Plum brandy is one of the most important fruit brandies in Serbia, where are we from, and is widely regarded as a traditional homemade spirit. It is produced from ripe, healthy, and technologically suitable plum fruits, while the quality of the final product depends on the raw material, properly managed fermentation, careful distillation, and appropriate aging.

The most commonly used variety is Požegača — accounting for around 50% — while other widely used plum varieties for rakija production include Crvena Ranka, Metlaš, Trnovača, Moravka, Piskavac, white plums, Dženerika, Petrovka, and Mirisavka.

The technology of processing plums into rakija includes the following steps:

Harvesting the plums
Collecting and transporting the plums to fermentation vessels
Crushing the plums and separating the pits
Alcoholic fermentation of the plum mash
Distillation of the fermented plum mash
Aging and finalizing the šljivovica

For the production of high-quality šljivovica, fully ripe, healthy, and undamaged fruits should be used. Rotten, moldy, or dirty fruits must be removed, as they have a negative effect on the fermentation process and on the aroma of the rakija.

After harvesting, the fruit should be transported to the processing site as soon as possible. It is recommended to organize processing quickly and evenly in order to avoid fruit spoilage and the development of undesirable microorganisms.

Crushing the plums allows fermentation to begin faster and proceed more evenly. It is advisable to remove the pits, or at least to keep them intact, because broken pits may lead to a stronger stone-like aroma, bitterness, and lower distillate quality.

The crushed mass is placed into fermentation vessels, which should be filled to approximately 4/5 of their capacity. The vessels should be closed in a way that allows carbon dioxide to escape while limiting air access.

For proper fermentation, the most important factors are temperature, sugar content in the fruit, the degree of crushing, and the use of suitable yeast. Selected yeasts should be added according to the manufacturer’s instructions, as they contribute to a more stable and reliable fermentation process. The recommended fermentation temperature is approximately 16–20 °C, while the duration of fermentation depends on the conditions and may last from about one to four weeks.

Distillation is the stage in which alcohol and aromatic compounds are separated from the fermented mash, while undesirable volatile and less volatile components are also removed. In practice, double distillation is most commonly used for šljivovica: first, a low-strength distillate is produced, commonly referred to as soft rakija, and then it is distilled again to obtain the final distillate, known as prepek.

This method usually produces a cleaner, more balanced, and higher-quality distillate than single distillation, because it allows for more precise separation of fractions.

The soft distillate is obtained through the first distillation of the fermented mash. The fermented mash is poured into the still, taking care not to overfill the boiler and to prevent boiling over or the transfer of solid particles into the vapor pipe. Heating should be gradual and even.

The purpose of the first distillation is not to produce finished drinking rakija, but to extract alcohol and aromatic compounds from the mash and concentrate them into the so-called soft rakija, which will serve as the raw material for the second distillation.

During the first distillation, a smaller portion of the initial fraction is usually separated, after which the main flow of distillate is collected, while the weaker final part is separated as the tail fraction. In domestic technological literature on šljivovica, it is often stated that the first distillation produces a soft distillate of approximately 25–30% vol., with the beginning and end of the flow separated according to the strength of the distillate and its sensory properties.

These figures should be understood as a practical guideline rather than an absolute rule, since the actual cuts depend on the plum variety, the quality of the mash, the type of still, and the heating regime.

The final distillate, or prepek, is obtained through the second distillation of the soft distillate. This is the most important distillation stage for the quality of the rakija, because this is where the fractions are separated most precisely: heads, heart, and tails.

Unlike the first distillation, where the goal is to concentrate alcohol from the mash, the purpose of the second distillation is to separate the middle and highest-quality part of the distillate — the part with the best balance between alcohol and typical fruity aroma.

The second distillation should be carried out more slowly and carefully than the first. A slower distillate flow makes it easier to detect the transitions between fractions and allows for better quality control.

Scientific and technical studies on fruit distillates indicate that the composition of volatile compounds changes during distillation: at the beginning, more highly volatile compounds are released; in the middle flow, ethanol and desirable aromas dominate; while toward the end, the proportion of heavier components increases, which can negatively affect the purity of taste. This is why the distillate is divided into heads, heart, and tails.

The heads are the initial fraction of distillation. They contain a higher proportion of highly volatile compounds, such as acetaldehyde, ethyl acetate, and other compounds with a sharp, penetrating, and “green” aroma. For this reason, the heads are not used as the main product, but are separated at the beginning of the second distillation.

In practice, the separation of heads is determined by a combination of smell, taste, working temperature, flow speed, and distillate strength — not by a single fixed number.

It is important to note that, in fruit distillates, the topic of methanol is often oversimplified. Scientific reviews indicate that methanol in fruit brandies is primarily formed from pectin during fruit processing and fermentation, and its distribution during distillation is not the same as the distribution of typical “head” compounds.

This means that quality and safety do not depend only on discarding the first few milliliters, but much more on the quality of the raw material, keeping the pits intact, hygiene, proper fermentation, and careful management of the entire distillation process.

The heart is the middle and most valuable fraction of distillation. This is the part that is kept as the base of the future rakija, because it contains the largest portion of ethanol together with desirable fruity aromas. A properly separated heart gives rakija fullness, drinkability, and a clean plum aroma.

The collection of the heart begins when the harshness of the heads disappears, and it ends when heavier, oilier, and rougher tones start to appear in the distillate, indicating the transition into the tails.

During the second distillation, the heart is not determined by an alcoholmeter alone. Alcohol strength is a useful guideline, but in practice, sensory control is equally important.

An experienced producer recognizes the transition from heads to heart by the softening of sharp notes and the appearance of a cleaner, fruitier aroma. The transition from heart to tails is recognized by a decline in purity, the appearance of heavier notes, and a “tail-like” finish. Scientific studies on the fractions of fruit distillates confirm that the composition of the distillate changes gradually, not suddenly, which is why cuts are always a technological decision rather than a single fixed boundary.

The tails are the final fraction of distillation. In this fraction, the proportion of heavier and less desirable components increases, resulting in a cloudier, rougher, and less clean aromatic profile. For this reason, the tails are separated from the heart as soon as heavier aromas begin to dominate and when the strength of the distillate drops significantly.

In traditional distillation practice, tails are often collected separately and later processed again, but they are not mixed with the high-quality heart if the goal is to produce good šljivovica.

High-quality plum rakija can only be obtained if all steps are carried out properly: selecting healthy and ripe fruit, proper crushing, carefully managed fermentation, controlled distillation, and appropriate aging. It is the harmony between these stages that determines the aroma, fullness, and overall quality of the final product.

Fresh distillate may rest briefly in neutral vessels for stabilization, while oak barrels are most commonly used for aging and refinement. During aging, the rakija develops a more complex aroma, a softer taste, and its characteristic color.

After maturation, the rakija is diluted to the desired strength, most commonly around 40–45% vol., and then filled into suitable packaging.

Fruit brandy obtained by distilling fermented mash made from a specific pear variety, most commonly the Williams pear type. Williams pear brandy is characterized by a very pronounced and recognizable fruit aroma, but at the same time it is technologically sensitive. Williams pear fruits contain a relatively high amount of aromatic compounds, while their total acidity is low, so in production it is necessary to carefully manage mash preparation, fermentation, and distillation in order to preserve the typical varietal aroma and avoid quality losses. The key factors are fruit quality, adjustment of fermentation conditions, yeast selection, and proper fraction cuts during distillation.

Selection of raw material and harvesting

For the production of high-quality pear brandy, ripe, healthy, and undamaged fruits are used. Harvesting is most often done by hand, as this reduces bruising and juice losses, while also allowing poor-quality fruits to be roughly separated immediately. Fruits that are insufficiently ripe do not provide a full aroma, while rotten, moldy, and heavily damaged fruits spoil the mash and increase the risk of undesirable microflora. In practice, Williams pears are often left to ripen further after harvesting, until the fruit softens, turns yellow, and becomes technologically suitable for processing. Green fruits are left to ripen, while rotten areas, stems, and parts that may compromise quality are removed.

In pear brandy production, the ripening stage is particularly important because the most characteristic aromatic profile develops only in fully ripe fruits. The production of a high-quality distillate begins with the fermentation of fully ripe fruits, precisely in order to preserve and transfer the varietal aroma into the brandy as much as possible.

Washing, cleaning, and fruit preparation

After harvesting and ripening, the fruits should be washed and dried in order to remove mechanical impurities and possible microbiological contaminants from their surface. This is followed by inspection and cleaning: rotten areas, stems, and all parts that could negatively affect fermentation or introduce foreign flavors into the distillate are removed. Seeds are also removed when possible, which is justified as a technological measure because it reduces the risk of harsh and undesirable tones in the distillate.

Unlike plums, with pear brandy there is not always an insistence on coarse crushing immediately after receiving the fruit, because after ripening the fruit often softens sufficiently on its own. However, the goal is ultimately to obtain a uniform fruit mass suitable for fermentation, because evenly crushed mash enables more stable yeast activity and better release of aromatic compounds.

Crushing the fruit and forming the mash

Crushing Williams pear fruits is carried out only when necessary, that is, when the fruits have not softened sufficiently during ripening. If the fruits are well ripened, pressing and homogenization during the filling of the fermentation vessel are often sufficient. If the mass is too thick, in practice a small amount of water is sometimes added to make the mash more suitable for fermentation and later heating in the still, but this should be done very carefully, because excessive dilution reduces yield and weakens the varietal character of the brandy.

