About us
The Baban family distillery started its journey very spontaneously, back in 1989. It all started with the planting of pear, apple and plum orchards. After years of successful harvesting and increasing yields, we decide to produce natural fruit brandies. The focus is on the natural, which is why Baban brandies do not contain additional sugars or flavours.
Brandy is produced by the traditional method of distillation in the copper still. Although we respect and nurture tradition, the Baban distillery has modern distillation technology, of the prestigious German company "Arnold Holstein". This type of distiller allows us to have top quality brandy, with perfectly balanced aroma, without hydrogen cyanide, and gives us pure drops of pleasure.
The modern technological process allows us to produce larger quantities, but Baban Distillery is not turned to that. Our goal is to achieve the best possible quality of fruit brandies from year to year, using only our own fruit. We produce smaller quantities of brandy, but with a lot of work, knowledge and love.
The tradition we have, the quality we build are our key to success!
Mission
Baban Distillery is a family owned company which produces high-quality natural fruit brandies. Our existence is about providing 100% natural fruit brandies, made from fruit coming from our own orchards, without additional sugars or aromas to the real brandy lovers. Our primary goal is to constantly improve the quality of Baban brandies through investments in new technologies and knowledge, and proper maintenance of orchards.
Vision
Our vision is for Baban brandies to become a drink that will awaken positive emotions, warm the soul, bring smiles to your face and remind you of tradition, family and true values. Years of research, innovation and improvement have enabled us to proudly present Baban brandies to you today, with the desire and hope that you will enjoy them as much as we enjoyed the process of making these exceptional drinks.
The process of making fruit brandies:
1. Fruit
The process of making fruit brandies begins with picking the fruit, which is picked at the moment of full maturity. We use exclusively fruits from our own orchards in the production of Baban brandy.
2. Grinding the fruit
In the second phase, the fruit is grinded and cleaned of heads and tails, after which a fruit pomace is formed.
3. Fermentation
After grinding and removing heads and tails, the fruit pomace should age the fermentation process under controlled conditions.
4. Distillation
The next step is distillation itself, i.e. the extraction of alcohol from the fruit pomace. Distillation is performed in the copper still. After distillation, the brandy is decomposed to the desired alcohol strength.
5. Aging
After distillation, the brandy is stored in steel tanks to avoid unwanted secondary fermentation. In the process of aging, brandy develops aroma.
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