Ratafia Cherry – Premium Natural Israeli Fruit Liqueur, Kosher

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

After the initial fermentation, the mixture is distilled in large distillation vessels. During heating, alcohol vapors are released and condensed into liquid distillate. Following the first distillation, the spirit is returned to oak barrels for additional maturation lasting one to two months.

The liquid then undergoes a second distillation, refining the spirit and enhancing its clarity and balance. The resulting base distillate is diluted with mineral water using an osmosis process to achieve an alcohol level between 20% and 30%. An additional portion of fresh fruit infusion is then introduced, and in certain editions natural fruit sugar may be added, allowing for further maturation over a period of approximately four months.