With pear brandy, it is important that the mash is neither too thick nor too diluted. A mass that is too thick makes uniform fermentation more difficult and increases the risk of scorching during distillation, while too much water reduces the concentration of dissolved aromas and sugars. Therefore, properly prepared mash is regarded as a homogeneous, easily fermentable fruit mass with preserved natural aromatic potential.

Mash acidity, yeast, and nutrients

One of the most important characteristics of pear brandy production is the naturally low acidity of the fruit, which is why, when necessary, the acidity of the mash is corrected to a technologically favorable pH, in a controlled manner, with measurement and the use of appropriate oenological agents.

The use of selected yeast is also very useful for pear brandy, because spontaneous fermentation often gives uneven results and can lead to aroma loss. In the scientific work of Professor Ninoslav Nikićević, fermentation variants with the addition of active yeast and mineral salts were part of the research precisely because fermentation significantly affects the chemical composition and sensory properties of pear brandy. Along with yeast, appropriate yeast nutrients may also be added when necessary, but again according to the technological recommendation of the product, not by guesswork.

Alcoholic fermentation

The prepared mash is poured into fermentation vessels that are not filled to the top, leaving free space for foaming and the release of carbon dioxide. The vessel should be closed in such a way that CO₂ can escape, while air access remains limited. This reduces the risk of oxidation and acetic spoilage.

In pear brandy production, fermentation must not be too vigorous. This is one of the most important technological differences compared to some other fruit brandies. Fermentation of fully ripe fruits should be carried out slowly and at a low temperature, optimally around 18 °C, in order to preserve the valuable aromatic compounds as well as possible. The mash should be kept uniform, with daily stirring.

Fermentation is considered complete when practically all fermentable sugar has been consumed, when intensive gas release stops, and when the sharp, active fermentative smell disappears from a sensory point of view. In technology, however, it is much more reliable to rely on sugar measurement and monitoring the course of fermentation than on smell alone. Well-managed fermentation of pear brandy produces a clean, aromatic, and stable fermented mash that must immediately continue to further processing.

Time between the end of fermentation and distillation

In pear brandy production, it is especially important that distillation be carried out very soon after fermentation is complete. This is not a casual recommendation, but one of the most important technological measures. According to professional sources, distillation of the fermented crushed fruit should be carried out within 48 hours after the end of fermentation, so that the content of harmful and harsh components does not increase and so that the secondary aroma formed during fermentation is not lost. If this is not possible, the barrel must be hermetically sealed until distillation.

First distillation, obtaining the soft distillate

The first distillation of fermented Williams pear mash has the task of separating alcohol and aromatic compounds from the pomace and transferring them into the so-called soft distillate or raw soft brandy. The mash is not poured into the still to the top, but only to about 2/3 of its volume, which reduces the risk of boiling over and carrying solid parts into the steam pipe. With fruit pomace, and especially thick pear pomace, it is desirable for the still to have an agitator or at least protection against scorching. In the scientific work on pear brandy, it is stated that it is useful for the still to be equipped with an agitator or at least a copper grate in order to prevent the contents from scorching.

For pear brandy, one specific detail is important, namely the recommendation that the heads should not be separated during the first distillation, in order to preserve more varietal aromas, and that the cut should be made between the soft distillate and the weak final fraction. In Nikićević’s work, it is stated that during the distillation of fermented mash for obtaining raw soft brandy, the heads are not separated, while the middle fraction is separated from the weak fraction when the average strength of the contents falls to around 20% vol. Your text mentions that the soft brandy after the first distillation has around 20–25% vol., while in some other variants for fruit brandies a range of around 20–30% vol. is stated; the differences depend on the raw material, the apparatus, and process management.

Second distillation, double distillation

The second distillation, or double distillation, is the most important stage for the final quality of pear brandy. Raw soft brandy from previous batches is placed in the still, and distillation is carried out more carefully and more slowly than during the first distillation. Your text correctly emphasizes that the second distillation is performed more gently and with mandatory separation of fractions. Scientific papers also show that fraction cuts in pear brandy are decisive for sensory finesse and that the middle fraction must be carefully separated from the heads and tails.

Heads

The heads are the initial fraction of the second distillation. They contain more easily volatile compounds, especially acetaldehyde and ethyl acetate, which give sharpness to the aroma and harshness to the taste. In Nikićević’s work, it is stated that during the redistillation of pear brandy, the heads are separated in an amount of 0.5–1.5% of the volume of raw soft brandy being redistilled, with a smaller cut being possible when the starting raw material was of excellent quality. Your text gives a similar recommendation of 1–1.5%, which falls within this range. However, in a well-written professional text, it should be added that the final cut is also determined sensorially, and not only by percentage.

Heart

The middle fraction, or heart, represents the main and most valuable part of the double distillation. In pear brandy, the heart must retain the typical, clean, and intense varietal pear aroma. Scientific papers indicate that the middle fraction should not be cut too low, because this leads to a loss of authentic aroma and fullness. A 2005 paper states that the achieved strength of the middle fraction should not be lower than 45% vol., while 50–55% vol. is given as a favorable range for separating the heart, and sometimes even up to 60% vol. is desirable. Your text states that the middle fraction should be 55–58% vol., which is a completely usable practical range if combined with smell and taste as the main criteria.

Tails

The tails are the final fraction of distillation and contain more heavy, harsh, and less desirable components. In pear brandy production, the transition from heart to tails must be made in time, before the distillate begins to lose purity and show cloudiness, bland-sour, or bitter tones. Your text observes exactly this well: the cut to tails should be made before the distillate becomes cloudy and before undesirable taste impressions appear. After that, the tails are separated until the alcohol is almost completely exhausted from the still.

Single and double distillation

Although pear brandy is traditionally often produced by double distillation in a classic copper still, your text correctly also mentions more modern apparatuses that make it possible to obtain a distillate of appropriate strength in a single cycle. Such units have elements for strengthening and purifying vapors, such as a short column and a dephlegmator. However, regardless of the construction of the apparatus, the basic technological goal remains the same: to preserve the varietal aroma of pear brandy and properly separate undesirable fractions. More recent studies on the distillation of fruit brandies confirm that the heating regime and reflux significantly affect the composition of the distillate, so in pear brandy production, process speed and energy control play a major role in final quality.

Stabilization, aging, and finalization

Unlike plum brandy, pear brandy is most often described in professional sources as a brandy consumed colorless, after stabilization in glass or stainless steel vessels. A 2016 paper states that pear brandy “never matures in a barrel” because the primary aromatic components do not combine well with secondary components from wood. A similar point is made in an older paper from 2005: new pear brandy is sharp and disharmonious, so it requires physical stabilization and gradual maturation in glass or chrome-nickel vessels for at least about 60 days, after which it is diluted to a final strength of 40–45% vol.

Your text also mentions the possibility of storage in an oak barrel. This is not entirely incorrect if referring to a special product style, but for classic pear brandy, the better and more professionally grounded recommendation is that it should be aged and stabilized in neutral vessels, so that it remains colorless and preserves its distinctly fruity profile. Dilution is carried out gradually, in several stages, with distilled or demineralized water, not abruptly immediately after distillation is complete. This is also well emphasized in your text and is worth keeping.

Conclusion

The production of pear brandy requires more technological precision than it may seem at first glance. It is not enough simply to process pears into brandy; it is essential to use fully ripe and healthy fruits, to correct mash acidity when necessary, to conduct fermentation slowly, in a controlled manner and at around 18 °C, to carry out distillation immediately after fermentation is complete, and to carefully separate the heads, heart, and tails during the second distillation. Only then is true pear brandy obtained: colorless, clean, highly aromatic, and varietally recognizable.

Apricot brandy is a fruit brandy obtained by distilling fermented apricot mash made from fresh fruit. The quality of apricot brandy depends on the choice of raw material, the degree of fruit ripeness, properly managed fermentation, careful distillation, and appropriate aging. The characteristic aroma and fragrance of this brandy come from the apricot fruit itself, which is why all technological steps must be carried out carefully and under control.

The technological process for producing apricot brandy includes the following operations:

- harvesting the fruit when ripe or slightly overripe
- crushing the fruit and, if possible, removing the pits
- alcoholic fermentation of the mash in closed vessels
- distillation of the fermented mash
- aging and finalization of the brandy

For the production of high-quality apricot brandy, fully ripe, healthy, and undamaged fruit is used. Fruit that is partially overripe can also give very good results, as at that stage it has a more pronounced aroma and greater technological suitability for processing. Rotten, moldy, and spoiled fruit must be removed, as it negatively affects both the course of fermentation and the quality of the future distillate. Apricots are crushed when necessary. If the fruit is sufficiently ripe or overripe, it often becomes partially crushed under its own weight during filling of the fermentation vessels. When crushing is done mechanically, the equipment used must not break the pits.

It is desirable to remove the pits completely, or at least partially, because prolonged contact with the mash can lead to bitter notes and almond-like aromas, which negatively affect the quality of the brandy. If the pits remain in the mash, distillation should be carried out immediately after fermentation is complete.

The crushed mass is placed into fermentation vessels, which are filled to approximately 70–80% of their capacity in order to leave room for the release of carbon dioxide and the rising of the mash during fermentation. The vessels should be closed in such a way that carbon dioxide can escape, while access to air is limited. During fermentation, occasional stirring of the mash is recommended, especially if pits or solid parts of the fruit remain in it.

Alcoholic fermentation is a biochemical process in which yeast breaks down the sugars from the fruit and converts them into ethanol and carbon dioxide. For successful fermentation, important factors include temperature, raw material composition, vessel hygiene, the presence of suitable yeast, and properly adjusted acidity of the mash. The mash should be kept in the shade at a moderate temperature, and it is preferable that the fermentation temperature does not exceed approximately 18–20 °C. Under such conditions, fermentation usually lasts about 10 to 14 days, although its duration depends on the degree of fruit ripeness and the overall process conditions.

