Distillation takes place in copper kettles over an open wood or gas fire: the fruit is washed, mashed, and reduced for hours to a thick, dark syrup with a caramel-like flavor.
This centuries-old method, passed down through families like the Bleus and Wiertz, has been recognized as intangible cultural heritage and a Slow Food Presidium.
Only a handful of distillers remain, who produce year-round, preferably using unsprayed fruit.
Used in spreads, desserts, and regional dishes.
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