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Production process

Our brandies begin their journey in the orchards of the region where we live. Each bottle is made by a classic baking process during which the extract of aroma and sun is gained from the healthiest fruit.

We use only the best homemade fruits at full maturity, and through the process of controlled fermentation at the optimum temperature its best flavours and alcohols are developed. There is no cold filtration either, so the brandy is more aromatic and full of fruity taste.

The brandy is roasted in forged copper (alambic charentais), which is still the first choice of the world's best distilleries, and through double distillation with the separation of all bad alcohols at the beginning and end of distillation, we get a premium product.

Williams pear brandy aging is in line with global megatrends in production and is done in glass containers. Slivovitz ripens in new Slavonian oak barrels at least one year before bottling.

The design of the bottles is completely subordinated to the content: nectar that brings out the best and truest of pears and plums.