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In theory, the distillation of fruits is no more complicated than the distillation of any other plant. However, in practice, extracting the true flavour of a fruit and concentrating it in a brandy is no mean feat.
Fermentation - Maceration	The fruits, having been carefully selected are then left to macerate in the case of raspberries and berries whilst the others ferment. Then after two days, due to the action of natural yeast, the sugar content is transformed into alcohol. The natural fermentation process for fruit takes approximately six to eight weeks. Following this comes the distillation stage, which takes place in a copper still.
Distillation - The following technique is used : Traditionally, distillation is carried out in copper stills which are heated with a naked flame or in double boilers, in two consecutive heating operations. The first heating operation enables a crude ethyl alcohol to be extracted, which has a low alcohol content of approximately 25°. The second heating operation, or "second distillation" enables the final brandy to be obtained. This is when the craftsman’s experience and know-how come into their own, enabling him to extract only the very "core" of the " second distillation ", at 65° proof, by carefully separating off the imperfect by-products of the distilling process, such as the "heads" (first by-products of distillation) which are acrid and taste of ether and also the "tails" (end products) which are too rich in higher alcohols.
	Ageing In accordance with the centuries-old method, the core of the distilling process is preserved in enamel or stainless steel tanks, or in glass demijohns which also help to retain the transparency of the brandy. It is differences in temperature which will cause the esters to evaporate. General comment Above all, it is the distiller’s know-how and precise care which make the difference between a good and a mediocre brandy. Obviously, the basic ingredients are also very important; the fruits should be neither stained nor bruised as this could falsify the taste, a phenomenon which is amplified by distillation. The distilling process has in fact changed: instead of heating with a naked flame, the preferred technique nowadays involves using a steam heated double boiler, which provides improved heat distribution. Distillation is a fine art requiring a lot of care which explains why it is not a mass production affair, especially when one bears in mind that the main problem facing distillers has always been maintaining a constant level of quality.

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