Before fermentation begins, the acidity of the mash may be adjusted in order to prevent the development of undesirable microorganisms and to create more favorable conditions for yeast activity. This measure is carried out carefully and in accordance with technological requirements, because proper acidity contributes to a more stable and reliable fermentation process. The distillation of fermented mash is one of the most important stages in the production of apricot brandy, since the purity, aroma, and fullness of the future brandy largely depend on it. Copper stills are the most suitable for producing high-quality brandy, as copper has a beneficial effect on the distillation process and contributes to the formation of a cleaner aromatic profile in the distillate. The boiler is filled to approximately two-thirds of its capacity in order to prevent boiling over and the carryover of solid particles into the vapor pipe.

For apricot brandy, double distillation is most commonly applied. In the first distillation of the fermented mash, low wines are obtained, meaning a raw distillate containing approximately 25–30% alcohol by volume. The goal of the first distillation is not to obtain a finished drinking brandy, but to separate the alcohol and aromatic compounds from the mash and transfer them into the raw distillate. During the first distillation, the flow of the distillate is monitored, and the weaker final portion is separated as the tails fraction. Through the second distillation of the low wines, a cleaner and higher-quality distillate is obtained. This is the most important stage in shaping the final quality of the brandy, because it is then that the fractions are separated more precisely: heads, heart, and tails. The heads are the initial fraction of the distillation and contain a higher share of volatile compounds that give a sharper and less pleasant aroma. That is why they are separated at the beginning of the second distillation.

The heart is the middle and highest-quality fraction, forming the foundation of the future brandy. It contains the most favorable balance of ethanol and desirable aromatic compounds characteristic of apricots. A properly separated heart gives the brandy fullness, harmony, and a typical fruity aroma.

The tails are the final fraction of the distillation and contain a higher proportion of heavier and less desirable compounds, which is why they are separated from the heart as soon as a drop in distillate quality is noticed, the aroma changes, or the alcohol strength decreases significantly.

The apricot brandy obtained through double distillation is usually collected at around 60–70% alcohol by volume. Fresh distillate is typically sharper and less balanced in taste, which is why it is not ready for use immediately after distillation.

After distillation, apricot brandy is subjected to aging, that is, maturation. This process lasts at least several months, while for shorter stabilization the distillate may be stored in glass or stainless steel containers. In such vessels, the brandy remains colorless and retains its pronounced fruit character. If aging takes place in oak barrels, the brandy develops a golden-yellow color, a smoother taste, and a more complex aroma. The choice of aging vessel depends on whether the goal is to emphasize the fresh, fruity character of apricots or a more refined flavor influenced by wood.

Finalization represents the final preparation of the brandy for use. It includes reducing the alcohol strength to the desired level, most often to 40–50% alcohol by volume, by adding distilled or demineralized water, as well as stabilizing the brandy and preparing it for bottling. High-quality apricot brandy can only be obtained if all technological steps are properly carried out: the selection of healthy and ripe fruit, careful crushing, controlled fermentation, professionally managed double distillation, and proper aging. Only the proper coordination of all these stages makes it possible to obtain a brandy with a pronounced fruity aroma, harmonious taste, and high overall quality. 

Apple brandy, also known as jabukovača, is a fruit brandy obtained by distilling fermented mash made from fresh apple fruit. The quality of the final product depends on the selection of raw material, proper mash preparation, controlled fermentation, carefully performed distillation, and appropriate aging.

The technological process of apple brandy production includes the following operations:

-washing the fruit
-crushing or milling
-alcoholic fermentation of the mash
-distillation of the fermented mash
-aging and finalization of the brandy

Washing the fruit

Apples should first be washed with water in order to remove mechanical impurities, soil residues, and other foreign matter from their surface, as these can negatively affect the aroma and taste of the future brandy. Washing also reduces the presence of harmful microorganisms, such as bacteria and wild yeasts, which can interfere with the proper course of fermentation and cause spoilage of the mash.

Crushing or milling

After washing, the apples are crushed or milled. This process is carried out using special fruit mills, while in smaller-scale production it can also be done manually. The goal of milling is to obtain a mass that is as uniform as possible and suitable for fermentation. If the resulting mash is too thick or dry, a small amount of water may be added, but carefully, so as not to compromise the quality of the future brandy.

Alcoholic fermentation

The obtained mash is placed into fermentation vessels, which should not be filled to the top, because during fermentation carbon dioxide is produced and the mass rises. If needed, the mash can be stirred once or twice a day to achieve more even fermentation.

Fermentation takes place in a room where the temperature should be between 10 and 20 °C. Under such conditions, apple mash most often ferments within two to three weeks, and sometimes even sooner, depending on the apple variety, sugar content, and process conditions. Once it is determined that all the sugar has fermented, distillation should begin immediately in order to preserve the aromatic compounds important for the quality of the fruit brandy.

Distillation

Distillation is the process by which alcohol and aromatic compounds are separated from the fermented mash. It can be carried out using continuous distillation equipment or stills intended for double distillation. In the practice of smaller producers, copper stills with a capacity of 100 to 200 liters are more commonly used.

The still is filled with fermented mash to approximately 2/3 of its capacity, in order to prevent boiling over and the transfer of solid particles into the distillate. Heating should be gradual and even. During the first distillation, a raw distillate is obtained, while repeated distillation, double distillation, improves the quality of the brandy and increases the alcohol content.

From 100 liters of fermented apple mash, approximately 14 liters of brandy with an alcohol strength of around 50% vol. can be expected, although the yield depends on the quality of the raw material and the way the process is managed.

Aging and finalization

Fresh distillate is not immediately ready for consumption, because its taste is still sharp and uneven. For this reason, the brandy is left to age, most often in wooden vessels. During maturation, the distillate becomes clearer, the taste improves, the aroma develops, and the color changes. After several months, the brandy gains a more pleasant taste and a characteristic golden-yellow hue.

Oak vessels are most commonly used for aging, but vessels made of mulberry, acacia, ash, walnut, or cherry wood can also be used. After maturation, the brandy is finalized by reducing it to the desired strength and preparing it for bottling.

Conclusion

High-quality apple brandy is obtained through proper fruit selection, careful milling, controlled fermentation, even distillation, and appropriate aging. Only correctly performed technological procedures allow apple brandy to develop a pleasant aroma, harmonious taste, and good overall quality.

What is vodka?
Vodka is a distilled alcoholic spirit that is originally colorless and neutral in taste. It is most often consumed neat, but it is also used as a base for many cocktails, such as the Vodka Martini, Bloody Mary, or Cosmopolitan. The origin of vodka is not entirely clear, but some historians believe that this distillate originated in Eastern Europe, either in Russia or Poland, in the fifteenth century, initially for medicinal purposes.
Traditional vodka is made from two basic ingredients: water and ethanol obtained by fermenting grains, such as wheat, rye, or sorghum. Many producers also use other raw materials, such as potatoes or sugar beet, and sometimes add botanical or spice ingredients to give the vodka its own character. So-called milk vodka is also increasingly appearing on the market. After fermentation and distillation, vodka is filtered and purified in order to remove impurities and achieve a smooth taste.

What is vodka made from?
A bottle of vodka is one of the simplest alcoholic beverages and is made from only a few ingredients:
Fermentable base: Most alcohol begins with an agricultural product that is fermented. Potatoes are considered one of the more traditional bases for vodka, but grains are most commonly used, such as wheat or rye. After fermentation, this base produces ethanol, a liquid alcohol that is separated from the grain residues and used for vodka.
Water: After distillation, producers add water to achieve the desired alcohol percentage. In the USA, vodka must contain at least 40% alcohol by volume, ABV, while in the European Union the minimum is 37.5%.
Additional ingredients, optional: Traditional vodka is neutral in taste, but some producers add botanicals, spices, or flavoring ingredients during or after distillation to create a specific vodka character.

How is vodka made?
Most producers follow several basic steps:
First, the basic ingredients are combined. Grains such as wheat malt, corn, or rye are mixed with water and yeast. Mixing and heating, the so-called “vodka mash”, helps everything combine and prepares it for fermentation.
Then fermentation follows. The mixture is left to stand, usually for one to two weeks, until the yeast converts the sugar into alcohol, creating ethanol and aromatic compounds.

After fermentation, the liquid is separated from the grain residues. The solid parts are discarded, while the liquid, ethanol, continues to distillation.
Distillation is the process of purifying alcohol by heating it and turning it into vapor, which is then condensed back into liquid. This removes impurities and increases the alcohol strength. Some producers distill once or twice, while others perform multiple distillations for a cleaner result. If they are making flavored vodka, botanicals or spices may be added during or between distillations.

After distillation, the liquid is sorted. The first 35% of the distillate, the so-called “foreshots” and “heads”, contains methanol or acetone and is usually discarded because it is toxic. The next 30% are the “hearts”, the best part. The final 35% are the “tails”, less pure, but they can be distilled again for additional product.
The next step is filtration. Traditional vodkas are smooth and neutral in taste, so they are often filtered through activated charcoal or other systems so that the final product is clean and pleasant to drink. After filtration, vodka is diluted with water to the desired alcohol percentage. Finally, the vodka is bottled and placed in labeled bottles, ready for sale and enjoyment.

Are you wondering how whisky is made, what it is made from, and how long the production process takes? It is a craft that requires patience, precision, and a genuine love for the process. Everything begins with grain—such as wheat, barley, rye, or corn—which must be carefully selected and prepared.
The grain is first soaked in water and then aerated. This process is repeated continuously for about 48 hours, allowing the moisture level in the grain to increase and initiate germination. In addition to starting the sprouting process, this step also helps clean the grain and remove impurities.

