Apricot Liqueur – Israeli Fruit-Based Liqueur

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 until alcohol is obtained (from one month in summer to three months in winter) without the use of yeast.

After the first fermentation, the mixture is distilled by boiling in large tanks, and vapors form droplets of alcohol. These droplets are collected into a liquid, which after the distillation process is returned to the barrel for 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 achieve a lower strength level, from 20 to 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.