The production process
From fruit to distillate to bottle.
Our production process is artisanal and small-scale. At our distillery in Bunschoten-Spakenburg, our passion for our product and our love for the fruit and natural ingredients we work with are central. We produce water and energy-consciously and find destinations for our residual products.
Because we believe it's important, and because it's possible!
Are you looking for a good destination for your fruit (minimum 200 kg)?
Then contact us.
Everything starts with the fruit.
1. Selection of the fruit
We source our fruit from small-scale growers and private individuals close to home. We deliberately choose fruit that is ripe, aromatic, and always unsprayed. It may not always look perfect, but its flavor is. Sometimes it is fruit that would otherwise remain on the tree or go to waste.
2. Clean the fruit
The fruit is first washed and cleaned...
3. Shredding
…manually crushed or pressed…
4. Fermentation
The fruit is then fermented. During this process, natural yeasts convert the fruit sugars into alcohol. This is where the foundation of the aroma is created. Time and temperature play a crucial role in this.
5.1 Distillation
After fermentation, we distil the fruit for the first time, this is called the "first distillation".
5.2 Distillation
The second step is the final distillation. We distill the first run in small batches. Distilling is not a trick; it is about listening, smelling, and tasting. This is where our craftsmanship and creativity reveal themselves. We separate the heads (undesirable sharp compounds), the heart (pure, aromatic, and balanced), and the tails (heavier notes). Only the heart of the distillate is used.
6. Rest & maturation
Some distillates are bottled immediately, others are left to rest — sometimes in a cask. Wood can soften, deepen, and add new layers to the distillate, without overpowering the fruit.
7. Bottling
Now our product is ready to be bottled. For brandies, we add nothing but demineralized water to adjust the alcohol %. For liqueurs, we add as little sugar as possible for balance, never to mask the taste. No artificial colors or flavors, no tricks.
What you taste is what the fruit had to say.
The Production Process of Liqueurs
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1. Zest winning
Using a truffle slicer, we manually remove only the outer skin, the zest. This is where the aromatic flavours are found.
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2. Macerate lemon zest
In homemade alcohol with a high percentage, we let the zest steep for over 8 weeks, stirring occasionally.
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3. Adjust the taste
Following an Italian recipe, we mix the flavorful strong alcohol with not too much syrup and water.
Voila - delicious even at room temperature.
