Alowis offers a grand range of different styles of liqueurs because of which processes can varie from One to another.
But all of them are made with three main ingredients.
Fresh ingredients like fruits (lemon, raspberry, apple, pear, grapefruit,...) herbs (anise, mint, cinnamon,...) and flowers (jasmin, violets, saffron,...) arrive in our production plant and are carefully treated to obtain the best flavours.
MACERATION OR FERMENTATION
After treatment, materials are undergoing a long maceration up to a couple of months depending on the botanical. When a botanical has enough natural sugar, we apply fermentation to get the most fruity aroma's.
Time management in this phase is crucial and is often a distiller's secret.
When time is right the macerate is distilled once, twice or triple to concentrate the best flavours.
Mostly top secret!
Both macerates and distillates are joined together to become a liqueur. Macerates define the colour of the liqueurs while the distillates that we add, give Alowis it's smooth & warm mouthfeel and long aftertaste.