Afterward, the grain is dried and sometimes smoked for 4–6 days, while being periodically turned to prevent the growing roots from tangling. During this time, the grain produces enzymes—such as amylase—that break down proteins and cell walls, making the starch accessible. This starch is essentially a grain sugar (a polysaccharide) that will later be converted into alcohol during fermentation. The exact germination time, potential smoking, and frequency of turning depend on the type of whisky being produced, after which the process continues with drying.

Over 4–6 days, the “green malt” is dried in a kiln, where hot air is used to stop the germination process and preserve the enzymes. The temperature and duration of drying determine the color and flavor profile, ranging from light malts to darker roasted malts. After this comes the next step—milling—where the fineness of the grind is determined according to the recipe of the master distiller.
The milled grain is then mixed with warm water and left to rest so that the enzymes can activate and convert the starch into a sweet liquid known as wort, often referred to simply as “mash” by distillers. This liquid is then cooled and yeast is added, initiating fermentation. The yeast consumes the sugars and produces alcohol along with aromatic compounds—creating a liquid “pre-whisky” with a relatively low alcohol content but already rich in aromas and flavors.
Next comes distillation, where the real magic happens. Vapor from the still travels through the condenser and condenses into distillate. It is important to carefully control the temperature and separate the fractions properly, because only correct cuts will produce a clean and smooth whisky without undesirable aromas. If a copper still and condenser are used, the copper will bind sulfur compounds and contribute to a cleaner and fuller flavor.

Once the distillate is obtained, the job is not yet finished. Whisky must be aged in oak barrels, where it slowly “breathes” and absorbs the character of the wood. During this time, the color, aroma, and flavor that we all associate with whisky begin to develop—from light floral notes to caramelized and spicy tones. Young whisky can be sharp and rough, but patient aging gradually makes it smoother and more rounded.
In the end, when you finally decide to taste it, remember that every sip is the result of patience, care, and craftsmanship that begins with a simple grain. Homemade whisky may not be perfect the first time, but with every batch you will learn something new and slowly create a spirit you can proudly pour into a glass.

Gin is a drink whose dominant flavor comes from juniper berries and it is one of the main ingredients in popular cocktails.

To make gin, high-quality alcohol at 96% vol. is required, obtained by distilling fermented grain mash, mainly barley, rye, oats, corn, and wheat, or purchased from a trusted supplier. Another important ingredient is juniper berries, which contain sugars and a high proportion of aromatic compounds and essential oils, giving gin its recognizable flavor. The third ingredient is distilled water, which is added before the start of distillation and after distillation is complete.

Other aromatic plants with characteristic aromas and flavors are also added to these ingredients, such as coriander, lemon and orange peel, lavender, apple kernels, almonds, cinnamon, caraway, and anise. This list can be very long and depends on the producer’s imagination.

There are different types of gin, which differ mainly according to the method of production, that is, the distillation of alcohol.

Regular gin

Regular gin is made from agricultural distilled alcohol of natural origin, such as fruit or grain, neutral in color and taste. Distilled water, aromatic herbs, and juniper are added to it, with the juniper aroma being dominant. In regular gin, there are no strict restrictions when it comes to additional aromas, colors, or even added sugars.

Distilled gin

Distilled gin is obtained in the same way as basic gin, with the difference that juniper and the aromatic herbs selected according to the recipe are steeped in alcohol, where maceration, that is, resting, takes place, most often for a period of 48 to 72 hours, after which redistillation is performed. After distillation is complete, distilled water is added, and it is also possible to add additional aromas in order to achieve the desired flavor.

Gin recipes are usually developed through testing and distillation in small stills, after which, according to production needs, they are adapted to stills of larger capacities.

London dry gin

London gin is obtained from high-quality agricultural distilled alcohol, aromatic herbs, and juniper. It must not contain artificial aromas or colors, while sweetening is allowed only in a very small, legally limited amount. Because of its strict production method, London gin is also called “dry gin”.

Gin production

Traditional gin production consists of several stages: production of ethyl alcohol from grain raw materials, redistillation of alcohol with the addition of juniper and other aromatic plants, and dilution with distilled water to the desired alcohol percentage. Most distillers and craft distilleries today purchase alcohol at 96% vol. and do not produce it themselves.

Basic recipe for gin production

Ingredients

• Juniper — 270 g
• Coriander — 135 g
• Cardamom — 70 g
• Angelica root — 40 g
• Different combinations of rosemary, citrus, nutmeg, cloves, anise, and other botanicals may also be added as desired.

Preparation

Dilute eight liters of alcohol at 96% vol. to 50% vol. and add the aromatic herbs defined by the recipe. Then leave the mixture to macerate for a period of 2 to 3 days. Before distillation, dilute the mixture to 30% vol. alcohol and distill everything together. From one such batch, around 15.6 L of gin at 42% vol. alcohol can be obtained. The foundation of every gin is the dominant aroma of juniper, while the nuances of flavor are defined by the selection and ratio of the other botanicals.

Wine brandy is a strong alcoholic beverage produced by distilling wine and aging the wine distillate. The quality of wine brandy is influenced by the following factors: grape variety, climate, soil, method of vine cultivation, vine protection, method of processing grapes into wine, method of wine distillation, and method of maturation, or aging, of the wine distillate.

Early and Muscat varieties that produce strongly aromatic wines are not suitable for wine brandy. Varieties that ripen later are more suitable for this production, without a pronounced aroma or with only a barely noticeable aroma, and which, with a high yield, produce grapes low in sugar and rich in acids. Grapes produced in a moderate climate, where they can ripen normally, are best suited for wine brandy. The highest-quality wine for wine brandy is obtained from grapes grown on limestone soil, followed by stony and clay soils.

Wine intended for distillation, when made from white grape varieties, should be light yellowish in color, while wine from red grape varieties should be light pink. The aroma of wine brandy depends largely on the oak used to make the barrels and on the years of aging. When a distillate is obtained from wine, it initially has a rough and sharp aroma. Oak gives wine brandy its character, and the longer it remains in barrels, the more drinkable, harmonious, softer, and naturally higher in quality it becomes. Experts say that the best oak for barrels is more than 40 years old, or even better, 80 years old.

TECHNOLOGICAL REQUIREMENTS

The grapes must be technologically ripe, but not overripe. The most objective measure of grape quality is the ratio of sugar to acids. Sugar should be in the range of 14 to 18%, while total acidity should be above 8 g/l. A “discreet aroma” of the grapes is also desirable. Grape yields should not be too high, but also not too low.

Oxidation of ascorbic acid occurs in overripe grapes, and ascorbic acid, or vitamin C, protects the aromatic substances of the wine that later pass into the distillate.

During crushing and destemming, the stems should be removed, and during alcoholic fermentation the tannins should not exceed 0.2 g/l.

For high-quality wine brandy, distillation must take place immediately after the first racking of the wine.

Through distillation, the primary goal is to separate as much alcohol as possible from the raw material, wine, with as few undesirable impurities as possible. Undesirable impurities are mainly found in the tails fraction. By separating the foreshots and tails from the middle fraction, we obtain a distillate with fewer undesirable impurities.

Most impurities, especially those with the strongest smell, such as aldehydes, esters, and higher alcohols, pass into the distillate in the first fraction. By separating them, a significantly better quality brandy can be achieved.

With modern continuous distillation equipment, if equipped with dephlegmators and rectification columns, the technologist can influence the quantity and quality of impurities in the distillate.

At the beginning of distillation, aldehydes and easily volatile esters mostly pass into the distillate. In the middle stage, components pass over in a ratio that is favorable for distillate quality, while toward the end of distillation, less volatile components with a tails-like aroma and volatile acids pass over.

These principles are used in the distillation process, which is why the foreshots and tails are separated from the middle, highest-quality fraction, because they contain components that generally do not contribute to quality.

First, wine distillation produces a raw wine distillate with an alcohol strength of 25 to 32% vol., which is then redistilled to obtain a distillate with an average strength of 60 to 72% vol. alcohol. During redistillation, the foreshots are separated in an amount of 1 to 1.5% of the volume of distillate in the still, while the tails fraction is separated from the moment when the strength of the distillate at the outlet of the cooler drops to 45 to 40% vol.

When similar distillation apparatuses are equipped with a dephlegmator, a distillate of the required strength can also be obtained by direct wine distillation.

Distillation should begin immediately after alcoholic fermentation is complete and should be finished by the beginning of May, so that this low-alcohol and unsulfured wine does not spoil during the warm summer days.

The new wine distillate is placed into new oak barrels, previously rinsed with superheated steam and cold water in order to remove excess harsh components. The distillate remains in new barrels until it obtains a golden-yellow color and the required amount of tannin and lignin substances, after which it is transferred into old barrels, where it remains until the aging process is complete.

These processes are very complex and slow, and they change both the primary components of the distillate and the secondary components originating from the oak staves. The more important changes occur under the influence of oxygen from the air, in the presence of activators and catalysts, as well as through the mutual interaction of all components present.

Since wine distillate contains significantly more alcohol than is required for wine brandy, it is diluted, most often with distilled water. Sudden dilution of the distillate negatively affects its quality, which is why dilution is carried out gradually during aging. Even so, the distillate still needs to rest for several months at its final strength.

Wine brandy is usually supplied at 38 to 45% vol., most often at 40% vol. alcohol.

