From Fruit to Spirit – the Secret of a Good Spirit

In Prekmurje, especially in Hodoš and Krplivnik, the making of spirits out of fermented fruit has a long tradition. The Ethnographical House in Krplivnik incorporates an exhibition about spirit distilling where different old pieces of equipment bear witness to this tradition. The area offers excellent conditions for fruit farming and, apart from native fruit tree species, newer varieties of fruit tree species can also be found there.

In the past, people started distilling spirits in the late autumn and in winter when the work on the farm was finished. The quality of spirits depended on the quality of the picked and fermented fruit, the cleanliness of the still and the time invested in the process. According to Sándor Abraham from Hodoš, one cannot make quality spirits in a haste since 3 or 4 hours are simply not enough. The fruit spirits he distils in his own distillery, which are mostly made out of plums, pears, apples, cherries and grape skins, are unique and are a reflection of his taste, expertise and dedication.

Sándor Abraham prepares his spirits with special attention, several decades of expertise and assorted fruit that is suitable for consumption. We kindly invite you to watch the added video and dive into the secrets of homemade spirit distilling!