The distillery today

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The equipment used for distilling is made in Germany. The distillation kettle and fractionate column is made of copper, the cooler of stainless steel.

The basis of the mash is produced in the brewery. Depending on the product desired (Dutch (grain) gin, eau-de-bière or whisky) a separate grain mix is prepared in the brewery. Also the yeasting that is needed to obtain the alcohol takes place in this brewery.

The capacity per distillation session is 500 litres and given the high yield of the installation it is possible to obtain all our distilled products in a single distillation session.

The brewage is heated in the 500 litre distillation kettle. The alcohol/vapour are then separated in the fractional column until a pure alcohol of more than 90 percent flows out of the cooler. Today, the distillate is divided into 3 fractions, i.e. the head, the heart and the tail. Only the pure alcohol that contains many aromatic substances and esters will be used.

After the excise officials have determined the quantity and percentage of alcohol, the alcohol is diluted and filled on location.

The distillate for whisky is then stored for several years in oak casks.