Liqueurs

We make our own liqueurs because I find most of the commercial varieties too sweet, so we make most of ours without any sugar. We just blend all the fruit with pectinase, which is the enzyme that breaks down the pectin in fruit and therefore helps extract their juices and creates a better yield. Then we centrifuge them to get a clean juice and add equal parts juice to vodka, to bring the ABV down, but also to make them really dry.