1. Destilation:
Fruit, resp. herbs or other kind of possible
material gets destilled and the produced alcohol is then developed to
liquor
2. Maceration: Fruit, respectively fruitjuices, are added to alcohol
which then draws the flavours and other essences out of the fruits. After
that process the fruit is filtered and the liquor is filled in bottles.
3. Emulsion:
Emulsion is a process in which, simply expressed, liquid
is mixed with fat. Than sugar is added.
A famous liquor of emulsion is, for example, liquor of eggs.
Our liquors are
made by maceration.
After getting
maturity in the alcohol fruit is filtered out and the liquor is to be
filled into bottles.
In germany the law
requires 220g. of fruitessence per liter.
Our fruitjuice made liquors contain 25-30% of fresh sqeezed juice of ecological
grown fruit. That means that we outdo the german requirements by far.
some of our liquors are produced with common brandy and/or rum instead
of pure alcohol. Its a matter of taste.