Choosing the right still is essential for your distillery, whether you are starting with hobby production or planning a serious business. The right choice can mean the difference between enjoying the craft and dealing with unnecessary costs and difficulties.

First of all, good planning is necessary. What do you want to produce, in what quantity, and do you have enough space? Once you have considered all of this, it is necessary to define the batch size you want to ferment, if you are producing a distillate from fermentation. Do not think that gin producers have it easier. What is saved on fermentation is often offset by longer distillation cycles due to the higher initial alcohol concentration. Once you have defined the batch quantity, you define the working day, 8 / 16 / 24 h. Only then can you determine what size of still you need.

Here is a practical example:
We want to produce plum brandy. We have enough space in our distillery for 10 t. We decide that we can work 16 h once fermentation stops. Now we begin to consider which still suits us best. If we can form fermentation batches with a day or two between them, we arrive at a mass of 1 t, that is, approximately 1000 L per day, which we need to process once fermentation is complete. If we are familiar with the distillation times for fermented mash, which can easily be seen on our website, we come to the conclusion that a 200 L still suits us best, because it can easily complete 5 cycles in that time. Since we also perform double distillation, we must take into account that 4 to 5 still charges of fermented mash are needed to obtain one still charge for double distillation. This means that in any given year, we should not process less than 800 to 1000 kg of fruit.

In this case, only if we predict production growth over the next 10 years should we consider purchasing one additional 120 L still, or starting immediately with a more expensive, larger still of 350 or even 500 L, with an adjustment of the batch size.

The type of still, traditional or modern column still, which also includes the option for traditional distillation, is determined by the range of distillates you intend to produce. Young distilleries often have several different distillates in their offer in order to strengthen their market presence. Such a range requires a versatile still that can produce distillates in a high-quality and efficient way.

Finally, there is the heating method. Today, energy prices vary, and our advice is to choose the energy source that is most accessible and favorable to you, while respecting environmental measures as much as possible. Fortunately, our traditional-type devices can be heated using multiple energy sources, and in some models even by combining two energy sources.

In distillation, the cooler is almost as important as the still itself. It is the place where vapor meets cold water and where aromatic vapors are transformed into the final distillate. If you are wondering which cooler suits you better, the classic cooler or the flowing cooler, we will explain it simply below.

The classic cooler is made of galvanized steel. Vapor from the still passes through a copper coil immersed in a vessel filled with cold water, and this water is periodically replaced or topped up in order to remain cold. The drawback of the classic cooler is that, due to its larger volume, it consumes more water, and when working with larger quantities, it can operate more slowly compared to flow-through coolers. The quality of the obtained distillate is the same, but more effort is required to regulate the temperature of the distillate. The advantage of this cooler lies in user habits, and habits are difficult to change.

On the other hand, the flowing cooler is made of stainless steel. It works by continuously allowing fresh cold water to enter the cooler, while the heated water is discharged through a drainage hose. Vapor passes through a tube system surrounded by cold water at the appropriate temperature. The water flow is adjusted using the installed valve, the optimal cooler temperature is 40–60 degrees, and the temperature of the outgoing distillate should certainly also be monitored. This allows the distillate to be cooled more efficiently and continuously, which is especially important with larger stills.

The flowing cooler cools evenly, enables precise control of the cooling temperature, requires a constant and regulated water supply, and has a capacity of 30 liters, providing significant water savings.

Modern distillation does not replace tradition. It makes it more efficient, more precise, and more reliable.

In the classic, traditional process of brandy production, double distillation is often required. This means more time, higher energy consumption, and additional involvement during production. Its greatest advantage is precisely tradition, the taste and style of distillate that many consumers are already used to and remain loyal to.

A modern still brings a different approach. Using the example of a 500-liter DES still with two columns, homemade plum brandy can be distilled with the help of the Aroma Max column, which preserves and transfers the natural fruit aroma into the final distillate as much as possible, while enabling a faster, cleaner, and more efficient production process.

Process example
Distillation lasts around four and a half hours, and the process is stopped at approximately 55% vol. The result is around 25 liters of finished distillate.

The key difference is that:
there is no need for double distillation,
energy is not consumed twice,
there is no manual washing, thanks to the built-in automatic CIP system,
there is no scorching, because the heaters heat the water, and the water then heats the mash evenly.

The biggest benefits are clear:
significant time savings, lower energy consumption, and high distillate quality.

Modern technology does not change tradition.

It improves it.

DES, the next level of distillation.

Distillation is an art, but also a serious technical process involving high temperatures, flammable vapors, and pressure. That is why, regardless of whether you are a hobby distiller or run a professional distillery, safety must come first.

In this guide, we will share key tips on how to make distillation safe while achieving top-quality results.

High-quality and properly functioning equipment, the foundation of safety
Use only properly functioning stills and condensers made from materials suitable for food contact, such as copper and stainless steel.
Regularly check for cracks, worn edges, or blocked pipes.
Do not use improvised equipment, as it can lead to vapor leaks and fire hazards.
Ventilation of the space
During distillation, alcohol vapors are released and they are highly flammable.
Always carry out distillation in a well-ventilated space or outdoors.
Avoid enclosed spaces without ventilation, as vapor accumulation can lead to explosion or poisoning.
Avoid open flames near vapor
Alcohol vapors can ignite even at a short distance from a heat source.
If you use gas-fired or solid-fuel stills, make sure the flame is isolated from any possible vapor leaks.
For maximum safety, consider electric heating, which allows more precise temperature control and reduces risk.
Temperature control
Excessively high temperature can lead to overheating of the mash, sudden boiling, or reduced and damaged aroma quality of the distillate.
Use thermometers to monitor the process.
Do not exceed recommended values, slower and controlled distillation gives safer and higher-quality results.
Careful separation of fractions
The first part of the distillate, the foreshots, contains methanol and other harmful substances.
Always separate and discard the first 0.5–2% of the distillate volume.
Proper separation of the foreshots, heart, middle fraction, and tails is not only a matter of taste, but also of safety.
Working with alcohol, gloves and safety glasses
When cleaning and filling the still, as well as when handling strong alcohol, wear protective gloves and safety glasses. Alcohol in concentrations above 60% vol. can cause skin and eye irritation. This mainly applies to people who are sensitive.
Fire extinguishing and emergency situations
Always keep the following near the workplace:
Fire extinguisher, class B, for flammable liquids
A bucket of sand for quickly extinguishing flames without spreading vapors
Access to water for cooling equipment, not for extinguishing alcohol!
Safety
Safety in distillation is not an “option”, it is a rule. By following basic procedures, using high-quality equipment, and controlling the process, you not only protect yourself and the space in which you work, but also ensure that your distillate is of top quality.
And when you work with DES stills, you can be sure that every element is designed with durability, efficiency, and above all, safety in mind.

Do you think gin is just flavored vodka?
Real gin is made much more carefully, through a precisely managed distillation process, aroma control, and equipment that enables consistent quality. This is exactly the type of production the DES 500-liter still with column is designed for.

This system enables the preparation of an alcohol base, the addition of carefully selected botanicals, and controlled redistillation, making it an excellent choice for premium gin production. Botanicals such as juniper, coriander, anise, angelica root, cinnamon, and other spices are added to the prepared base, while additional aromas can be placed in the aroma basket, together with dried citrus peels, in order to achieve a more pronounced and layered aromatic profile.

Gin distillation example

We start with 235 liters of alcohol at 96% vol. We add 265 liters of water and obtain 500 liters of base at 45% vol.

Additional aromas are also placed in the aroma basket, together with dried citrus peels. Heating is carried out in a controlled manner, up to around 85°C. The heaters are gradually switched off at 60, 70, and 85°C. We select the column, keep the reflux in the middle position, and monitor the temperature on each plate. For gin, the foreshots are separated at around 0.5% of the total volume, or approximately 2.5 liters.

Distillation is carried out moderately. We do not rush, because quality does not like speed. The process is stopped at around 50% vol., so that unnecessary essential oils are not collected.

The result is around 180 liters of distillate at 82% vol. After dilution, approximately 370 liters of finished gin at 40% vol. are obtained.

The DES 500 L still with column is not just equipment, it is a reliable production tool for distilleries that want greater control, repeatable quality, and serious capacity.

DES, stills from 1 to 6,000 liters for the production of all types of distillates.

This is a topic that often sparks debate among people who distill spirits. There is almost always someone who insists that thicker copper is the key to better quality and that without it, good fruit brandy cannot be produced. At first glance, this seems logical stronger material should lead to a better result. However, when you look a little deeper, it becomes clear that things are not quite that simple.
The truth is that the thickness of the copper itself does not directly influence the quality of the distillate. What truly makes a difference is copper as a material, because it has the ability to bind undesirable compounds from the vapor and therefore improve the aroma and flavor of the spirit. However, the vapor does not “know” whether the wall of the still is two or five millimeters thick. It only comes into contact with the surface, not the thickness of the material. For this reason, it is incorrect to believe that a thicker copper will automatically produce a better spirit.

One of the biggest mistakes people make is confusing the quality of the still with the quality of the spirit. A thicker copper still is indeed a higher-quality piece of equipment—it is more stable, more durable, and easier to work with. However, that does not mean it will produce a premium spirit on its own. If the mash is poor, if the fermentation is not properly managed, or if the fractions are not separated correctly during distillation, no amount of copper will fix that. The still is simply a tool, and the final result depends on the person using it.

Copper thickness becomes important primarily when the still is used frequently. For those who distill at home for their own needs, stills made with thinner copper are absolutely suitable. For those whose needs are significantly larger—such as service distillers or producers processing large volumes—an appropriate increase in copper thickness is necessary to support that level of use.
In the end, when everything is considered, it can be said that copper thickness does not directly increase the quality of the spirit, but it does reduce the likelihood of making mistakes. And that may be one of the most important aspects of the entire process. The real question, therefore, is not whether the copper is as thick as possible, but whether the still is well built and used correctly.

