Cov txiv hmab txiv ntoo siav yog thawj zaug thiab tom qab ntawd hloov mus rau stainless hlau vats rau fermentation. Thaum lub sij hawm tus txheej txheem no, lub plum noob tau tso tseg untouched los tsim qhov zoo tshaj plaws tej yam kev mob rau ib yam khoom uas fundamentally influences tag nrho cov aroma ntawm distillate. Cov txheej txheem kev laus yuav siv sij hawm ntau tshaj plaub lub hlis nyob rau hauv stainless hlau tso tsheb hlau luam, uas khaws cov tshuaj tsw qab ntawm aromas.Tasting sau ntawv: Xim: ntshiab. Qhov ntswg: khaus, sau ntawv ntawm qab zib almonds. Saj: Sib npaug, sib haum xeeb, fruity. Tiav: Ntev ntev. Zoo tagnrho nrog cov khoom qab zib.