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.

TO BEGIN WITH
1

 NATURAL SELECTED 

 MATERIALS 

 

TO CONTINUE WITH
2

TRADITIONAL

METHODS

 

TO TOP OFF WITH
3

EXCESSIVE

PASSION

TREAT MATERIALS

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.

DISTILLATION

When time is right the macerate is distilled once, twice or triple to concentrate the best flavours. 

BLENDING

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.

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