The Originality of Vodka Production in Mendoza Stands Out

A distillery of Mendoza is a pioneer in the country and in the world in the production of a “five times distilled tri-fruit” vodka, of appreciable fruit flavor, in addition to producing quince brandy.  

A distillery of Mendoza is a pioneer in the country and in the world in the production of a “five times distilled tri-fruit” vodka, of appreciable fruit flavor, in addition to producing brandy from quince, pears, and Malbec grapes, according to its owners.

Carlos Nadra, owner of the distillery Natur Andino, said to Télam that “what’s original about this new project is the production of the world’s first vodka prepared with quince, pears, and first rate malbec grapes with fruits of the region.”

The distillery is located in the agricultural district Coquimbito in the department of Maipú, 25 kilometers southwest of Mendoza’s capital.

The businessman expressed his confidence in that his products “will compete with spirits and imported lines such as liquors, vodka, and tequila,” admitting that also in Río Negro “an important company produces and exports pear brandy.”

The project was presented on the 26th of September although the distillery was constituted in 2004 to work “with high quality fruits of the zone such as quince, pears, and malbec grapes,” with an investment of 1.2 million pesos.

Nadra said that it is about an initiative “of technological innovation of national capitals, from the know-how of processes to the construction and maintenance of the most diverse machinery.”

He assured that in the beginning of this phase “we have focused on planting ourselves firmly in the internal market,” and later projecting “towards external markets.”

In the presentation of the product the guides of the complex pointed out that “the vodka of Mendoza presents a new tri-fruit flavor that cannot be defined.”

The distillery presents its alchemical workshop to national and international tourism, where it recreates the XII, XIII, and XIV centuries of medieval Europe and this allows it to introduce the production process preparing its own “life elixir:” a personalized vodka with its own brand, as the guides explained.

As far as the use of fruits in the production of brandy and vodka, Nadra added that the process is controlled by the National Institute of Agricultural Technology (INTA).

Natur Andino received the approval of the business plan presented before the Secretary of Agriculture, Fish, and Livestock of the Nation for 400,000 pesos that will be given as “non-refundable contributions,” stated the company’s owner.

He added to Télam that “to produce a liter of brandy you need around ten kilograms of fruits and to reach 12,000 liters, more than 160 tons of fruit.”

He explained that vodka is believed to have begun in Poland or Russia, many centuries ago through the distillation of any plant with a valuable content of sugar, traditionally a grain such as rye or wheat, but potato and molasses were also used.

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