Ukrainian fruit brandy
We produce fruit distillates (fruit brandy, including KOSHER products) and calvados, cognacs and liquors.
Fruit Distillate belongs to the category of most ancient alcoholic beverages.
Since olden times, people have produced alcoholic beverages of that raw material which they had in abundance (usually it were fruits), in the region where they lived. Throughout the World this drink was called in different ways: o-de-vi, fruit Brandy, Schnapps, Okowita, Pálinka, Obstler, Rakia…
All of the above beverages are grouped in accordance with a production process – distillation.
How was it made?
Our product was made in the classic way – by distillation, i.e. using the traditional pot still, also known as alambic, with two-three distillation stages.
The main distinction from Vodka:
Only fruits are used as raw materials and production method is distillation, but not a rectification (L. rectus, right, and facio, to make).
The modern Vodka is made by rectification. As a result of this method the ethyl spirit is gained (not less than 96%), after which is mixed with water and diluted to 40 degrees and then - filtered. I.e. in fact, in this case raw materials don`t matter anything because aroma and taste of the basic materials are not saved. If there are special taste characteristics in vodka, then they were received by the addition of different flavoring agents.
Another thing is distillation (L. distillation, to drip), which saves the aroma and taste of raw materials. And only fruits and nothing more are used for this!
What lies at the base?
The base of our fruit distillates is Ukrainian fruits and berries.
The production of fruit distillates is a labour-intensive process. 8 L of fruit cider are required to produce 1 L of 40 degrees drink. And it takes 12 kg of fresh fruits to produce 8 L of fruit cider.
Our product is distilled from fruit varieties of Precarpathian region and bottled by our enterprise.
Region of production:
Carpathian region is the most environmentally clean. And as to the soil fertility the legends are written.
The history of fruit distillation has started exactly in this region (Poland Pálinka, Serbian Rakia, Czech Slivovice – all of these beverages are manufactured in the Carpathian region (Tatra mountains).
Gastronomic value and combinability:
Our drinks are traditional for Slavic tableful, well-combined with meat and rich food.
In distinction from Vodka, due to high aromaticity and taste characteristics, our fruit distillates can be consumed on their own as an aperitif, and can be served as a good end of the meal. In this case the piece of fruit (from which the drink was made) could be recommended as an addition to beverage.
Temperature of consumption:
The best consumption temperature is a room temperature, but you`d better warm up a drink in your hands.