The carrots are washed and immediately cut up and chopped

until mash-like.

To avoid oxidation the fruits are pumped into a stainless steel

fermenting tank. The fermented mash is distilled twice, slowly and with great

care. The head and tail are removed, and the “heart” distillate

with 83% alcohol by volume is used for the dilution with spring water to an alcoholic

content of 41.5% alcohol by volume. 35 kg of carrots are needed for one liter of 100%

pure fruit distillate.

Water, carrot, alcohol

Ideal, typical carrot flavour, crisply fresh with bittersweet, slightly earthy notes on the palate, well-differentiated, balanced fruit with a long finish