Triple distillation of a home brew of rye and wheat in a copper pot still to which allspice and hot peppers are added before the third distillation. As specified by the aristocratic recipe of the 19th century, the liquid is carefully purified using birch wood charcoal with a final addition of a dose of honey. Nose: Sophisticated, delicate, sweet aroma of aromatic pepper and meadow honey, white flower notes, spices, white pepper, bay leaf, pickling brine, peaches, apricots, cinnamon, nutmeg and warm bread. Palate: Tender, embracing, spiced, refined, with pleasant hotness. Honey, rum, sweet sugar syrup, spice, dill, ginger, sweets and rye bread. Enticing mint and fine notes of pickle. Finish: Rounded, mild and sweet with honey, spice, ginger, nutmeg and rye bread crust.