The distiller and master agronomist's work starts as soon as the first wild Morello cherry trees begin to flower. They have to monitor the trees until their fruits are completely ripe. The calibre of the fruits is determined by irrigation, just as fructose content depends on sunshine. Distillerie Peureux takes these factors, as well as the firmness of the fruit, into account when determining the precise harvest areas and the quantity of fruit to be picked in each area. The first difficulty is the fact that Oblachinska cherries only grow in the Balkans. These are Morello cherries with a very specific taste and appearance, the only ones worthy of becoming Griottines.
THE PICKING
Over 500 Million wild Morello cherries hand-picked in the Balkans

Specially trained staff picks the cherries by hand and without the stalk. Distillerie Peureux has acquired exceptional expertise in Morello cherry tree cultivation over the last thirty years, so that now, in just three weeks, over 500 million of these tiny, ruby red fruits can be harvested.
THE TRANSPORT
The Morello cherries are first dispatched to the collection centre, which is located as close to the harvest area as possible. There they undergo the first washing and sorting process. The cherries are then graded and only the ones with diameters of 14 to 20 mm are kept.
THE FIRST MACERATION
The first maceration is then carried out on site. The Morello cherries are immersed in barrels of liqueur brought in from Fougerolles. Maceration must begin within six hours of picking, to conserve the flavour and physical characteristics of the fruit. It is essential to conserve these properties of the fruit throughout the entire process. The barrels of macerating cherries are sent to Fougerolles. During transport, and the rest period following their arrival, the Morello cherries and the liqueur in the barrel merge slowly through natural osmosis.

QUALITY: RIGOROUS TESTING
The Distillerie Peureux's laboratories have an excellent reputation in the profession. Each barrel is controlled upon arrival. Rigorous tests are carried out using samples. These tests concern the fruits, their physical and organoleptic properties, as well as the quality of the first maceration.

STONING WITH SURGICAL PRECISION
The Morello cherries are sorted and graded again. This time only those with a diameter of 18 - 20 mm are selected. Then follows the crucial stoning stage.
This is one of the most delicate steps in preparing the cherries as they could be damaged during the process.
The company has designed a unique machine, which positions the fruit so that the stone is removed through the scar left by the stalk. This process guarantees that the cherries look whole, despite the fact that they have no stone.
MACERATION: SECRETS AND TRADE SECRETS
The stoned Morello cherries are then steeped in different liqueurs for successive macerations. The master distiller decides on the composition and number of macerations and the time each maceration lasts, based on age-old know-how and secrets. At each stage, the fruit soaks up new flavours. The last maceration provides the final touch of Kirsch which is the hallmark of Griottines.
The fruits and their liqueurs, now 15° proof, are ready for packaging.
NEW PACKAGING: GRIOTTINES LOOK EVEN MORE ATTRACTIVE
Firstly, the outer packaging, as much a jewel case as a package. A perfectly smooth square box totally modern in design. Transparent and red-tinted, it plays on light effects for incredible elegance. Through this transparent outer packaging, you can see a perfect sphere, round like a cherry - and the world. Metallic sheens on the pure glass surface highlight the spectacular natural beauty of the Griottines.

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