All our alcoholic beverages are made from fruit distillates that come directly from the agricultural fields of the Galilee and the Golan, undergo crushing/pressing and fermentation in oak barrels until wine is produced (from one month in summer to three months in winter) without yeast.
After the first fermentation, the mixture is distilled through a cooking process in giant vats and boilers, where drops of alcohol are formed from the steam. The drops are collected into a liquid that, after the distillation process, returns to the barrel for one or two months. Then the mixture undergoes a second distillation, during which the alcohol is purified from toxins and becomes a drinking distillate with 80–82% alcohol strength, from which all the company’s unique products are made.
