At the beginning of distillation, the fruit pulp is heated in a copper kettle to a boiling point of alcohol (about 78 degrees Celsius). During this process, the alcohol vaporizes due to alcohol having a lower boiling point than water (Water being about 100 degrees Celsius). The alcoholic fumes in the distillation process are condensed and then vaporized several time before the spirits are removed from distillation. At this point the spirits contain about 70% alcohol. The spirits are then mixed with spring water until an alcoholic content of 40/43% content is achieved.

Controlling this process comes from our three generations of experience. The result is excellent quality.

We continually maintain our excellence in technology with the re-building of our distillery in 1968, 1972, 1996 and 2013.