In large plastic barrels, crates full of plums, pears and apples are fermenting in the sun. The seeds, cores, skin and all have been ground into pulp and that can now rot in Arjan’s backyard for six weeks. As a result, the sugars in the fruit are converted into alcohol by yeasts. The fermented stew goes into a boiler and that is the basis for many types of spirits. In small batches, Arjan distills strong drinks from local fruit and herbs such as eau de vie, gin, jenever, absinth and whiskey.
Bad apple year? Not for distiller Arjan from Cothen