We are pleased to announce that DES stills are now available to customers in Poland.

By establishing a partnership with DIGITEQ SPÓŁKA Z OGRANICZONĄ ODPOWIEDZIALNOŚCIĄ, which will serve as the authorised distributor of DES stills in the Polish market, we have taken another important step in expanding our international distribution network.

Thanks to this new partnership, customers in Poland will have easier access to information about available models, technical specifications, configuration options and purchasing conditions for DES equipment. They will also receive professional support in selecting the still that best suits their planned production, raw materials and required capacity.

A Manufacturing Tradition Dating Back to 1961

The DES story began in 1961. Over more than six decades, we have developed and refined our distillation equipment by drawing on extensive manufacturing experience, the expertise of our employees and feedback from customers around the world.

From our first traditional copper stills to modern column systems for professional distilleries, our core objective has remained unchanged: to manufacture reliable and durable equipment that provides a stable process, precise control and consistent distillate quality.

To date, DES has manufactured more than 100,000 distillation systems, and our products are available through a distribution network spanning several continents.

Quality Begins with the Choice of Materials

The quality of every DES still begins with the careful selection of materials.

We use high-quality DHP electrolytic copper with a purity of more than 99.95%, together with carefully selected stainless-steel components. Copper plays an important role in the distillation process, while robust construction and reliable joints contribute to stable operation and a long service life.

Every component of the system is manufactured with close attention to detail, from the boiler, agitator and heating system to the condenser, columns and additional equipment.

Robust construction, a functional component layout and easier cleaning and maintenance make DES stills a reliable choice for both small-scale producers and professional distilleries.

A Wide Product Range for Different Requirements

The DES product range includes a broad selection of distillation equipment, from traditional copper stills to modern, high-capacity column systems.

Traditional Stills

Traditional DES stills are designed for the classic distillation of fruit spirits and other distillates. They are available in a range of capacities and configurations, including the Hobby, Tilting, Stable, Diamond and Premium models.

Depending on the selected model and the user’s requirements, the heating method, boiler capacity and additional equipment can be customised. These stills combine traditional distillation methods, high-quality materials and construction designed for long-term use.

Performance Hobby Column Stills

Performance Hobby column stills are available for smaller producers, recipe development and limited-batch production.

They combine compact dimensions with modern technology and more precise process control. Depending on the configuration, they can support electric or gas heating, as well as the monitoring of important parameters during distillation.

Professional Column Systems

Modern column stills with capacities ranging from 200 to 6,000 litres are available for professional and industrial distilleries.

Different column types, heating systems and upgrade options allow the equipment to be adapted to the raw material, desired distillate profile and planned production volume.

The range includes solutions such as Aroma Max columns and bubble-cap plate columns, together with additional equipment for flavour infusion and process optimisation. The purpose of every DES system is to provide producers with greater control, consistent results and more efficient production.

Support for Customers in Poland

DIGITEQ SPÓŁKA Z OGRANICZONĄ ODPOWIEDZIALNOŚCIĄ will serve as the official point of contact for DES products in Poland.

Customers will be able to receive detailed information about:

• available models and capacities;
• technical equipment specifications;
• customisation options and additional components;
• delivery terms and lead times;
• quotations prepared according to specific production requirements.
  
  

Professional consultations will help customers select the right system based on the type of raw material, planned production volume, available space and preferred heating method.

Authorised DES Distributor for Poland

Company name: DIGITEQ SPÓŁKA Z OGRANICZONĄ ODPOWIEDZIALNOŚCIĄ
Telephone: +48 888 290 064
Email: seweryn@destylatorydes.pl
Website:www.destylatorydes.pl

DES Quality Is Now Even Closer to Customers in Poland

Our presence in the Polish market is further confirmation that the tradition, manufacturing quality and continuous development of DES products are recognised beyond the markets in which our company is already established.

We look forward to developing new partnerships and presenting producers and distilleries in Poland with the complete range of DES equipment, from traditional copper stills for small-scale and family producers to modern column systems designed for professional production.

For more information about available models, professional advice or a personalised quotation, please contact the authorised DES distributor in Poland.

Great Ideas Deserve a Great Still

From 28 October to 1 November 2026, DES will showcase its distilling equipment at INDAGRA, held at ROMEXPO in Bucharest, Romania. Visit us in the Viticulture hall, stand C40, and discover how our expertise can help bring your ideas to life.

This year, we celebrate 65 years of DES, and our participation in Romania offers an opportunity to share this milestone with customers, partners and future collaborators. We are bringing three different still models to Bucharest, along with a team ready to hear your plans, answer your questions and discuss equipment suited to your production needs.

Whether you are taking your first steps in distilling, developing a new spirit or planning to expand your distillery, we invite you to meet our team and take a closer look at DES stills.

Your Ideas, Our 65 Years of Experience

Every distillery project begins with an idea. It might be turning a family tradition into a business, improving an existing production process or creating something new for the market.

Since 1961, DES has been developing equipment that helps turn those ideas into reality. Our solutions are built on expertise in copper craftsmanship, careful workmanship and an understanding of the distillation process. Modern technology allows us to adapt that experience to different capacities, working methods and production requirements.

Our anniversary is also an opportunity to look ahead: to new distilleries, new spirits and the next steps for the people who use our equipment.

Discover the Stills We Are Bringing to Bucharest

At INDAGRA, we will exhibit models that bring together traditional distilling methods and the possibilities of modern column systems.

500 L Column Still with Aroma Max and Bubble Plate Columns

Our 500 L column still showcases a dual-column configuration that supports different approaches to distilling.

The bubble plate column contributes to a softer, smoother spirit, while the Aroma Max column delivers a more pronounced aromatic profile. Bypassing the columns allows the equipment to be used for traditional pot distillation, and a botanical basket offers additional options for flavour infusion. This model provides a starting point for producers considering greater capacity or a more varied product range.

Performance Hobby 100 L Still with Aroma Max Column and Electric Heating

The Performance Hobby 100 L still combines electric heating with a copper Aroma Max column. It is designed to produce an aromatic spirit without the need for a second distillation.

Its equipment includes an electric agitator, a botanical basket and digital temperature monitoring at six points throughout the process. At our stand, you can explore the model’s construction and discuss how it could fit into your production setup.

100 L Tilting Still with a 30 L Flow-Through Condenser

We will also present a traditional approach to distilling with our 100 L tilting still and 30 L flow-through condenser.

Suitable for distillation and redistillation, this model features a copper pot, a manual agitator and the option of gas or solid-fuel heating. A lever-operated tilting mechanism makes the pot easier to empty after use, while the flow-through condenser is made of stainless steel.

Let’s Bring Your Plans and Our Expertise Together

Choosing a still starts with understanding what you want to produce. The type of spirit, planned production volume, available space and heating method all help determine the right equipment.

We invite you to bring your questions and ideas to our stand. Our team will be available to discuss capacities, differences between models and options for adapting equipment to your requirements.

Great ideas deserve a great still. Visit DES at INDAGRA and celebrate 65 years of expertise with us as we discuss your next project.

We look forward to seeing you from 28 October to 1 November 2026 at ROMEXPO in Bucharest, in the Viticulture hall, stand C40.

Celebrating 65 Years of Distilling Expertise

DES will exhibit at SIMEI from 17 to 20 November 2026 at Fiera Milano, Italy. Visit us in the Distillo hall, stand V20, and discover distilling equipment shaped by 65 years of experience, craftsmanship and innovation.

This year’s gathering in Milan holds special significance for us. We are celebrating DES’s 65th anniversary, a milestone we look forward to sharing with our customers, partners and everyone who turns a passion for distilling into exceptional spirits.

The exhibition offers an opportunity to take a closer look at our stills, meet our team and discuss your next project. Whether you are planning a new distillery, expanding your production capacity or upgrading your existing equipment, we look forward to welcoming you to our stand.

65 Years of Expertise, Crafted in Copper

Since 1961, we have been developing distilling equipment that combines traditional craftsmanship with the needs of modern producers. Over the decades, technologies, production capacities and market expectations have evolved, while careful workmanship and a commitment to quality have remained at the heart of what we do.

Today, that experience is reflected in equipment ranging from stills for smaller production runs to systems for professional distilleries. Every project brings its own requirements, and conversations with the people who use our equipment continue to guide its development.

In Milan, we will celebrate this anniversary through new connections, shared experiences and equipment that brings together distilling tradition and modern technology.

Three Stills, Different Production Possibilities

Our stand will feature three models showcasing different approaches to distilling and the versatility of DES equipment.

200 L Column Still with Aroma Max and Bubble Plate Columns

For producers looking to upgrade or expand their operations, we will present our 200 L column still, combining an Aroma Max column with a bubble plate column.

This configuration offers eight different distillation modes. The bubble plate column contributes to a softer, smoother spirit, while the Aroma Max column delivers a more pronounced aromatic profile. A botanical basket provides additional possibilities for flavour infusion, making this model an appealing choice for producers developing a varied range of spirits.

Performance Hobby 100 L Still with Aroma Max Column and Electric Heating

The Performance Hobby 100 L still combines electric heating with a copper Aroma Max column. It is designed to produce an aromatic spirit without the need for a second distillation.

Equipped with an electric agitator, a botanical basket and digital temperature monitoring at six points throughout the process, this model offers visitors an opportunity to explore its design and discuss how it could fit into their production setup.

