Blog

To sensation without filtration

In the world of strong alcoholic beverages, filtration is currently very hot topic, especially among large producers of cognacs and whiskeys. The "opponents" of filtration believe that filtration is a process that is mostly done for so-called cosmetic reasons, to prevent the cloudiness of the brandy during maturation or during consumption of very chilled drink. Filtration is also carried out to eliminate some of the... Find out more

Maturation and aging of brandy

It takes time and attention for distillate to become brandy. After the second distillation, when plum and Williams distillate come out from the boiler, their alcohol concentration is between 65% and 68%. Then the Williams brandys is stored in glass containers for aging and to balance the aromas and alcohols. At the Vertigo Distillery, we use glass containers because they have proven to be the best since they... Find out more

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... Find out more

Short history of rakia

Because the two ingredients needed for alcoholic fermentation, yeasts and sugars, are widespread and always occur together, civilizations in almost all parts of the world developed some form of alcoholic beverage very early in their history. Thus, 13,000 years remains of beer were found in Israel, and traces of rice fermented alcohol in China dates back to the 8th century BC. And so through the centuries and... Find out more