Each year, we ferment natural plum wine as a base for our distilled slivovitz.
Every now and then, we “steal” a small batch and, instead of distilling it, we let it age in oak barrels—fortified with last year’s plum spirit.

If you like, you could call it a plum wine… raised on its mother’s distillate.

This limited batch of 800 bottles was aged for three years in oak, gaining remarkable depth and concentration. The result lies somewhere on the imagined border between Italian amaretto liqueur and Japanese umeshu.

Plummy and marzipan-like, this amber-hued drink can shine both as a dessert wine and as an elegant apéritif—on ice or neat.