| 摘要 |
Process for the preparation of an alcoholic beverage by fermenting a sugar-containing must, distillation of the fermented must and maturation of the distilled product. The sugar-containing must employed is a mixture of natural honey produced by bees, and water, to which yeasts are added before fermentation. The product obtained is a schnaps whose odour is reminiscent of the flavour of the honey employed.
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