Alcohol can be made from any fruit that contains sugar. When distilling fruit, the biggest challenge is to preserve and transfer as many of these elusive molecules as possible from the fruit pulp to the final distillate. Slivovitz (plum brandy), as well as brandy from apricot, pear, raspberry and strawberry are among the fruity creations distilled at Jullius each year. Each has a unique aromatic profile that varies based on the seasonal nature of the specific fruit.