The grains are sorted, fanned then ground to obtain the grain flour (malted barley, rye or wheat for genever; exclusively malted barley for whisky).

Roasting - saccharification

In the roasting room, the flour is roasted with water in two copper cookers. At the end of the roasting, the blend is called wort. After one and a half hour of rest, the starches are turned into sugar to obtain a sugary wort.


Before introducing fresh yeast in the copper containers known as “yeasting containers,” the sugary wort has to be cooled by running through coolers.


During fermentation, the yeasts turn the sugar into alcohol. This natural process is carried out during 48 hours. After fermentation, the fermented malt scales at 5% alcohol.


In the Salle des Palais [Palate Room], the malt is distilled a first time in three plate columns, which separate the alcohol from the rest of the ingredients (water, grains and yeasts).

Then, two copper stills are used for the final distillation. To make Genever, the master distiller adds juniper berries, which provide subtle, characteristic aromatic notes. The last step in whisky making, ageing, is carried out on location in the Distillery’s cellars.

Excessive drinking is dangerous for your health. Enjoy in moderation.