Ratafia Apple and Cinnamon - Premium Israeli Kosher Ratafia, Naturally Sweet

The production process of our ratafia begins with fresh apples delivered directly from farmers in the Galilee and the Golan Heights. The apples are crushed, pressed, and placed in oak barrels for natural fermentation until mash is obtained. Fermentation takes place without the use of yeast and lasts from one month in summer to up to three months in winter.

After the initial fermentation is completed, the mixture is distilled using a traditional boiling process in large vessels. During distillation, alcohol vapors are formed and condensed into liquid. The resulting distillate is then returned to oak barrels for one to two months to stabilize and deepen the flavor.

A second distillation follows, producing a clean and balanced base distillate. The alcohol is diluted with mineral water using reverse osmosis to reach a final strength of 18% alcohol. In the final stage, fresh apple mixture and natural cinnamon are added, and the beverage is infused in oak barrels for several months to develop its final aroma and taste.