Distillation.

Distillation is a physical process enabling the separation of the volatile parts of the fermented product, according to their different boiling points. In practice, it is necessary to heat the fermented product to allow the alcoholic vapours to evaporate together with the aromas. In this way, the quantity of alcohol contained in the fermented product becomes concentrated. When these vapours are condensed, a liquid of high alcoholic content is obtained.
We use a traditional copper alembic still (pictured below).The distillate is then cut to bring the alcohol content down to the desired percentage using carbon filtered water.