"Each 60-litre container represents around 4,000kg of fruit, all picked within a day of ripeness, wild-fermented over months into fruit wine, then triple-distilled to exacting specifications that vary fruit by fruit and batch by batch."
"A tiny finger dip taste of the raspberry version reminds me why we call these things spirits: it takes me right back to the bushes in my great-granny's garden when I was four or five and is more like having some intra-species communion with raspberriness than merely drinking something raspberry-flavoured."
"When Wilczak made his first batch of raspberry eau-de-vie, he reckons he hand-graded 2m raspberries, rejecting any with even the slightest imperfection."
Capreolus Distillery, run by Barney Wilczak, specializes in crafting eau-de-vie from locally sourced fruits. Each batch involves meticulous processes, including hand-grading fruit and wild fermentation. The distillery operates from a garage, emphasizing its artisanal nature. The spirits are known for their intense flavors and ability to evoke nostalgic memories. High-end restaurants often feature these products, reflecting their premium quality and unique taste. The production methods justify the cost, making them a sought-after choice for discerning consumers.
Read at www.theguardian.com
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