CRAFTINGprocess
CRAFTING
process
OurcraftingProcess
A careful hand selection of MASAU fruit begins the process of hand-crafted MASAU SPIRITS. Every year, every season and every winter is unique and different so shall be the uniqueness of our Spirit.
Our 5 Stepprocess
A careful hand selection of Masau fruit begins the cyclical process that brings Masau Spirits to the World. Every winter in the Southern Hemisphere the Masau tree bears much fruit for our enjoyment and the Pofera Family begins the crafting process.
Fermentation – in a well controlled environment and using well researched Yeast strains and enzymes, the fermentation process begins using locally sourced water.
Distillation – using our modern Fractionating Reflux Column Still, the resultant fermentation is then distilled to produce exclusive African spirits.
Maceration – the botanicals being used are first hand processed, crushed to expose a larger surface area, allowing the alcohol to extract the flavour from more of the botanical’s cells. Masau Golden Gin is then infused in a Gin Still through vapour infusion of botanicals.
Aging – our distilled African spirits are matured in oak barrels for a specified period of time in order to further infuse flavours from distinct characteristics found in the berrel’s wood.
A careful hand selection of Masau fruit begins the cyclical process that brings Masau Spirits to the World. Every winter in the Southern Hemisphere the Masau tree bears much fruit for our enjoyment and the Pofera Family begins the crafting process.
Fermentation – in a well controlled environment and using well researched Yeast strains and enzymes, the fermentation process begins using locally sourced water.
Distillation – using our modern Fractionating Reflux Column Still, the resultant fermentation is then distilled to produce exclusive African spirits.
Maceration – the botanicals being used are first hand processed, crushed to expose a larger surface area, allowing the alcohol to extract the flavour from more of the botanical’s cells. Masau Golden Gin is then infused in a Gin Still through vapour infusion of botanicals.
Aging – our distilled African spirits are matured in oak barrels for a specified period of time in order to further infuse flavours from distinct characteristics found in the berrel’s wood.
A careful hand selection of Masau fruit begins the cyclical process that brings Masau Spirits to the World. Every winter in the Southern Hemisphere the Masau tree bears much fruit for our enjoyment and the Pofera Family begins the crafting process.
Fermentation – in a well controlled environment and using well researched Yeast strains and enzymes, the fermentation process begins using locally sourced water.
Distillation – using our modern Fractionating Reflux Column Still, the resultant fermentation is then distilled to produce exclusive African spirits.
Maceration – the botanicals being used are first hand processed, crushed to expose a larger surface area, allowing the alcohol to extract the flavour from more of the botanical’s cells. Masau Golden Gin is then infused in a Gin Still through vapour infusion of botanicals.
Aging – our distilled African spirits are matured in oak barrels for a specified period of time in order to further infuse flavours from distinct characteristics found in the berrel’s wood.
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