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NO BRANDY WITHOUT DISTILLATION

Published: 21.11.2019.

NO BRANDY WITHOUT DISTILLATION

The production of distilled alcoholic beverages is based on fermentation, a natural process of decomposition of organic materials containing sugars. Fermentation also requires yeasts, microorganisms that live and multiply in a medium containing carbohydrates - especially simple sugars. Yeast is found all over the world, even in the polar regions and deserts.

In our distillery, we prepare fruit for fermentation with great care because only quality raw material can produce top quality brandy. Only the healthy and ripe plums and pears from which we have separated the petioles and pits go into the grinding process and then their fresh pulp and juice are filled into fermentation tanks. Fermentation takes place without the presence of air and at a strictly controlled temperature to preserve the aromas.

The fermented material is then poured into a alambic boiler and the distillation process begins. Alcohol distillation occurs due to different boiling points of alcohol (78.5 ° C) and water (100 ° C). When the fermented fruit now containing ethyl alcohol is heated to a temperature above 78.5 ° C but below 100 ° C and the vapor leaving the liquid condenses, the condensate will have a higher alcohol concentration.

Our brandy process goes through twice and at the second distillation, at the beginning and at the end, all harmful compounds that have no place in the top brandy are separated: methyl alcohol, various acids, all parts so called „head“ and „tail“. What remains is called the "heart" of brandy.

Only that best and highest quality distillate goes on aging or maturing and becomes the premium Vertigo Williams or Sljivovica.