Producing first class Juniper Brandy is a long and complicated process. Carefully selected, quality ingredients alone are not enough, the process requires extensive knowledge, years of experience and an innate skill. Juniper mash, the liquid obtained from the fermentation process, then undergoes its first distillation in copper kettles to eliminate the remainder of the essential oils. The resulting liquid is then left for a further month in barrels; this allows the liquid to mature, removing any residual traces of essential oils.
Boiling in copper kettles is the second step in the distillation process which results in juniper distillate which then moves on to the third and final stage. This final stage is a speciality of our distillery. Considered to be an important part in creating our high-end, quality Juniper Brandy the third distillation produces our traditional Slovenian drink, pure and with a smooth, velvety taste.