step 1
Fertilisation
Our bees fertilise the flowers on our trees in Spring (Sep-Nov).
STEP 2
Picking
We start picking in December and we pick right through to March, depending on the fruit.
We start by figuring out how many kilos of fruit we have from our property, and then we supplement from other local growers.
We pick from growers in Reikorangi, Raumati, Ōtaki, Levin and Upper Hutt. Sometimes we get offered rogue crops of interesting fruits which we find hard to say no to and that's all about being boutique!
Step 3
Washing
Simply to remove anything we don’t want in the brew and to ensure there is no unwanted bacteria!
step 4
Grading
We then grade the fruit and take the rubbish out.
During this process we also tag the fruit so we can track where it’s come from.
step 5
Sorting
The more unripe fruit are spread out on our large tables to ripen further in the sun.
Ripe fruit goes into the freezer.
Each fruit has its own unique process to ensure we can get the best flavour from the fruit into the alcohol.
step 6
Freezing
Freezing the fruit is an efficient way to burst the skins of a lot of fruit at once.
This makes it easier for the juice to get to the alcohol and the alcohol to the juice (aka infusion), resulting in a more flavourful product.
We have also learned in the process that freezing also breaks down pectin which is what helps make our product a clear liquid (pectin = haze).
step 7
Into the vat
Each fruit variety goes into the respective vat, frozen.
Fruit steeps for a period ranging from 6 months to 4 years – fruit dependent.
Freezer tags are recorded for traceability purposes.
Our vats range in size from 1500 litres to 60 litres. Our signature plum range takes up to 500kg of fruit per brew.
This is what’s called “putting down a brew”.
Step 8
Mixing
We combine our ingredients in the vat, stir to mix and lastly add our fruit and gently swirl to mix well.
The brew is left to steep for a minimum of 24 hours before stirring occurs.
step 9
Daily stirring
Each fruit has its own nuances of how it needs to be looked after, and different time frames for how to stay in the vat (anything from 6 months to 4 years).
Our priority is getting a great flavour and colour, and the best ingredient for that is time.
step 10
Pressing
The goal is to get as much liquid out as possible!
Over time we have improved our pressing process which not only yields a huge amount more product but the flavour is even more intense.
STEP 11
Filtering
We filter down to 0.45 micron to ensure we have removed any particulates and for the clarity and quality of our products.
step 12
Alcohol testing
Our liqueurs are tested using the boiling point method – in essence comparing our liqueurs against pure water.
This process is completed for every brew as it ensures the consistency of the abv% of our products.
step 13
Bottling it up
Filling and capping our bottles is a manual process.
Our 375ml and 150ml bottles are then manually labelled.
All brews are Batch controlled for traceability and then packaged.
step 14
Off to market
We absolutely love and enjoy every step of the process in creating our boutique brews. And the reward of having them on display and talking to customers at the end of the process is well worth the effort! Click below to check where you can find us next!