Liqueur production

The herbs and fruit are picked one by one from the Asterousia Mountains and from organic farms, because we appraise the quality of the final product from its natural ingredients and its production process. The natural ingredients are cleaned, washed and then submerged in tsikoudia, in stainless tanks. The fruit remain in tsikoudia for several weeks and alcohol captures the essences, the color and the aroma of the natural ingredient. The addition of the syrup follows for the proper composition of the liqueur to be achieved. The quantity of the sugar is something about which we are careful about, because even though it is one of the major energy agents, it can veil the rich flavors of the fruit. The liqueur remains for many months in stainless tanks, to let the aromas and flavors to marry. After distilling, the liqueur is bottled.