Lemon Liqueur – Natural Israeli Citrus Liqueur

Our liqueur production process begins with fresh fruit delivered directly from farmers in the Galilee and the Golan Heights. The fruit is crushed, pressed, and transferred into oak barrels for fermentation. Without the addition of yeast, this natural fermentation lasts from one month in summer to up to three months in winter, until a fruit mash is formed.

Once the initial fermentation is complete, the mixture is distilled in large copper stills. During the boiling process, alcohol vapors are released and then condensed into drops of spirit. These drops are collected into a liquid, which is returned to oak barrels for an additional one to two months of aging after distillation.

The spirit then undergoes a second distillation, during which it is carefully purified from unwanted compounds. The resulting base distillate is diluted with mineral water using an osmosis method to achieve an alcohol level of 20–30% ABV. A fresh portion of fruit mixture is then added, and in some cases natural fruit sugar is introduced, allowing for an additional fermentation period of up to four months.