The alcohol is born from the fruit solely. The fruit is fermented usually for 3 weeks. No artificial additives are added. The mass of fermented fruit is then distilled, usually in the distilling pots of 100 L volume. The fermented mass is heated in the distilling pot and the alcoholic vapors are liberated. The evaporation of alcohol is then cooled and it becomes liquid brandy. The brandy is kept is barrels, sometimes for decades. The fruity ingredients that have been heated and turned into vapors and then turned into the liquid again, they must be calmed down after the long birth.