Kiwi Liqueur – Natural Israeli Liqueur from Kiwi

The production process of our liqueurs begins with fresh fruits, delivered directly from farmers in the Galilee or the Golan Heights, being crushed, pressed, and placed for fermentation in oak barrels. Without the addition of yeast, this process lasts from one month in summer to three months in winter, until mash is obtained.

After the first fermentation is completed, the mixture is distilled in large tanks. As a result of boiling, vapors are formed which condense into droplets of alcohol. These droplets are collected into a liquid, which after distillation is aged in a barrel for another one or two months. Then the mixture undergoes a second distillation, during which the alcohol is purified from toxins. The resulting base distillate is diluted with mineral water using the osmosis method to bring the drink's strength to 20-30% alcohol. Another portion of fresh fruit mixture is added to the diluted drink, and in some cases, fruit sugar is added for additional fermentation over four months.