Like fruit wines, fruit liqueurs are also produced from high quality fruit. The high quality of products is the result of liqueurs being produced according to the old receipts, in the entirely natural manner, without additions of any quality enhancers.

Several months long maceration, i.e. ageing of fresh fruit in the high-quality distillate, provide to all liqueurs special aroma irresistibly reminding of just picked fresh fruit. Production of fruit brandies proceeds in the traditional brandy stills, including cherry, blackberry and raspberry brandies.

After one year of ageing and maturation these brandies are used as basis for production of fruit liqueurs, making the most important specific quality with largest influence on final product quality.

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