The Fir Brandy originates from honeydew honey ‒ collected not from flowers but from the sugary secretions on the leaves of fir forests: this results in a different sweetness, with hints of cooked sugar and caramel and notes of resin and smokiness, giving the spirit a surprising aromatic intensity.
Fermentation begins in large containers, with a starter of water and a small amount of honey, lasting about ten days, followed by a twelve-month maturation on the lees. Distillation occurs in a bain-marie pot still, allowing precise temperature control. Aromatic fractionation then takes place in the rectification columns: here, the heads and tails are separated to enhance only the most refined part of the spirit.
The full-strength brandy rests for twelve months in steel containers, neutral by definition. It is then cooled for a week at approximately 0 °C before being diluted with porphyry rock water, lightly filtered, and bottled. The result is a spirit that tells the story of the forest, honeydew, and the magic of honey in every sip.
500 ml bottle.
