PROCESS FOR PRODUCTION OF AROMATIC BRANDY

摘要

This method allows to extract an original and highly efficient product. Its properties are permanent, while the very product is prepared by using waste raw materials. The fermented waste products are distilled until high-alcohol brandy (60-65 per cent, by volume) is produced. The brandy is diluted with softened water until the alcohol content reaches 45 per cent in volume. After that, the brandy matures for up to three months and then is filtered and bottled.