Then it's crushed by a large stone wheel pulled by a horse or donkey (or Conan), producing fermentable juice, which is paired with wild yeast, then distilled in clay or copper stills. Once it has been twice distilled, it's bottled, though some get barrel aged.
Join your peers today!
Get the latest articles, news and trends in the Food & Beverage industry delivered directly to your inbox. Don't miss out! Enter your email address below to receive the weekly in-sight newsletter.
[Webinar on Demand] Sabor Webinar: Unlock Key Insights for Developing Culinary and Snack Products with Latin Flavors
Watch our Sabor in America Webinar: Unlock Key Insights for Developing Culinary…
Last week, our Marketing, Sensory, Consumer Insights and Innovations team…