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

06/22/2020
Webinar: Mainstream Flavor Trends Surfacing From COVID-19

As we enter a re-opening phase in the wake of COVID-19, we also enter a new...

04/09/2020
Webinar: Symrise North America’s Top Flavor Trends for 2020 and Beyond

Trends may be the single most important driver in the food and beverage industry...