolaihof Wachau (a biodynamic winery), Hans Reisetbauer, and Rochelt. Apricot brandy of this type has a strong aroma of apricots, with a buttery-creamy mouthfeel and flavor.
Now... here's a couple of things dry apricot brandy is not: apricot brandy is not apricot liqueur (like Marie Brizard Apry). These are usually very sweet, and low alcohol. Apriot brandy is not apricot "flavored" brandy (like Hiram Walker or Bols). These are usually sweetened and artificially flavored with apricots.
In the 19th century in the United States, it was common to find peach or apricot brandy, which was brandy rested on the pits of those fruits. These brandies were highly prized, and rather expensive.