Fine brandy is in no hurry. Only at the beginning.

When the fruit arrives, every hour counts. It must not lose any of its flavor before we distill it. After that, the spirit has all the time in the world.

Whole fruit, nothing else.

Only fresh fruit goes into the distillery. No purée, no semi-finished products, nothing pre-processed. This way, every fruit remains under control from the very beginning, from ripeness to taste. Once it's here, things move quickly: pomme fruit is ground, stone fruit is pitted, berries are crushed, then everything ferments cool at 18 to 20 degrees, for just a few days.

Twice through the copper.

Every distillate is double-distilled. Once is not enough. Only the second distillation brings the clarity and purity that matters. And that's precisely when what doesn't belong in the glass is separated: foreshots, feints – away with them. What remains is the heart, the purest part, where the fruit tastes most distinct. Every cut is precise.

Then he has time.

There's no rush now. Clear spirits rest for one to four years in glass demijohns or stainless steel tanks until they are smooth and well-rounded. Cask-aged spirits go into oak barrels for many years. Freshly distilled, a spirit already tastes quite good. But it is the years that give it its character.