We offer the processing of your own leaven, which must be at least 100 l. Smaller quantities by agreement. We process all kinds of fruit.

We provide services in the field of cultivation burning. Possibility of payment by credit card. We burn using the classic two-boiler method. We provide consulting services related to the establishment and management of the fermentation.

Grower's distillery producing quality slivovitz from fruit supplied by the grower.

In our distillery, we focus on the production of quality home-made spirits from your own fruit kvass. You can take part in the entire distillation process and taste the resulting spirit. We offer brandies made from plums, cherries, peaches and other traditional fruits. We care about the tradition of two-stage distillation.

We operate a growing distillery. We burn all kinds of fruit from quantities of 100 l.

We operate a growing distillery. We produce slivovitz including other fruit spirits.

We produce fruit spirits for growers.

We are engaged in the production of fruit spirits from the fermentation of plums, apricots, cherries, peaches, apples, pears, fruit cider, wine and others. It is a classic copper double boiler system with gas heating, which is ideal for burning quality fruit distillate.

Growing distillery used to produce spirits from various types of fermented fruits. We have 400 and 120 litre stills. We distill from 50 l. of kvass.

Family owned and operated distillery. We have many years of experience in distilling spirits, so we are happy to advise you. We use a 200 litre full copper boiler with gas heating. Of course there is a pleasant seating area during the entire distilling process.

We offer different ways of processing fruit into fruit spirit.

Operation of a distillery.

I offer grower burning, fermentation vessel hire, fruit mills, as well as bottling and transport arrangements.

I run a cider house and a grower distillery. I offer crushing and pressing of fruit, storage of fermentation and distillation. Possibility of taking the kvass from the house. I provide advice for growers, use of enzymes and possibly yeast.