Brandy production in destillery Banduka is carried out through a combination of traditional and modern methods of production, starting with the selection of the highest quality fruit varieties, their pitting and mashing, fermentation, distillation, aging and storage. By pitting the fruit, we prevent harmful substances from the stone from getting into the brandy and thereby we additionally contribute to its quality. Distillation is carried out in copper stills, after which the brandy is aged in stainless steel and oak barrels at a temperature of 10 to 20 degrees celsius. After a certain period of aging, brandy from 40 to 43% vol is bottled and ready for you.