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The production of Sarper Alcoholic Beverages top quality raký starts with the arrival of raisins and anise to the factory. At first, the raisins are pretreated to become must. Then the must is put into the tanks and, after being pasteurized through fermentation and distillation, it becomes suma at 93 centigrade degrees.
The second distillation starts, when the suma, water and anise are put into the copper alembic. The head contains aldehyde, which evaporates at lower temperature than ethyl alcohol, ether, methyl alcohol and similar elements. Finally the high alcohol content products such as amyl alcohol are removed, and the final raký product is attained. This is how the process of the conventional twice-distilled raký works. |
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