For good schnapps, you need patience – and time that does its work.
For schnapps, you simply have to take your time. From pressed, healthy Teran grapes, we first prepare a mash using a traditional method with no added sugar, then let it “work” for a good six weeks. After six weeks, it is ready for slow distillation in copper stills. The flow must be thin. We discard the first two decilitres, then comes the spirit at no less than 45% alcohol, and finally the tail run, intended for redistillation. Each year, Miro produces around 100 litres of distillate, which he fills into glass flasks, where the spirit rests for at least another three years. “Schnapps must be beneficial, harmonious, and have a long finish,” Miro believes, knowing well that good schnapps is the foundation for great fruit spirits of different flavours.