Premium Traditional 2000 L Whisky Still

For professional whisky producers, we will exhibit our Premium Traditional 2000 L Whisky Still.

Designed for double or triple distillation, this model uses a steam heating coil to provide even heating. Its copper pot and options for adapting the design provide a starting point for discussing equipment tailored to specific production requirements.

Let’s Talk About Your Next Distillery Project

Distillo brings together equipment manufacturers, distillers and industry specialists, providing a setting for exchanging knowledge and building new business relationships.

At the DES stand, our team will be available to discuss capacity, still configurations, heating methods and options for adapting equipment to your needs. Bring your ideas, questions and plans, and let’s explore how to turn them into a practical production solution.

Join us in Milan as we celebrate 65 years of DES through new connections, shared expertise and conversations about the future of distilling.

We look forward to seeing you from 17 to 20 November 2026 at Fiera Milano, in the Distillo hall, stand V20.

For years, we kept hearing the same question:

“Why don’t you make a proper whisky still?”

Following market needs and the development of the domestic distilling industry, we invested great effort into developing exactly that kind of solution, the first DES whisky still with a capacity of 2,000 liters.

This still was created as a response to the growing demand for serious production capacities, but without compromise when it comes to quality, precision, and the final result of distillation.

It is designed especially for whisky production, with a parallel lyne arm position, meaning a horizontally positioned pipe. This construction contributes to a more balanced contact between vapor and liquid, a more stable distillation flow, and a more uniform, fuller character of the final distillate.

In practice, this type of still enables precise distillation of fermented grain mash for the production of distillate, raw whisky before aging in a barrel. The process is managed carefully, with controlled heating, separation of the foreshots, and precise collection of the heart of the distillate, in order to obtain a high-quality base for whisky that will develop its full character during years of maturation.

This is not a universal still later adapted for whisky. This is a still made for whisky.

A strong market need deserves a concrete solution. That is why DES presents a powerful tool for distillers planning serious production.

The DES 2,000 L whisky still can be manufactured and delivered in capacities from 2,000 to 6,000 liters, in accordance with the needs of production and your distillery.

A new product that brings warmth, atmosphere, and style to every yard. Thanks to its compact size and stable construction, the firepit is easy to move and simple to store. It is made of 2 mm thick black steel, resistant to high temperatures and outdoor conditions, which guarantees durability and safe use throughout the year.

Enjoy the outdoors, regardless of the season!

Bring warmth and a special atmosphere to your yard with a practical and elegant round firepit. A perfect product for gatherings with family and friends, evenings under the stars, and creating a pleasant winter atmosphere.

The outdoor fireplace is not only a source of natural warmth, but also a decorative element that gives the space character and a sophisticated look. Its steel construction combines functionality, durability, and modern design. Also, do not miss the opportunity to prepare for the season in the right way. With the DES firepit, every evening outdoors becomes a special experience.

In an old wine region near Bordeaux, inside a former wine cellar, beer, distillates, botanicals, grains, and the ideas of three friends who turned a hobby into a serious craft project come together today.

Brasserie Distillerie Guyenne, located in Lugasson, in the Entre-deux-Mers region, is developing a production that does not fit into just one category. Their portfolio includes beer, gin, pastis, vermouth, rum, vodka, and whisky, and this very breadth shows how important it is to have equipment that can follow different styles, raw materials, and processes.

They recently received special confirmation of quality through high scores for their vermouths, 93 points for Vermouth Blanc and 90 points for Vermouth Rouge. For a producer coming from a region strongly connected to wine, such recognition carries special weight, because vermouth requires exactly what French craftsmanship is known for, a sense of measure, aroma, and balance.

Three friends, one idea, and many aromas
Brasserie Distillerie Guyenne was founded by François, Hugo, and Arnaud, three friends connected by shared passions: good drinks, craft production, entrepreneurship, and respect for the environment. Their story, as they describe it themselves, began with conversations in the locker room after basketball, continued through whisky tastings in a garage, amateur beer brewing, and the desire to turn a hobby into serious production.

Today, that initial enthusiasm has taken a concrete form. Guyenne produces drinks that carry local character, but also a clear ambition to become part of the modern French craft distilling scene.

Their philosophy can be summed up in one thought: aroma is not a detail, aroma is the essence.

Vermouth as a blend of wine, botanicals, and precision
Vermouth is a particularly interesting product because it stands between the world of wine and the world of strong alcoholic spirits. It requires balance. It needs a wine base, carefully selected botanicals, good maceration, precise aromatization, and a sense of measure.

With vermouth, there is no room for excess. If the aroma is too weak, the product remains flat. If it is too strong, it loses elegance. If the balance is not right, what makes vermouth special disappears.

That is why the high scores received by Vermouth Blanc and Vermouth Rouge represent an important confirmation of their work. It is not only recognition for one product, but proof that Brasserie Distillerie Guyenne understands the complexity of a drink where wine, botanicals, bitterness, freshness, and structure meet.

The DES still as part of a broader production story
What makes this story especially important for DES is the fact that Brasserie Distillerie Guyenne uses a 500-liter DES hybrid still. According to the publicly available producer description on the Kouer platform, they are equipped with a DES alembic, as well as their own brewing equipment, which allows them to carry out key production stages within the distillery itself.

This kind of equipment gives them the flexibility that is crucial for producers with a broad portfolio. When a distillery develops different categories of drinks, from vodka and rum to whisky and vermouth, the still must provide stability, control, and the ability to adapt to the process.

For vodka, purity is important.
For rum, the character of the raw material and work with the aromatic profile.
For whisky, a stable beginning to a long maturation process.
For vermouth, a sense of aroma, balance, and precision.

That is why a modern still is not just a piece of equipment. It is the foundation on which a producer builds different directions of their identity.

From beer to whisky, all under one roof
Guyenne is not a classic distillery that produces only one category of drinks. Their production develops in several directions. On their official website, they list gins, pastis, rhum, and whisky as part of their project, while their online shop also includes vodka, beer, vermouth, and other drinks.

Their work on whisky is especially interesting. According to available information, whisky production began in 2023, and the first whisky is planned for release during 2026, after the required maturation period in barrels.
This shows the seriousness of their approach. Whisky is not a product that can be rushed. It requires time, discipline, and trust in the process. That is exactly why it is important to set the foundation properly, from raw material, through distillation, to aging.

Why flexibility matters for modern distilleries

Today’s craft distilleries often do not want to be tied to only one product. They explore, test, develop small batches, follow market reactions, and build their own style across multiple categories.

Brasserie Distillerie Guyenne is an excellent example of such an approach. Their portfolio shows breadth, but not as random variety, rather as an exploration of aromas and techniques.

This kind of work requires equipment that can follow the producer’s idea. DES modern stills enable exactly that, a controlled process, reliable operation, and adaptation to different types of distillates.

A good still does not define the identity of the distillery instead of the producer.

It enables the producer to express their identity more precisely.

What does this story mean for future distillers?
The story of Brasserie Distillerie Guyenne shows that high-quality equipment is not important only for large distilleries or for producers of a single type of drink. It is just as important for creative producers who want the freedom to explore.

If you are planning to produce several categories of drinks, it is important to think from the very beginning about a still that can follow different processes. Vodka, rum, whisky, gin, vermouth, liqueurs, and other drinks require different approaches, but at the foundation of every good production are control, stability, and repeatability.

DES stills are used around the world for the production of brandy, gin, absinthe, liqueurs, vodka, rum, whisky, and other alcoholic spirits. Our range includes more than 40 still models, different types of columns, several heating options, and the possibility of custom production according to production needs.

For producers who want to develop an authentic portfolio, the right still is not only an investment in equipment. It is an investment in creative freedom.

French craft, modern distillation, and a clear idea
Brasserie Distillerie Guyenne shows what it looks like when friendship, knowledge, and a passion for aromas turn into a serious production project.

From an old wine space in Lugasson, near Bordeaux, come drinks that combine the French sense of terroir, craft curiosity, and modern distillation technology. Their vermouth is already receiving high scores, their whisky is maturing, and their portfolio continues to develop across different drink categories.

For DES, it is a special honor that our still is part of their production story.

Because when a producer has a clear idea, good raw material, and equipment that can follow their ambition, the result is not just another drink on the market.

The result is a recognizable style.

Contact us and find the DES still that suits your production.

In Satnica Đakovačka, plum is not just a fruit. It is part of the landscape, family work, and a tradition that is not preserved by staying the same, but by evolving.

Ivan and Stanka Ćorić, the young married couple behind the family distillery Ćorić and the Moostra brand, have shown that brandy can have a deeply local origin, but also a modern, premium expression. Their plum brandy recently won a gold medal at the 21st Quality Evaluation of Brandies and Other Alcoholic Beverages in Osijek, which is yet another confirmation that serious work in the orchard, fermentation, distillation, and aging is clearly recognized in the glass.

Moostra is a story about Slavonian plum, oak, character, and people who do not see brandy as a product of the past, but as a drink with a strong place in the modern market.

Brandy that does not run away from its origin
Moostra is a brand that, from the very first encounter, clearly shows that brandy can be both traditional and modern. On their official website, they emphasize that Moostra combines tradition and modernity in every drop, with carefully selected fruits, natural fermentation, modern distillation, and aging in Slavonian oak barrels.

This is an important part of the story. Because good brandy is not created only in the still. It begins much earlier, in the orchard, in the selection of fruit, at the moment of harvest, in fermentation, and in the patience to give every step enough attention.

For Moostra, plum is not just a raw material. It is the starting point of identity.

