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.

Twitter

Events

12/24/2019
Happy Holidays from Symrise, We'll See You Next Decade!

Thank you for reading, sharing and supporting In-sight in 2019 - here's to...

10/17/2019
Webinar: 5 Top Southern Flavors Influencing Mainstream Food and Beverage

Southern food and beverage was born from a melting pot of ethnicities, cultures...