At the heart of our work is a single fruit — the Damson Plum.
But when seen through the lens of the universe, even this simplicity reveals its cosmic complexity. From the soil and sun to the hands that harvest and guide it, every element plays its part. The result is not a product of invention, but a distillate shaped by time, place, and nature.
Minimal on the outside. Infinite within.Each bottle is heavy in the hand, darkened to protect the spirit inside. The circular label — raised and tactile — reveals itself only when seen from the right angle.This is not decoration. It’s a design of presence..
Our plum distillate begins with just one thing: perfectly ripened Damson plums.
Nothing added, nothing masked. This fruit carries everything needed for transformation — sugars, aromas, and character — gifted by nature and simply revealed through craft.
We don’t add sugar. And we don’t rely on artificial fermentation shortcuts. Instead, we use a naturally selected yeast — isolated decades ago from a rare wine bottle — to ensure clean, reliable fermentation while respecting the organic purity of the fruit. It’s a balance between intention and letting go. Each batch holds a story only nature could write.
Our plum distillate is refined in a copper still designed for clarity and smoothness. Through careful distillation, we capture the essence of the fruit — nothing harsh, nothing hidden. What emerges is a spirit that feels strong and gentle all at once, made for quiet rituals and shared moments.
Every drop is born from a dance of opposites — water and fire. Calm and chaos, patience and intensity. These elements don’t clash — they cooperate. In the distillation process, they meet, merge, and give shape to something new. That tension is what creates balance in every bottle.
Our plum distillate is produced in Hägglingen, Switzerland — but it carries the soul of a tradition that spans centuries. Inspired by the ancestral Slivovitz rituals of the Balkans, we stay true to the essentials: good fruit, good process, and a respect for what came before.
The geography has changed. The spirit hasn’t.
From fermentation to final assembly, every step is guided by human hands.
The weight of the bottle, the alignment of the label, the curve of the ring — nothing is left to automation. This is slow work. Intentional work. It may not be the easiest way, but it’s the only one that makes sense to us.