Young people, a serious approach, and a clear vision
The distillery is run by Ivan and Stanka Ćorić, a young married couple who show that family production can develop toward a premium brand without giving up its local character.

The Ćorić family farm has been operating in the Satnica Đakovačka area since 2004, and their farm is engaged in fruit processing and agricultural production. On their website, they also mention their own plum orchard, where they grow the varieties Čačanska Lepotica and Čačanska Rodna.

That is what gives Moostra special value: behind the bottle, there is not just a label, but people, land, fruit, and a decision to build quality from the very beginning of the process.

Gold as confirmation of work
A gold medal for plum brandy is not just a nice addition to a shelf. It is confirmation that the product has been recognized beyond the distillery itself.

At the 21st Quality Evaluation of Brandies and Other Alcoholic Beverages in Osijek, their plum brandy received 87 points and was awarded a gold medal. Such recognitions are important because they come through professional evaluation, where elements such as aroma, balance, intensity, taste, texture, complexity, and overall impression are assessed.

In other words, the medal is no coincidence. It is the result of careful work, good fruit, proper fermentation, precise distillation, and aging that gives the brandy fullness and a rounded character.

The DES still as part of the process
In the production of premium brandy, every detail has its role. A high-quality still cannot turn poor raw material into an exceptional drink, but when you have good plums, properly managed fermentation, and a clear idea of the product you want, the still becomes one of your key allies.

DES stills are made precisely for producers like this, for those who want control, a stable process, and the ability to bring out the best from the fruit. With plum brandy, it is especially important to preserve the natural aroma of the fruit, achieve a balance between fruitiness and strength, and then, through aging in oak, gain additional depth, softness, and character.

Moostra shows what brandy can look like when a traditional foundation is combined with modern thinking. It is not a product trying to be something else. It is a brandy that knows where it comes from, but also knows who it is speaking to today.

Brandy with a pattern
The name Moostra carries special symbolism. According to the description of the brand’s visual identity, the name is inspired by the word “mustra”, which can refer to a person with character, someone resourceful and distinctive, but also to a pattern, motif, or recognizable design. This dual symbolism is used as the foundation of the brand identity, brandy with a story, character, and a visual expression that stands apart from classic perceptions of brandy.

And that is the strength of this brand. Moostra does not try to erase tradition, but to give it a modern face. To bring brandy closer to a younger, more sophisticated audience, without losing what makes it authentic.
What does this story mean for future distillers?

The story of the Ćorić family shows that premium brandy is not created overnight. It requires patience, investment, learning, and respect for the process.

If you are planning to start a distillery or improve your existing production, it is important to know that you are not only choosing equipment. You are choosing a production partner. A still that will take part in every fermentation, every distillation, every batch, and every future recognition.

DES stills are used for the production of brandy, gin, liqueurs, absinthe, vodka, and other alcoholic spirits. Our range includes more than 40 still models, different types of columns, several heating options, and the possibility of custom production according to production needs.
For small family distilleries, as well as for serious producers who want to build a premium brand, high-quality equipment is not a cost. It is the foundation of stable production.

From Slavonian plum to a gold medal
Moostra is an example of how a local story can become a premium product. From Satnica Đakovačka, from the family production of Ivan and Stanka Ćorić, came a brandy that carries the character of Slavonia, but speaks the language of the modern market.

Their gold medal for plum brandy confirms what DES also believes: an exceptional drink begins with good raw material, knowledge, and equipment that enables quality to be repeated.

Because when the plum is carefully selected, fermentation is properly managed, distillation is precisely carried out, and the brandy is allowed to rest in oak, the result is not just a drink.

The result is character in a bottle.

Contact us and find the DES still that suits your production.

When time, family heritage, and the trace of an old craft are preserved in a single raw material, distillation stops being just a technological process. It becomes a way to set the past in motion again, but in a new form.

At the Slovenian distillery Svarog, led by Bojan Lunežnik, exactly such a moment was transformed into a limited series of Franc Kirar honey brandy. In cooperation with Maja Kirar, the granddaughter of the renowned beekeeper Franc Kirar, Bojan distilled a brandy from honey almost half a century old, carefully processed and transformed into a drink that carries much more than an aromatic profile.

This is the story of 750 kilograms of honey that did not end up as a forgotten family memory, but as a limited distillate created out of respect for a man, beekeeping, and the time that left its mark.

Honey that preserved time
Franc Kirar was one of the notable beekeepers of his time, known for his innovations in beekeeping and honey production. After his death, 750 kilograms of honey remained, not as an ordinary raw material, but as the heritage of one family, one craft, and one era.

Decades later, Maja Kirar decided to entrust that honey to Bojan Lunežnik, founder of Svarog Distillery. That is how the idea was born to turn something preserved from the past into a completely new product, a honey brandy bearing the name of Franc Kirar.

It is not just a distillate. It is a liquid memory of tradition, beekeeping, family, and patience.

Svarog Distillery: a craft that understands the story
Svarog Distillery is a young family-owned distillery from Maribor, known for producing premium alcoholic spirits and for its creative approach to distillation. It is run by Bojan and Lidija Lunežnik, and their work combines local ingredients, experimentation, and respect for the craft.

Precisely because of this approach, the Franc Kirar project could not be treated as ordinary production. Honey that was several decades old required understanding, careful heating, preparation, purification, and precise distillation.

With products like this, there is no room for improvisation. Every stage of the process must be under control, because the raw material is limited, precious, and unrepeatable.

The DES still as part of a process that preserves aroma
For a distillate like this, a good recipe alone is not enough. Equipment is also needed, equipment that enables a stable, precise, and controlled distillation process.

Svarog Distillery uses a DES still, and this special honey brandy was created precisely in that still. DES equipment gives Bojan what is essential in projects like this: control over the process, preservation of the aromatic profile, and the ability to draw the full character out of a rare raw material.

With honey brandy, it is especially important to preserve the delicate aroma of honey, without aggressive tones and without losing elegance. A high-quality still cannot make a good distillate from poor raw material, but when the distiller has knowledge, vision, and a carefully prepared base, a good still makes a major difference.

It does not dominate the raw material.

It helps it express itself.

A limited series with symbolism
Franc Kirar honey brandy was produced as a limited edition of only 555 bottles. The first three bottles were given special meaning: one remained with Bojan Lunežnik, the second with Maja Kirar, and the third was gifted to the city of Maribor.

This gesture shows that the product was not conceived merely as a drink, but as a cultural and emotional object. As a bottle that carries a story about a man, a family, beekeeping, Slovenia, and the modern craft of distillation.

According to the official information about the project, the drink is described as soft and highly aromatic, and it was also analyzed for undesirable components, with the statement that it contains no prohibited or unwanted ingredients.

What does this story mean for future distillers?
The story of Franc Kirar honey brandy shows how far distillation can go when a good idea, valuable raw material, knowledge, and quality equipment come together.

If you are planning to start a distillery or improve your existing production, it is important to know that you are not only choosing a still. You are choosing a tool that will take part in every future product, every recipe, and every batch you develop.

DES stills are used for the production of brandy, gin, liqueurs, absinthe, vodka, whisky, rum, and other alcoholic spirits. Our range includes more than 40 still models, different types of columns, several heating options, and the possibility of producing equipment according to the needs of your production.

Whether you are developing traditional brandy, modern gin, or a limited series with a special story, the right still gives you safety, control, and a repeatable result.

When heritage gets a new life
Franc Kirar honey brandy was not created out of a desire to make just another drink on the market. It was created out of respect for a man who left his mark on beekeeping, out of the trust of his family, and out of the vision of a distiller who knew how to turn honey that was decades old into something new.

For DES, it is a special honor that our stills take part in projects like this. Because when equipment becomes part of a story that connects the past and the future, we know that our work has a broader meaning.

Some distillates are consumed.
Some are remembered.
And some become a story that is passed on.
Franc Kirar honey brandy belongs to that rare third group.
Contact us and find the DES still that suits your production.

The quality of a still is best proven by results. One of the strongest examples came from the World Drinks Awards 2025, where the Polish craft distillery Tessellis won two gold medals for spirits produced in a DES still.

Absinthe Verte, the best absinthe in the world
Exquisitus, the best botanical vodka in the world

These awards confirm what we have believed for years, that an exceptional spirit begins with high-quality raw materials, knowledge, and the right still.

The DES still as part of a champion process
Tessellis is a family-owned craft distillery from Kraków, known for spirits rich in herbal and spice aromas. For the development of their products, they chose a DES modern column still with a capacity of 200 liters, made of high-purity copper, with electric heating and a bubble plate column.

This type of construction enables precise temperature control, high-quality aroma extraction, and a stable distillation process, which is especially important for spirits such as absinthe, gin, botanical vodka, and liqueurs.

As a reminder, a still cannot turn poor raw material into an exceptional spirit. But when you have a good macerate, a good recipe, and the right knowledge, a high-quality still makes a major difference. It preserves aroma, provides control, and enables a repeatable result.

What does this mean for future distillers?

If you are planning to start a distillery or improve your existing production, it is important to know that you are not only choosing equipment. You are choosing a production partner.

DES stills are used for the production of brandy, gin, absinthe, liqueurs, vodka, and other alcoholic spirits. Our range includes more than 40 still models, different types of columns, several heating options, and the possibility of custom-made production.

With every modern column still, we provide technical support, consulting, and worldwide delivery with CE certification.

The two gold medals won by Tessellis Distillery are no coincidence. They are the result of a good recipe, high-quality ingredients, and equipment that enables precise distillation. The best absinthe and the best botanical vodka in the world were produced in a DES still. Maybe it is time for your next spirit to start there too.

Contact us and find the DES still that suits your production.