It is in the distillery that the process which has made SCHLADERER fruit spirits so famous goes through its final stages. Employing the traditional method of copper stills, but with a highly-refined, ingenious control technology built up from our distilling practice, the mash is gently distilled with a finely-tuned steam-heating system. Whether the distillation process is a success or not is determined by the experience and trained taste of the master distiller. Skilfully eliminating the first runnings and tailings, the produce being distilled must be treated with the utmost care to ensure that it develops its flavour to the full and leaves its mark on the spirits. We also pay great attention to disposing of the distillation residues in an environmentally compatible manner. The fruit mashes, which are acidic by nature, are neutralised, while the solids are composted after having the liquid removed from them, and the stones are screened out, dried and burned to save heating costs.