PRODUCTION OF INFUSIONS,
LIQUEURS AND BITTERS

Our infusions, liqueurs and bitters are made using natural ingredients (botanicals) such as fresh and dried fruits, berries, herbs, and spices. All botanicals are hand-selected and processed.

Botanicals are immersed in a mixture of grain spirit and water in order to extract their flavour and aroma. The ABV of the liquid is carefully monitored and varies depending on the type of botanical.

Maceration is a labour-intensive process that takes from 10 to 20 days, depending on the botanicals used. This process is essential for extracting the flavours from fruit juices and alcoholised infusions, which form the basis for the final blend.

An important component for bitters and balms is the so-called caramel colour—a natural colouring material made from sugar. We make the caramel colour in a colourant boiler by heating sugar to 175-180°C, which starts an intensive caramelization process.

Blending is a meticulous process. All components must be mixed in the correct order and following proportions, according to the approved recipe. Once the blend is prepared, it is checked for compliance with organoleptic and physicochemical standards. The blend then undergoes technological processing, cryoaging, and cryofiltration, which ensure stability during storage and enhance the drink's quality.

For some products, blends "rest" in blending tanks or are aged in oak barrels to develop a deeper, more complex flavour and aroma.

The finished blend undergoes a final filtration, resulting in a product that acquires a distinct shine when viewed under transmitted light.