Sweet Cherry Liqueur – Natural Israeli Liqueur from Cherries

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

After the first fermentation is complete, the mixture is distilled in large copper vessels. During heating, alcohol vapors are released and condensed into droplets, which are collected into a liquid distillate. Following the first distillation, the liquid is returned to oak barrels for aging for an additional one to two months.

The mixture then undergoes a second distillation, during which the alcohol is refined and purified. The resulting base distillate is diluted with mineral water using an osmosis process to achieve an alcohol level of 20–30%. An additional portion of fresh fruit blend is then added, and in some cases natural fruit sugar, allowing for a further fermentation period of approximately four months.