It is a challenge to make a nice quince brandy. The first thing we do with the quince convert them into fine fruit puree. This is the most important moment – the fruit pulp is then steamed at 55-60 ° C. This heating results in the unique aroma of Quince Rakia Isperih. Then we cool the mash and add special pectolytic enzymes. At about 25 ° C, we add a selected yeast culture and fermentation begins for 10-12 days.
Careful distillation and resting of the finished distillate is carried out in a special container.