Sky Gin Liqueur – Israeli Gin Fruit Liqueur

The production process of our liqueurs begins with fresh juniper berries, as well as orange zest and orange blossoms, delivered directly from farmers in the Galilee or the Golan Heights, being crushed/pressed and placed for fermentation in oak barrels until mash is obtained (from one month in summer to three months in winter) without the use of yeast.

After the first fermentation is completed, 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 to 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.