1. Use ripe, healthy and clean fruit. Rotten or mouldy fruit, or dirt, can spoil the taste of the spirit.

2. Use fermentation vessels that can be properly closed. Wash them thoroughly beforehand, and avoid vessels previously used to store chemicals whose odour may remain.

3. Keep the fermentation temperature as steady as possible, ideally around 18–20°C. Avoid direct sun and very cool cellars.

4. Choose the right time to distil, ideally at the end of fermentation or soon after it stops.

5. Distil, then redistil slowly. Separate the initial fraction (the heads) and the final fraction (the tails) appropriately.

6. Allow the spirit to rest for several months in stainless steel, wood or glass before drinking. Reduce it to bottling strength with water low in minerals.