The arbutus brandy is made from the secular and artisanal flavor of the selection and fermentation of the fruit, combined with innovative distillation techniques and methods. Subsequently it is aged in oak wood. The advantage of this aging is the enrichment of the brandy in phenolic compounds. Fruit brandy obtained exclusively by alcoholic fermentation and distillation of the fleshy fruit “Arbutus unedo” later aged in oak wood.
Arbutus brandy is usually drunk with coffee. Many consider him to be drunk at room temperature, although some people prefer to drink cold.
Serve in a gently warmed balloon glass or with ice.