Sonroho starts with fermenting superior Catawba grape juice and is double distilled making tight and heavy heads. Hearts and tails cuts are made on the doubling run to bring forth the crispness and vitality of the grapes. We then stainless steel tank age the distillate and bring it to 90 proof over a number of weeks in order to avoid saponification and retain the essence of varietal.
Our Blackberry Eau-De-Vie starts with a neutral spirit, we then infuse it with Marion blackberries in order to extract the voliatiles within. We distill this spirit similar to a gin by running it slow and cold through our copper pot still in order to retain the blackberry flavor and aroma. We then proof it down over a period of weeks to avoid saponification and to retain the character of the fruit.