From the distillation of Plums and Alsace Quetsch, the eau-de-vie will be slowly rested in oak barrels.
The slow respiration through the pores in the wood will give roundness and finesse.
It is in winter that our fermented fruits will be subjected to the test of fire: Distillation. The fruits will be deposited in the still, impeccable, gleaming of all its brass. Gently, the flame will volatilise the spirit of the fruit, concentrate its aromas and allow, very slowly the flow of a clear brandy already rich in a thousand flavours. The first and last fractions of the heating, heavier and less refine will be eliminated. We will keep only the heart of the heating, pure, fine and refined which alone is worthy of the name Bertrand.
Inheritors of a long family tradition of patience and expertise, Bertrand distil their fruit Spirit Eau-de-vie just as Joseph Bertrand did in 1874: 'seeking perfection through passion'. Today, this continuous search for quality marks them out as one of the best Distillers in France.
Every year they put their skills to the test by successfully taking part in the most prestigious national and international shows. This is how one small corner of Alsace becomes an ambassador of good French taste throughout the world. Bertrand: 30 gold medals in the last ten years. Distillation of natural fermented fruits and ageing that exacerbates the taste, fragrance, perfume of A for Apricot to W for William Pear, via another 14 fruits (Holy berry, Elderberry, Wild Cherry, Quince, Sloe, Gentian, etc)