People use typical plum brandy recipes based on the areas they come from, sometimes hundreds of years old, to get their favorite brandy assortment. The plums are picked in late summer, when they are very ripe, and kept for fermentation in fir, acacia, plastic, etc. barrels.
When the plums end up floating on top, they are good to put in the still, to distill. Some put sugar in the brandy to get more brandy, others make natural brandy, that is, only from plums, without any additives. After distillation, it is stored in mulberry, oak or demigene barrels, for maturation ("so that time will gnaw it").
3 ноя 2022
