The Art of Distilling
From the fruit to the fruit spirits.
Fresh, fully ripe fruits are chopped and milled with added yeasts and enzymes. The following temperature-controlled fermentation starts at a temperature between 16°C and 20°C. The entire fermentation process lasts between 2 and 6 weeks. During the following distillation we especially focus on the exact separation of the heart. This shapes the fine character of every single BIMMERLE fruit spirit.
For us it is self-evident, that inherited tradition of distilling and the infallible sense of mankind influence the quality of our fruit spirits during production.
Thereby BIMMERLE guarantees a high standard of product quality, which frequently sets new standards and is recognized in annual award ceremonies.