Destico MM Distillery has the annual capacity of 50.000 liters of brandy, manufactured by double distillation starting at approximately 30%, and followed by 65% alcohol concentration. Plum and apple brandy ages inside oak barrels, while other types of brandy are kept inside stainless steel barrels, where the adjustment to the desired alcohol concentration is made. Good quality brandy requires adequate coupage, cooling and filtration.
From the very beginning, Destico MM Distillery operates under the HACCP Food Safety System which enables production deficiency identification and quality associated risk elimination in each phase.
Fruits of full technological maturity are used for the preparation of pomace. Higher content of dry fruit matter is preferable. Fruit pureeing or fruit grinding is done depending on the type of fruit. Apricots, plums, peaches and cherries are pureed, whereas apples, pears and quince are grinded. If necessary, fruits are washed prior to grinding in order to remove harmful microorganisms, bacteria and wild yeast.
Warm water is added to regulate pomace temperature. Fermentation is managed with the addition of enzymes, yeast and yeast nutrient. Fermentation tanks are closed with fermentation lids/plugs placed on top.
After the completed fermentation, the first distillation is done, and as a result, a raw brandy is produced. The second distillation takes place after the first.
Later, the obtained distillate is stored to age. Plums and apples are stored in oak barrels, while other fruit is placed in stainless steel barrels. The next phase is the distillate finalization which is followed by pouring brandy into bottles.